This Boston Creme Pie got the best of me this week.
Can you see the giant portion taken out from the whole cake in the background?
Yep…..that was all me!
If you watch to the end of the video where I take my famous bite of cake to sign off yet another video…..I let out this strange squeaky squeal of ecstasy.
I then proceeded to eat the entire piece and then another one after that.
And then who will eat the piece that I used for the photo? Can’t waste it right?
I seem to have a problem with really delicious desserts!
And the problem is ~ I CAN’T STOP EATING THEM!
I know you will love this Building on Recipes cake just be sure to have someone in the house to share it with, or tear you away from it!
- Follow along as per the video below
Wrap well or store in an airtight container to prevent drying of the sides of the cake, since this is a "naked cake" (no icing)
I honestly didn’t think it would do much to the filling, but what a great way to incorporate something I didn’t know what else to do with!
So you see guys, be creative…. experiment with different things; you never quite know what gems are hiding if you don’t dig around and stir things up a bit!
(Now I didn’t include the buttercream in the recipe below, since #1 I don’t want you to make an entire recipe just to add a spoonful…and #2 I didn’t mention it in the video so to add it in here would be a nightmare of confusion I couldn’t handle! Since I’ve learned that only a handful of you guys actually READ my blog posts….I feel like this is the hidden gem of information that only SOME of you will get! Wink wink..secret handshake private club stuff right here!)
AND……………………. if anyone pays attention in my videos – the reason this is called a PIE and not a CAKE is because originally the New England’ers that first made this classic combo did not have cake pans, so they would bake their batters in Pie Tins!
NOW- I have been corrected and someone else mentioned the “real” history of the Boston Creme Pies as follows: The original Boston Cream Pie was never baked in a pie tin at all. Dating back to 1856, an Armenian-French chef by the name of M. Sanzian created this dessert, and did in fact, bake sponge cake layers in true round tin cake pans. It was originally named for the Parker House – dubbed “Parker House Chocolate Cream Pie”.
The use of pie tins did not come into play until 1875 when the New York Times featured this recipe after Christmas. Use of pie shaped tins were for common-folk/common-households, and not the traditional Pastry Arts methods.