My aunt Judy and uncle Ken are moving to a warmer destination. For their going away party, I made a Tres Leches Cake (milk cake).
Since I had never made this cake before, it was suggested that I try a piece before others taste it. You know, to make sure it’s good! And it was. Very good. Moist, which is what the milk did!!
I don’t think I’m going to get to show a picture of the cake on a plate, unless I take it at the party! Which may be a great idea now that I think about it!!
I was asked if it was a good idea to bring a cake that I had never had before to a party! So I did cut a piece and make sure that it was party suitable. It is.
Very easy to make. The frosting on top, love it.
Here’s my aunt Judy and me at the party!!
And my Uncle Ken, Aunt Judy and my cousin Camille.
And Camille made some pretty awesome cupcakes for the party too!!!
How cute are those? And they tasted pretty dang good.
Well, Judy and Ken will be off to their next journey in life!! I’m excited for them. My plan is to visit…often. Judy said I could. Hoping you remember that!!!
I love you Aunt Judy and Uncle Ken. Many blessings on your new adventure.
Tres Leches (Milk Cake)
Recipe Type: Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter
- 1 cup white sugar
- 5 eggs
- 1/2 teaspoon vanilla extract
- 2 cups whole milk
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1 1/2 cups heavy whipping cream
- 1 cup white sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
- Sift flour and baking powder together and set aside.
- Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
- Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
- Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
- Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
Patricia – Two Girls Cooking
Ok so the caption says Spring on the photo! Technically it’s Spring here in MN. However, someone forgot to tell Mother Nature that it included the state with 10,000 lakes. Today I think we may have hit 30 degrees, but it’s cold out. There’s a ton of snow on the ground. The kids actually had Spring pictures at school this week. I wasn’t sure if I should dress them in a sweater or go for the “warm outside look even though it’s not”!!!!
Anyways, I had some extra time on lunch break today so I decided to make the Lemonade cupcakes I had sitting in my cupboard. I usually try to do these kinds of baking fun stuff when the kids are home, but I went against that today and made them alone.
These were home made, just not home made in the real sense. I made them at home but the mix came from a box!! And so did the frosting!! Sometimes a girls has to do what a girl has to do. And I’m not a trial and error kind of person when it comes to baking AT ALL. Some day maybe, but I’ll leave that to my other cooking/baking buddy (if she ever finds herself back on here again uh hmmmm..). I’ll do it with cooking and trying new dinners, but not this.
These are super pretty, super Springy, super easy. How can’t they be..Just open the box, follow the directions and you have your house smelling good!
I used a box of Better Crocker Pink Lemonade Cake mix. Used the ingredients on the back of the box. Filled my pipping tool with store bought whipped frosting and tried my hardest to get it on there half way decent!!
For those of you that live in the warmer parts of the country/world, Happy Spring. For those of us that are here in MN or any other state that is cold enough to keep snow on the ground until June, well happy Marchember!
Two Girls Cooking – Patricia 😉
Betty Crocker Box cake mix
Justice is the 3rd oldest grandchild of mine. His birthday is January 31st this week and will be 5 years old. He comes over some weekends to spend time with his dad and Nana! We got to bake a cake and home made Strawberry Ice Cream.
When we’re in the kitchen we do our best to get the kids involved. Not just so that they have fun but so that they have a great learning experience and enjoy being in the kitchen.
Justice is one of THE pickiest eaters I have seen. He won’t try any of the foods I make. He eats either mac and cheese or chicken nuggets. I was surprised that he liked cake!!
Here’s Justice licking the frosting as they get the cake ready.
Here’s Justice, with his brother Mason being a big helper!!
After the cake was done the candles got put in. Poor Justice didn’t know that we found some of the magical candles that started up again after you blow them out. The look on his face made us just giggle!! He’d blow, they’d light up, he’d blow, Mason would blow it out. They took turns until it finally stopped.
Have a super happy birthday Justice this week. We hope you get all the fun things you wish for. See you again next weekend, I hope.
Two Girls Cooking – Nana (aka Patricia) 😉
My mom told me about a cake she saw on her Kraft magazine couple weeks ago, and after I looked it up I agreed it sounded good and told her she should make it sometime. Then she reminded me her birthday was coming up soon. Ok, so I’m not great at getting hints! But once she spelled it out for me I was happy to make her this birthday cake. It looks and tastes like a larger version of the hostess snowball. Reading through the recipe, I thought- Now if I just set that cream cheese filling on top, how will it get to the center? But it did sink in there just like it should. I brought it to my mom with a chicken pot pie for dinner on Sunday night and my whole family really enjoyed the cake.
1 pkg (2-layer size) devil’s food cake mix
1 pkg (8 oz) Cream Cheese, softened
2 Tbsp granulated sugar
1 pkg (3.4 oz) Vanilla Flavor Instant Pudding
1/4 cup powdered sugar
1 cup cold milk
1 tub (8 oz) Cool Whip Whipped Topping, thawed
1 cup Flaked Coconut
Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and sugar until well blended; spoon into center of batter in bowl.
Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
Beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in Cool Whip. Refrigerate until ready to use.
Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
I found the icing to be a little bit runny and hard to work with at first, so I put it back in the fridge for about 30 minutes before using it on the cake. Scott was really impressed by way the filling sunk into the cake, so maybe I’ll have to make a filled cake for his birthday next month. The photo of the cut cake is not as nice as I’d like, but I had a piece waiting for me and I wasn’t going to wait long to dig in!
Happy Birthday Mom!
Bags of carrots were on sale buy one get one free, and Carrot Cake seemed like a great way to use some up. Enjoy!
2 cups sugar
1 cup vegetable oil
2 cups flour
3 tsp cinnamon
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
2 cups grated carrots
Combine eggs, sugar and oil in large bowl. In separate bowl combine flour, cinnamon, baking soda, baking powder, salt and nutmeg. Beat the dry ingredients into the egg mixture, then stir in the carrots.
Pour into two greased 9 inch round cake pans. Bake at 350 for 35-40 minutes (or until a toothpick inserted near the center comes out clean). Cool for 10 minutes before removing from pans to cooling racks. Allow to cool completely before frosting.
Cream Cheese Frosting
8 oz cream cheese, softened
1 stick butter, softened
2 tsp vanilla
2 to 2 1/2 cups powdered sugar
Beat ingredients with mixer until whipped.
Assemble: Place one cake layer on your serving plate and spread with about 3/4 cup of frosting. Place the other cake layer on top of the frosting and cover the entire cake with the remaining frosting.
So the big day finally arrived on Sunday. It was time to make the Princess Cake. I made two recipes of the Yellow Cake from earlier. Three layers were 8 inch rounds, and one was baked in a bowl to make the rounded top of the skirt. Then I made a double recipe of buttercream frosting for between the layers and a thin coat on the outside. After stacking and icing the layers I covered with a layer of fondant to give it a smoother finish. The cake was then decorated with sparkly gel icing, which ending up running a bit on me.
It was a little stressful, but it turned out pretty good for my first attempt at something this large. I’m told that the birthday girl’s little brother wants a fancy cake for his birthday too, so we’ll see what he requests for his big day!
So the pumpkin cake, while really cute on the outside, was not that great on the inside. The cake didn’t have a lot of flavor and was a bit dense. Not to be deterred, I decided I would try again. Last night I tried a different recipe for yellow cake, and this time I made chocolate frosting. This cake turned out nice and fluffy and also has good flavor. The chocolate frosting is pretty rich, so I don’t think it’ll work with the fondant for the birthday cake.
To be sure I have finally have a winner, I removed the chocolate frosting from one piece. Then I re-frosted with a thin layer of buttercream frosting, and added a layer of fondant. A couple of Professional (ah… meaning Patricia and myself) taste tests later and I think I have it.
I am including the recipe for the yellow cake and chocolate frosting here, and I will be sure to post the final results in a few weeks when I make the princess cake for the birthday girl!
6 large egg yolks
1 cup milk
2 tsp vanilla extract
3 cups sifted cake flour
1 1/2 cups granulated sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature and cut into pieces
Preheat oven to 350 degrees F. Spray two 9-inch x 1 1/2 inch cake pans with cooking spray, line bottoms with parchment paper, then spray again with cooking spray. Set aside.
In a medium bowl lightly combine the egg yolks, 1/4 cup milk, and vanilla extract.
In a separate bowl combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition.
Divide the batter and pour into the prepared pans (Pans will be about half full.) Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. I put the cakes in the fridge at this point to cool them faster and get them out of the pans easier. Cool completely before frosting.
8 ounces bittersweet or semisweet chocolate, chopped. (I use 8 oz semisweet chocolate chips)
1/4 cup unsweetened cocoa powder
3/4 cup milk
1/2 cup unsalted butter, cut into pieces
3 cups powdered (confectioners) sugar, sifted to remove lumps
1 1/2 teaspoon vanilla extract
Frosting: Place the chopped chocolate, cocoa powder, milk, and butter in a glass bowl. Microwave at 30 second intervals, stirring after each (about 2-3 min total). Stir until the chocolate has melted and the mixture is smooth. Beat in, with a hand mixer or wire whisk, the powdered sugar and vanilla extract. If the frosting is lumpy, strain through a strainer to remove any lumps. Cover and place the frosting in the refrigerator until it is firm (to speed this up I put my bowl in the freezer for about 10-15 minutes). Once the frosting is firm remove from refrigerator and place in your mixing bowl. Beat the frosting for a minute or two or until it is nice and smooth and of spreading consistency.
Assemble: Place one cake layer on your serving plate and spread with about 3/4 cup of frosting. Place the other cake layer on top of the frosting and cover the entire cake with the remaining frosting. Cover and refrigerate the cake until serving time.