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Reviewed Boston Cream Pie

Feb 19, 2013 in Food Network Community Toolbox on

The recipe clearly states that it makes TWO cakes. So all those who had twice as much pastry cream and ganache obviously tried to make only one cake. I think the confusion is in the size of the cake pans. If you use a commercial 8" cake pan, they are 4 inches deep, Not like the 2 inch deep pans used for layer cakes. Then you end up with two 4 "

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