Overrated, dry shitty cake!
Never understood the appeal! And I'm from Boston
Hello and thank you for being a DL contributor. We are changing the login scheme for contributors for simpler login and to better support using multiple devices. Please click here to update your account with a username and password.
Hello. Some features on this site require registration. Please click here to register for free.
Hello and thank you for registering. Please complete the process by verifying your email address. If you can't find the email you can resend it here.
Hello. Some features on this site require a subscription. Please click here to get full access and no ads for $1.99 or less per month.
Overrated, dry shitty cake!
Never understood the appeal! And I'm from Boston
|by Anonymous||reply 89||Last Sunday at 7:40 AM|
Yes, it's a cake (not a pie). Sounds more exciting than it really is. Everything is soft.
|by Anonymous||reply 1||06/26/2020|
It tastes like dry ass cheeks!
|by Anonymous||reply 2||06/26/2020|
Oh...you’re talking about a cake...never mind
|by Anonymous||reply 3||06/26/2020|
I had a cream pie in Boston once and this wasn't anything like it.
|by Anonymous||reply 4||06/26/2020|
R2, you would know what dry ass cheeks taste like?
|by Anonymous||reply 5||06/26/2020|
The pie and cake are too much. But the Boston cream donut is perfection.
|by Anonymous||reply 6||06/26/2020|
It's the contrasts between the dry and the cream then the chocolate with vanilla. If you have healthy taste buds and decent sensory you're get it.
|by Anonymous||reply 7||06/26/2020|
Why is it called a pie?
|by Anonymous||reply 8||06/26/2020|
Of all the things, this is what bothers you OP?
|by Anonymous||reply 9||06/26/2020|
I've only ever had it in donut form and that was pretty good
|by Anonymous||reply 10||06/26/2020|
It's delicious made with top ingredients. Perfect for coffee.
|by Anonymous||reply 11||06/26/2020|
[quote] I've only ever had it in donut form and that was pretty good
Donut form has the advantage of being a donut, better texture.
|by Anonymous||reply 12||06/26/2020|
Betty Broderick smeared one all over her cheating husband's expensive clothes. Way to go, Betty!
|by Anonymous||reply 13||06/26/2020|
On second thought, it would be possible to make a good Boston Cream Pie. A really good custard with "good vanilla" (Hi, Ina), heavy on the yolks. A yellow cake that had some good texture & crumb. A chocolate sauce made with good-quality chocolate, something more like a ganache, maybe.
|by Anonymous||reply 14||06/26/2020|
R14 As at the Parker House, the Boston hotel where it was invented.
And I must say, perfected.
|by Anonymous||reply 15||06/26/2020|
It's a cake eclair is all
|by Anonymous||reply 16||06/26/2020|
The dessert acquired its name when cakes and pies were cooked in the same pans, and the words were used interchangeably.
In the latter part of the 19th century, this type of cake was variously called a "cream pie", a "chocolate cream pie", or a "custard cake".
|by Anonymous||reply 17||06/26/2020|
The dessert sounds like a Southie porn featuring Marky Mark.
|by Anonymous||reply 18||06/26/2020|
|by Anonymous||reply 19||06/26/2020|
R15 didn’t they also invent Parker House rolls there? Those are yummy!
|by Anonymous||reply 20||06/26/2020|
Probably my least favorite dessert...ugh on all counts.
|by Anonymous||reply 21||06/26/2020|
A yellow cake, filled with creme pat and glazed with a chocolate ganache?
What is NOT to like?
Most posters on this thread need to scream for their creme brulee.
|by Anonymous||reply 22||06/26/2020|
The New England version of tres leches
|by Anonymous||reply 23||06/26/2020|
I’m from Boston too OP, never understood the allure of them either, and never really ran across it on menus. I think it’s some kind of scam.
|by Anonymous||reply 24||06/26/2020|
I love Boston Cream Pie.
R15. The Parker House is fabulous.
|by Anonymous||reply 25||06/26/2020|
It seems like a big whoopie pie.
|by Anonymous||reply 26||06/26/2020|
Never trust a shanty Irish recipe!
|by Anonymous||reply 27||06/26/2020|
I remember from the times I've had it, I'd be thinking how I'd rather be eating a chocolate éclair.
|by Anonymous||reply 28||06/26/2020|
Did someone say creampie??
|by Anonymous||reply 29||06/27/2020|
It's probably my favorite dessert to be honest. The cake is buttery and not sickly sweet, the custard adds a creamy vanilla flavor, and the ganache on top gives a nice amount of chocolaty sweetness. I like eclairs for the same reason, though I prefer the cake texture to the choux dough.
|by Anonymous||reply 30||06/27/2020|
I do not want to become the "PLEASE STOP TALKING ABOUT THE CAKE!" troll, but don't push me.
|by Anonymous||reply 31||06/27/2020|
The upscale Flour Bakery Cafe chain around Boston with numerous locations has a fancy version.
About $6 per slice, sliced from a rectangle. The cake part is brushed with espresso. Topped with a nice ganache.
|by Anonymous||reply 32||06/27/2020|
r31 I think Lily Tomlin eclipsed you by a few years.
|by Anonymous||reply 33||06/27/2020|
r32, if it is brushed with espresso, it might as well be tiramisu.
|by Anonymous||reply 34||06/27/2020|
Ina Garten has apparemment been trying for years to perfect a Boston cream pie recipe, she’s tilting at windmills
|by Anonymous||reply 35||06/27/2020|
What am I, chopped liver?
|by Anonymous||reply 36||06/27/2020|
I think this case would be better if it had thinner layers of cake, more vanilla cream, better ganache.
|by Anonymous||reply 37||06/27/2020|
This describe Matt Damon's butthole
|by Anonymous||reply 38||06/27/2020|
R32, I purchased the Flour version on GoldBelly. It was a big whatever.
I like the coffee in the ganache, but I could do that myself.
The cake was just square, the ganache isn't enough, and it was so basic.
|by Anonymous||reply 39||06/27/2020|
How can anybody resist?
|by Anonymous||reply 40||06/27/2020|
|by Anonymous||reply 41||06/27/2020|
How can you dislike this OP?
|by Anonymous||reply 42||06/27/2020|
R42, that "Boston cream donut" in your photo is a yeasted product. Look at the nice brown "crust on the outside and the chewy-looking interior "crumb." That's texture that the Boston Cream Pie sorely lacks.
|by Anonymous||reply 43||06/27/2020|
It used to be common on restaurant and even cafeteria menus. It seems to have begun disappearing somewhere in the 70s and 80s. It really needs to be eaten fresh, otherwise it gets dry and needs refrigeration which doesn't entirely help with the cream. It is delicious, rich, and moist when done well.
the Parker House also claims to have invented the martini--I've had better than their's.
|by Anonymous||reply 44||06/27/2020|
r14 Straight Fraternity beat you to it (no pun intended)
|by Anonymous||reply 45||06/27/2020|
|by Anonymous||reply 46||06/27/2020|
[quote]R9: Of all the things, this is what bothers you OP?
Oh, dear. And oh, dear.
|by Anonymous||reply 47||06/27/2020|
Looks good to me.
|by Anonymous||reply 48||06/27/2020|
I love it if it's made right. You have to start with good yellow cake, like the 1/2/3/4 cake recipe on the NYT website or Alice Waters' Art of Simple Food. With crème pâtissière between the layers and ganache on top, what's not to love?
|by Anonymous||reply 49||06/27/2020|
Boston cream doughnuts are delicious. Boston cream pie is...fine.
|by Anonymous||reply 50||06/28/2020|
This is a great recipe, which I improvised, For a Boston Creme Pie (which is a cake)
1 box of yellow cake mix baked in two cake pans Couple of cans of vanilla instant pudding Couple of cans chocolate icing
Bake the cakes, cool on racks, put one on plate, spread generously with the vanilla pudding Put the second cake on top of the pudding layer and frost it with the chocolate icing. I think I once heated it a bit so it poured nicely. Allow the chocolate to drip down sides of cake.
Serve with additional pudding and icing in a small serving dish so guests can add to their taste.
Try it - its casual and great for a barbecue type meal.
|by Anonymous||reply 51||06/28/2020|
r51 take me to your chef!
|by Anonymous||reply 52||06/28/2020|
R51, who are you, Sandra Lee?
Your concoction sounds like something that would be perfect for my trash can.
|by Anonymous||reply 53||06/28/2020|
R51 doesn't know the difference between "great recipe" and assembly instructions.
|by Anonymous||reply 54||06/28/2020|
LOLLLLLL Poor R51. These threads crack me up-
And I love sweets, despise fucking hating the city of BOSTON and their SHITTY Cream pie..
I would eat R51's dessert- however, R51- at then very least MAKE YOUR OWN ICING- Its so easy and would elevate that dessert. Add a little expresso powder too.
|by Anonymous||reply 55||06/28/2020|
Boston Cream Pie is AMAZING.
If yours is dry, you just have a really shitty one.
|by Anonymous||reply 56||06/28/2020|
I like the Boston Cream cupcakes at my local cupcakerie, Babycakes, in Quincy, Massachusetts.
But Stop & Shop around Boston has their small and basic version for $5 -- but at room temp! Gross. What about the custard spoiling? Board of Health issue?
The recently defunct Boston cupcake chain, Sweet, had a nice Boston Cream cupcake made with a light chiffon cake version instead of yellow cake.
|by Anonymous||reply 57||06/28/2020|
Shit, Sweet went out of business? I hate hearing that stuff..
|by Anonymous||reply 58||06/28/2020|
[quote]It's a cake eclair is all
I'm surprised some hipster bakery hasn't try to rebrand it "cake-clair."
|by Anonymous||reply 59||06/28/2020|
I remember my mother making it (back in the '60s) from one of those all-in-one-box mixes.
|by Anonymous||reply 60||06/28/2020|
Boston Cream Pie has nothing to do with eclairs, which are made with choux pastry.
|by Anonymous||reply 61||06/28/2020|
Ganache is a filling. You mean GLAZE.
|by Anonymous||reply 62||06/28/2020|
You can use ganache as a glaze or a filling.
|by Anonymous||reply 63||06/28/2020|
I doubt that a mixture of chocolate and cream is used to glaze that cake.
|by Anonymous||reply 64||06/28/2020|
Which one, r64?
|by Anonymous||reply 65||06/28/2020|
While we're on the subject, I've never had a Key Lime pie that was any good.
|by Anonymous||reply 66||06/28/2020|
The cuisine of New England, like the cuisine of old England, doesn't have a lot to recommend it. Well, they had good fresh seafood until it got all overfished.
|by Anonymous||reply 67||06/28/2020|
Opera cake kicks Boston Cream Pie's ass.
|by Anonymous||reply 68||06/28/2020|
Is Boston Cream Pie the nickname the men of The Avengers gave Chris Evans?
|by Anonymous||reply 69||06/28/2020|
I get this thread confused with the Marky Mark's White Ass thread!
|by Anonymous||reply 70||06/28/2020|
I think Marky was wearing them, not eating them.
|by Anonymous||reply 71||06/28/2020|
A dessert most FOUL!
|by Anonymous||reply 72||06/29/2020|
Here's my easy recipe handed down from my own Irish mudder.
Ingredients: 1 Dollar Tree pound cake 2 cups TamTam pudding 1 squeeze bottle Hershey's Syrup 1 jar maraschino cherries
slice bound cake and serve 1 layer to the side
spread the pudding
drain the cherries and arrange the cherries on the pudding, saving 1 cherry
put the poundcake layer on top of the cherries
drizzle with Hersey's syrup in a lovey design
finish with a cherry on top
It's my mudder's Black Boston Rorest pie
|by Anonymous||reply 73||06/30/2020|
That's cake is a favorite of my son Sheridan, when it's made properly
|by Anonymous||reply 74||06/30/2020|
[quote]While we're on the subject, I've never had a Key Lime pie that was any good.
Well, we are not on the subject of Key Lime Pie, now get out, r66.
|by Anonymous||reply 75||06/30/2020|
I love you, R75
|by Anonymous||reply 76||06/30/2020|
r74, you are a fraud. It is Victoria Sponge.
|by Anonymous||reply 77||Last Wednesday at 12:02 AM|
Another all-soft, messy-looking dessert is a trifle.
|by Anonymous||reply 78||Last Wednesday at 2:01 AM|
What an Eaton Mess...hahahahahahahah
|by Anonymous||reply 79||Last Wednesday at 3:02 AM|
The cake in the OP doesn't have nearly enough custard filling.
|by Anonymous||reply 80||Last Wednesday at 3:30 AM|
Anyone remember Ben & Jerry's Boston Cream Pie? So good, but sadly now discontinued.
|by Anonymous||reply 81||Last Wednesday at 3:51 AM|
I ate it compulsively, r81, what was it, ten years ago. I have asked them to bring it back. They ignore me. I am finding their new flavor, Cannoli, to be quite delicious.
|by Anonymous||reply 82||Last Wednesday at 5:08 AM|
Yoplait also had a Boston Cream Pie yogurt. It was pretty good.
|by Anonymous||reply 83||Last Wednesday at 6:29 AM|
|by Anonymous||reply 84||Last Wednesday at 8:02 AM|
All desserts should have berries/jam and cream in them.
|by Anonymous||reply 85||Last Wednesday at 8:07 AM|
Have you ever visited the Ben and Jerry's factory in VT? They have a graveyard for their "dead" flavors.
|by Anonymous||reply 86||Last Wednesday at 10:16 AM|
[quote]All desserts should have berries/jam and cream in them.—The Great British Baking Show
Yes...if there's one thing you want advice on from the Brits, it's cooking.
|by Anonymous||reply 87||Last Wednesday at 10:21 AM|
r6, can you post on the View 22 thread that it has been subscribered?
Thanks for your updates.
|by Anonymous||reply 88||Last Saturday at 7:09 PM|
I likes boston cak pie.
|by Anonymous||reply 89||Last Sunday at 7:40 AM|
Yes indeed, we too use "cookies." Don't you just LOVE clicking on these things on every single site you visit? I know we do! You can thank the EU parliament for making everyone in the world click on these pointless things while changing absolutely nothing. If you are interested you can take a look at our privacy/terms or if you just want to see the damn site without all this bureaucratic nonsense, click ACCEPT and we'll set a dreaded cookie to make it go away. Otherwise, you'll just have to find some other site for your pointless bitchery needs.
Become a contributor - post when you want with no ads!