Howdy,
Would anyone have a scratch recipe for the WASC (did I get that right?) cake. I've looked around the forums and it seems to the white cake that is raved about.
I only ask for a scratch version, as I'm in Sydney, Australia and I wouldn't have a clue as to what brand mixes I should be using. (don't get me started on crisco he he..)
Thanks in advance
B'milk
I'm in Sydney as well and would like to know too
PS. Crisco gets on my nerves as well. Can't do anything without melted buttercream dripping all over my hands.
Must it be a WASC from scratch? I'm an Aussie caker myself and i've always used the recipe on this website. The link is below...the only thing you need to know is one box of american cake mix is about 510grams.
http://cakecentral.com/cake_recipe-2322-0-White-Almond-Sour-Cream-Cake.html
Its a yummy cake, works great and i've had no problems with it.
Enjoy!
Oh and by the way. Any brand of vanilla cake mix will do. I've used White wings right down to savings brand!! Its all been very tasty. Just get the measurements right and you should be fine.
Can I ask a really dumb question.... can you taste much of the almond in the WASC...I'm not really sure I'd be a fan...can you substitute it for something else, maybe vanilla, or another flavour? I've seen people subtituting coffee flavour things, is that instead of the almond?
Me again! You can substitute the almond flavour for anything really. I'm guessing its the texture and moisture factor of this cake that makes it so popular not the almond flavour. I don't like almond ( At all really...) So i use vanilla in my WASC. It won't change anything about the cake except the taste!
Martyz
You can use any flavoring you like. The coffee creamer adds more flavor to it and is used by replacing some of the liquid with liquid coffee creamer, if you have the powdered variety you just add about 2 TBS. of powder to you dry ingredients.
PS. Crisco gets on my nerves as well. Can't do anything without melted buttercream dripping all over my hands.
OMG tell me about it
Must it be a WASC from scratch? I'm an Aussie caker myself and i've always used the recipe on this website. The link is below...the only thing you need to know is one box of american cake mix is about 510grams.
For some bizarre reason I cannot bake a box mix cake (or sponges for that matter)to save my life, turns out too dry, or soft or rubbery?!?!? I think it's just me,perhaps I need to take the time and actually practice.
Oh and by the way. Any brand of vanilla cake mix will do. I've used White wings right down to savings brand!! Its all been very tasty. Just get the measurements right and you should be fine.
Cool bananas,I'm going to give a try this weekend
Here's a previous thread on WASC cake from scratch:
http://cakecentral.com/cake-decorating-ftopict-132261-.html
Above thread also has link which gives weight of most American cake mixes, as well as scratch recipes.
HTH
Hey JanH
After reading all the recipes on that link I just realised that I used to make a coconut sour cream weekly for evening church!
I guess I'll just not add coconut ! Perhaps almond meal instead of the coconut
I used butter flavor and vanilla due to a friend who is allergic to almonds,it turned out really well.
Hi and Welcome, candiricole.
Here's a list of CC acronyms:
http://cakecentral.com/cake-decorating-ftopict-2926-.html
HTH
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