Ive been talking with a woman for about two days going through all sorts of information for her wedding. The most elaborate order Ive had by far....well...if I can close the deal! Ive asked for the sale twice and she didnt answer, but had more questions. Im getting nervous because I have a feeling she is going to be very particular about her order.

She is puerto rican and says her fiance is dominican. She requested a vanilla cake with guava filling. She says she likes it to be like a dominican style cake.

Am I missing something? Is there something I need to know about how to make it authentic or is it just as simple as a vanilla cake with guava filling? I really dont know much about hispanic baking. Is there anyone who can help me?

Dominican cake is a distinct style of cake. You can't use your regular vanilla cake. There is a Dominican cake recipe on this site, but I've never used it so I can't give you any feedback on it. If you google Dominican cake you will find some additional recipes.

I normally use WASC for my recipes. So I guess I have some researching to do. Thanks for letting me know there is a difference. Does anyone know how it differs? Texture? Flavor? Is it denser or lighter? I just want to know what to expect when I make my test cake.

It's typically a sweet dense cake. Traditional recipes are pound cake recipes with Dominican vanilla, but there are many different recipes out there. Dominican vanilla has a stronger, more concentrated flavor than regular vanilla. You can find it at most Spanish grocery stores.

Here are a few recipes I've been meaning to try. Toba Garrett also has a Dominican cake recipe in her book (The Well Decorated Cake):

http://licioussweets.blogspot.com/2006/09/my-dominican-cake.html

http://www.welcome-dominican-republic.com/Dominican-Republic-Food-Deserts.html

http://www.ehow.com/how_2253499_dominican-cake.html

http://www.recipelink.com/cgi/msgbrd/msg_script.pl?getmsg=1&board=0&thread=60647

Dominican cake is very delicious!

it requires meringue icing, to me a lot of work. Toba Garrett put the recipe in her book "The Well Decorated Cake", she got straight from a very famous dominican pastry chef. I didit once for a cake, and I don't want to do it again, it was too much work for me.

If you can't get the book, email me for both the Dominican cake and Dominican icing recipes.

Lomikesa

You are going to need authentic Dominican vanilla. It's what gives the cake that distinct flavor which it's known for. The vanilla that is sold in supermarkets are watered down versions of the real thing. I usually get mine from the Domican Republic when I go. If someone goes on vacation I usaually have them bring me a bottle or 2 back.

Good Luck!!

lomikesa What did you think of the recipe? Did the cake turn out well? Which pastry chef are you referring to? Sorry for bombarding you with questions...I've been trying to find a really good Dominican cake recipe forever.

kkitchen Good point. I just assumed that she meant the Dominican Republic. What is the traditional cake from the Island Dominica like?

Yes, Dominican republic. I remember seeing Dominican vanilla being sold at my local cake store. I forget the brand, but it wasnt a normal grocery store brand. I would buy the best I could get, for sure. I always do for my vanilla anyway.

"Dominican cake is very delicious!

it requires meringue icing, to me a lot of work. Toba Garrett put the recipe in her book "The Well Decorated Cake", she got straight from a very famous dominican pastry chef. I didit once for a cake, and I don't want to do it again, it was too much work for me.

If you can't get the book, email me for both the Dominican cake and Dominican icing recipes.

Lomikesa"

If you believe it was a good recipe, I would love to have it if you can. She wants buttercream icing, so I dont have to worry about that so much.

Edit: Actually, on second thought I wouldnt mind the icing recipe as well. I would really appreciate it if you can find the time. Thank you.

[quote="jmr531"]lomikesa What did you think of the recipe? Did the cake turn out well? Which pastry chef are you referring to? Sorry for bombarding you with questions...I've been trying to find a really good Dominican cake recipe forever.

The cake came out delicious! the pastry chef name is Isabe Acosta Basically you need 12 lg eggs and you need to separate the yolk and whites and beat them separate, the cake mass is buttery and sort of like a angel cake but better (not good for carving or topsy turvy cakes) what makes the cake really good is the icing, it is Meringue icing, and it gets really crusty and this is what makes the Domnican Rep. cakes very distinct.

I do have Dominican Vanilla, but Toba Garrett also suggest a good Bourbon or Madagascar vanilla. It is very hard to find Dominican vanilla in in the US that hasn't been watered down, even in the Dominican markets, I get mine from Dominican friends when they travel there. You can really see and feel and smell the diference.

Yes, I agree the authentic Dominican vanilla does make a difference in the flavor. I order the big bottles that last quite a while when my friend visits the Dominican Republic.

Oh wow. I really didnt know it was such a big thing. Apparently it is! Im so excited to learn all this new information, and even more excited to try this recipe! I have plenty of months ahead of me to give this a few test runs. Thank you guys!