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Virtual events › Boston Cream Pie
Fannie Farmer’s Boston Cream Pie
From $129 per person, and it falls as the group grows.
Under 5 guests: $745 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, ingredient delivery, gratuities and all service fees.
A delicious dessert with a deceptive name. Follow this recipe from Fannie Farmer’s The Boston Cooking School, the predecessor to The Joy of Cooking, with a professional chef by your side. You will love this perfect fluffy, creamy and chocolate-y pie!
Adjustments are free — tell your planner and the kits change.
Fuel your tastebuds with roasted coffee from small farmers around the world and explore different roast techniques and tips for brewing. (+30 min)
Add a little celebration with a champagne pairing add-on to enjoy a delicious glass of bubbly champagne with any dish.
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
As soon as you like
We send every guest a short form to fill in themselves, so you never chase anyone for a home address. Prefer to handle it yourself? Send us the list instead.
14 days before
That is the deadline for free standard shipping anywhere in the US. International delivery is available to most countries at additional cost, and those addresses are due earlier.
The day before or the day of
Not a box packed a week ago: each guest's ingredients are bought fresh at a local store — Whole Foods first choice, or the best grocer near them — and delivered to their door, so what they cook with is fresh on the day.
Event day
One link, no software to install. Your planner is on hand in the background if anything needs sorting mid-event.
A breakdown of how the 90 min runs.
0:00 – 0:07
Meet your chef and host, run through the ingredients and equipment, and say hello to the team.
0:07 – 0:20
Prep and portion everything before the cooking starts — the step that makes the rest calm.
0:20 – 0:54
The chef leads the dish step by step, at a pace the whole group can follow, with tips as you go.
0:54 – 1:07
While something rests or bakes, the host runs a short icebreaker or trivia round.
1:07 – 1:20
Bring it together, plate it up and learn how a chef would serve it.
1:20 – 1:30
Eat what you made, take the team photo, and ask the chef anything.
Default video platform
Zoom
Everything else is in the box we ship to each guest.
Ingredients ship free in the US
Plans move. Every window below is counted back from your event date, and applies to virtual events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $250, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $500, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
The name is a lie — it's a cake, not a pie, and the session opens by explaining why, which is a nice bit of history rather than filler. It's built from an old Fannie Farmer recipe and there are three separate components: sponge, pastry cream, chocolate glaze. That sounds like a lot for one session and it isn't, because the cream sets while the sponge bakes and the glaze takes four minutes at the end.
Priya
The pastry cream is the part that can go wrong and Chef Emily was specific about tempering the eggs slowly rather than dumping hot milk in and hoping. Two people on our call ended up with sweet scrambled egg on the first attempt and she had them start again without any fuss. Mine thickened properly and the difference between homemade and shop-bought custard is not subtle.
Alex
More manageable in an hour than a three-component dessert has any right to be, largely because the timings are sequenced so nothing waits on anything else. The one thing worth knowing is that it needs chilling before assembly, so you're not eating it the moment the session ends — ours went into the fridge and got eaten that evening.
Dakota
I bake fairly regularly and the most useful detail was splitting the sponge cleanly — a long serrated knife, and turning the cake against the blade rather than sawing straight through it. I'd been wrecking layer cakes for years doing it the other way round. The glaze also wants to go on while it's still just pourable rather than hot, which was the other thing I'd consistently been getting wrong.
Zara
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
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7 Questions
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