WHAT ARE YOU DOING TODAY (PICS)
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I made another Boston Cream pie just now. I used tippo 00 Neapolitana flour and buttermilk to make the cake this time so it would be richer and fluffier and I made 1.5 times the filling this time.
A pie that is actually a cake
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I'll let you know in about two hours when it is thoroughly refrigerated. My mom said the first one I made was the, "best cake she had ever eaten" so I'm guessing maybe this one would be even better. The last one seems too cake dominant and the filling was the best part. So I wanted to go full-blown gluttony this time
I'm just trying to use things up that were in the pantry so I had that flour from when I made pizza a few months ago and there was this old ass buttermilk from when she made scones two months ago. She was a pastry chef the majority of her life so I have offhand experience with cooking and baking. But I never really tried to bake anything before.
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It's down to 40F and supposed to snow. I've had the fire going all day.
@goosehd the cake is fabulous. I think I'm onto something with the baking. Something intriguing about the chemistry of it.
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My mom used to own a bakery. It was a dismal failure. I don't like being around the smells of tons of sugar and doing dishes with that sickening sweet buttercream icing really grosses me out.
