I wanted to do some baking on the weekend and had a hankering to try Boston Cream Pie. Because the cupcake recipe was so good (with the exception of the ganache), I thought I’d give the Martha Stewart recipe a try.
Although I didn’t like the look of the ganache on the recipe photo, I figured I could change that out easily enough. I read through the recipe and noticed that there was hardly any butter in the cake batter which seemed weird to me. So I looked online for different recipes. I found many that were for two layers of cake, but I wanted only one. I found this recipe on delish.com. It looked a little better. I mixed it up and started baking it. I debated using cake strips, but decided to forgo them. In retrospect, I probably should have made the effort. The cake was getting very brown around the edges, but after almost 40 minutes, the center was still a little soft.
I took it out of the oven before the edges actually burned, but the center sunk and was gooey after it cooled.
The pastry cream was also weird. I followed ol’ Martha’s recipe specifically for boston cream pie pastry cream and it used 6 TBS of corn starch (gross) The recipe made the cream really thick, then it said to chill it for at least 3 hours, which I did, and then it says to stir it with a whisk. I tried that, but it just made it into smaller clumps. (gross) It tasted okay, it just had a weird texture to it.
I also used the delish.com recipe for the chocolate ganache and it turned out well at least. So 1 out of 3. Massive cake fail. I might just scrape the ganache off and eat that …