The *original* Wasc Cake Recipe

Baking By kakeladi Updated 13 May 2016 , 6:28pm by gallopinggranny

vickymacd Posted 28 Apr 2008 , 12:15pm
post #31 of 137

I have made both recipes, and I just baked it a little bit more and the tops aren't sticky. I also should have put the nail in the center of my 9 x 13 pan when I baked it since I had to bake it even longer due to the center not being done. But even though my sides were a little more done than I would have wanted them to be (color wise) once I put frosting on it, they softened up. But at least nothing was sticky or undercooked.

I know kakeladi is traveling, and hope you don't mind I butted in on her recipe. But I've made both. Hope this helps.

rmelendrez Posted 28 Apr 2008 , 5:33pm
post #32 of 137

Kakeladi...How much applesauce to use in place of oil in your cakes? And many thanks for this posting...I'm off to bake LOL

lilyanddayne Posted 29 Apr 2008 , 3:31pm
post #33 of 137

As a rookie here on cake central, is there a reference page anywhere for all of these abbreviations? WASC??? The only ones I know are CC and MMF? HELP!!!!

bobwonderbuns Posted 29 Apr 2008 , 10:46pm
post #34 of 137

WASC stands for "White Almond Sour Cream" Cake. Here's a link to what the various abbreviations stand for: http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=2926&postdays=0&postorder=asc&&start=0

kakeladi Posted 29 Apr 2008 , 11:26pm
post #35 of 137

Thank You vickymacd for 'butting' inicon_smile.gif
Yes, I'm traveling....stopped at a friends for a day or two and I'm on his computericon_smile.gif
Yes you are right, just bake it a few minutes longer to be sure it is done in the center. The time posted for baking is just a guide not a 'hard & fast' ruleicon_smile.gif Every oven is a bit different. If the edges get a bit over baked, the moisture will spread thru the cake and soften them. I usually bake the day before I need so when it's wrapped up overnight the moisture spreads out to those edges and they are as wonderful as the rest of the cake.

cakegal Posted 12 May 2008 , 8:01pm
post #36 of 137

This was the WASC I was looking for... I knew it was on this website....LOL.. It's the only one I belong to..
Thanks kakeladi.....

vickymacd Posted 12 May 2008 , 10:29pm
post #37 of 137

kakeladi,
Just have to tell you that I made your cake AGAIN yesterday!
Delicious as usual!! BUT....I brought home some flavorings from work (that we use in lemonades) and put some in each bowl that was going to be in a different layer. I got lazy and put two layers in each pan. But added kiwi, mango, orange and strawberry. OMG, the cake is so good to begin with but then adding other flavors instead of the emulsion made it very different as well.
I will always use this cake recipe: The ORIGINAL WASC as it is very dependable every time and I have no wasted eggs!!

Hope you had an enjoyable trip!

kakeladi Posted 13 May 2008 , 4:32am
post #38 of 137

vickymacd said: added kiwi, mango, orange and strawberry.....cake is so good to begin with but then adding other flavors instead of the emulsion made it very different as well...

Are these flavors 'extracts'? OR what exactly?

I'm still on the road but approaching the end in a day or two....then I'll be in one place for 4-6 months. Don't know if I'll have internet access as the place is extreamly remote - a 2 hr drive from the nearest town! icon_wink.gif

vickymacd Posted 13 May 2008 , 11:46am
post #39 of 137

It's funny, but there is another post that is so similar to this one so sorry if I'm repeating myself!

Some people are using that Torani syrups. SYRUPS. Not extracts.
The same stuff you would put into lemonade, coffee, depending on the flavor of it. I personally have 3 different flavors in bottles of it by 3 different brands. You can find it in the coffee section in the grocery store as well as the big bottles of it (which we used to use in the restaurant) at
T.J.Maxx in their food area.
You have to use about double the amount as you would have of extract/emulsion. And if you want the color to match the flavor, you need to add coloring as the syrups only tint the cake.

Eileenscakes Posted 13 May 2008 , 1:53pm
post #40 of 137

I am going to try my first WASC cake next week as up until now I have been baking egg-free cakes! Can anyone tell me where to find the emulsions? I am in Canada and I know I can get all kinds of extracts and also the torani syrups but cannot seem to find anything else. I am close to the border so could buy in the US if necessary (I don't need much of an excuse to go shopping! lol)
Thanks everyone for the help, I could read the forum pages all day, although I am not sure my boss would like that!!!!

vickymacd Posted 13 May 2008 , 2:15pm
post #41 of 137

A lot of people like the Wedding Bouquet emulsion.
I used the Princess Bouquet and just bought it at a cake store in town.

I know you can order it through, OMG, I've forgotten the name of the cake site that CC promotes! but that's where I got some from as well.

Sugar_Plum_Fairy Posted 13 May 2008 , 2:39pm
post #42 of 137
Quote:
Originally Posted by vickymacd

A lot of people like the Wedding Bouquet emulsion.
I used the Princess Bouquet and just bought it at a cake store in town.

I know you can order it through, OMG, I've forgotten the name of the cake site that CC promotes! but that's where I got some from as well.




Of course it's Global Sugar Arts. (I can sympathize as this happens to me almost every time I have to say a name.)

Eileenscakes Posted 13 May 2008 , 2:45pm
post #43 of 137

Thanks vickymacd!

I could order through Global Sugar but the shipping to Canada is ridiculous!!! I am close to MI and visit Port Huron on a regular basis, do you know of any supply stores there?

SugarBakerz Posted 13 May 2008 , 3:02pm
post #44 of 137

I tried this the other day finally, and it is truly divine. I paired mine with SugarShacks icing recipe for the 6qt (and I did use the wedding bouquet... I buy mine buy the gallon from Ms. Sharon at B&B)... the 2 paired together made an unbelievable awesome tasting cake. I made it for my mother for a mothers day cake and I can't tell you the rave reviews we got for it.... it is now my favorite cake. I used the version here on CC made with 2 mixes.... unbelieveable... you have to try it if you haven't! It tastes like a pound cake with a light airy feeling of an angel food but more dense...

Eileenscakes Posted 13 May 2008 , 3:07pm
post #45 of 137

Another question???

Would the syrups work in BC???

SugarBakerz Posted 13 May 2008 , 4:44pm
post #46 of 137

not to sound silly but what syrups are you referring to? I flavor my BC with tons of stuff... lorann oils, flavored creamers... clarify syrups and maybe I can answer for you icon_smile.gif

Eileenscakes Posted 13 May 2008 , 5:00pm
post #47 of 137

The brand I know is Torani syrups and vickymacd said that she used them in cakes to flavor them. They are mostly used in coffee or iced drinks.

KKC Posted 13 May 2008 , 5:38pm
post #48 of 137

Can anyone tell me what Creme Bouquet and Wedding Bouquet taste like or makes the cake taste like?? I've seen them in the baking store but I'm scared to use them. Does it make a big difference in flavor that regular extract doesn't?

SugarBakerz Posted 13 May 2008 , 6:02pm
post #49 of 137

eileen, if it is a syrup, i think it would be fine to add it your icing as long as it doesn't require being kept cold... I would try it 1st by adding a little at a time, maybe start using teaspoons.... when I use lorann I add very little and it goes far because of its concentration, I would think the same thing applies to the syrup.

kivia- creme bouquet is very citrusy flavored and is good for the most part, I actually prefer it in my cake batter over my icing. Wedding bouquet a citrus flavor as well but combines almond... Ms. Sandra in LA formulated the recipe so it is a secret from what I know icon_smile.gif.... this is my preferred flavoring and it is awesome in cake batter or icing. This is what I use 95% of the time for my icing. I suggest you order a small bottle of each if you are interested in them and see which suits you better. Global SugarArt is going to be selling 8oz bottle of the WB, you can buy 2oz of the CB at a good cake supply store of off the net. HTH

KKC Posted 13 May 2008 , 6:36pm
post #50 of 137

Thanks SugarBakerz for the info. I will most definately try it. I hear so much about it on this site. Thanks again!

vickymacd Posted 13 May 2008 , 9:10pm
post #51 of 137

Sorry, just got home from work...
The Princess Bouquet is an emulsion which is VERY thick. You don't need a lot of this as you would an extract. Princess has a bit of a lemony scent.

Syrups you would use in lemonades, tea, coffee, etc.
You can use syrups in anything! But remember, it will tint a bit.

sugarPlum Fairy, thanks for covering my mind for me! Sometimes it goes out to play.

Eileenscakes, wish Port Huron wasn't so far from me, I'd meet up with you and get you some Princess Bouquet to try. But I also don't have a current passport either yet.

Sugar_Plum_Fairy Posted 13 May 2008 , 10:45pm
post #52 of 137
Quote:
Originally Posted by vickymacd

sugarPlum Fairy, thanks for covering my mind for me! Sometimes it goes out to play.




icon_wink.gif I don't know where mine goes or what it does, but it definitely leaves me from time to time (more frequently now that 40 is lurking closer and closer!). icon_surprised.gificon_cry.gificon_sad.gif

icon_lol.gif

vickymacd Posted 14 May 2008 , 12:20am
post #53 of 137

sugarplum~ Just wait till you hit 50!

Sugar_Plum_Fairy Posted 14 May 2008 , 12:45am
post #54 of 137
Quote:
Originally Posted by vickymacd

sugarPlum Fairy, thanks for covering my mind for me! Sometimes it goes out to play.




icon_wink.gif I don't know where mine goes or what it does, but it definitely leaves me from time to time (more frequently now that 40 is lurking closer and closer!). icon_surprised.gificon_cry.gificon_sad.gif

icon_lol.gif

nattyk Posted 14 May 2008 , 1:09pm
post #55 of 137

So . . . my question is which recipe is better the "original" or the one on CC? I am making one for a graduation cake Sat. and would like to know which one I should use. TIA

AKA_cupcakeshoppe Posted 15 May 2008 , 3:29pm
post #56 of 137

i have only used thisone and it works great for me. i actually left a jumbo cupcake in the fridge for a couple of days, no cover, just the paper liner it was in and when i ate it it was still moist and not at all crumbly, still has great flavor icon_biggrin.gif

Eileenscakes Posted 15 May 2008 , 4:49pm
post #57 of 137

Thanks vickymacd, you are sweet!

I am hopefully going to get to PH this weekend and will have a look in a few places while I am there!

I am going to bake the WASC cake on Tuesday night; do you know if it will be enough for a 12 x 15 cake pan?

lovetofrost Posted 15 May 2008 , 5:11pm
post #58 of 137

I don't see where this was asked, but easily could have missed it. But how many cupcakes will this make and can it be made chocolate. Also is it very moist? thanks

kakeladi Posted 16 May 2008 , 12:11am
post #59 of 137

Yes, this recipe will work w/almost any cake mix flavor so it easily can be made as a chocolate cake!
I have done so 100s of times.
I cannot remember ever using the recipe to make cupcakes BUT......don't see why not. The amount of batter is the same as if you used 1 & 1/2 mixes; enough for a 9x13 pan (and many others). I would guess one could make 36 cupcakes.

AKA_cupcakeshoppe Posted 16 May 2008 , 7:20am
post #60 of 137

i used this recipe to make cupcakes. i've made about 30 in each batch. it makes a lot of cupcakes.

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