Comments on: Eclair Cake

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 28 Jul 2026 14:37:43 +0000

In reply to Jennifer Hanks. We are so happy you enjoyed it, Jennifer! Thanks for the review

By: Jennifer Hanks

Jennifer Hanks — Tue, 28 Jul 2026 03:11:27 +0000

This was fun to make and DELICIOUS, thank you!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 24 Jul 2026 18:39:38 +0000

In reply to Michelle. So glad it was such a hit, Michelle! Enjoy

By: Michelle

Michelle — Fri, 24 Jul 2026 17:41:01 +0000

I made this for my friend’s birthday celebration yesterday. It had been on my list of things to try since I have never made pastry cream or worked much with ganache. I whipped a little to pipe around the border as well to cover up the little dent where I did my quality control test. she really enjoyed it. thanks for sharing!

By: Sam Merritt

Sam Merritt — Mon, 06 Jul 2026 19:51:07 +0000

In reply to David Lewis. I'm so glad it was such a hit! :)

By: David Lewis

David Lewis — Fri, 03 Jul 2026 16:06:09 +0000

I made the mistake of making this for a large family gathering and now every birthday, holiday, and gathering I am commissioned to make this amazing cake. Nothing I have ever made has had this kind of reaction. Thanks so much

By: Sam Merritt

Sam Merritt — Fri, 12 Jun 2026 16:09:10 +0000

In reply to Astarte. Hi Astarte! In the U.S. most of the time they are the exact same thing, terms being used interchangeably. Heavy cream can have a higher fat content, but either will work here. :)

By: Astarte

Astarte — Thu, 04 Jun 2026 21:35:11 +0000

What is the difference between heavy cream and whipping cream?

By: Sam Merritt

Sam Merritt — Mon, 07 Jul 2025 20:47:10 +0000

In reply to Noreen. Enjoy! :)

By: Noreen

Noreen — Mon, 07 Jul 2025 15:26:07 +0000

I love this. I love that you created a more natural ingredient eclair cake. I do not like or use fake ingredients and often try to recreate recipes myself. Thanks for doing it for us.

By: Terri White

Terri White — Tue, 01 Jul 2025 20:44:56 +0000

In reply to Dewey Daily. Hysterical but you’ll have to get in line. We ALL want to her neighbor! I’ll throw in babysitting!

By: Sam Merritt

Sam Merritt — Tue, 01 Jul 2025 20:40:04 +0000

In reply to Dewey Daily. Thank you so much for the kind words, Dewey! I'm so glad you've enjoyed everything so much. :)

By: Dewey Daily

Dewey Daily — Fri, 27 Jun 2025 23:05:17 +0000

Dear Lord, please make me the author’s neighbor at one point of my life. I will exchange 100 hours a week of community service for this one simple wish to be granted I know there’s no way that she’s eating all of this stuff lol

Your recipe’s are awesome! This is the only website I found where every single recipe is fantastic

By: Terri White

Terri White — Wed, 19 Feb 2025 22:45:26 +0000

In reply to Charlotte Kearn. Hi Charlotte, I’ve made this several times and I highly recommend using the Graham crackers. When the dessert sits, they are softened by the filling and they become very cake like. Read the blog and watch the video, they are really helpful. Good luck and enjoy!

By: Sam

Sam — Wed, 19 Feb 2025 19:20:36 +0000

In reply to Charlotte Kearn. Hi Charlotte! I suppose you could but it will certainly change the taste and texture of this cake.

By: Charlotte Kearn

Charlotte Kearn — Mon, 17 Feb 2025 19:14:25 +0000

I have not made this yet, but definitely am making soon, as written. I was wondering if you can make this replacing the graham crackers with a thin vanilla cake slices?

By: Denise

Denise — Fri, 18 Oct 2024 00:00:24 +0000

In reply to Sam. That’s what I thought - thank you for the reply!

By: Sam

Sam — Thu, 17 Oct 2024 11:13:45 +0000

In reply to Denise. Hi Denise! I'm sorry for the confusion! They are the same thing. :)

By: Denise

Denise — Wed, 16 Oct 2024 22:38:12 +0000

Is there a typo or is there a difference in heavy cream versus heavy whipping cream ? Thank you

By: Kathy Fowler

Kathy Fowler — Sat, 10 Aug 2024 00:11:20 +0000

In reply to Terri White. Haahahahahahha, thanks! I didn't know you could check off those squares either!

By: Sam

Sam — Wed, 10 Jul 2024 19:21:37 +0000

In reply to Cindy. Hi Cindy! I have lots of tips in the video as well as in the post to help prevent this from happening. :)

By: Cindy

Cindy — Wed, 10 Jul 2024 19:15:49 +0000

I worry about egg taste in custards. I want to try this, but worry about overcooking the mixture and resulting in that burnt egg taste that no amount of vanilla can mask. Any tips?

By: Sam

Sam — Mon, 08 Jul 2024 02:34:58 +0000

In reply to Beth. I'm so glad everyone enjoyed it so much, Beth! :)

By: Beth

Beth — Thu, 04 Jul 2024 23:34:52 +0000

In reply to Jay Amburn.

My 16 yr old son loves the little Delizza brand éclairs. He said hey mom what if you make an éclair cake. I thought that was such a brilliant idea so I wondered if there were any recipes out there. I was surprised to see so many! I decided to make this one because I just knew it’d be so much better than all the others using canned frosting and instant pudding.My son literally said omg mom this is amazzzzing lol. I agree..its just so damn good! Bringing the rest to my parents today so we can all enjoy it. Thanks for this delicious dessert recipe!

By: Abby

Abby — Fri, 05 Jan 2024 14:44:27 +0000

The best eclair cake I’ve ever made or eaten. I made it once for a party, and have been asked to keep making them!