Anniversary Thai Tea Tres Leches Cake

Wow, 7 years, y’all. You know, I don’t think I thought this far down the road when I started this blog.

In fact, I have no recollection of how far down the road I thought about it, at all. I just liked making things and I wanted to try.

I certainly didn’t think I would have this many people signed up to follow me. It amazes me that I don’t actually know very many of you, and yet, here you are.

Thank you all. I am so touched.

When I revamped everything over the summer, I kept all my anniversary posts alive for you to read. You know this already, but I removed my old writing because I wanted to take ownership of my own life narrative. However, I do feel that anniversaries are a perfect time for reflection and updates. [I have a feeling that, another 7 years from now, I might like seeing just what it is I had up my sleeve at this time.]

Meanwhile, I have come such a long way from when I started this thing. I think the most noticeable difference in me is that I have realized that I am so much more capable than I ever knew. Par example:

Much like my approach to starting this thing, I don’t think that, 7 years ago, I really considered what my life would continue to look like. All the things I am currently doing are things I had placed on hold back then. (It’s funny how the things you’re meant to do will wait until you’re ready.)

It’s good to honor where you are, as I did. Back then, I did not have the energy to do the things I am doing now. And when I wasn’t mustering it, the universe stepped in and showed me that I would have to. And that is how I got where I was going.

I am really proud of myself for creating the life that I currently have…but I will probably leave again. (Sorry, higher-level life duty calls. I’m going to do it right this time, though. You’re getting ample notice.)

Where will I go? I haven’t decided yet. But here’s what I want to see happen in my life from where I am standing right now: school, live somewhere I like with a better climate and a warmer culture of folks, work with bbs, work with people, continue to explore my interest in sacred femininity, be a source of fucking empowerment, heal some wombs, continue yoga-ing, fall in love again, make art, meet more like minds, keep on healing my Crohn’s (we’ve come a long way together), have a bb, write, sell my creations or have a bake shop (who knows?!), own a place that makes my heart light, see places I haven’t seen before, return to places I have loved, get back in touch with certain faces, read great literature, and drink lots of good coffee and tea along the way. In no particular order, and when the time is right.

I removed “make thai tea tres leches,” which has been on my list for at least four years, because I did it. For us. Orange-colored sweetened condensed goo over yellowy sponge cake, topped with clouds of whipped cream and a little sparkle.

Anyway. Please feel free to send me your aims in life, too. Either here, or from my contact page. I would love to hear from you. I will be rooting for you from wherever I am while we chase our dreams. Even if you find yourself thinking I couldn’t possibly mean you. I do. Press send.

From the bottom of my heart, thank you for following me on this wild ride. Happy Anniversary.

One Year: Espresso Brownie Pie
Two Years: [Celebratory] Depression Cake
Three Years: Coffee-Cardamom Layer Cake with Sweetened Condensed Milk Frosting
Four Years: Banana Almond Butter Cake
Five Years: Pumpkin Cake With Maple Cream Cheese Frosting
Six Years: Pan Con Tomate Y Manchego
Seven Years: Spiced Brown Butter Nectarine Scones

Thai Tea Tres Leches Cake
Makes one sheet cake

1/2 cup heavy cream
2-3 tbsp thai tea leaves
1 14-oz can sweetened condensed milk
1 12-oz can evaporated milk (nonfat)

2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
2 sticks unsalted butter, at room temperature
1 1/2 cups granulated sugar
5 eggs
1 1/2 tsp pure vanilla extract
1 cup whole milk

2 cups heavy cream
1 tbsp granulated sugar

Sprinkles, as desired

In a small saucepan, heat heavy cream on medium heat just until it bubbles. Remove from heat and add thai tea leaves, steeping for 10 minutes. Use a sieve to remove the tea leaves (heavy cream should be orange in color and fragrant). In a large bowl, whisk together sweetened condensed milk and evaporated milk. Pour in thai tea cream, whisking to combine. Pour over cake evenly, using a spoon to evenly drizzle any additional liquid that pools along the sides.

Preheat oven to 350 degrees Fahrenheit and grease a 9×13-inch pan. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together butter and sugar until fluffy and pale, about four minutes. Beat in eggs, one at a time. Beat in vanilla. Beat in dry ingredients in thirds, alternating with whole milk, until just combined. Pour into prepared pan and bake 30-35 minutes, until a tester comes out clean with moist crumbs attached. Let cool completely in pan. Once cool, use a skewer or straw to poke little holes in the cake before preparing tres leches.

Whisk or beat together cream and sugar until smooth and fluffy. Spread evenly over cake. Decorate with sprinkles, if using. Slice into squares and serve!

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