Sunday, 26 May 2013
Engagement Party Cake & Cupcakes!
Tres Leches Cake
Ingredients - 1 bag of vanilla or butter cake cake mix + whatever else the packet calls for (I always use the absolute cheapest, 70 cents and in a no-name bag below all the other cake mixes), Vanilla essence, 1 can condensed milk, 1 can evaporated milk, 1 cup thickened cream + 2 cups thickened cream for the icing, sugarcraft flowers or any other cake topperyou prefer.
1. Make the cake according to packet instructions (but adding extra vanilla essence) and let cool.
2. Once cake is cool, place it in a container that is slightly bigger than the cake. Using a skewer, poke holes all over the cake (this will allow the milk mixture to soak into the cake).
3. Whisk together the condensed milk, evaporated milk & 1 cup of cream. Pour the milk mixture over the cake. If it does not all fit inside the cake container, put aside remaining milk mixture.
4. Place the cake in the fridge for at least 4 hours (I leave mine overnight sometimes without any problems). Baste the cake with milk mixture (or pour in extra leftover mixture from step 3) every couple of hours as the cake continues to absorb the liquid.
5. Drain cake and place on a plate in the fridge. If making ahead, stop here. This cake can be made up to 2 days ahead.
6. A few hours before serving, whip remaining thickened cream until stiff peaks form. Use the unsweetened whipped cream to ice the cake. Top with your proffered topper - I used sugarcraft white roses and green leaves. Then sprinkled some holographic edible glitter on top. Store in fridge until 1 hour before serving.
Ingredients - 1 bag of vanilla or butter cake mix (see above notes), vanilla bean paste (or a vanilla bean, or vanilla extract) and icing ingredients (butter, icing sugar, milk, vanilla & cinnamon - amounts vary based on how much icing you use on each cupcake).
1. Make cupcakes according to packet instructions, adding extra butter and a teaspoon of vanilla bean paste (if not available you can use the scraping of 1 vanilla pod or a teaspoon of vanilla extract). Set aside to cool.
2. Place about 200g of softened butter in a mixer and beat until pale & fluffy. Add about 2 cups of icing sugar and 1 tablespoon of milk and continue to beat.
3. Add a couple pinches of ground cinnamon and 1 teaspoon of vanilla extract or vanilla bean paste. Mix and taste, adding more vanilla or cinnamon if needed. If you want a firmer consistency, add more icing sugar. For a softer consistency, add more milk.
4. Pipe icing onto cooled cupcake. Decorate as desired - I made purple sparkly cupcake toppers and used some more holographic edible glitter.
Cupcakes can be made up to 2 days ahead and iced up to 1 day ahead - stored in an airtight container in the fridge. Pull out of fridge 1 hour before serving.
There you have it! Please send me pictures of your cupcakes & cake if you use this recipe :)