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Cake! Cake! Cake!

post #1 of 18
Thread Starter 
Happy Saturday! So my morning started good till I started assembling a tres leches cake I had made last night for a birthday today! It was a sheet cake & when I started to add the second layer it came apart! So I had to rush to the store to buy ingredients and start all over again! Ugh sometimes I think I'm not cut out for baking! Plus decorating with whipped icing is so hard & it's very limited...
when the cake was picked up I didn't hear any sort of feed back considering the only thing she said was her sister liked "orange"... Now I'm drained & hope no one orders another sheet tres leches cake anytime soon! Lol sorry needed to vent!

This is what happened:



My end result:

post #2 of 18

That looks delicious!  The end result came out great.  I hate when I mess up on a cake and have to start over...it's an expensive problem!

I am sure they liked it.  I don't always get a lot of feedback on my cakes either.

post #3 of 18
Thread Starter 
Thank you! You already made me feel better! & Well since I accidentally got a whole cake for myself I can say it was good & been poking at it all morning! Lol like they say "she found out she can have her cake & eat it too" icon_smile.gif But yes I feel bad for all the ingredients wasted :-/ oh well!
post #4 of 18
Thread Starter 
Btw you cakes are awesome! I especially like the Mother's Day "***y mama" one hehe icon_smile.gif
post #5 of 18

I hate doing a big tres leches cake since they are so moist and can easily fall apart.  I love whipped icing but hate having to decorate with it as well.  I try to do as limited decorations as I can.  I usually just use the fruit to decorate it and do a kind of cascading of fruit which looks really pretty and elegant.  How do you come up with serving size on tres leches cakes or do you use standard sizing like wilton.  I find that most people (myself included) like bigger slices in these kinds of cakes and its hard to cut them to the size of a standard piece. 

post #6 of 18
I've never had tres leches outside of a bowl or rammekin. So I think what you did with it is amazing
Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
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Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
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post #7 of 18

I've never done a tres leches cake before - kinda scared of them to be honest.  With all the different liquids you need to add, no wonder it fell apart :-)  From that I have heard, you drizzle the milk over the cake.  Wonder if you froze it after drizzling, to make it easier to handle?

post #8 of 18
Thread Starter 
Quote:
Originally Posted by reginaherrin View Post

I hate doing a big tres leches cake since they are so moist and can easily fall apart.  I love whipped icing but hate having to decorate with it as well.  I try to do as limited decorations as I can.  I usually just use the fruit to decorate it and do a kind of cascading of fruit which looks really pretty and elegant.  How do you come up with serving size on tres leches cakes or do you use standard sizing like wilton.  I find that most people (myself included) like bigger slices in these kinds of cakes and its hard to cut them to the size of a standard piece. 

I seen some tres leches cake like that & they look so much yummier with the fruit but I was going for a more girly look icon_smile.gif & for the serving sizes yes I usually go with Wilton's standard sizing... But since I have a big Mexican family I usually do a size up so they can get a bigger slice icon_smile.gif
post #9 of 18
Thread Starter 
Quote:
Originally Posted by kaylawaylalayla View Post

I've never had tres leches outside of a bowl or rammekin. So I think what you did with it is amazing
Thank you =)
post #10 of 18
Thread Starter 
Quote:
Originally Posted by DeniseNH View Post

I've never done a tres leches cake before - kinda scared of them to be honest.  With all the different liquids you need to add, no wonder it fell apart icon_smile.gif  From that I have heard, you drizzle the milk over the cake.  Wonder if you froze it after drizzling, to make it easier to handle?

Yes that's what you do after the cake cools down I drizzle the 3 milks on the cake & refrigerated it overnight so that it can absorb all the milks but since this sheet cake was a 11x15 it kinda broke when I was transferring it. I've never thought of freezing it though...? I wondering if that would work for this type of cake..?
post #11 of 18

I think your cake looks very nice.  I hate 3 leches cakes but not because they are hard to decorate.  I hate soggy bread and that's the only thing I taste.  Give me bionicos any time.

 

That being said, I use Pastry Pride all the time for both icing and decorations.  Sure you are limited but you can still get a lovely girly cake.  When I make 3 leches (and I do all the time) I put my first layer of cake on the board, poke the holes and pour the milk mixture on it to soak.  I put the top layer on a cookie sheet and poke holes and only pour half the milk mixture on it.  When its ready, I fill the bottom layer and place the top layer on top, poke the top of the cake and pour the remaining milk mixture.  I'll let it set up and then ice with Pastry Pride.  I don't have any cake falling apart this way.  hth

Virginia 323.253.8213
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Virginia 323.253.8213
www.urbanainez.com
He is the man of my dreams, my prince; He gives me the desires of my heart, He completes me. His name is Jesus
Reply
post #12 of 18
I finally get your thread title now!
Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
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Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
Reply
post #13 of 18
Thread Starter 
Quote:
Originally Posted by auntginn View Post

I think your cake looks very nice.  I hate 3 leches cakes but not because they are hard to decorate.  I hate soggy bread and that's the only thing I taste.  Give me bionicos any time.

That being said, I use Pastry Pride all the time for both icing and decorations.  Sure you are limited but you can still get a lovely girly cake.  When I make 3 leches (and I do all the time) I put my first layer of cake on the board, poke the holes and pour the milk mixture on it to soak.  I put the top layer on a cookie sheet and poke holes and only pour half the milk mixture on it.  When its ready, I fill the bottom layer and place the top layer on top, poke the top of the cake and pour the remaining milk mixture.  I'll let it set up and then ice with Pastry Pride.  I don't have any cake falling apart this way.  hth

Thank you, and I'm going to try that!! The reason I didn't do that before its because idk if it would go thru the filling but your suggestion makes lots of sense icon_smile.gif) & that's what I use pastry pride I used to make my own whipping icing & even though it was delicious using pastry pride it's so much better!! & u can still add flavor so it's a plus!! & yum I haven't had a bionico in years!!! icon_smile.gif)
post #14 of 18

I tasted tres leche once when my neighbors invited me to one of their parties. It had all kinds of fruit (peaches, strawberries, black berries ) over it and their cake was a two layer 12 inch round cake. I was in fruit heaven!!! I am thinking they also used either Pastry Pride or Rich's bettercreme. It was also on a cake plate.

 

I saw a recipe on the internet where they made two 10 inch layers. What they did was take the cakes out to cool. After cooling they took the 10 inch pans (now clean) and put cling wrap into the pan so they had an overhang of the pan.  They put the milks on top of the cake then they left in refrigerator overnight. They took it out of refrigerator and flipped it upside down on top of cake plate. They frosted then flipped the other one out of pan. They just peeled away the cling wrap since once flipped the cling wrap was now on top of the cake layer.

post #15 of 18

What I do is once the cake is baked I let it cool down a bit in the pan, turn it out of the pan to level it then put it back in and then poke holes all over with a tooth pick then pour the milk mixture onto the cake.  I refrigerate it for about 3 hours and then turn the first layer onto the board then fill it and finally turn the second layer in the pan over onto the other layer.  This way I don't have to worry about it breaking apart and it works ever time.  No where around here sells Pastry Pride or anything like that but I really like making my own whipped icing, which I add a bit of caramel to it and it tastes great. On the freezing, do not ever freeze it.  It will take forever to thaw out.  I once made one for my families Thanksgiving and since I was going to travel with it for about 3 hours I thought I would decorate it the day before and freeze it and it will travel great and be unthawed by the time we cut it which would be a good 6-9 hours before we would cut it.  I took it out of the freezer about 8 in the morning and we did not cut it until about 6 or so and it was still partially frozen.  I guess it was because of the milk freezing which took forever to unthaw. 

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