Wednesday, January 30, 2013

February 2013: Boston Cream Pie

Please leave a link to your Boston Cream Pie post by clicking on the "Add your link" button below. Please feel free to leave questions, comments and/or thoughts about this month's recipe in the comment section of this post.


  1. Looking forward to making this one...finally I feel like I've been such a slacker with baking and blogging. I don't have access to KAF's Unbleached Cake Flour Blend...any suggestions on alternatives? Bleached AP Flour? UB Pastry Flour? :-)

    1. Hi Janis. I'm glad to have you back in ABC. We missed you :o)
      According to Rose Levy Beranbaum, you can also use 85% bleached AP flour and 15% potato starch to simulate Cake Flour. Otherwise, I'd use 75% bleached AP flour and 25% Pastry Flour (total guess on my part). I'm sure even using 100% bleached AP flour would yield good results for this particular cake..

  2. This truly was a little bit of a challenge, so I'm anxiously awaiting to see how it went for everyone else. No single part was very difficult, but there were three parts that all had to be done separately -- that's more than most recipes require. The main thing that has always kept me from making it before was that I didn't think it would keep, but actually it kept very well. The cake didn't get soggy as I'd feared, although the filling started to get slightly gummy by today (6 days later.) I just finished the last piece!

  3. Hello everyone,
    Either I'll be very late for this month's bake or I would not be able to make it! Chinese New Year is end of this week, and I am really busy baking cookies and doing other stuffs for the festive celebration. Will be out of town the whole of next week. Hopefully I'll be able to make this, when I'm back home!