What can I say, I love this cake! The very reason I chose it is because it has my favourite filling - vanilla pastry cream and my favourite topping - chocolate ganache. Put them together - PERFECTION. Jenny is right about the sponge cake - really nothing to shout about, but I guess just like a tri-partite relationship where you can't have everyone screaming for attention all at the same time, the mild taste of the cake compliments the other two well.
I started by making the pastry cream first and got them ready to chill in the fridge (recipe says min 2 hours). I love the smooth texture of the mixture as I whisked the egg yolk, milk and butter together... lovely, all natural colour too!!
Next was the cake. In a haste, I almost whisk the butter and sugar together!!, taking for granted that this recipe is just like any other. Thank God I read the recipe thoroughly before mixing the measured ingredients. Now, the recipe calls for 6 tablespoons of butter - how do you measure that accurately? To be exact, I googled tablespoons to cups conversion and this was what I got!!
6 tablespoons = 3/8 cup. huh???. that makes 12 tablespoons = 3/4 cup. So I went with half of three quarter cups. That made my life easier :)
I baked the cakes in a muffin tin... take a look at my photo below... the cake rose only in the middle, making it look like a hat!! :) I also tried baking some in solo cups and they turned out fine, rising only slightly and evenly. However, when baked in solo cups, the cakes don't brown evenly on the sides which makes it look pale and a little unattractive on its own.
I had 12 cakes baked in muffin tins and 6 in solo cups. *note to self: please halve the recipe next time unless baking for a party :) I'm glad 6 of my eldest daughter's friends are coming over tomorrow to do a school project - I already have the teatime cake ready!! :)
I'm excited to see how yours turn out... and I welcome tips and tricks as well!! :) Oh! before I forget, cornstarch (American term) is the same as cornflour (English term). And a little factual info - this cake was chosen as the Massachusetts state dessert in 1996!!
Next up, Jenny's pick - Meyer Lemon Cupcakes!!
p/s: I've been to Boston!! Go Red Sox!! :)
Saturday, February 6, 2010
Bake #3: Tina Bakes Boston Cream Pie Cupcakes
Posted by Tina at 12:53 PM
Labels: Boston Cream Pie Cupcakes
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4 comments:
Love the way your cake looks! I didn't get that "hump" on the top but yours make the choc glaze so glossy! You're right about the portions......I gave some to a friend yesterday but still have plenty leftover. Good thing there's a b'day party to attend today! Great pick!
i tweaked the recipe a bit...usual of me he he!but loved them all the same...my husband couldnt stop eating the little gems:)
Jen... i'll definitely bake and share this cutesies at the next party!!
now, where do I find Meyer lemons here??!! I might just be creative... will post in the blog what I intend to do!! :)
KG... the cake on its own reminds me of kuih bahulu pun adaa!! I baked mine in large muffin tins... i think next time wanna bake them in smaller tins... mesti cute mute :)
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