Tuesday, March 20, 2007

Step By Step Making The Dominican Cake

Step By Step Coming Soon

28 comments:

Jessica said...

I love your page. I have been looking everywhere for a guide on how to make Dominican cakes. Im so glad I found your page. The suspiro was the most challenging for me. I cant wait to try your recipe.

City Girl said...

I love this page and this recipe, I use it all the time, thank you so much!!

I used to have a friend whose mother made dominican cakes for all my events but I moved and we lost touch... this recipe is just perfect!

Anonymous said...

can I use confectioners sugar instead??

Anonymous said...

I tried your recipie and followed your tips and it came out perfect,Thank you so much for posting it in english. My husband and his family are Dominican and they were so impressed that I made this cake and it was so good! Do you have a recipie for 3 milk cake (tres leche)?

Renee said...

I a fundraiser for a basketball team and I am using this recipe to make my "basketball shaped" cakes thanks!!!

Karen said...

I have been looking for a recipe that actually works for dominican cake; "this is the one", I have tried everything and so far this is the one that actually makes me proud to say I can make it :) it came out delicious, thanks for that step by step explanation.

Tamara said...

Why the frosting does not last too many hours in one day? Is fine when one makes it but when is placed in the cake that is already cool it just melt a few hours later?

Licious Secrets said...

Hello Tamara that's not supose to happen you must of done something wrong maybe you didn't let the sugar and water boil to a think syrup then pour it to the egg whites that are mix till peak then start it back up mixing the egg white while pouring the hot syrup maybe you didn't do it like that cuz my frosting last for few days

cookie_dang said...

I didn't have Double acting baking powder the one you seem to be using in your recipe, instead i used baking powder, Royal polva para hornear. Is that okay? Will it mess it up? I already put it in the oven. I really hope it doesn't come out really heavy. Thanks in advance!

Licious Secrets said...

Hello cookie dang I always used double acting baking powder well give it try if it's baking powder it has to work let me know how it turned out.

sandy said...

How many inches is the pan you're using?

Licious Secrets said...

hello sandy for a half a pound cake make only half of the cake recipe and the pans u will need are two (8 by 2 inch cake pans)that will give you a half a pound of dominican cake for a one pound cake make the whole recipe and for the one pound cake you will need two (12 by 2 inch cake pans) i hope this will help you.

Anonymous said...

Thank you for putting pictures to your instructions. You did a great job. I can't wait to try your recipe, I love dominican cake but had not had any good dominican cake in over 17 years!

Thanks Again.

michele said...

Hi there, thank you for posting this recipe, I wanna use it very soon for a special event but before I do I have 3 questions...

1. What kind of rum did you use?

2. Can I use orange juice rather than pineapple?

3. Would it be ok to use vanilla custard filling rather than guava with your recipe?

Licious Secrets said...

Hello michele you can use dark or clear brugal rum or barcardi ok
yes u can use the orange juice instead or 2% milk you can use any filling you like hope this answer your questions.

rosy said...

Hi I just wanted to know what do you think that I'm doing wrong with the frosting because every time that I make it and put it on the cake is ok but when a couple of hours passes by the frosting becomes hard and this is not normal. Can you please let me know what I'm doing wrong... I hope you can help me.

Licious Secrets said...

hello rosy what you must be doing wrong is the part when u have to cook the sugar with the water you can't let it get to thick because when you frost your cake it will harden as the air hits try to make it as a syrup not so lite not much thick i hope this helps.

michele said...

Hi again I made the cake with a vanilla custard and it tastes great, but the frosting stayed as a liquid. Not sure what I did wrong? But the cake was still really yummy. Thanks for posting this recipe.

Framberly said...

Hey! IS cookie dang, im sorry that i hasn't reply in a long time of how the results came out. MY other pc screen cracked and i couldnt find this blog D: But the cake turned out great! Especially the next day it was nice and moist :D

Licious Secrets said...

Hello michele try to go over the recipe and steps of the suspiro the frosting maybe you are not leaving the syrup cook till it gets a little thick ok go over it and I hope next time you will get it right.

Licious Secrets said...

Hello cookie dang thanks for letting me know how your cake turned out am happy with your results....

abc123cura said...

Hi, I have a question. Is the clear Dominican vanilla extract different than the normal vanilla extract? Thanks.

Licious Secrets said...

Hello abc123cura yes the Dominican vanilla is diffrent then the American vanilla it's not the same it's best to use a Dominican vanilla for this cake I use the clear vanilla called caridom I hope this helps your question.

Patricia said...

Patty:
Hi, I am going to try to make this cake...ive been going crazy to see if i could make it myself but i have a few questions...
1)Do you have picture by picture instructions so i can visually see how this is done?

2)Do you measure the cake ingredients to get 1/2 lb, 1 lb, etc cake...just in case i want to do a 2 lb cake, just wanted to know based on your ingredients, what size cake that would come out too.

3)When you say add the color, is that to change the color of the frosting? What color is it when is finished and putting it on the cake?

4)As far as the fillings, like guava....what kind would you recommend, and what other flavors are used as a filling that people prefer?

Thanks for answering all my questions.

Licious Secrets said...

Hello Patricia Your Questions

1)Do you have picture by picture instructions so i can visually see how this is done?


At the moment I don't have the step by step on how to make the Dominican Cake I will soon be updated.

2)Do you measure the cake ingredients to get 1/2 lb, 1 lb, etc cake...just in case i want to do a 2 lb cake, just wanted to know based on your ingredients, what size cake that would come out too.

Yes this recipe is measured for one pound cake if you want to make 1/2 pound you will need to cut the recipe in half and if you will like to make 2 pounds of cake then you will have to double this recipe for 1/2 pound you will need 2- 8x2 round cake pans for a pound you will need 2- 12x2 round cake pans.

3)When you say add the color, is that to change the color of the frosting? What color is it when is finished and putting it on the cake?


The suspiro is white when is done so you can add the color of your choice the colors that should be used with the suspiro can only be gel or paste colors like wilton brand or the brand of your choice.

4)As far as the fillings, like guava....what kind would you recommend, and what other flavors are used as a filling that people prefer?

I recommend pineapple that's the flavor that is requested the most the next one is dulce de leche there are many other filling depends on the customer request.

I hope I helped by answering all your questions.

Lamamasota said...

Hello quick question if i want to make a 2lb cake what be the measurements of the ingredients? Do i double everything? Ty

Lamamasota said...

How would i measure the ingredients for a 2 lb cake

Milagro Santiago said...

This recipe is for one pound so you will need to double all the ingredients which cake molds are you using