Boston Cream Pie Cake P&Q

Although it is called a Boston cream pie, it is in fact a cake, and not a pie. Created by French chef M. Sanzian at Boston's Parker House Hotel, this pudding and cake combination comprises two layers of sponge cake filled with vanilla custard or crème pâtissière. The cake is topped with a chocolate glaze (such as ganache) and sometimes powdered sugar or a cherry.

And now for the BAKED version.

Post date: 9/1/11
Hosted by: Brookes Bountiful Kitchen

To help each other out, please leave your comments and/or questions regarding this recipe in the comments section of this post.

Bakers' Links to Sunday Night Cake

Is this one of your favorites?

Please leave a link to your post on SUNDAY NIGHT CAKE in the comment section.

Sunday Night Cake P&Q

Let's all make Matt Lewis' favorite cake!

Post date: 8/15/11
Hosted by: Julie of A Little Bit of Everything

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Bakers' Links to Chocolate Mint Thumbprint Cookies

Please leave a link to your post on CHOCOLATE MINT THUMBPRINT COOKIES in the comment section.
Don't forget to check out our Facebook page for your photos!

Chocolate Mint Thumbprint P&Q

Post date: 8/1/11
Hosted by: hosted by Jamie of Random Acts of Food

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Bakers' Links to Farm Stand Buttermilk Donuts Three Ways

Another breakfast treat! Or did you eat for lunch. I think I ate mine for dinner!

Please leave a link to your post on FARM STAND BUTTERMILK DONUTS in the comment section.

Photos from your blog will be posted on our Facebook page!

Farm Stand Buttermilk Donuts Three Ways P&Q

Time to make the donuts!!!

Post date: 7/15/11
Hosted by: Gloria, The Ginger Snap Girl

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Bakers' Links to NY Style Crumb Cake

OUR FIRST RECIPE! How'd you do?

Please leave a link to your post on NY STYLE CRUMB CAKE in the comment section.
Don't forget to check out our Facebook page -- I'll be linking your photos there!

NY Style Crumb Cake P&Q

So let's begin our journey...

Post date: 7/1/11
Hosted by: Karen's Cookies Cakes & More

As quoted by Matt Lewis:

I learned the hard way: New York-Style Crumb Cake is not to be confused with coffee cake-ever. A very passionate born and bred New Yorker (aka Renato Poliafito) informed me, quite brutally, about the not-so-subtle differences between the two. It was a dressing down I won’t ever forget. It was as if I’d confused Picasso with Norman Rockwell. First and foremost, New York crumb cake is all about the crumb topping. It is obscenely large in proportion to the cake. In fact, the topping is nearly identical in thickness to--or even thicker than-the cake. Second of all, the crumb should never contain nuts-no crushed nuts, no whole nuts, no hint of a nut whatsoever. Finally, a true New York crumb cake is swirl free. This was the hardest part for me to reconcile, as I love a chocolate nut swirl, and this cake seems like a natural swirl candidate. But I obeyed the New York Crumb Commandments and am now a convert myself.

To help each other out, please leave your comments and/or questions regarding this recipe in the comments section of this post.

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