Confused About Wasc Cake Ingredients!!

Decorating By Shola Updated 29 Apr 2008 , 11:32pm by kakeladi

Shola Posted 25 Apr 2008 , 3:10am
post #1 of 74

Hi All,

So I got 2 boxed cake mixes, (Green's Vanilla Cake) for the WASC cake and the mix says to add 2 eggs, some margerine and milk, so do I add these as well as the ingredients for the WASC cake on CC or should I just use what the CC recipe calls for and not add the box instruction ingredients??! icon_confused.gif

Also just to clarify, the CC recipe says it makes one 16" 'round' does this mean one 16" pan or two? I always think of a round as two, like a 'round' of toast is 2 slices, or does round just refer to the cake shape?
Lol! Confusion! icon_rolleyes.gif

73 replies
plbennett_8 Posted 25 Apr 2008 , 3:33am
post #2 of 74

You use the recipe as stated on CC. Ignore the box completely. It is one (1) 16" round cake, not two. Go to Wilton and look at the batter amounts for a 16" round cake. Whenever you hear the phase "round cake" on CC...It's a pretty good bet that it is describing the shape of the cake...chuckle icon_razz.gif Never heard of Green's...

The WASC makes about 14 cups of batter... icon_smile.gif

Have fun, this is a great cake recipe
Pat

lardbutt Posted 25 Apr 2008 , 3:40am
post #3 of 74

Hehe! I never knew a round of toast meant 2 slices. I am amazed at what I learn here everday!

cocobean Posted 25 Apr 2008 , 4:04am
post #4 of 74

I love the WASC but it's kind of tricky to work with. icon_rolleyes.gif Mine always takes longer to cook than the recipe says. Also it is sooo moist that when I invert it onto parchment paper, the top will totally stick and then it is hard to lift up. If I remember to spray no stick spray on the parchment first it helps. Also, if I leave it inverted on parchment paper with the pan over it to long the bottom will stick to the pan and rip a ton of cake off when I try to lift the pan off again. I have to remember, when I invert the cake, to not put the pan back over the cake. I do that sometimes with other cakes so they don't dry out. You don't have to worry about drying out with this cake. Another thing is pans deeper than 2" take even longer to bake (I always bake them at 325). Also its hard to tell when this cake IS done because it is so moist. It seems like there is always sticky cake on my tester stick no matter what. I've had to practice with this cake a bit. When I get it right, it's the best.

Shola Posted 25 Apr 2008 , 5:41am
post #5 of 74

Thanks guys! thumbs_up.gif

Good info cocobean, i'll keep that in mind when I turn them out of the pans icon_smile.gif

This cake is ok for making layers though right?
I will make a 2 layer 9" for practice and if it tastes good will use it to make a 3 layer 9" with a three layer 5" on top.

Lemme know if you think this will work!

petitesweets Posted 25 Apr 2008 , 5:55am
post #6 of 74

I love this cake but am having trouble making it into cupcakes. I use a shiny 24 cupcake pan and have trouble with the bottoms browning when the cakes are done. I've tried inverting another half sheet under the cupcake pan and even putting each glassine paper inside a foil cup but they always come out a little too brown only on the bottom...any suggestions?

tyty Posted 25 Apr 2008 , 6:11am
post #7 of 74
Quote:
Originally Posted by petitesweets

I love this cake but am having trouble making it into cupcakes. I use a shiny 24 cupcake pan and have trouble with the bottoms browning when the cakes are done. I've tried inverting another half sheet under the cupcake pan and even putting each glassine paper inside a foil cup but they always come out a little too brown only on the bottom...any suggestions?




I use non-stick cupcake pans along with regular white cupcake papers, or the nut and party cups ,never had a problem. I bake two 12 cavity pans at a time on the same rack.

DianeLM Posted 25 Apr 2008 , 12:21pm
post #8 of 74
Quote:
Originally Posted by petitesweets

I love this cake but am having trouble making it into cupcakes. I use a shiny 24 cupcake pan and have trouble with the bottoms browning when the cakes are done. I've tried inverting another half sheet under the cupcake pan and even putting each glassine paper inside a foil cup but they always come out a little too brown only on the bottom...any suggestions?




Take them out of the oven sooner. I take mine out before they test done, let them sit in the tin for about 5-10 minutes, then remove them to the cooling rack. No browning.

cwcopeland Posted 25 Apr 2008 , 12:51pm
post #9 of 74

I love this recipe. I always invert the cake immediately out of the pan onto a piece of saran wrap sprayed in Pam, then flip it back over to level, wrap it up and freeze. I've found that freezing it makes it better.

Shola Posted 25 Apr 2008 , 2:16pm
post #10 of 74

Gah! Supposed to do this cake this evening but too knackered!

Just wanted to clarify again, the CC recipe doesn't call for any butter/margerine and I should ignore the box instructions which says to add marg so this cake has no butter/marg in it at all??? icon_confused.gif

It doesn't seem right so I'm just checking before I mess up!

Thx
Shola
XXX

kakeladi Posted 25 Apr 2008 , 2:26pm
post #11 of 74

YOu do not need butter/marg.
Follow the recipe - not the instructions on the boxicon_smile.gif

plbennett_8 Posted 25 Apr 2008 , 2:28pm
post #12 of 74

Shola,

FOLLOW THE RECIPE! Do not change it. FOLLOW THE RECIPE!

Relax...chuckle icon_razz.gif This is a wonderful recipe, and IF you will just FOLLOW it as written, your cakes will turn out great.

Pat

DianeLM Posted 25 Apr 2008 , 2:43pm
post #13 of 74
Quote:
Originally Posted by Shola

Gah! Supposed to do this cake this evening but too knackered!

Just wanted to clarify again, the CC recipe doesn't call for any butter/margerine and I should ignore the box instructions which says to add marg so this cake has no butter/marg in it at all??? icon_confused.gif

It doesn't seem right so I'm just checking before I mess up!

Thx
Shola
XXX




The recipe has vegetable oil in it, which replaces the butter/marg. icon_smile.gif

kymscakes Posted 25 Apr 2008 , 2:58pm
post #14 of 74

Don't be afraid!!! I have heard people say that this is tricky, but it is my most reliable cake, comes out perfect EVERY time!!! And everyone loves it! The fat from the sour cream replaces all the butter or oil. I have even used low fat sour cream and it is still fabulous! My husband actually coined it as the best cake in the world! And yess, I have stacked this just doweled with straws with no problem!

Donnagardner Posted 25 Apr 2008 , 3:04pm
post #15 of 74

This is my main cake recipe. DH likes it warm with no icing at all and so do my parents. It is virtually fool proof.

cwcopeland Posted 25 Apr 2008 , 3:07pm
post #16 of 74
Quote:
Originally Posted by Donnagardner

This is my main cake recipe. DH likes it warm with no icing at all and so do my parents. It is virtually fool proof.




My son too loves it warm with no icing. He stands there while I level it and waits for the scraps. Then he gets a big glass of milk and enjoys.

Shola Posted 25 Apr 2008 , 3:18pm
post #17 of 74

*I MUST FOLLOW RECIPE
MAKE CAKE
EAT
(*Robotic voice icon_biggrin.gif )

Lol! Okies got it, thx guys!

MacsMom Posted 25 Apr 2008 , 3:24pm
post #18 of 74

I use the basic recipe for all of my cakes! (Diff cake flavors, extracts, etc). It works well for carving, too, though adding 12 oz melted white chocolate (or regular for chocolate cake) helps for carving.

I use flavored yogurts instead of sour cream and add one box of pudding.

My ONLY issue with this cake has been when I've used any other cake mix besides Betty Crocker. Other mixes spill over the pan. Well, first let me say that I fill my pans 3/4 full and use bake-even strips to keep the edges soft and top flat. BC is best for this -- DH and PB spill over and burn on the bottom of my oven.

jgs Posted 25 Apr 2008 , 3:29pm
post #19 of 74

what is the wasc cake where can i find?

feliciangel Posted 25 Apr 2008 , 3:41pm
post #20 of 74

WASC is an abbreviation for White Almond Sourcream Cake

do a search in recipes

plbennett_8 Posted 25 Apr 2008 , 3:43pm
post #21 of 74
Quote:
Originally Posted by MacsMom

My ONLY issue with this cake has been when I've used any other cake mix besides Betty Crocker. Other mixes spill over the pan. Well, first let me say that I fill my pans 3/4 full and use bake-even strips to keep the edges soft and top flat. BC is best for this -- DH and PB spill over and burn on the bottom of my oven.




Funny... I have only ever used Duncan Hines, and it has never spilled over the pans... You could use parchment to "extend" your pan...I use a flower nail and strips... I just used it yesterday with a lemon cake...

The recipe is here on CC:

http://forum.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html

Or...With the variations on recipezaar here:

http://www.recipezaar.com/69630

DoniB Posted 25 Apr 2008 , 3:44pm
post #22 of 74
Quote:
Originally Posted by Shola

Thanks guys! thumbs_up.gif

Good info cocobean, i'll keep that in mind when I turn them out of the pans icon_smile.gif

This cake is ok for making layers though right?
I will make a 2 layer 9" for practice and if it tastes good will use it to make a 3 layer 9" with a three layer 5" on top.

Lemme know if you think this will work!




not sure about everyone else, but when I've made this, I've made enough to do both tiers of what you're wanting to do. The first time, I filled up two 10" pans and 3 6"ers. icon_razz.gif It makes a ton of batter! LOL

But man, it's GOOD!!!! I don't like either almond or sour cream, but the first taste of just the batter (I mean, how else do you get all the nooks and crannies in the paddle of a KA clean, I'd like to know!) was just incredible. The cake is even better. And you don't hear me say that about much of anything. icon_smile.gif

Good luck with it! icon_smile.gif

kakeladi Posted 25 Apr 2008 , 4:49pm
post #23 of 74

Oh yes DoniB! Somehow I didn't see that part of her post......
The recipe makes lots, and lots of batter. I hope she sees this before she baked!
If I'm not mistaken there is a list at the bottom of the recipe that tells you how much of what size pans it will make from just that one recipe.

lardbutt Posted 25 Apr 2008 , 5:24pm
post #24 of 74

It makes approx. 14 cups of batter, and maybe just a tad more............JoannB taught me this!

JanH Posted 26 Apr 2008 , 1:06am
post #25 of 74

Expanded flavors version of WASC cake:

http://tinyurl.com/2cu8s4

HTH

Shola Posted 26 Apr 2008 , 1:06am
post #26 of 74

Hi All,

I'm just gonna do half the recipe for my practice cake, I've still got the other one taking up a shelf the fridge! icon_lol.gif Good to know I can stack this one though.
I'll be meeting a fellow baker in Bangkok today that I got in touch with from help here on CC. he's gonna give me some tylose powder so I can hopefully do my accents on wire I wanna do! Plus he says he's got some other bits from Wliton I can have to play with!

Quick Q: Wire in first or after fondant is dry??

I'm just a bit worried as I don't have the same cake mix as you guys here and it might turn out 'wrong'!

I'll let you know thumbs_up.gif

MacsMom Posted 26 Apr 2008 , 1:29am
post #27 of 74

Wire before it dries - It will hold better and you'll avoid any cracking that might happen trying to insert it into dry fondant/gumpaste. Also, it may hold up in thte cake better if you place stir straws in the cake first to hold the wires upright. If the accents are too heavy, they may drag the wire right through the cake.

wgoat5 Posted 26 Apr 2008 , 1:57am
post #28 of 74

My ?? about the WASC..

I have made this a million times.. but come to find out I had been making the chocolate version WRONG!!!!!

I mean I have raves about the chocolate version BUT.. I'd like to try it the right way..

Just how do you sub. the white cake for the chocolate version? Just the chocolate cake mix and still use the vanilla extract? I have been using the almond with this.. people tell me it tastes like cherries are in the cake.. which I guess they don't mind BUT... I'd like to know exactly how to convert the white version to the chocoalte.. Thanks icon_smile.gif

aligotmatt Posted 26 Apr 2008 , 2:09am
post #29 of 74

Here's my confusion about the recipe... it says 1 16 oz container (2 cups) of sour cream.

a 16 ounce container is measured in weight, but 2 cups is volume. It's not the same.

So which is better, 2 cups or 1 2/3 cup (16 ounce weight) ?

Misdawn Posted 26 Apr 2008 , 2:19am
post #30 of 74

I also have a question. I've never made the WASC Cake before. I have a bride requesting the WASC cake with pineapple curd filling. Will these two flavors go well together? Is it a really strong almond flavor?

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