Twirly Skirts

At the beginning of summer I started making Sadie some skirts with some left over satin I had in my fabric stash. They got set aside and forgotten until 2 weeks ago. I finally sat down and spent an entire day finishing them up and adding embellishments. I knew it was worth the time though as soon as Sadie put them on. She couldn't spin enough!

Tres Leches Cake

I made this for the Labor Day family BBQ and I had forgotten how amazing it tastes. Just wanted to pass it on.

Tres Leches Cake

Serves 12

*If using a standing mixer to beat the eggs in step 3, be sure to use the whisk attachment. The cake becomes more moist and dense as it sits.

Milk Mixture

1 (14 oz.) can sweetened condensed milk

1 (12 oz.) can evaporated milk

1 c. heavy cream

1 t. vanilla extract

Cake

2 c. all-purpose flour

2 t. baking powder

1 t. salt

½ t. ground cinnamon

8 T. (1 stick) unsalted butter

1 c. whole milk

4 large eggs, room temperature

2 c. sugar

2 t. vanilla extract

Frosting

1 c. heavy cream

3 T. corn syrup

1 t. vanilla extract

1. For the milk mixture: Pour condensed milk into large microwave-safe bowl and cover tightly with plastic wrap. Microwave on low power, stirring and replacing plastic every 3-5 min., until slightly darkened and thickened, 9-15 min. Remove from microwave and slowly whisk in evaporated milk, cream, and vanilla. Let cool to room temperature.
2. For the cake: Adjust oven rack to middle position and heat oven to 325 degrees. Grease 13x9-in. baking pan. Whisk flour, baking powder, salt, and cinnamon in bowl. Heat butter and milk in small saucepan over low heat until butter is melted; set aside off heat.
3. With electric mixer on medium speed, beat eggs in large bowl for about 30 seconds, then slowly add sugar until incorporated. Increase speed to med.-high and beat until egg mixture is very thick and glossy, 5-7 minutes. Reduce speed to low and slowly mix in melted butter mixture and vanilla. Add flour mixture in three additions, scraping down bowl as necessary, then mix on med. Speed until fully incorporated, about 30 seconds. Using rubber spatula, scrape batter into prepared pan and bake until toothpick inserted into center comes out clean, 30-35 min. Then transfer cake to wire rack and let cool 10 min.
4. Using skewer, poke holes at ½-in. intervals in top of cake. Slowly pour milk mixture over cake until completely absorbed. Let sit at room temperature 15 min, then refrigerated uncovered 3 hours or up to 24 hours.
5. For the Frosting: Remove the cake from refrigerator 30 minutes before serving. With electric mixer on med. Speed, beat heavy cream, corn syrup, and vanilla to soft peaks, 1-2 min. Frost cake and slice into 3-in. squares. Serve. The assembled cake can be refrigerated for up to 3 days.