I’ve been on vacation for about a month. Well, not exactly, but it feels as such. I  spent time in Florida, went turkey hunting (which I shall write about shortly), and went to Arizona. Thus, I have not been baking. As I set out to bake on Baking Sunday for the first time in a long time, I had no idea what I wanted to make.

I knew I didn’t want to make cookies or brownies as those are my go-to baked goods. I wanted to do something a bit different. Not necessarily fancy or complicated, but just not my norm. I was thinking cake. After much deliberation (yes I deliberated over this trivial matter) I decided to make Boston Cream Pie. I have never made one before so figured I should give it a go.

I prepped the filling and it looked superb. I prepped the batter and popped the cake in the oven. It came out looking amazing & smelled even better. I let it cool slightly and went to invert the pan and…it did not come out of the pan the way it was supposed to come out. All bakers have experienced this. Part of the bottom of the cake remained in the pan during the inversion process and it resulted in a split cake.

At first I thought it would be OK. I had to slice it in half anyway for the two layers required for the finished good but it had split in a way that this would not be possible.

I sat there grumpy, tapping my nails on the counter, & I tried to think of what I was going to do. I decided to just make Deconstructed Boston Cream Pie.  I don’t know if that exists or not but that’s what I did. I took my aggression out on the cake and crumbled it into various sized pieces. I made the glaze as planned. I then assembled my new creation by layering crumbs, filling, more crumbs, and then the glaze in muffin cups.

It might not be what I intended to make, but kitchen mishaps are bound to happen. It’s all about adapting and making it work. True in the kitchen & true in life.

Recipe From Betty Crocker: Boston Cream Pie