Boston Cream Pie

Better late than never! February got away from me before I even had a chance to think about baking this cake. I finally had some time yesterday and decided to go ahead and try this recipe. I was not disappointed, though my family didn't like it nearly as much as I did.

I tried a new cake flour- King Arthur unbleached cake flour. My cake was a little dry and I'm wondering if I shouldn't just go back to using Silk cake flour. I was attempting to be a little healthier (ha!). I also think my oven needs calibrating since I left the cake in for the least amount of time and it seemed slightly overdone.

The custard was delicious. I could've just eaten that and been satisfied. The texture was creamy and rich but not overpoweringly "eggy" as some custards can be. I didn't have the problems that others experienced with the custard "setting up".

Overall, this was one of the most satisfying cakes I've made with this group. I'm really looking forward to making the March cake. Bon Appetit y'all!

Tiramisu Cake

This is my second attempt to post to my blog so let's hope this works. I made this cake yesterday, on a cold, dreary, rainy, Sunday afternoon during NFL playoffs. Right up front, I was very disappointed in the cake.

It was a lot of work and used a lot of ingredients (a dozen eggs??!!). I had to substitute bourbon for the rum (I live in NC and liquor stores are not open on Sunday). I can't imagine that would alter the taste THAT much. Overall, the cake was pretty to look at but somewhat tasteless. I've made better tiramisu cakes and won't use this recipe again. I suspect that this one will go uneaten. Hopefully, next month's cake will be better.