I just got a request for a tres leches wedding cake. The tres leches cakes that I have had and made are too moist to stand up and use for a multi tier wedding cake. Has anyone done one of these?
Thanks
Ups I got the same request, but the bride wants fondant, can this be done??? I was thinking om doing the 3 separate stand ( 3 levels) and draping the fondant like a cloth conecting them...sound doable? Claudia
A mi me an pedido lo mismo, pero la novia quiere fondant, se puede hacer esto? Yo estaba pensando en ponerlas en un stand de tres niveles separados y poner fondant como una tela entre las tortas, se puede hacer esto,? forrar 3 leches con fondant?
Claudia
I just got a request for a tres leches wedding cake. The tres leches cakes that I have had and made are too moist to stand up and use for a multi tier wedding cake. Has anyone done one of these?
Thanks
I have a recipe for tres leches that can be stacked because you don't soak it as much as the traditional tres leches.
You can do a sample and let the bride taste it. If she wants it "really" soaked you may want to tell her that you won't be able to stack it because it is too fragile if its soaked too much.
I will post it later if you want it.
Yes, please. I would like the recipe. Someone suggested that I use a dryer recipe with a pitcher of the 3 milks to pour on each slice.
Yes, please. I would like the recipe. Someone suggested that I use a dryer recipe with a pitcher of the 3 milks to pour on each slice.
Here you go... I tell you, I love this recipe. Its not too wet like the original. I will also give you the webpage where I got it so you can read about some neat stuff they wrote about this type of cake. You can also see a pic of what it looks like. And trust, it comes out like that!
Enjoy! PS: The secret here for the tres leches not to be too wet is that instead of the whole can of milk, this author only uses half. (http://www.texascooking.com/features/sept2002treslechescakerecipe.htm)
Pastel (Cake) de Tres Leches
1-½ cups All-purpose flour
1 teaspoon Baking powder
½ cup Unsalted butter
2 cups White sugar (divided)
5 Eggs
1-½ teaspoon Vanilla extract (divided)
1 cup Milk
½ of a 14-ounce can Sweetened condensed milk
½ of a 12-ounce can Evaporated milk
1/3 cup Liqueur, Frangelico, Brandy or Chambord, for example (optional)
1-½ cups Heavy (whipping) cream
Preheat oven to 350F degrees. Grease and flour a 9x13-inch baking pan.
Sift flour and baking powder together and set aside. Cream the butter and 1 cup of the sugar together until fluffy. Add the eggs and 1/2 teaspoon of the vanilla. Beat well. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter into prepared pan. Bake for 30 minutes.
When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool. Combine the whole milk, evaporated milk, condensed milk and liqueur and pour over the top of the cooled cake. Refrigerate for at least 2 hours before serving.
Whipped Cream Topping: When ready to serve, combine the whipping cream and the remaining 1 teaspoon of vanilla and 1 cup of sugar, whipping until thick. Spread over top of cake.
Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled
What if you make each "tier" in a pretty decorative container or white with a bow around it. You could use one of the floating stands or separate pedestals at different heights to display? You could cover the top with fondant and decorate just the top.
So, María, do you wait until it cools to pour the milk mixture? In all the other recipes I´ve heard of, you pour the milk mixture while the cake is still warm.
Inma
I did it according to the recipe and waited till the cake had cooled....
It came out really good! 
Hi, María
Another question...well, two. Let´s see, I don´t have a 9x13, have you ever tried making it in a round pan? I do have a 8 1/2 x 11, could I use that? If so, do you know how much batter I should put?
Is there anything else you can cover the cake with? I don´t have whipped cream at hand.. could I just leave it as is? I suppose the poked holes won´t look that good, though.
Oh, another question, you don´t fill this kind of cake, do you? I think I had one in Mexico that had pastry cream in between but I didn´t think it was that good anyway... too dry.
Thanks,
Inma
Hi, María
Another question...well, two. Let´s see, I don´t have a 9x13, have you ever tried making it in a round pan? I do have a 8 1/2 x 11, could I use that? If so, do you know how much batter I should put?
Is there anything else you can cover the cake with? I don´t have whipped cream at hand.. could I just leave it as is? I suppose the poked holes won´t look that good, though.
Oh, another question, you don´t fill this kind of cake, do you? I think I had one in Mexico that had pastry cream in between but I didn´t think it was that good anyway... too dry.
Thanks,
Inma
Actually, I almost never follow the directions as far as which pan size to use. So to answer your question, yes, you can use whatever pan you have at your disposal. I think I used a 8" x 3" round, can't remember, but it was surely a round pan.
As for the topper, the whipped cream does enhance the flavor but you can leave it as is if you want. And I don't think you should fill, because it might be too overwhelming because it is soaked in the milks... So, don't worry about filling it....
Don't worry about the holes in the cake, once you soak it, the holes will dissappear... 
Gosh I would like to see someone accomplish this, it sounds impossible I have made tres leches never with fondant in fact not many different kinds of icing except the icing you make with egg whites it's how I have seen it done in Mexico and the whipped cream icing how I have seen it done here in the states. Good Luck or tell her you just don't do tres leches stacked cakes and explain her why or she might have a ruined cake
María,
I just had a slice of the Tres Leches Cake you posted the recipe for and it´s delicious. Thanks for sharing! It reminds me of the way cakes are in Spain, where I´m from.
Un millón de gracias,
Inma
Ps: It made enough batter for an 8x3. I don´t think there would have been enough for a 9x13, though. Also ran down to the store and got some whipped cream... Yum!
María,
I just had a slice of the Tres Leches Cake you posted the recipe for and it´s delicious. Thanks for sharing! It reminds me of the way cakes are in Spain, where I´m from.
Un millón de gracias,
Inma
Ps: It made enough batter for an 8x3. I don´t think there would have been enough for a 9x13, though. Also ran down to the store and got some whipped cream... Yum!
Excellent, I am glad you liked it!!!!
so u can stack this version of tres leches?
I haven't tried stacking it yet, but because it has less milk than the others and it is not "soaked" it looks like a regular cake.
I am going to have to stack it and post it here....
I just haven't had the occasion to make one yet... 
thank ya ma'am
the wedding that this may be for isnt until may.. and seeing as how tres leche is my absolute FAV cake I will have to try it
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