You always take for granted what you have. ALWAYS. Until of course, you no longer have it.
I grew up in Puerto Rico in pretty much a Cuban enclave. All of our cakes were the same, they all tasted the same, mainly because they were all done by the same woman Tete Fundora. She made awesome panetela borracha cakes with Royal Icing. Wedding, birthdays, graduations – you name it. If you asked who had made the cake it was always Tete Fundora.
Let’s get something straight Rum Cake and RumCake Birthday cake are two different things.
What makes the birthday cake awesome is that the cake comes out spongy and somewhat wet – to the point that it can last days and it can be frozen and defrosted successfully. Our top tier of the wedding cake defrosted beautifully a year later and tasted AWESOME. You would never know it had been frozen.
In Miami I never ever gave this a second thought, are you kidding? I had places and places to choose from! There was Sweet Art, Cakes by Edda and the now gone Cake Emporium (all three of whom I’ve used in the past) and even the cake lady contracted by our wedding package knew how to make a kickass rumcake cake. More recently we’ve been using Moulin Rose for H’s birthday cakes as we usually do a birthday party for her in Miami so Abuela can be present.
Oh those wonderfully rum flavored birthday cakes. Yes FOR KIDS. And adults too. We are Cuban, we are from the Caribbean,we like rum everything and that’s how we roll, right Martha?
So, you ask? Well the problem is I no longer live in Miami, and I am in a No Cuban zone apparently so I cannot get my fix of RumCake whenever I want – or when I need to. My Birthday, Alan’s Birthday, Our Anniversary, Easter, Thanksgiving and of course H’s birthday (on her actual birth day) which is of course what brought us to this post. My somewhat failed attempt to start my daughter early on the Cuban RumCake addiction (she already loves Buttercream frosting so I need to get her to eat the cake!).
H was turning 3 and I thought what better deal than a home made Cuban RumCake Birthday Cake! So I took to the net and to friends and got a recipe from my good friend Vivi for a cake her aunt used to make. I already had a theme – Olaf from Frozen – so I went to Michael’s to get the Fondant and the decorating sheets, to Wegman’s for my ingredients and got to work. I followed the recipe to a T.
Beat Egg Whites to punto de merengue? Check.
Eggwhites “a punto”
Beat butter with sugar into a cream? Sort of check.
Butter & Sugar
Add yolks one by one? Check.
Add cake flour? Check.
Fold in the EggWhites? Check.
Butter the mold? Check
Dress up the cake? SUPER CHECK – I mean isn’t it amazing for my first Fondant cake?
Fluffy, spongy, rumcake? FAIL. EPIC FAIL. This cake came out so dense I could probably kill someone with it!
Arrrrgggghhhhhhh. The trials and tribulations of being a Cuban mom.
There are two things I think went wrong here. One is I do not own a Kitchen Aid mixer – I own a hand mixer by Sunbeam that was probably $20. So the settings and the speeds may have been off and maybe the butter or the eggwhites were not beaten as they should. Two, is I think I needed a bigger mold. I think I made the cake too tall (4″) and it took the oven almost two hours (instead of the one hour on the recipe) to cook the cake and maybe it got a bit over cooked? I dunno.
The cake did look gorgeous, so at least of that I am proud and happy. But I did get frustrated that taste wise and look wise the inside was such a fail.
Does anyone have a recipe they want to share? I will try it and post a review here. I just really want to get this cake thing right, as I do not want H growing up without the staple Cuban RumCake Birthday Cake!
RumCake Cake recipes anyone? For sure there has to be a Cuban or a PuertoRican reading this who knows EXACTLY what I am talking about. I will patiently wait for your feedback.