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Boston cream pie12/14/2022 ![]() ![]() Best of New England Seafood Recipes: How to Cook Scallops, How to Make Clam Chowder, Cooking Lobster Tails, Cod Fillet Recipes, Haddock Recipes and More.Best Apple Recipes: Easy Desserts with Apples, Best Apples for Apple Pie, Our Favorite Apple Turnover Recipe, and More!.Best of New England Fall Travel: Best Places to See Foliage in New England, Best Fall Drives in New England, Things To Do In Maine, Things To Do in the Berkshires, Things To Do in Vermont, and More!.Best of New England in the Fall: Fall Foliage, Great Hikes, Apple Picking and More!.63 Reasons Why We Love the Cape & Islands.Yankee Magazine’s Ultimate New England Summer Guide.Best New England Vacations: Things to Do in Boston, Maine Vacations, Things to Do in New Hampshire, Things to Do in Rhode Island and More.Yankee Magazine’s Ultimate Holiday Guide.Yankee Magazine’s Ultimate New England Winter Guide.Yankee Magazine’s Ultimate Guide to Autumn in New England.Yankee Magazine’s Best of New England: Outdoors Edition.Store the cake in the refrigerator while you make the glaze. Gently place the other cake, dome side up, on top of the pastry cream. (If the cake has a domed top, use a serrated knife to gently remove the dome first so that the cake will sit flat on the plate.) Spoon the chilled pastry cream onto the center of the cake and spread evenly until the cream just barely reaches the edge of the cake. To assemble, place one layer top side down onto a large cake plate. Let the layers cool 10 minutes in their pans then remove them from their pans and transfer them to wire racks to cool completely. Add the eggs to the butter/sugar mixture one at a time, stopping to scrape the sides of the bowl with a rubber spatula after. In a separate bowl, whisk together the flour, baking powder, and salt set aside. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Rotating halfway through, bake until tops are lightly golden and a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Butter and flour two 8-inch round cake pans. Stir in the vanilla extract.ĭivide the batter between the prepared cake pans. Divide the batter between the 2 prepared pans. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Repeat until all ingredients are combined. In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Add one-third of the dry ingredients to the butter/egg mixture and stir until just moistened then add one-third (¼ cup) of the milk. In a separate bowl, whisk together the flour, baking powder, and salt set aside.Īdd the eggs to the butter/sugar mixture one at a time, stopping to scrape the sides of the bowl with a rubber spatula after each addition. Butter and flour two 8-inch round cake pans. ![]()
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