I have a couple of questions about a cake I was planning on doing soon. For Thanksgiving this year, I have decided to do a tres leches cake. My cousin recently had a try of one I had made for my nephew and fell in love with it and requested it for Thanksgiving, so that is what I want to do.

I still want to decorate it, which is kinda hard since the cake is so moist, so my idea is to make it look like a basket with fruit and whatnot on top. I have never done a basket before and was wondering if someone had instructions for it that they would share.

Also, I will be going to my grandparents house for Thanksgiving which is about 2.5 hours from where I live so I was wondering how the tres leches cake would hold up for that long of time and if it will be okay.

Any help would be great.

I have no advice on the tres leche cake - never made one before. However, the basketweave piping techinique I believe can be found on Wilton's website with some decent instructions.

Good luck!
~Chelle

I checked it out and it does seem relatively simple. Thanks so much.

http://cakecentral.com/gallery/1688839
http://cakecentral.com/gallery/1686079
http://cakecentral.com/gallery/2143404
http://cakecentral.com/gallery/2110786
All of these cakes are tres leches made for the same lady. The Quince cake sat out for four hours in January and was fine. I would use Bettercreme or Frostin Pride to frost your cake instead of whipping cream. Make sure you chill your cake well and put it in an ice chest if possible. You could also partially freeze the finished cake to make sure it stays chilled during your drive. For the basket weave I use my Wilton small flower former and press it into the side of the cake. Then line up the left side of the flower former into the last imprint and press. Follow this method until you have imprinted lines around your entire cake. I work from top to bottom. Once you get the hang of the pattern you will be fine.

First, wow I did not know you could do that much with tres leches, stacking and craving them. That's great to know. I will look both of those icing recipes up. Are they similar to whipped icing, which is what I normally use and tastes so great?