I made two of these cakes yesterday for my mother and her twin's 60th birthday. First, the cake layers were only about a half an inch high. The cake was so dry that when I went to cut it for the first time, it was actually tough.
I followed the directions exactly for the custard and the custard has the consistency of eggnog, way to runny. After three attempts at the custard, I tossed all the bathches down the sink and I ran out to the grocery store and repalced it with vanilla instant pudding. It tasted better than the "custard milk" in flavor and had the right consistency.
As for the icing, it did have wonderful flavor and if there is anything good about this recipe, it is the icing. It was lumpy in apprearance from the convection sugar being added at the end, but tasted great and poured nicely over the cake and sides.
I will make a Boston Cream Pie again, but I will not be using this recipe. With all my Publix runs, these two cakes ended up taking me 4 hours to make and I was late to their birthday party.
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I made two of these cakes yesterday for my mother and her twin's 60th birthday. First, the...