Boston Creme Recipe??

Baking By forheavenscake Updated 13 Nov 2009 , 3:42pm by forheavenscake

forheavenscake Posted 11 Nov 2009 , 4:02pm
post #1 of 12

I have a request for a Bostom Creme cake this weekend. Never made one of those before. He wants chocolate cake with Boston Creme.

#1 Anyone know any good recipes?? (I am not a fan of boston creme, so I'm not a good judge. .lol)

#2 Will this work just like buttercream as far as building my cake? I am going to be putting fondant over it.

#3 Does it need to be refrigerated??

Please help. . thank you!

11 replies
superwawa Posted 11 Nov 2009 , 4:27pm
post #2 of 12

Does it HAVE to be covered in fondant? Boston Cream Cake/Pie is usually covered with a chocolate ganache/glaze coating if you can do this the taste would probably be richer. I have never tasted chocolate fondant to know if it is truly "chocolate-y" or not.

I recently made Boston Cream cupcakes and used this recipe I found online:

If you want to change it to chocolate cake and you are using fondant I guess you just need to find a good recipe for the pastry cream filling. This one was OK - but you could always make up some mini-batches of the pastry cream to find one you like.

I kept my cupcakes refrigerated b/c of the pastry filling and it was summer.

forheavenscake Posted 11 Nov 2009 , 4:49pm
post #3 of 12

Well, they want it poker themed, so I'm not sure how to decorate a cake with just a glaze over it???

I am picking the money up tomorrow night so I will clarify with them on exactly what they want. . I can either do a chocolate cake with a creme filling or I can make them a traditional Boston Cream Cake/Pie.

But I know they want the poker theme, so I am thinking they'll go for the first choice. . so what filling could I put in the middle to make it taste as much like Boston Cream Cake as possible???

forheavenscake Posted 11 Nov 2009 , 7:01pm
post #4 of 12



Adevag Posted 11 Nov 2009 , 11:24pm
post #5 of 12

Since Boston cream has pastry filling I think you should stick with it. I would make a dam with butter cream and fill with the pastry cream. Just like with any other "runnier" fillings. Unless you are carving?

Adevag Posted 11 Nov 2009 , 11:39pm
post #6 of 12

Oh, I just thought of something. What if you make a vanilla cake with three layers and the first filling is the pastry cream (or custard or whatever it is called) and the filling between the top layers is chocolate ganache?

mmdiez10 Posted 11 Nov 2009 , 11:59pm
post #7 of 12

You can still do a poker theme. Just make the traditional boston cream style cake with the chocolate ganache (maybe a recipe that sets up harder) and then do accents in fondant or gumpaste. Poker chips, playing cards, dice, etc. It'll work I'm sure.

forheavenscake Posted 13 Nov 2009 , 1:19am
post #8 of 12

Adevag - I think that is a great idea!! I discussed it with them tonight and that's how we're going to do it. Vanilla cake, pastry cream, cake, ganache, cake, cream cake.. then I'll crumb coat it with a ganache and cover in fondant. . .that should work right??

mmdiez10 Posted 13 Nov 2009 , 1:30am
post #9 of 12

They want a fondant covered cake? That takes away from the ganache topping that a Boston Creme is known for. Or maybe you could do a fondant covered one but do an irregular edged chocolate fondant partially covering the top of a vanilla fondant covered cake. So it looks like the ganache that is poured over.

forheavenscake Posted 13 Nov 2009 , 4:14am
post #10 of 12

They could really care less about the traditional boston cream cake. I don't think he really knows what he wants. . other than the look of the cake. . and the look he wants is going to have to be covered in fondant.

will the fondant lay ok over the ganache?

Adevag Posted 13 Nov 2009 , 5:51am
post #11 of 12

I have never used ganache as a crumb coat under fondant. But I have read many recommendations to use it and many like it better than butter cream. As long as your ganache firms up when cooled I think it will be a great cake! Good luck.

forheavenscake Posted 13 Nov 2009 , 3:42pm
post #12 of 12

Thank you!!

Any suggestions on recipes for the ganache and cream??

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