I want to make a tres leches cake and wonder if I can freeze it after the 3 milks have been added. The cake just makes way too much for the hubby and I to eat before it would spoil? I think it would be way too moist and messy to freeze if done completely?
If the cake was frozen prior to pouring the milks over, how well does the milk part (also well be frozen) sink into the cake.
Would rum or other alcohol in the milk mixture freeze well?
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