It looks soooo delicious! I always steered clear of this in the book because it looked so scary. But then I made the courgette one on the same page in the photos and so I should just get over it. I still think it's impressive, even if it didn't go quite to plan.
Bake more!!!
There is something about you guys baking these things that makes we want to make them even though I've passed over them in the book a million times!
I reckon I'll get round to trying the autumnal birthday cake first though - that meringue icing looks incredible :o)
The single slice, you should have just shown us the perfect sigle slice and we would never have known. I find any custardy thing tricky: when does it cling to the spoon, or 'thicken' to leave a line when you pull the spoon through it?? I don't mind the ooziness of the cake though!!
Somewhere I read a blender/processor doesn't add anough air into the mix to get a tall sponge. Still looks yummy though 
I've never been a big Boston Cream Pie fan (though it's our state cake and everything!) but have to say, yours looks EXACTLY like what they're supposed to look like. (Especially the sliced piece - it would be right at home on a dessert plate here!) Most people here buy it made though - because of what you pointed out - it's a little troublesome to put together yourself...
Wow. I don't know anyone who would try to make Boston Cream Pie (so New England: no cream, not a pie, but that's its name anyway!). It never even occurred to me that it COULD be made at home!!
First I must say, I'd cheerfully eat through at least half that 'pie', so by the only real standard, there's not a darn thing wrong with it. Not. A. Thing.
No idea where the name came from, either. Might be from Bosoton, otherwise, uh, ???!?? Your version looks close enough to the 'traditional' version, I'd say.
Usually I use a regular yellow cake recipe, but a sponge cake obviously works, too. When I make it, I fold up a strip of foil about 10 cm wide and long enough to go around the cake, then wrap the first layer with it as tightly as possible. Then I pour in the custard filling and toss it in the fridge to set, then I put the top layer of cake on (with the foil still there) and back into the fridge to set some more. THEN I remove the foil and pour chocolate all over.
Or you could do it the easy way with a spring-form pan, but those cost money and are never the right size.
Anyway, looks really good, and now I want a slice. Or ten.
Traditionally in our house, Boston cream pie came from the bakery section of the grocery store. The ones I remember were a single cake sliced into two layers, and (this is probably heresy) filled with the same yellow custard and topping with the same chocolate-brown, pure-sugar icing that came in and on the eclairs.
We usually had a slightly bastardized version made with graham crackers and vanilla pudding, since it was easy to make. Now, however, I opt for Boston Creme donuts. All the delicousness and none of the prep work. But now, I crave one. Thanks so much, might have to stop by the donut shop on the way home tonight. Jim shouldn't mind too much.
What made me double take the most were the serviettes between the bottom and layer and the plate to catch any icing drips. Why have I never thought of this before?!? You're brilliant! (Also, I want the pie 
Ok, now that you're a lady of leisure, I'm coming over for cake!!
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