Boston Cream Pie

Posted by -Cindy

I love Boston Cream pie, but not this version! I must have the kiss of death on recipes! Maybe it's me, maybe it's my oven, I don't know. This is another disappointing recipe. I used the recipe from the Hershey 's website. This chocolate topping was too thin & grainy. The cake was so-so. I thought the crumb was coarse.

I made mine in a small tube pan because my cakes have a tendency to sink in the middle & I wanted to avoid that. After splitting the cake in half, I dug out a small trench to hold the pastry cream so it wouldn't ooze out the sides. That idea turned out well.

Over all, this was a disappointing recipe that I wouldn't make again. I've had better from Publix super market.

P.S. I just tried a slice this morning after the cake had been sitting over night in the fridge. It was much better, almost good. The chocolate topping was stilling disappointing. Ganache would have been so much better.

http://www.hersheys.com/recipes/8347/Classic-Boston-Cream-Pie.aspx

Boston Cream Pie

Posted by -Angela/Soap Mom's Kitchen

I was very excited about this challenge on Have the Cake. I happen to love Boston Cream Cake. I must admit I never made one before, and was excited to do so. I don't know what took me so long this cake is delicious!!!! I got the recipe from Country Living. I did have to modify the Chocolate Glaze it was too runny. I highly recommend this cake if you are a Boston Cream Lover!

Recipe from Country Living

Ingredients for Cake:
All ingredients should be at room temperature
(1 stick) butter, softened
1 cup sugar
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1 1/4 cup cake flour
1 1/2 teaspoonbaking powder
1/4 teaspoon salt
1/2 cup milk

Directions for Cake:
1.Heat oven to 350 degrees F. Line the bottom of an 8-inch round cake pan with parchment paper. Butter and flour the pan. Beat the butter and sugar together at medium-high speed until fluffy. Beat in the eggs and yolks, one at a time, and add the vanilla extract.

2.Stir the cake flour, baking powder, and salt together using a whisk. Reduce mixer speed to low and beat the flour mixture into the butter-egg mixture, adding it in thirds and alternating with the milk. Beat until the batter is smooth.

3.Transfer to the prepared pan and bake on the center shelf of the oven until the cake tests clean when a skewer is inserted into the center, 35 to 40 minutes. Cool completely on a wire rack.

4.To assemble, split the unmolded cake using a long serrated knife. Spread Vanilla Bean Pudding over the bottom half of the cake and place the top layer over the pudding.I ran a spatula around the cake to smooth out the oozing vanilla pudding. Pour Chocolate Glaze over the cake, allowing it to drip down the sides of the cake if desired. I personally like it the way I did it in the pic above.  I want to see that thick layer of vanilla pastry cream.  You can't tell from the pics, but you can see all the specks of the vanilla bean throughout the cream. YUMMY!!!!


Vanilla Bean Pudding for Filling

Ingredients for Pudding
3/4 cup milk
1 cup cream
1 vanilla bean
3 egg yolks
2 tablespoon cornstarch
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 teaspoon butter

Directions for Pudding
1.Heat the milk, cream, and vanilla bean (with the seeds scraped into the milk) until just simmering in a heavy-bottomed medium pot. Whisk the yolks, cornstarch, sugar, and salt together and stream the hot milk mixture, while whisking continuously, into the eggs. Return to the pan and cook, while whisking over medium heat, until the mixture thickens and just begins to boil. Immediately transfer to a clean bowl. Pick out and discard vanilla bean. Stir in the vanilla extract and the butter. Press plastic wrap against the surface to cover. Chill very well.


Chocolate Glaze for Boston Cream Pie
I recommend some modifications of the glaze: The Country Living recipe was to runny even after cool down. There is about a 1/2 cup left over, which I did not mind, I could use it on top of ice cream.

Ingredients for chocolate glaze
1/2 cup heavy cream (I would use 1/3 cup)
4 ounces chopped dark chocolate ( You might have to add a little more to get a slightly thicker consistency)
1 tablespoon unsalted butter
3 tablespoon corn syrup ( I would use 1 T.)

Directions for Chocolate Glaze
1.Heat cream to a boil and pour into a medium-size heatproof bowl filled with the chocolate, butter, and corn syrup. Let sit for 1 minute and stir until smooth. Let cool to thicken slightly before glazing cake.

Boston Cream Pie = messy but yummy

Posted by - Jessica B.

For this challenge I used the recipe found on the Food Network. The ganache made enough to drown a small city as you can tell by my picture and that wasn't even all of it!


I made the pastry cream first and let it cool in the fridge for 2 hrs. You need to be very careful with this as it can burn easily. I think it really needs to be removed from the heat as soon as it starts to come to a boil in the last part. After it's removed from the heat it will probably still finish coming to it's thickened stage. I used vanilla extract instead of vanilla beans (1/2 tablespoon) and it seems to have worked just fine.

Next came the cake which was fairly straight forward but I wonder if my not liking to use cake flour caused the cake to not rise as much. I also added 1/2 teaspoon of almond extract just for a little added flavor which I was very happy with. Next time I think I would be better off using an 8 inch pan instead of a 9 inch in order to make the cake layers a little bit thicker. My oven bakes pretty hot so the cake was done at about 22 and 1/2 minutes. I very carefully cut the big layer in half, smoothed on the pastry cream, slapped the top on and made my ganache. The recipe says to boil the heavy cream and mix that in with the chocolate morsels causing them to melt. It doesn't say anything about letting the ganache cool a little before drenching the cake but looking back on it I think it's probably a good idea as it would thicken some. Anyway, the cake is NOT pretty but it sure is good.

June Challenge: Boston Cream Pie

Posted by - Jessica B.

It's been a long time since I participated in "Have the Cake" but I'm looking forward to this month as I finally get to tackle Boston Cream Pie. Since summer is almost here I thought it would be a good choice as I often equate summer and Boston Cream Pie together. I am also from New England and figure I should know how to make one. I found a well reviewed recipe on the Food Network website:

Boston Cream Pie on the Food Network



Happy Baking everyone!

May Roundup

Pound Cake! Congratulations to everyone that participated in this month's challenge. It seems that some of you had some trouble but they look wonderful in the photos. Who knew pound cake could be such a challenge. Sara Lee makes it look so easy! :)

No fail Pound Cake

Posted by - Vivian


So sorry for the late post... May has not been the kindest month to us. Had a break from health problems and so I caught up a bit on my challenges. First up was making my pound cake and I found an intriguing recipe on Allrecipes.com that used the addition of cake mix. Now,generally cake mixes are not my go to item unless I need something done ASAP. However, I recently made a wedding cake and found an awesome recipe using cake mix. It was so successful that I just had to try this recipe for No fail Pound Cake - big hit! I mean, this was a massive huge hit for my family. I did make a few minor adjustments (no surprise there!) but here goes...

No Fail Pound Cake
by Patsy with adjustments by me (in italic)

• 1/2 cup butter


• 1 cup white sugar


• 3 eggs


• 1 teaspoon vanilla extract I used 2 teaspoons of vanilla bean paste instead of the extracts


• 1 teaspoon lemon extract omitted


• 2/3 cup water


• 1 (8 ounce) container sour cream1 (18.25 ounce) package yellow cake mix I used Betty Crocker Super Moist Butter Recipe, Yellow


• 1 cup all-purpose flour

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.


2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extract (or in my case the vanilla bean). Beat in water and sour cream. Beat in the cake mix and flour. Pour batter into prepared pan.


3. Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean( mine took just under an hour). Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Pound Cake Fail!

Posted by - Nancy

I was so excited about this months challenge. I love pound cake, but I have never attempted to make my own. However I wanted to make something unique and and tasty because why not if I'm going to the effort of making a pound cake? So one afternoon while on Food Networks site I found this recipe for Mascarpone Pound Cake courtesy of Giada. I recently cooked with mascarpone cheese and I loved it, so I was excited to find a recipe that would use the rest up. Well, as you can see from the title of this post, it failed. As in, totally inedible, not cooked, disgusting mess. I think the cooking time is way off and it should be baked in a tube pan, not a loaf pan. The batter was really dense, like a brownie batter, so a loaf pan didn't allow the middle to set at all.

So now I have a recipe from my friend Alton Brown that I want to try since I am without a delicious pound cake. Maybe I will get a chance this week to make it!

Bring on the Fruit

 Michelle is so right about the many choices, we have, when selecting a pound cake.  Thanks Michelle for a great choice.

I love this cake with its combination of strawberry and lemon.  The strawberry dominated over the lemon but that was good,  The background of lemon flavor made for a perfect setting for the strawberries.

Strawberry Lemon Pound Cake Ingredients:

3/4 cup oil 1 1/2 cups sugar 1/2 cup Rice milk 3 eggs 1 teaspoon lemon extract 1-1/2 teaspoons baking powder 2 cups  gluten-Free flour mixture

1 cup fresh strawberries,

sliced thin

Method:

	Preheat the oven to 350 degrees .  Grease and flour a loaf pan.
	In a large bowl, mix together the oil and sugar until Well mixed. Beat in the eggs one at a time. Combine the flour and baking powder, and stir into the batter alternating with the Rice milk and lemon extract. When well mixed, fold in the sliced strawberries and spoon into greased loaf pan.

The Bag Lady's Favorite Chocolate Pound Cake

Posted by - Michele at Alwayzbakin

For this month's challenge, I decided to go with The Bag Lady's Favorite Chocolate Pound Cake. I definately wanted something chocolate. The recipe called for baking the cake in a bundt pan. I LOVE bundt pans.

It was simple to put together and it smelled wonderful while it was baking. It makes a great breakfast treat too! If you would like to try it, and I think you should, take a visit to Paula Deen's site.

Thanks Michelle from Something New is Cooking, for an awesome pick!

Cream cheese pound cake

Posted by -Cindy

I was very excited to see pound cake was our next challenge. I love pound cakes! The recipe I chose ended up being somewhat disappointing. I think it was dry & the crumb was coarse. Not what I had enjoyed from pound cakes in the past. Usually, I eat pound cake plain; but this cake could only be helped by adding some kind of topping. I would not make this recipe again.

I used the recipe from a blog called "lick the bowl good".It was not original to her, but she had already halved the recipe so I used hers.


Cream Cheese Pound Cake with Berries adapted from Cake Keeper Cakes

1 1/2 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
4 ounces cream cheese, softened
1 1/4 cups sugar
3 eggs, room temperature
1 1/2 teaspoons vanilla extract
1 Tablespoon grated lemon zest
1 cup fresh berries (I used raspberries and blueberries)

Adjust the oven rack to the lower middle position. Grease a 12-cup Bundt pan and dust with flour. Combine the flour, baking powder, and salt in a medium mixing bowl.

Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.

With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla and lemon zest.

Turn the mixer to low speed and add the flour mixture, 1/2 a cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed. Pour batter into prepared pan.

Place the cake in a cold oven. Turn the oven to 325 degrees F and bake, without opening the oven door, until the cake is golden and a toothpick inserted in the center comes out clean, 35-45 minutes.

Cool the cake in the pan for 15 minutes, then invert it onto a rack. Cool completely before slicing and serving.

Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.