can anyone help me. i was asked to make a tres leches cake (milk cake). I tryed to make it. the cake part went fine but when i went to put the icing on it. i was having problems the milk. it just keeped coming out and caulsing the icing to run. Is this a cake that stays in the pan or is there a way to seal the milk in the cake befor you frost it? or did i just put to much milk mixture on it. I did what the recipe said. i can use any help i can get. thank you.
stacey
I tried this last week and was too embarrassed to take the cake to work to test it out on my guinea pigs. I had no problem with the milk, though, it was the taste that I was unsure about. After I baked the cake and cooled it, I poked holes all over the cake with a fork. Then I poured the milk on a 1/4 cup at a time and let that soak in and then another 1/4 cup and so on. It all absorbed fine. My problem was that I think I overbaked the cake. The flavor just wasn't good to me. I let my cake sit in the refrigerator over night and soak up all the milk. By the next morning the top of the cake was like anyother cake, so the whipped cream icing stayed on just fine. I am going to try another recipe, because the one I used called for a cake mix, and I don't think that's the right flavor for this cake. Please let me know how yours turns out. I'll let you know how my next one turns out, as I have 3 Puerto Rican co-workers, and they are dying to critique me, lol.
I always poke the holes with a large prong & the last time I used the top of a wooden spoon LOL, then with a spoon pour the milk onto the cakes. You need to let the milk soak down before you put in some more. I then put it into the refrigerator for about 15 minutes then frost it. Did you let your cake cool down before you put in the milk? I let mine cool for at least an hour, then put it onto a cake board, poke the holes, etc.
I've made the tres leche cake using the recipe here - and I got the same results.
The cake is just too moist to plate and frost conventionally, as far as I'm concerned.
And I think the longer it's out of the 'fridge, the more it oozes...
But here's an interesting article that shows a plated, and frosted cake:
http://www.texascooking.com/features/sept2002treslechescakerecipe.htm
Here's a different recipe, using a boxed mix as the base:
http://www.backofthebox.com/recipes/cakes/tres-leche-cake-g.html
HTH
P.S. After reading the other posts, I'll let the cake cool completely, before adding the milk mixture.
This is the recipe I use if you're interested.
http://www.recipezaar.com/11619
I reduced the cooking temperature to 325 and baked until done (about 45 minutes).
When making this cake you need to let the milk soak into the cake before icing it. Sometimes it needs to sit over night to soak in. The cake is not like we Americans are use to. It has a grainy texture. But with the milk it turns out moist. I have tasted it made in CA. I loved it but here in OK it is not so good. It is best when iced with whip cream.
thank you again for your suggestions i gave it anether try. I used a diffrent recipe and it came out a lot better now just waiting on the lady to let me know how it taste. I real hope it was the one she wanted, sence i found several recipe's for it. 
i don't know about this recipe...but i pour sweetened condensed milk on my coconut cake....
i pour it on while the cake is still pretty warm...i think it absorbs better that way, because i forgot once and tried it cool and it didn't absorb it.
i keep it in the pan and freeze it overnite
i used chrisj's recipe and directions and my cake was soooooooo delish!!!! idk about the icing or milk oozing out because i bought an aluminum cake pan o cookmy cake in and i left it in there and frosed the top with a stabilized whipped cream, caramel, and cherries.
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