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CakesByLJ
Forum Fanatic
Joined: Dec 07, 2005
Posts: 1079
Location: Clarksville, TN
Gallery Supporter Member
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Mon Aug 18, 2008 6:36 am |
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LoriMc
Frequent Member
Joined: Oct 11, 2006
Posts: 451
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Mon Aug 18, 2008 10:53 am |
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I made the WASC recipe this morning. Let me preface this by saying I am not a cake snob, and I use a doctored mix for my cakes. I'm going to be honest and I hope I don't hurt anyone's feelings.
I didn't really like it. It didn't taste bad, but to me it was sort of bland. I could really tell the butter was missing. I think I just prefer cakes with butter in them. |
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LoriMc
Frequent Member
Joined: Oct 11, 2006
Posts: 451
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Mon Aug 18, 2008 1:14 pm |
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Just for kicks I'd like to try the White on White cake and the Vanilla Cake from the Mermaid Bakery.
Can anyone tell me how they translate into a 9x13? Do they make a good size cake. Also...has anyone tried whole eggs instead of egg whites just to see how it tastes? |
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CakesByLJ
Forum Fanatic
Joined: Dec 07, 2005
Posts: 1079
Location: Clarksville, TN
Gallery Supporter Member
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Mon Aug 18, 2008 2:44 pm |
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ZAKIA6
Frequent Member
Joined: May 30, 2007
Posts: 313
Location: New York
Birthday: Jul 01
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Mon Aug 18, 2008 3:05 pm |
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kakeladi
Forum SuperStar!
Joined: May 26, 2004
Posts: 3189
Location: traveling the U.S. in my R.V.
Birthday: Nov 08
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Mon Aug 18, 2008 3:39 pm |
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chutzpah said:
The WASC recipe actually originated from REBECCA SUTTERBY (just to set the record straight).
NO< NO< NO!!!!!!!!!! That is NOT true!!
I was the one who gave the recipe to Rebecca Sutterby. She then tweeked it to her liking for her white wedding cake orders! |
Last edited by kakeladi on Mon Aug 18, 2008 3:44 pm; edited 1 time in total |
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LoriMc
Frequent Member
Joined: Oct 11, 2006
Posts: 451
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Mon Aug 18, 2008 3:40 pm |
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CakesByLJ
Forum Fanatic
Joined: Dec 07, 2005
Posts: 1079
Location: Clarksville, TN
Gallery Supporter Member
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Mon Aug 18, 2008 4:57 pm |
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| LoriMc wrote: | | I will be disappointed if the 9x13 is a small cake. So how many batches do you make for a 9x13 or a 11x15 sheet? (1 layer) |
I honestly don't know  I usually only do layer cakes. I would probably use two batches for the 11X15; and two also with the 9X13, having some left over batter. |
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cupsncakes
Regular Member
Joined: Oct 30, 2007
Posts: 106
Location: Adelaide Australia
Birthday: Sep 19
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Mon Aug 18, 2008 6:28 pm |
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For a scratch cake I love this recipe, I double it for a 10" round. I keep trying to post it in the recipes but it just won't work, so here it is...
This is Australian recipe, you can convert the measurements here,
http://www.onlineconversion.com/weight_common.htm
Vanilla Butter Cake
125g butter
3/4 cup milk
3 eggs
1 tbs vanilla essence
1 cup castor (fine) sugar
1 1/2 cups self raising flour
Melt butter and milk together, cool.
Beat eggs and vanilla until thick and creamy in another bowl,
gradually add sugar beating well after each addition, add milk mixture and sifted flour half at a time, mix until combined.
Bake in lined tin at 180C (you can convert this at the above site also)
Cool slightly in tin before turning out onto rack.
I bakes really evenly I hardly ever have to level it off, and it lasts really well, staying moist up to a week, I have also used it to carve up for 3D cakes.
I love it and use it all the time. 
I do mostly do scratch cakes but I'd really love to give the WASC a try, no Betty Crocker White cake mix around here though I'm afraid  |
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doublecz1103
Regular Member
Joined: Dec 17, 2007
Posts: 150
Location: Palmerton, Pa
Birthday: Nov 03
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Mon Aug 18, 2008 9:09 pm |
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thanks so much for all the great recipes so far... now i have the tough decision of deciding which to use .. lol |
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ceshell
Forum Fanatic
Joined: Feb 05, 2006
Posts: 1748
Location: Sunny Southern California
Birthday: May 01
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Mon Aug 18, 2008 10:07 pm |
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| CakesByLJ wrote: | | I get my whole buttermilk at WalMart........ imagine that...... |
That IS pretty unbelievable. WalMart of all places, who'duv thunk.
And now I am LOL about you craving the Mermaid Bakery cake. I just didn't think that one had enough flavor. Dang it why can't we all just agree on one recipe, wouldn't the world be an easier place?!  |
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lilybird
Frequent Member
Joined: May 18, 2007
Posts: 287
Location: Minnesota
Birthday: Dec 07
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Tue Aug 19, 2008 5:37 am |
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This has been the greatest thread to read. Thanks so much to everyone for your input. I need to make my first big order of cupcakes and I wanted a nice dense white cake, and your info has been a big help. I wanted to try the WASC cake recipe but somewhere there was a compaint that they turn out sort of tacky on top which, in turn, makes the icing not stick to the cc. Has anyone had a problem with this? Would I be better off with one of the other recipes suggested in this thread?
Thanks so much
Lily |
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bobwonderbuns
Forum SuperStar!
Joined: Nov 17, 2006
Posts: 3878
Location: one block from the edge of the earth...
Birthday: Nov 01
Gallery Supporter Member
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Tue Aug 19, 2008 6:05 am |
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| lilybird wrote: | This has been the greatest thread to read. Thanks so much to everyone for your input. I need to make my first big order of cupcakes and I wanted a nice dense white cake, and your info has been a big help. I wanted to try the WASC cake recipe but somewhere there was a compaint that they turn out sort of tacky on top which, in turn, makes the icing not stick to the cc. Has anyone had a problem with this? Would I be better off with one of the other recipes suggested in this thread?
Thanks so much
Lily |
I use a modified version of the WASC and I've never had a problem with it. I have noticed that some complaints come from those who eventually found out if they had used this brand or that brand or not so much of this or that things usually smooth out for them. Or they dump the recipe alltogether and find something they do like. Play with recipes and stick with ones you like. You'll also find friends and family are the best taste testers! |
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LoriMc
Frequent Member
Joined: Oct 11, 2006
Posts: 451
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Tue Aug 19, 2008 6:39 am |
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| lilybird wrote: | This has been the greatest thread to read. Thanks so much to everyone for your input. I need to make my first big order of cupcakes and I wanted a nice dense white cake, and your info has been a big help. I wanted to try the WASC cake recipe but somewhere there was a compaint that they turn out sort of tacky on top which, in turn, makes the icing not stick to the cc. Has anyone had a problem with this? Would I be better off with one of the other recipes suggested in this thread?
Thanks so much
Lily |
When I tried the WASC recipe yesterday, I made cupcakes and iced them. I had no problem with the icing falling off. But I didn't really enjoy the taste of the cake as much as I had hoped to. |
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CakesByLJ
Forum Fanatic
Joined: Dec 07, 2005
Posts: 1079
Location: Clarksville, TN
Gallery Supporter Member
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Tue Aug 19, 2008 8:22 am |
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)
the wrath of a redhead will be upon him 
