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Content > Dominican Recipes > Desserts - Beverages

Desserts - Beverages

A good Dominican meal will not be complete without a dulcito (a sweet) right before 'el cafecito' that dots the i in our meals. A tropical country and a great variety of fruits make for Dominicans' taste for juices and shakes.


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Recipe Bizcocho dominicano (Dominican cake)


Dominican cake is the center of every Dominican celebration. No wedding, baptism or birthday is complete in the Dominican Republic without our delicious traditional cake. The...




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  #12  
By i love to cook on 05-10-2007, 10:20 PM
Dear Aunt Clara.
I can make hard candies, flowers and decorations that can last for months without softening, with the frosting of the Dom. cake? If yes ;
how I make it.

I will appreciate

Thanks.
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  #13  
By Aunt Clara on 05-10-2007, 10:28 PM
Yes, you can use suspiro (A.K.A. royal icing) for decoration. Even for those hard flowers that last a long time. Cake decoration, on the other had, is way out of the scope of this site. I bought myself one of those Wilton sets, it came with a book with basic decoration. It is a great idea to buy one or similar.
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  #14  
By i love to cook on 05-11-2007, 08:59 AM
Dear Aunt Clara do you think it's fear pay $35.00 up to $40.00 for a 1lb of Dom. cake? That's terrible. I like Dom. cake but at that price I prefer to aet other branch of cake. I am so happy with this space in the internet. I gonna it cake for free me and my family.
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  #15  
By Eleen on 05-11-2007, 09:34 AM
I Pay About 25.00 Per 1lb. Here In Miami.
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  #16  
By mcorona84 on 05-21-2007, 04:53 PM

hello Aunt Clara I have a question. I normally make the cake with strawberry filling and it tastes great, but I would love to know how to make the dulce de leche filling. Would any of you happen to have the recipe?

Thanks,
mcorona
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  #17  
By minnie857 on 07-21-2007, 02:29 PM
I dont know

1/2 lbs of flour is to -1 cup of flour or what help
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  #18  
By minnie857 on 07-21-2007, 02:32 PM
I need help

I need help in conversion lbs to cups so I dont mess up this cake
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