My Crazy Cocina Caliente!!

Just a crazy little latina, stirring up trouble in the cocina!

Baby Shower Cake September 24, 2009

This past weekend hubs and I attended a baby shower for his co-worker, whose wife is pregnant with their first baby! (It’s a Boy!)


The co-workers put together this adorable shower at the father-to-be’s uncle’s restaurant and we had a great time.ย  The restaurant served us some GREAT Dominican appetizers and the parents-to-be got many wonderful gifts including the baby’s crib.

Hubs asked if I would mind making the cake for the shower and I said I’d love to!!! His co-worker sent me a napkin with the design she was using through the shower and so I took my ideas from that.ย  I created a lion, giraffe, and a hippo- I wanted them to match the napkin’s characters as closely as possible.



I made the leaves and animals out of fondant that was kneaded with Tyclose powder.ย  After some research I found that the Tyclose powder would make the fondant hard to ensure my shapes didn’t sag or lose their form.

My original plan was to cover the entire cake in fondant but I rolled it way too thin, plus my frosting hadn’t crusted and it just created a giant mess (I was on a little bit of a time crunch).ย  So I had to toss over a pound of fondant away ๐Ÿ˜ฆ I knew I could cover it pretty smoothly with buttercream so I went that route to ensure I didn’t mess up again and had the cake done on time.

The bottom tier (8″) was Dulce De Leche cake (as seen previously in my blog, here).ย  This was by far the crowds favorite ๐Ÿ™‚ I got so many compliments and I must say it’s also one of my personal faves.

The top tier (6″) was Hershey’s Perfectly Chocolate Cake (also seen previously in my blog, here).ย  I filled it with Molly Jean’s Cheesecake Filling.ย  It was mega mega YUMMY!! A great and tasty combo for sure!

While it wasn’t perfect as per my standards I received so many wonderful comments regarding the cake.ย  The dad-to-be kept gushing on how nice the cake was ๐Ÿ™‚ I’m so glad the parents-to-be and the crowd loved the cake! ๐Ÿ™‚ย  It’s a wonderful feeling to receive compliments on something you worked hard on.


Dulce de… DELICIOSO!! July 20, 2009

Filed under: Baking — Vanessita! @ 9:43 pm
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After working on my fondant the night before I decided I needed a cake to decorate it with.
I had bought a can of dulce de leche a few weeks ago and knew this was finally the right time to use it.

After a little googling I found a great recipe on although the original recipe called for making your own dulce de leche, I thought I’d skip that and make the delicious cake and buttercream also mentioned in the post.
Let me start by saying the cake is absolutely delicious!!!!!! If you’re looking for a great, moist-but-light cake- I would highly recommend this recipe.ย  This is something I will be making again! ๐Ÿ™‚

Original Recipe



***Please Ignore the Baking Soda, he snuck into the pic!!!**

For the cake:
2 cups unbleached all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
12 tbsp. (1-1/2 sticks) unsalted butter, at room temperature
1-1/2 cups sugar
2 tsp. vanilla extract
1 tsp. almond extract
1 cup milk
5 egg whites, at room temperature

For the frosting:ย  Since I only needed the buttercream to act like a crumb coating, I halved this recipe.
12 tbsp. (1-1/2 sticks) unsalted butter
1 package (16 oz.) confectioners sugar
1/2 cup heavy cream, plus more if needed
1 tbsp. pure vanilla extract
pinch of salt
sliced almonds, optional for garnish

Make the Cake:

  1. Position a rack in the middle of an oven and preheat to 350ยบF. Butter and flour two round cake pans each 9 inches in diameter and 1-1/2 inches deep.
  2. In a medium bowl, sift together the flour, baking powder, and salt.
  3. In a large bowl, using an electric mixer set on medium-high speed, beat the butter until light.
  4. Gradually add the sugar, beating until well blended. Beat in the vanilla and almond extracts.
  5. Reduce the speed to low and, dividing the flour mixture into three batches, beat the flour mixture into the butter mixture alternately with the milk just until combined.
  6. In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form.
  7. Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated. Divide the batter between the prepared pans; smooth with the spatula.
  8. Bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool in the pans for 10 minutes. Run a sharp knife around the pan sides to loosen the cakes. Invert onto racks and let cool completely.


Make the Frosting:

  1. In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind; let cool.
  2. In the bowl of an electric mixer fitted with the paddle attachment, add confectioners sugar, vanilla, salt, and butter. With the mixer on low, slowly add cream; beat until smooth. If frosting seems too thick, stir another tablespoon cream into the mixture.

Assemble the cake:

  1. Carefully slice each of the two cooled cakes in half to make four layers. Set one layer on the cake plate. Generously spread about 1/3 cup of the dulce de leche on top. Top with another cake layer and spread with another 1/3 cup of the dulce de leche. Repeat with another cake layer and top with the final forth cake layer. Set dulce de leche aside.
  2. Frost the top and sides of the cake with the frosting. If using the sliced almonds, press into the sides of the cake. Drizzle with remaining dulce de leche. Refrigerate until serving.ย  I omitted the almonds.

Wanna see how it turned out?
Stay tuned for part 3 ๐Ÿ™‚