I actually began with a Wilton course at the age of 17. I started with the mail order course and I then went for classes at a local shop in the Bronx, NY-where I am originally from-named The Chocolate Factory. A few years later I took a classes with a sweet Dominican lady named Margarita who taught me to bake my first from scratch cake. Dominican cake is one of my favorites.
Years later I again started baking while caring for my dad. It was what helped me relax during a very difficult time-it was an escape. My dad loved everything I baked for him, but enjoyed even more when I baked for everyone who visited him. Soon after Nina’s Cakes & Desserts was born on Facebook. Initially only as a place to share the cakes and desserts I made for family.
I moved to Florida in 2010 and began working at a dental practice (I still work there). On occasion I would bring in some goodies for my co-workers. On one occasion, I made a birthday cake for one of my co-workers and it just so happened there was another co-worker getting married a couple months later. She tasted and loved the cake, then she kept saying to me “you are making my wedding cake” and wouldn’t take no for an answer. She even took a piece of that cake for her fiancé to taste. Honestly, it was more for the taste of the cake than the design because I had very little decorating experience.
Wanting to improve, I began researching via the internet/YouTube and came across Sharon’s buttercream tutorial. I purchased “Perfecting the Art of Buttercream” and I learned how to properly level a cake and made my first buttercream cake that looked like fondant. I then knew I could do this as a business and work from home. I haven’t looked back since.
Dominican Cake Recipe
1 lb. Unsalted Butter
2 cups [16ozs.] Granulated Sugar
9 Eggs (large) *7 yolks ** 2 whole (at room temperature)
3 Cups [24ozs.] (minus 2 Tbsp) All Purpose Flour *(I remove 2Tbsps Flour and add 2 Tbsp Cornstarch)
2 Tbsp Cornstarch
1 Tbsp Baking powder
¾ Cup Pineapple or Orange juice (or Milk) {If you use orange juice- Dilute to ½ juice & ½ water}
1 Tbsp Vanilla *preferably Dominican Vanilla (which is a clear vanilla)
1 Tbsp Alcohol (Rum or Brandy) [Optional]
Zest of 1 lemon
Using Flat beater start mixing butter on low (#2 on Kitchen Aid/Heavy Mixer) and slowly add sugar. Once all incorporarted continue mixing on medium (#4 on the Kitchen Aid) until creamy about 7 to 10 mins.
While Butter and sugar are mixing; sift flour once to loosen— measure flour then add cornstarch and baking powder. *(Remember to remove 2Tbsps flour before adding the 2 Tbsps Cornstarch) Sift twice more to incorporate and aerate then set aside dry ingredient mixture.
Once butter & sugar mixture is creamy, start adding egg yolks one at a time (allowing each to incorporate well before adding the next) Remember to scrape the bowl occasionally.
Once the yolks are incorporated, add the whole eggs –again, one at a time. Add vanilla.
Finally incorporate remaining ingredients by alternating: >>> Flour, juice….Flour, juice.. Flour, juice… Flour<<<
Lastly add Lemon zest (optional) & Alcohol (optional) –Blend these in by hand to avoid over mixing your batter.
Bake @ 325ºF for approximately 1 hour. (Depending on your climate you may need to bake a little more or less). Toothpick should come out clean. Also the cake starts separating from the edge of the pan when the cake is done.
**DO NOT PANIC IF YOU CAKE IS DARK—POUND CAKES ARE USUALLY DARKER THAN SPONGE CAKES**
*Optional Syrup: 1 Cup water with ½ Cup sugar **Bring to a boil, then let simmer for about 7 minutes. Cool then add 1 tsp of vanilla. Once cake has completely cooled add syrup using a pastry brush. **Careful not to overdo the syrup.
**Save the whites of the 7 eggs to make your Italian Meringue frosting.
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