I look at food photos all the time and rarely have the overwhelming urge to lick the screen. Your opening photo called for serious restraint! Man does this look amazing. Lucious actually. Now I need to find an excuse for a party!
Your photos are always so amazing! Wow, after reading the ingredients listed it is a decadent dessert though it doesn’t look it. Very deceptive which would have lead me to taking a huge piece. :-)
Chiming in to echo what others have already said — your photographs are just beautiful. The composition, the colors, the contrast… all the “c’s” and so much more. :) You’ve somehow managed to achieve an uber-clean design on the site, while still conveying a sense of homemade-cozy-comforting- yummy-ness. I look forward to every new post.
I saw the photo on Tastespotting and immediately checked out your blog. You’ve seduced my tastebuds enough to be added to my blog list page :) I love anything that tastes of Tres Leches. Superb photos!
Hey Tim–any chance you’ve repeated this recipe since and had better success cajoling the cake to absorb the cream? Tres leches is one of my favorite desserts…almost to the point where I make it less often to avoid eating entire pans of cake. My favorite versions have brandy in them–wow, sometimes you just stumble upon statements like this that seem true applied to anything, you know?–so I’m particularly interested in this one.
Hey Tim- You’re deep in the archives now. I honestly can’t remember if I made this again, though I think I did. I really loved it. Now that I look at the recipe again, I wonder if you should pour the cream mixture over the cake while it is still warm? It seems odd to wait for it to cool, right? That would be my suggestion if you attempt this. I would let cake cool for 10 minutes, and then poke holes and start pouring process. If you try, let us know how it goes!