This Boston Cream Pie is a perfect example of the use of component parts in one recipe. When I started baking for my family and friends, I didn’t care how many recipes I collected and used. However, when I went into baking professionally, making each cake from a different recipe was impractical. How many yellow cakes, chocolate cakes, or white cake recipes did we need? How many buttercream and ganache recipes could we use – each with a subtle difference?
It quickly became apparent that base recipes that could be tweaked and varied were what was needed. Every recipe used in this Boston Cream Pie has already been blogged by me with the how-to photos, which is why I refer to it as a parts cake. Continue reading