hiya bush and michelle,
bush, a tres leches cake or three milks cake is a basic white cake ( or yellow) that you soak with a mixture of evaporated milk, condensed milk and regular milk (hence the tres leches name) These can be filled with fruit or topped with fruits or you can flavor the milk mix with any flavoring or liquor. One cake that is a favorite is taking a can of sliced peahes and mixing the juice from the can with the milk and layering the fruit between the cake and frost with a light textured frosting like whip cream or a whipped type frosting.
I, personally wouldn't use a heavy type frosting like buttercream for a three milks cake. It's just to heavy for the delicate cake.
When I was last at the Sam's Club, I saw a round two layer, 8" round tres leche cake with white frosting in the bakery section.
I don't know how authentic their version is, as it was able to be stacked....
The tres leche cake I made using a recipe posted here, was so full of milk, etc. that it wouldn't have been possible to stack two layers. Heck, I don't think it would have been possible to remove it to a serving platter; it would have leaked all over!!!
It was, however, very unique and quite tasty.
Sorry I couldn't have been more help.
Good luck!
hiya jan,
I too have used the recipe from this site and I did stack two 9 inch cakes to make two layers.
I didn't use all the milk that was made (leftover made great coffee creamer) I did fill it with bananas and strawberries too. It held up quite well and I used the whipped cream buttercream recipe from the site. I think that the recipe for the cake is a lot drier and denser than most cakes and it also crusts on the sides more too. That I found helpful. The cake itself was more able to soak up the liquid and not crumble under it's own weight.
As for the store cakes those are made with the cakes they use for all their decorated cakes and they are way more delicate than the one in the recipe on this site.
I don't know personally if there is a special recipe for the cake itself but I think that a three milks cake is all in the milk mix and what you put into that. But that's just me, well, and the little mexican lady who taught me how to make em.
Tres leche is my familys favorite cake but I can't see how you would make a tiered wedding cake with it the best part is the milk that it soaks in. Even if you did it for the bottom it would have to be left in the pan for the milk to soak in. It would weigh a ton.
Thank you all so much for your response and advice. The woman who approached me about this cake told me that it didn't have to be stacked...that each cake could go individually on one of those staggered cake platforms. Do you know which one I'm talking about? Thank you for the whipped buttercream suggestion. Do you think flowers would go well on that icing?
~Michelle
I've made tres leches cake with a meringue-type frosting that was really wonderful. I agree with everyone else though that the cakes can't be stacked. However, if the lady is fine with the one layer per cake plate, as you mentioned, I think that would be fine. One thing to remember though is that the cakes need to be refrigerated. I don't know how that could work at a wedding, unless the cakes are kept in the back until they are ready to be cut, and then all brought out and placed on the stands. Also, they are very juicy, for lack of a better word, so you would probably have to bake them in glass pans (like a pie plate or glass quiche pan, maybe?) and serve them out of those pans. Oh boy, getting more complicated I'm afraid.
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