Non Iced Poke Cake With Condensed Milk

Baking By Genericmommy Updated 5 days ago by -K8memphis

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Genericmommy Posted 6 days ago
post #1 of 4

After cake is cooled you poke holes in it, then you melt chocolate chips and mix with sweetened condensed milk and pour on top. Can this sit on counter or must it be in fridge? Would like to make day before and ice it only when I'm ready to leave the house with it. Cakes in the fridge always seem too firm for my tastes.

TIA 

3 replies
kakeladi Cake Central Cake Decorator Profile
kakeladi Posted 6 days ago
post #2 of 4


Quote by @kakeladi on 3 seconds ago

Is this for your family or a customer?   You know for years we did things that today is frowned on     ......    Sorry hit send way before I was done   I’m sure K8 is going to take me to task for suggesting this but.... I say yes it will be OK for a few days  If for a customer then advise  them to frig it


-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 5 days ago
post #3 of 4

is this by chance the baily’s chocolate poke cake? it has a similar modus operandi with the melted choco and  c milk (reading too many lawyer books, kate?) i thought you poked and poured while it was still warm from the oven— anyhow just that tiny detail for starters — i will confirm in a minute —

if the cake is made with oil it will be fine in the fridge — it can come to room temp just fine as well — the poured  choco needs to firm up in there too —

lynne — never would I take you to task — gently disagree maybe because “one baker’s never ever do is the next baker’s i swear by this” but after being mixed with that much choco i don’t think fridging  is completely necessary — esp for family


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-K8memphis Posted 5 days ago
post #4 of 4
  1. "While the cake is still warm, add the chocolate chips to a medium sized bowl. Set aside.Add the sweetened condensed milk and remaining 1/2 cup of Irish cream to a microwave safe measuring cup. Heat heat the milk and cream until they begin to boil, then pour over the chocolate chips."

    so that is why I thought the cake should still be warm for the pouring -- but this is simply making a ganache so I don't think it needs to be kept cold but I am not 100% sure -- and i'm not positive that's your recipe either, genericmommy -- but I would want mine to firm up nicely inside there though -- inside the cake inside the fridge -- and if that is your recipe -- omg -- So Good!!!

    but actually I completely I completely agree with lynne that if for customer I would err on the side of caution and tell them to fridge it -- I would never want to explain to the health department how I made something for a catered event (aka party etc.) and have done anything iffy -- that's just me and lynne blush

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