Cake is a universal symbol of celebration, shared at birthdays, anniversaries, weddings, religious holidays, family get-togethers, and the honoring of achievements of all sorts. A World of Cake celebrates international cake-making traditions, with 150 recipes for a diverse range of cakes enjoyed around the world. Beautiful photographs and fascinating sidebars accompany the recipes, making this book a rich reading tour of the world’s cakes and the people who enjoy them.
ABOUT THE AUTHOR
Krystina Castella is a professional designer: her design company produced furniture, toys, stationery, and housewares for stores such as Urban Outfitters, Crate and Barrel, Papyrus, and Target. She is a currently a professor at Art Center College of Design in Pasadena, California. She is the author of Crazy About Cookies, Crazy About Cupcakes, Booze Cakes, Pops!, and Discovering Nature’s Alphabet, and she has been published in Craft magazine. Krystina lives in southern California.
The infamous Tres Leches! Here’s the lineup: evaporated milk, whole milk, sweetened condensed milk.
Tres Leches Cake
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/3 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups sugar
7 eggs, at room temperature
1 12/ teaspoons vanilla extract
1/2 cup sour cream
Tres Leches Topping
1 cup milk
1/2 cup sweetened condensed milk
1/2 cup evaporated milk
Makes 1 cake (serves 6-8) or approx. 16 cupcakes
Preheat the oven to 350 F. Butter and flour a 12-inch round cake pan or your muffin pans.
To Make the Cake
Combine the flour, baking powder, and salt in a medium bowl; set aside.
In a separate large bowl, cream the butter and sugar with a mixer until fluffy.
Add the eggs one at a time, beating after each addition.
Stir in the vanilla. Add the flour mixture to the butter mixture, alternation with the sour cream, and mix until blended.
Pour batter into the prepared pan and bake for 25-30 minutes, or until a knife inserted in the center comes out clean. Let cool in the pan.
To make the Tres Leches Topping
Stir together the milk, condensed milk, and evaporated milk. when the cake is cool, remove from the pan and transfer to an ovenproof serving tray. Pierce the cake all over with a fork.
Spoon the milk mixture over the cake and let soak for 5 minutes. (I let mine soak for about 15-20 minutes). I brushed it on my cupcakes with a pastry brush. I didn’t use all the tres leches mixture on the cupcakes.
Whip one pint of whipped cream until soft peaks form. Don’t overbeat it because you will then have butter:)Add two tablespoons of powdered sugar and combine for about 1 more minute.
For Cake or Cupcakes:
Pipe or spoon on the whipped topping. Don’t forget the cherry on top!
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That’s NINE chances to win! The more entries you make, the better your chances are to WIN! Again, you MUST leave a separate comment for each entry to count : )
Thank you for checking in to see my Tres Leches Cupcakes and this FABULOUS giveaway for A World of Cake!