Am I missing something? Dulce de Leche is a filling right? She wants Dulce de Leche CAKE!!!! I'm stumped, and if anyone can help me it's Cake Central folks! Thanks!

Bump!

Did she want a Dulce De Leche Cake - or a Tres Leche Cake....they are sort of similar. I have heard of the Tres leche Cake being used for a wedding cake but not a Dulce De Leche Cake. Maybe I am just confused.

The Tres Leches Cake is awesome, and we make it all the time in my family. Here is a recipe: http://starchefs.com/features/cinco_de_mayo/2005/html/tres_leches%20_s_torres.shtml



Here is a recipe for Tres Leche Cake - which

Thanks so much, I'll check that out! She wrote down Dulce de leche, but she wants all 4 of the stacked cakes to be different flavors.....I don't think she really knows what she's doing. I doubt she's ever even had dulce de leche.

This is one of those friend-ofa-friend things and I think she's already pushing my buttons...they want everything on the cheap (example, ceremony is in a parking lot) and I am not in a hurry to start offering tastings!!!!! ARGH, sometimes this gift can be such a curse.....

THanks for the recipe!

Wow, what a lucky family you have! She wants this (either the cake of the filling - we haven't figured that one out yet) for her bottom cake!!! Homegirl isn't getting the Tres Leche with the goatsmilk, etc, for cheap!!! The recipe is for a 9 inch square, I'd have to multiply that umpteen times for a 12 or 15 inch!!! Oh, and she wants 200 servings so she'll have extra - parking lot wedding is for 175 guests, but they may invite more people so they'll $$ in the envelopes for the honeymoon....Hello, the wedding is in the parking lot, people are going to be in the bathroom steaming open their Hallmarks to REMOVE money from their envelopes!!!!

I'm so over this and the wedding isn't until MAY!!!

Hi, tastycakes! Probably what she wants it's a cake with "Dulce de Leche Filling". But, why don't you ask her to make sure? Anyway, here are two recipes: The first one is a cake recipe I found at CC, and the second one is a caramel sauce. Hope this can help you. Good Luck!
Bye!
Sory.

1) Caramel Cake with Caramel Nut Frosting

Serves/Yields: 3 layer 8 inch cake. (30 servings)
Prep. Time:
Cook Time:
Category: Yellow Cakes, Frostings, Cakes with Nuts
Difficulty: easy

A 3 layer cake with caramel nut frosting.

Ingredients:
1/2 cup butter
1 1/4 cups white sugar
4 eggs
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract

3 cups white sugar
1 (12 fluid ounce) can evaporated milk
1 pinch salt
1/2 cup butter
1 teaspoon vanilla extract
1 cup chopped walnuts

Directions:
a) Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside.
b) Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla and beat until smooth.
c) Divide batter into three 8 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.
d) Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon vanilla and nuts. Beat until spreading consistency.


2) Caramel Sauce (Salsa de Caramelo)

Ingredients:
1 Cup granulated sugar.
¼ Cup water.
1 Cup heavy cream.

Directions:
In a small saucepan, combine sugar and water and let boil on medium-low heat. Keep cooking. When sugar mixture begins having an amber color and reach a thin syrup consistency, about 10 to 15 minutes, remove from heat. Add heavy cream, and place mixture back on heat, medium-high heat and let boil until mixture reach a thick syrup consistency, about 2-3 minutes. Let cool.
This caramel sauce can be refrigerated until is ready to use. Before using take it out of refrigerator and to get room temperature.

Yield: 1/3 of a cup.

Feel free of double or triple this recipe, etc.

This caramel sauce (salsa de caramelo) can be use in or on or with any dessert you like, or just enjoy it by itself. Yuuummy!!

No advice here, just a suggestion for the music, Joni Mitchell's Yellow Taxi - They paved paradise, put up a parking lot...
Darn that song and an image of a bride walking down the aisle between two white parking lines, just keeps running through my head, why did you post this, haha! I will never sleep now, haha!
Hugs Squirrelly

I swear Squirrelly, the ceremony is going to be in the parking lot! Not on a lawn, not at a gazebo - in the parking lot outside of a Mason's Hall (where the reception is! It's kind of like an Elk's or a Moose Lodge type of thing.). Can you imagine yellow caution tape to mark off where cars can't park? Orange cones lining the aisle? The beginning of May in Connecticut can go either warm or cold and can still be a little rainy!!! Seems a little bit too risky to me! At least the cake will be indoors! In all of it's glory with the 13 different flavors and wrapped at the base of each layer in 1/2 inch salmon colored plastic floral ribbon (she sent me an entire 250 yard spool of it!?!).

Just to make the picture more vivid for you, the maids are wearing bright salmon and carrying 2 silk calla lillies each (that's right, and EVEN number!). The salmon should contrast nicely with the pavement.

Sory, thanks for doing the research for me. I am in the beginning stages of planning with this girl and there probably will need to be a tasting consultation. I guess I really just needed to rant! Thanks for your help!

I can't help you with the flavors, but do be sure to take pictures for me. I have a mental image of what this wedding will be like, but I'm sure the real thing will be much more interesting, LOL!

Laura.

Just a note of advice....

If she does want a Tres Leches Cake, please be aware that recipes vary.

Ins ome recipes the Tres Leches cake is drenched and not good for stacking because it is sooo wet, its soggy.

Others call for less of the milks involved and it is therefore better for stacking. I did one that I was very pleased with and it tasted like tres leches without being drenched and soggy.

Its funny that you posted this because someone in the Spanish forum posted a recipe for the filling for Dulce de Leche. I've never heard of it but asked her and she told me that there are two ways of making.

The first method takes at least 3 hours.... But they say that it is to die for...

you know...I think I saw a box mix of Dulche De Leche at the grocery store a couple of weeks ago...unfortunately I can't remember which brand but it has to be either Duncan Hines or Betty Crocker....you might want to try that route since you're actually trying not to lose your shirt over this cake.

If I run to the store anytime soon and see it, I'll come back around and post more details.

Here is what i found on numerous sites about dulce de leche:

Dulce de Leche is a milky caramel thats used in Argentina the way we use peanut butter or preserves here. Rich and creamy, you can spread it on toast, use it between cake layers, spoon a little onto some ice cream, or use it in a brownie like we do in our Buenos Aires Brownies.

you can try:
Yellow cake soaked in a cooked (dulce de leche) or Caramel syrup (dulce de leche) layered with a light Caramel Buttercream


OR:
Dark Chocolate Cake
(Keep in mind, the original use for this recipe results in a three-layer cake! Feel free to cut recipe in half, or you can do as I did, and make smaller cakes with the left-over batter.)
adapted from a recipe in The Complete Guide to Country Cooking

1 c. butter, softened
3 c. packed brown sugar
4 eggs
2 tsp. vanilla extract
2 2/3 c. all-purpose flour
3/4 c. baking cocoa
1 Tbl. baking soda
1/2 tsp. salt
1 1/3 c. buttermilk
1 1/3 c. boiling water
3 oz. dark chocolate, grated
(I used Chocolove 77% extra strong dark chocolate)


Preheat oven to 350 degrees.
In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk. Bet on low until just combined. Add grated chocolate to boiling water and stir till smooth. Stir chocolate/water mix into batter until smooth. Pour into cupcake liners, and bake approximately 20 minutes (adjust to your own oven). Cool completely.

Dulce De Leche

Boil can of condensed milk (I used Magnolia, by Borden) in large pot of water for three hours. Be sure to keep can submerged, or you could end up with a caramel-coated kitchen!
Cool by placing can in a bowl and running cold water over it, until can is cool to touch.

Chocolate Ganache

Um...I don't actually have a recipe handy for this one; I had about 3/4 c. of ganache left-over in my fridge, and used that. So, employ ganache recipe of your choice.

When cupcakes are completely cooled: using a serrated knife, cut a quarter-sized circle into top of cupcake; remove. Trim excess cake from 'lid'; reserve. Remove some of the cake, creating a small crater (be careful not to cut through bottom of cupcake.)
Using spoons, fill cupcakes with dulce de leche to just under cupcake top. Replace 'lid'.

Spoon ganache over cupcake tops, just to edge. Allow to set. Pour yourself a big glass of milk, and dig in!

good luck!

Here is something about a reg. cake with Dulce De Leche.. LOL but its in spanish.. see if one of the moderators can translate, if you don't know spanish
http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=15621&postdays=0&postorder=asc&&start=0

Well, if you run out of ideas, you can always make this cake:

I've tasted this cake before.. my ex-husband grabbed a small sheet cake from the local grocery store and didnt read the label.. we cut into it and milk spilled out of it.. it was soggy and wet.. there is no way you could turn that into a stackable wedding cake.. i dont know much about this recipe.. maybe there is one that will work but what i ate i hated..

good luck!

I didn't realize that she wanted it stackable. Unless there is a recipe that I am unaware of, if you make the "Three milk cake" and use this as the filling, it is not appropriate for a stacked cake situation unless it is on top. Anyway, that is my opinion, I am sure someone, somewhere has done it, it just wasn't and wouldn't be me, I would be scared silly to even attempt it. Not with other kinds of cakes weighing down on it.
Hugs Squirrelly

Yeah, no way to stack "tres leches".. I'm lucky if it stays put as a whole sheet.. But search just the filling of Dulce de leche (try it) and use just for filling.. make sure u use a dam of BC so it wont ooze out..

Hahahahahahahahahah! Almost peed myself! I love you guys!

I tried making a sauce/filling that involved heating a can of sweetened condensed milk. From the little I know it's the "easier" way to make Dulce de leche.

It was terrible!!! It tasted just like sweetened condensed milk, but thicker. Can you imagine? It took hours to make and I threw the whole thing out.

Actually that is exactly what Dolce De Leche is...Sweetened milk. I personally do not like it. It is suppossed to have the consistancy of caramel. So the boiling of the can in the water is the right way to doit and it can be used as a filling for a white or yellow cake. I went to a few friends of mine from Brazil parties and that is what they made. Kind of like flan in a way. But if that is what the bride wants at her parking lot wedding then I think that is the way you should make it.

I don't think I'm going to attempt it, as she wants it for the 14" bottom layers of a 4 stack cake! I will probably offer it as a kitchen cake.

Rabiah, parking lot or Tavern On the Green, if it isn't going to hold up then it's my job to advise her against it. It isn't her job to understand how things are constructed, it's mine.

Went back to read the posts and Maria says she made a version that stacked well, not sure if it was all the same kinds of stacked cakes or not though but that may be an option if it can handle the other tiers on top. Or like you say, a sheet cake in the kitchen and she gets what she wants without risking a smashed cake.
Hugs Squirrelly

I think Boonenati is right about it being a different kind of cake. The wet cake is Tres Leches.

Heehee, well this is confusing, I think that our pal is going to have to ask this lady what she actually means. Maybe all she wanted is a regular cake with the filling. I actually have never heard it referred to as a cake before and I think that is what confused everyone. Now that would be easier as long as you confine that filling well.
Hugs Squirrelly

I make a version of dulce de leche cake. (well, it's just the filling that is dulce de leche). It's yellow or chocolate cake with a layer of dulce de leche (it's basically caramel - I buy Salamandra brand (i think that's the spelling) at my local gourmet grocery store) and a layer of caramel BC which is just vanilla BC with dulce de leche mixed in. It's a real hit. The milk cake that you are talking about is Tres Leches.

Hope this helps!

Geez, who'd of thought this little rant of mine would've gotten so much attention! I haven't even had a one-on-one with this bride yet, but now I feel armed with the knowledge of many!

Yes, the bride is Brazilian. Thanks for the directions Boonenati! She has her design chosen, I just want to make sure it'll be sturdy enough...butter cake should do it? I'll be making a practice this weekend.

A little off the subject, but I had to tell you boonenati, I LOVE your cake!