Recipe courtesy of Travis Martinez
Show: Cake Wars
Eggnog Tres Leches Cake Pops: Eggnog Three Milks Cake Pops
Total:
2 hr 45 min
Active:
45 min
Yield:
15 to 20 servings
Level:
Intermediate
Total:
2 hr 45 min
Active:
45 min
Yield:
15 to 20 servings
Level:
Intermediate

Ingredients

Cake Pop:
  • Nonstick cooking spray, for spraying the baking sheet
  • 3 cups all-purpose flour 
  • 4 sticks (1 pound) unsalted butter 
  • 2 cups granulated sugar 
  • 2 tablespoons vanilla extract 
  • 9 large eggs 
Eggnog Tres Leches:
  • 6 sheets gelatin
  • 2 cups whole milk 
  • 2 cups sweetened condensed milk 
  • 2 cups evaporated milk 
  • 2 tablespoons eggnog compound 
Stabilized Whipped Cream:
  • 2 cups (1 pint) heavy cream
  • 3 tablespoons powdered sugar 
  • 1 tablespoon xanthan gum 

Directions

Special equipment: an instant-read thermometer, a piping bag and 15 to 20 plastic cake push pop containers

For the cake pop: Preheat the oven to 325 degrees F. Lightly grease an 18-by-13-inch baking sheet with the cooking spray.

Sift the flour into a medium bowl and set aside. In a stand mixer with a paddle attachment, cream together the butter, granulated sugar and vanilla for 3 to 5 minutes. Slowly add the eggs 1 at a time, scraping down the bowl between each addition. Turn the mixer down to the lowest speed and add the flour. Once the flour is incorporated, scrape down the sides of the bowl and turn the mixer up to medium speed for 30 seconds.

Dump the entire mixture onto the prepared baking sheet and spread it evenly with an offset spatula. Bake until the entire top of the cake is an even golden brown, 25 to 30 minutes. Let the cake cool completely.

For the eggnog tres leches: Soak the gelatin sheets in cold water until softened, 5 to 10 minutes.

Meanwhile, in a small saucepot, warm the whole milk, condensed milk, evaporated milk and eggnog compound to 100 degrees F over a low flame. Squeeze out the excess water from the gelatin and add the softened gelatin to the milk mixture. Remove from the heat and let cool at room temperature.

For the stabilized whipped cream: In a large bowl, whisk together the heavy cream, powdered sugar and xanthan gum. Whip until stiff with an electric mixer. Transfer to a piping bag.

To assemble: Cut the cake into pieces the shape and size of the push pop containers. Trim the cake pieces to 1/4 inch thick. Place a piece of cake in the bottom of each push pop container and soak with the eggnog tres leches mixture. Pipe a layer of the whipped cream on top of the soaked cake and repeat the process until you reach the top of the cake pop.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

IDEAS YOU'LL LOVE

Cake Batter Blondie Bars

Recipe courtesy of Dorothy Kern

Molten Chocolate Cakes with Raspberry Sauce

Recipe courtesy of Brian Boitano

Tres Leches (Three Milks Cake), Latin America

Recipe courtesy of No Author

Eggnog Ice Pops: Coquito

Recipe courtesy of Ingrid Hoffmann

Coconut Tres Leches Cake

Recipe courtesy of Tia Mowry

Tres Leches Cake

Recipe courtesy of Marcela Valladolid

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c