Tres Leches Cake

Decorating By antoinette Updated 19 May 2009 , 1:06pm by antoinette

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antoinette Posted 18 May 2009 , 7:48pm
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I just got an order for a tres leches birthday cake. Here's my question: How do I keep the milks from seeping out of the cake. I've made them before (always for family) but I have always kept them in the pan. Will the icing slide off if the sides are too moist? Don't know what to do!!!

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poohsmomma Posted 18 May 2009 , 8:57pm
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2txmedics Posted 19 May 2009 , 12:15am
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good question, Ive never made one...and I'd like to know, one day and hopefully soon I will make one...

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giraffe11 Posted 19 May 2009 , 12:37am
post #4 of 8

I can't help you, but I was just getting ready to post about this cake. I have a recipe I love for it, but I am curious what the traditional topping is for it? My recipe has a rum/fruit topping, which I don't really like. The one time I had this cake in a Cuban restaurant, it had some kind of chocolate frosting on it. Do you know what the traditional topping is?
Sorry I can't help you with your question. Maybe someone else will see with this bump..... icon_wink.gif

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Bonks Posted 19 May 2009 , 12:45am
post #5 of 8

I use a piece of parchment paper underneath my tres leches cake. I make the cake a couple days in advance, and i never had problems with the milk seeping out. I also frost same time with whipped cream and it never slides off the cake.

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icer101 Posted 19 May 2009 , 12:49am
post #6 of 8

i have made one.. i had to bake it in a 10x3" springform pan... when it was all ready and cooled ,etc.. i had to torte it... i had to cut up frest strawberries. i cut up a lttle more than it said.. i had to mix 3-4 idfferent milks. bring them to a boil.. let it cool in the frig.. when i had torted and put in the strawberries.. i had to poke holes all over the cake. this cake ,i had to put in a container . i used a small tupperware cake taker . that i had for a long time. used saran wrap folded over the top of the cake taker.. then when i poked holes in the cake and poured the milks all over . i had to wrap it with the saran wrap.. put in frig over night.. then next morning .. put sever more cups of the millks.. keep refrigerated several hrs . longer.. then i had to make a fresh whip cream topping. at this point.. i took it out of this cake taker and slid it on a bigger plate with a rim sorta around the plate.. then, i iced it with the whip cream.. i thought it was delicious.. it really didn,t run with the milks after that. my husband didn,t really care for it.. i made it for my grown sons b/d.. he liked it and so did his wife. my husband just like plain ole yellow cake or pound cake with strawberries cut up with sugar. thats ok too.

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jadak Posted 19 May 2009 , 12:59pm
post #7 of 8

I've made a couple of these. They are delicious. With mine, the milks seeped out a little initially, but once I got them onto their boards, I just wiped around the edges with a paper towel and they did not contiue to seep. I iced them with whipped cream and it stayed on just fine. HTH

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antoinette Posted 19 May 2009 , 1:06pm
post #8 of 8

Thanks everyone! Never thought about letting it sit while giving it time to seep and then wiping the milk up. It's due tomorrow, so I guess I will make today and keep in fridge while the milks "drain". I knew I could count on everyone here on CC. Feel like a heavy weight has been lifted off my shoulders!!! Thanks again!!!

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