Thursday, November 22, 2012

Mark it with a "B"

B - is for Becky

B - is for Birthday (it's her 29th one today!)

B - is for Boston Cream Pie

B - is for Blog  and exactly 1 year since I published my very first post!!

B - is for Blessings - we have so many!

Becky - we wish you were here
to enjoy the cake
We'll light a few candles for you
and then we'll share it with Dad's office.
I'll make you another one when you are
home at Christmas!!!!

This was just a practice one anyways .......
the cake turned out kind of flat
and when I split it in half  - it wasn't even!
Maybe that's another B for Botch??

Love you lots and lots!!
Have a super B - DAY

Boston Cream Pie

I used the Country Living Recipe as follows:
1/2 Cup butter - softened
1 Cup Sugar
2 Large Eggs
2 Large Egg Yolks
*have eggs at room temperature
1 tsp. vanilla extract
1 1/4 Cups Cake Flour
1 1/2 tsp. Baking Powder
1/4 tsp. salt
1/2 Cup Milk
Heat oven to 350F.  Line the bottom of an 8 inch round cake pan with parchment paper.
Butter and flour the pan.  
Beat the butter and sugar till fluffy.  Beat in the eggs and yolks, one at a time.  Add the vanilla.
Whisk together the flour, baking powder, and salt in a separate bowl.  Mix the flour mixture alternately with the milk into the butter, sugar mixture at medium speed.  Beat gently until the batter is smooth.  Bake for 35-40 minutes.  Cool completely on wire rack.
Split cake in half with a sharp knife (easier said then done), fill with Vanilla Bean Pudding, and top with Ganache (I love saying that word!).

Vanilla Bean Pudding:
3/4 Cup milk
1 Cup cream
1 vanilla bean - I used one of the beans that we brought home from Mexico!
3 egg yolks
2 Tbsp. cornstarch
1/2 Cup Sugar 
1/4 tsp. salt
1/2 tsp. vanilla extract
1 1/2 tsp. butter
Heat the milk, cream and vanilla bean until just simmering.  Whisk the yolks, cornstarch, sugar, and salt in a separate bowl. Stream the hot milk/cream into the egg mixture - whisking continuously.  Return to the pan and cook while whisking till mixture thickens and just begins to boil.  Immediately transfer to a clean bowl, remove, split and scrape the vanilla bean - whisk vanilla seeds back into the pudding.  Stir in the vanilla extract and butter.  Press plastic wrap against the surface of the pudding to cover.  Cool.

1/2 Cup Heavy Cream
4 oz. dark chocolate - chopped (4 oz. = 4 squares of bakers dark chocolate)
1 Tbsp. unsalted butter - I used salted because that's all I had on hand
3 Tbsp. corn syrup
Heat cream just until boiling and pour over the chocolate, butter, and corn syrup.  Let sit for 1 minute and then stir until smooth.  Cool slightly before pouring over cake.

Till next some candles for my girl!!!


  1. What a magnificent cake..perfectly made! Happy birthday to your sweet daughter and your wonderful blog!

    PS...the two Dorie cookbooks I use are:

    Around My French Table (for French Fridays with Dorie)
    Baking with Julia (for Tuesdays with Dorie)

    You'll love them both! xo

  2. Happy Birthday to your girl! Congrats on your bloggy anniversary!

  3. So much to 'B' thankful for! Happy birthday to your Becky. BTW...there's nothing wrong with that cake:)

  4. Happy first anniversary of your blog and happy birthday to your girl! She is so pretty!

  5. What a pretty daughter you have! I send her birthday wishes, though belated. When I was a child, a Boston Cream Pie was a huge treat and my mum made the best!


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