I have mixed feelings about this month's recipe for our monthly post for The Cake Slice Bakers.
The cake for this month is Boston Cream Pie-lets-Page 53
from the book Vintage Cakes from Julie Richardson.
See, this recipe is not a pie, is actually a cake-very good I have to say- fill with vanilla pudding and topped with a rich chocolate ganache.
I love ganache and I also love pudding, but I do not really like to eat pudding as filling in a cake, some how I feel it in my mouth too wet ( yes, weird)
The recipe in the book has been redesigned to make small individual cakes which can be served in pudding cups or even mason jars. I baked 3 small 4" round cakes and make one tall little cake.
10 comments:
You did an amazing job! Loved it! not as much pudding, I see... you stayed on the safe side of what you like... and that's smart :P ... I must tell you that if you make the cakes thin enough (like in the recipe) and use "all that pudding" it all becomes "one" so you don't get a weird feeling... (I think) ... I loved it! :) So exciting to see you bake with us!
Looks delicious, the ganache is gorgeous x
Oh my! I think I like your little cake more than the pie-lets. This is way too cute and sweet looking :) Great job!
Hi Kathia! And I had mixed feelings about this cake as well. I felt that it was more of a pudding than a cake. And I guess I was hoping for more of the original! Yours turned out beautifully. Perfect layers and it looks so good!
I like how you've turned it into a cake, it looks lovely.
Kathia,
Love your adaptation of our July's recipe. It worked!
I'm with Becca... mini cakes instead of pie-lets. Great idea Kathia. Hazel x
I am glad that you were able to come up with a good compromise for this months recipe. It certainly looks yummy.
I love the mini cakes idea!! And it looked soo pretty. I also am not a big fan of pudding with my cake, but glad you gave it a try. Your pictures are gorgeous too!
Your ganache looks divine!
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