I put fake roses on the top layer of the cake and cut the stems off the roses. Monkey decided (after I got that bottom layer perfectly smooth) that she wanted to help decorate and jammed the stems into the cake. “Look Daddy, I helped!” You should have seen my husband’s face!! Luckily it was whipped cream frosting and VERY easy to fix!
Tres Leches Wedding Cake
1 Month Birthday White Cake with Whipped Cream Frosting
I was so excited to be able to do a Wilton Review. I LOVE Wilton products. I took all four Wilton cake decorating courses over a year ago and actually started teaching classes at Hobby Lobby. I think due to the economy, people were just not signing up for courses. Due to no interest and my husband’s schedule I gave it up. Anyway, back to the review 
I was able to review Wilton’s Checkerboard Cake Pan Set
The pan set was very easy to use. You just alternate filling in the different sections of the dividing ring with each flavor of cake. You then lift the ring out, wash, dry and insert into the next cake pan. NOTE: be sure to only fill to the halfway point of the ring. I got to my last cake pan and did not have enough strawberry cake left. I had to dig cake out of my first pan in order to try to even it out. By doing that I screwed up the prettiness of the divisions. I was surprised that I ran out of cake. Going in to it I would have sworn I’d have leftover batter. (I guess I probably should have read directions somewhere, first!)
To be honest, this cake turned out to be one mistake after another. (
Definitely not a Wilton issue, but mine.) First I had the cake issue, not filling correctly, then while making my frosting I realized I didn’t have enough Crisco to make my normal frosting or enough butter to make the new recipe! Next I FINALLY figured out how to make my frosting smooth and then screwed it up after already coloring the remainder of my white frosting green for the leaves. I made my frosting too soft so it just melted. I didn’t center my pretty ring of flowers in the center and then rand my hand right into the top border and had no way of fixing it because I was out of white frosting.
The set comes with: metal decorating tips 3, 16, 32, 104 and 352; 12 disposable 12 in. decorating bags; two tip couplers; 4 icing colors (.5 oz. each): Lemon Yellow, Pink, Sky Blue, Leaf Green; 1 1/4 in. flower nail No. 9; instruction booklet.
I only ended up using the star and leaf tip and the leaf green icing color from the kit. I wish I could have had the time to get more fancy with my decorating, but as it was I made the family miss Mass on Mother’s Day because I was decorating the cake.
(You don't get to see the entire checkerboard effect because the person the originally cut the cake didn't cut to the center.)
You can purchase any of these items used on the Wilton site, most craft stores and other chains.
How would you like to win the same set I just reviewed?
Head over to Wilton and tell me your favorite cake.
Disclosure: Giveaway ends May 27. Open to US residents only. Thanks to Wilton for providing a sample for review and the giveaway prize. Opinions are 100% my own.
I made this cake three times this past week. I’m doing a wedding on July 3 and the groom really wanted this cake. I had to practice once, I made their taste test cake (shown on the right) and I made a baptism cake for my nephew’s party on Sunday. (shown below) I got this recipe from The Pioneer Woman. I didn’t take step by step pictures, but if you want to see them you can check them out on her page, she did awesome with her directions. My biggest issue that I’m running into with this cake is how wet it is. The milks ooze out of the bottom making the frosting run. I need to figure out how to make it stable for a wedding cake. If you have any ideas, please let me know!
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated. (I use Wilton’s Cake Release.)
Combine flour, baking powder, and salt in a large bowl. Separate eggs. (is there an easy way to separate eggs? I kind of juggle the yolk back and forth between the two halves of the shell until the whites have all fallen out.)
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool. (If you are using any other sized pan, make sure you watch your cakes. The cake shown above was in smaller pans and they cooked in probably half the time!)
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
Thank you so much Ree for posting an awesome recipe! I wanted to share it with my readers since so many people have recently asked me for it!
I made my first non-family/friends cake this weekend!
Of course my lovely daughter did her normal “finger-in-the-cake” episode.
I did fix the cake before I sent it on it’s way
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