BORINQUEN CAKE DESIGNERS

Comment by elizabeth bonilla on June 28, 2010 at 1:37pm

Hi Diana, I grew up in Hatillo, I also went down there in 2007 and stood there until 2008,that's where I started my baking passion, If you're to Hatillo,the only place near by you will find a place that give clases is in Arecibo , I don't remember the n

Comment by Diana Viera on June 28, 2010 at 1:52pm

Hi Elizabeth ~ I'm leaving first thing tomorrow morning and coming back on the 8th of July. My plane lands at 11:20 a.m. My mom's friend who lives across the street from her is taking classes. She can't wait to show me what she's learned. It'll be interesting to learn the differences from what I know to what PR teaches. As of right now, I haven't packed for me and the boys yet ~ not good. I have to be done by 5:00 because I have my last cake decorating class tonight. I'm normally done a week in advance so this is not good for me. LOL

Comment by elizabeth bonilla on June 28, 2010 at 2:07pm

THERE'S A MAJOR DIFFERENCE,EVERYTHING IS DONE FROM SCRATCH,AND THEY TAKE CAKE DECORATING VERY SERIOUS,THEY DON'T PLAY, BUT I LOVED IT, HAVE FUN AND GOD BLESS

Comment by Diana Viera on June 28, 2010 at 2:23pm

Thank you! Sounds like my kind of fun. I love baking from scratch, especially when it's a good recipe. I have the "Puerto Rican Cookery" book from Carmen Aboy Valldejuli and the "Cocine Conmigo" by Dora R. Romano. I'm hoping to find a good baking cookbook when I'm out there.

Comment by Grace Marzan on June 28, 2010 at 2:56pm

CREAM CHEESE POUND CAKE
3/4 POUND BUTTER, SOFTENED
8OUNCE CREAM CHEESE, SOFTENED
3 CUPS SUGAR
6 EGGS
3 CUPS FLOUR
1 TEASPOON VANILLA EXTRACT

PREHEAT THE OVEN TO 250 DEGREES. GREASE AND FLOUR A BUNDT CAKE PAN.
IN A BOWL, CREAM THE BUTTER, CREAM CHEESE AND SUGAR. ONE AT A TIME, ADD THE EGGS, BEATIN WELL AFTER EACH ADDITION. ADD THE FLOUR, 1/2 CUP AT A TIME, AGAIN BLENDING WELL AFTER EACH ADDITION. ADD THE VANILLA AND MIX WELL.
POR THE CAKE BATTER INTO THE BUNDT PAN. BAKE FOR 2 HOURS AND 15 MINUTES OR UNTIL A TOOTHPICK COMES OUT CLEAN. REMOVE FROM PAN ANND ALLOW THE CAKE TO COOL. SERVE WITH SWEETENED WHIPPED CREAM OR WHIPPED TOPPING.

SHARE WITH FAMILY AND FRIENDS.

Comment by Diana Viera on June 28, 2010 at 3:16pm

Thank you Grace ~ sounds awesome!

Comment by Windy Jimenez on July 1, 2010 at 1:07pm

Saludos! Espero que puedan ver mi última obra. Una obra dedicada a nuestra isla. La podran ver en mi album de fotos First Cakes.

Comment by Jennifer Cintron on July 22, 2010 at 10:50pm

hi Boricuas! My husband is PRican so our family and friends call me puerto rican "by injection." :) One of these days I will have to bake him the perfect vanilla-pineapple "Valencia cake" like he can get in NYC and I thought this group would be a great place to get recipes!

Comment by Grace Marzan on July 23, 2010 at 3:16pm

WELCOME JENNIFER. I HOPE THIS GROUP HELP YOU. IF YOU NEED SOME HELP POST IT OK.

Comment by Grace Marzan on September 6, 2010 at 5:13pm

BANANA CUPCAKES
4 OZ MANTEQUILLA
6 OZ AZUCAR GRANULADA
2HUEVOS
2 GUINEOS MADUROS GRANDES MAJADOS
1 CDTA BAKING SODA
2 CDA LECHE HERVIDA
1 CDTA BAKING POWDER
8OZ HARINA DE TODO USO

1. CREMAR MANTEQUILLA CON LA AZUCAR.
2. ANADIR LOS HUEVOS
3. MEZCLAR CON LOS GUINEOS MAJADOS
4. ANADIR BAKING SODA DISUELTA EN LA LECHE CALIENTE.
5. POR ULTIMO MEZCLAR LA HARINA JUNTO CON EL BAKING POWDER. NO SOBRE BATIR.
6. HORNEAR A 325 POR 18-25 MINUTOS O HASTA QUE SE TORNEN DORADITOS.

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