Need advice for a tres leches cake. How far in advance can I make the cake? Can I make the actual cake in advance and hold it in the fridge until the "poke and soak"? Can I make the cake and "poke and soak" and then hold it for 24 hours? I can wait until just before serving to frost it, so that is not a problem.
This is for my son's birthday. He also requested porchetta (thank you Kenji for your awesome recipe) and mac and cheese. My oven will be on overdrive and would like to avoid making the cake on Sunday afternoon. Would love to make it late Saturday afternoon or very early Sunday morning. Birthday dinner is at 7 pm. Advice?