Hey all,
My wife and I tried to make a Boston Creme Pie recipe that was in a recent issue of Cuisine at Home and found it just didn't work and we're trying to figure out why. We followed the directions to a tee - literally making the cakes twice to make sure we hadn't done it incorrectly, and still, instead of a nice fluffy cake, we came out with thin doughy/chewy cakes. The key difference that we saw was in the thickness - they were just incredibly thin while in the pictures the golden part of the cake was thick enough that you cut it in half to form the top and bottom of the cake. Anybody else have any trouble with this recipe?
Thanks in advance!
My wife and I tried to make a Boston Creme Pie recipe that was in a recent issue of Cuisine at Home and found it just didn't work and we're trying to figure out why. We followed the directions to a tee - literally making the cakes twice to make sure we hadn't done it incorrectly, and still, instead of a nice fluffy cake, we came out with thin doughy/chewy cakes. The key difference that we saw was in the thickness - they were just incredibly thin while in the pictures the golden part of the cake was thick enough that you cut it in half to form the top and bottom of the cake. Anybody else have any trouble with this recipe?
Thanks in advance!