Sunday, November 20, 2011

boston cream pie cake

When I actually have a reason to bake, I look through the upcoming recipes on the Baked Sunday Mornings schedule and try to pick one of those recipes. So a little while back, for my Dad's birthday, I made this morning's recipe, Boston Cream Pie Cake from Baked Explorations.



I though it was a good match for my dad, who doesn't really like desserts, and is not a big fan of chocolate. So instead of having 2/3 chocolate pastry cream to 1/3 vanilla pastry cream, I decided to do the opposite. The only thing is that I didn't bother decreasing the amount of chocolate the recipe called for, so my chocolate pastry cream was way to thick and solid to use as cake filling. So the filling in the cake ended up all vanilla, which was not a bad thing.

I baked the cake in a half sheet pan, and split it into four rectangles to get a rectangular cake. Once it was assembled, I trimmed the sides to get a cleaner look, although it didn't work as well as I had hoped. I think if the cake had been frozen it might have worked better.

I used 72% dark chocolate for the glaze, and it was too bitter for most of us. Strangely enough, the glaze was my husband's favorite part of the cake!

I was really worried about the final look of the cake, but I was satisfied with the way the chocolate glaze dripped down the sides. It's definitely not the prettiest cake I've ever made, but it was tasty enough. It's hard to go wrong when you fill cake with pastry cream! Yum!



Want to see how the other Baked Sunday Mornings members fared with their cakes? Head on over to Baked Sunday Mornings for their links, and this recipe! Next up is Baked French Toast! Sounds good!


9 comments:

  1. How clever to cut the cake into rectangles! I love the blue sprinkles too, reminds me of my dad. His birthday was on the 4th of July so red, white, and blue were always featured on his birthday cake.

    ReplyDelete
  2. I really like the rectangle slices. Your cake looks much more like the ones I used to make for my dad. Your ganache dripped so prettily over the sides. I need to work on that technique!

    ReplyDelete
  3. I think your cake is gorgeous! I wish I had been able to get nice drips of chocolate glaze over the sides like you did, but my glaze ended up being too thick (I also used 72% chocolate for the glaze and agree that it was too bitter). Beautiful work!

    ReplyDelete
  4. What a pretty pie/cake. I have extra pastry creams and I think I'll add more when serving this cake...the creams and the ganache are the best parts! Your photos are lovely....like the non-round shape.

    ReplyDelete
  5. Beautiful!!! I too only used vanilla pastry cream. There was something about the chocolate that threw it for me. Fab idea on baking the sponge in a sheet pan... I think I would have had better results. I may try that soon. Great post!

    ReplyDelete
  6. Beautifully done! I'm glad your dad enjoyed this, but I don't think I'll be trying it again.

    Have a wonderful Thanksgiving!

    ReplyDelete
  7. Good job & look very yummy & appetizing.

    ReplyDelete
  8. Stunning variation to the classic shape - I love it! Looks just as decadent even without the chocolate pastry cream. The final decoration is wonderful - who wouldn't want to eat this??? :)

    ReplyDelete
  9. I think it's awfully pretty, and I agree with Mike - love the square cake.

    ReplyDelete

I'd love to read what you think. Or just say hi! Happy to know someone is reading me :) sorry about the word verification... too much spam :(