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Bearkitty
Junior Member
Joined: Aug 08, 2008
Posts: 23
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 Posted:
Wed Nov 04, 2009 9:43 pm |
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Ok... a few other posts have got me thinking about why my wasc cakes take almost an hour to cook at 325 in two regular nine in cake pans (2 inch I believe). I was assuming that just because I added the extra items to the cake box mix that that must be the reason why. Now I am thinking that I am putting way to much batter in. It also falls majorly in the middle to half it's size lol
How do you all measure your cake batter... do you use liquid measuring cups, the dry measuring cups, or just eyeball it and hope it does not over flow?  |
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Cakepro
Forum SuperStar!
Joined: Jul 09, 2005
Posts: 3630
Location: Houston
Birthday: Dec 10
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Wed Nov 04, 2009 11:39 pm |
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There is no need to measure batter ~ you fill the pans 2/3rds full, and don't open the oven door until you are nearing the end of the baking time.
WASC baked in 2" high pans should be baked on 350 for about 30 minutes, though. When you use 3" deep pans, you should drop the oven temp down to 325 and it takes about an hour.
HTH  |
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Bearkitty
Junior Member
Joined: Aug 08, 2008
Posts: 23
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Thu Nov 05, 2009 5:07 am |
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Thank you |
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grandmom
Forum Addict
Joined: Jun 08, 2006
Posts: 561
Location: Frankfort, KY
Birthday: Jan 14
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Thu Nov 05, 2009 6:21 am |
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I bake WASC in 2" pans filled only half full. I bake at 325 until the internal temperature reaches 209. I use Bake Even strips, and for larger pans a flower nail in addition to the strips.
I do this for all pan sizes. Perfect results every time. Light-colored tender crust, only the slightest bit to be leveled off, perfectly cooked in the center, moist and delicious. |
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KHalstead
Forum SuperStar!
Joined: Dec 03, 2005
Posts: 6476
Location: Northeastern Ohio
Birthday: Dec 05
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Thu Nov 05, 2009 6:39 am |
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grandmom, everytime I read your posts and see Alton Brown I have to remind myself that it's JUST AN AVATAR you're not HIM lol |
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grandmom
Forum Addict
Joined: Jun 08, 2006
Posts: 561
Location: Frankfort, KY
Birthday: Jan 14
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Thu Nov 05, 2009 7:15 am |
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But, KHalstead, I so wanna be him!! ... Or like him!
Doesn't he have sort of a Mona Lisa smile in this photo?? |
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Rylan
Forum SuperStar!
Joined: Feb 19, 2009
Posts: 3898
Location: Las Vegas
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Thu Nov 05, 2009 4:01 pm |
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I also do it like grandmom does, at 325 and it works fine. |
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cjford
Newbie
Joined: Oct 26, 2009
Posts: 14
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Fri Nov 06, 2009 7:27 am |
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I'm so glad I ran across this post. I started a cake decorating class and will be baking next week. I plan on using the WASC recipe (using one box of cake mix). Will this be enough to fill two 8inch (3in deep) pans? Is is necessary to use the nail in an 8 in cake? I have bake even strips to use. I have learned SO much from this site. Thanks to everyone that take the time to post. |
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aquamom
Frequent Member
Joined: Jul 11, 2008
Posts: 237
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Fri Nov 06, 2009 7:38 am |
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I hope I'm not hijacking this thread but how do you guys keep the strips from falling down? I use the pins provided but no matter how tight I get them they seem to slip. I'm wondering if safety pins would work better.
Thanks
Aquamom |
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kakeladi
Forum SuperStar!
Joined: May 26, 2004
Posts: 6258
Location: Northen Indiana
Birthday: Aug 11
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Fri Nov 06, 2009 7:43 am |
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........plan on using the WASC recipe (using one box of cake mix). Will this be enough to fill two 8inch (3in deep) pans? Is is necessary to use the nail in an 8 in cake? I have bake even strips to use..........
It sounds like you are going to use my *original* recipe. It will be enough batter for two 2" deep 8" round pans. Just divide the batter equally between the two.
It is NOT necessary to use a nail. Bake even strips are fine:)
Be sure to read the instructions completely before you start.
I prefer to bake at 300 or 325 (no higher!) until I smell it Then I use the touch test - lightly touch in the middle of the cake - if it springs back it is done.
The amount of time varies according to the size of the pan used and how many pans in the oven at one time. Yes, it can take up to an hour for some cakes to bake enough. |
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grandmom
Forum Addict
Joined: Jun 08, 2006
Posts: 561
Location: Frankfort, KY
Birthday: Jan 14
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Fri Nov 06, 2009 8:10 am |
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Use those black binder clips to hold your bake even strips. They're availabe in office supplies. I use a medium size. Learned that here on CC! |
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grandmom
Forum Addict
Joined: Jun 08, 2006
Posts: 561
Location: Frankfort, KY
Birthday: Jan 14
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Fri Nov 06, 2009 8:13 am |
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I don't think I'm using the *original* WASC - not sure, got the recipe here on CC But one cake mix does great with two 8-inch pans. I do not use a nail with 8-inch pans, unless it's the chocolate WASC
I like precision, so I test internal temperature with an instant read thermometer. I bake until internal temperature = 209. Perfect every time. |
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BooBooKitty
Junior Member
Joined: Nov 09, 2006
Posts: 79
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Fri Nov 06, 2009 8:35 am |
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OMG.. Black binder clips!!! Now why didn't I think of that?? It never fails I always stick myself with the pins and no matter how tight I think I have the strips they still wiggle loose.. Oh me oh my... what a time saver this will be for me.. Thanks grandmom for posting that tidbit.. I love it when someone reads a helpful hint and then repost it for others to see and it just keeps going on and on and on.. |
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prterrell
Forum SuperStar!
Joined: Mar 20, 2007
Posts: 2638
Location: Newnan, GA
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Fri Nov 06, 2009 9:25 am |
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The binder clips don't melt?
Oh, and on a side note, grandmom, I LOVE your avatar. I love looking at AB. I think he's sexy.  |
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cjford
Newbie
Joined: Oct 26, 2009
Posts: 14
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Fri Nov 06, 2009 12:47 pm |
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