We are headed up camping on a Saturday and I need a Tres leche cake for Wednesday. I was planning on making in advance and freezing it but am concerned with how the cake will be when I thaw it. Possibly too soggy? Should I freeze the cake with the milk mixture already poured on? Or should I thaw the cake and then pour on the milk and refrigerate. I wasn't sure if it would soak up the milk as well once it's been frozen and thawed.
I do have access to a freezer and fridge, but not an oven. So this is my only option.
Any suggestions would be helpful. I of course want to wow them :)
I would freeze the cake itself and then thaw and pour on the milk. You're basically just having a big pause in the middle of your cake making. Freezing won't hurt the cake, but I suspect it would affect the milk - - I'd probably end up with a giant milk ice cube.