tag:blogger.com,1999:blog-2625289797974899548.post3764471291331943202..comments2023-05-03T05:51:03.391-05:00Comments on Capturing the details of our life: Boston Cream Pie? Checkkristenhttp://www.blogger.com/profile/10352706259556048746noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2625289797974899548.post-36883034440008907732010-01-24T15:02:29.651-06:002010-01-24T15:02:29.651-06:00Yes, I realize that the chocolate sauce shouldnt h...Yes, I realize that the chocolate sauce shouldnt have been in the fridge. As far as the cake caving in... at least I know if it does that again, I can put the top peice on the bottom and patch in the holes.... since the cake was pretty sticky from being a spongue cake. I used to really not like eating the cake either... but it tasted pretty good this time :)kristenhttps://www.blogger.com/profile/10352706259556048746noreply@blogger.comtag:blogger.com,1999:blog-2625289797974899548.post-13977325255841061642010-01-21T12:18:39.337-06:002010-01-21T12:18:39.337-06:00Way to keep at the boston cream pie making, Kriste...Way to keep at the boston cream pie making, Kristen! You took the right approach to the chocolate sauce on the 3rd try. If you let chocolate set at room temperature, it will be more stable, have a better texture and stay set longer. But if you cool it in the fridge, it cools too quickly and forms unstable crystals. When it warms to room temperature it has a tendency to get too soft if it's left out too long and it can also split. It takes more time to let it cool at room temp, but in the long run it makes for a cake that's easier to cut and chocolate that doesn't get too hard and not too melty when left out. The same goes when you're making ganache.<br /><br />I usually have problems making cake from scratch, too. They are not my favorite ;-) I made a yellow cake for a friend's birthday a couple of weeks ago and it looked good in the oven but later fell. So I tried a new recipe and it worked pretty well but it was a pain to do it twice! I put the failed one in the freezer for a future trifle. The chocolate ganache frosting was good, though. Yum!Unknownhttps://www.blogger.com/profile/12787511156591775595noreply@blogger.com