The *original* Wasc Cake Recipe

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

Mthendee Posted 17 Feb 2014 , 3:11am
post #121 of 137

AHi, I just tried your recipe, with Betty Crocker lemon. I doubled the recipe and filled 2 6" and 2 8" rounds. All four cakes fell in the center. I'm not sure what happened. I followed the recipe correctly. Any ideas? Thanks

Heyjanell Posted 17 Feb 2014 , 4:06am
post #122 of 137

AMthendee, the same thing happened to me when I first tried the recipe. To me the recipe seemed too thick. I tried adding 1/2 more cup of water and it did the trick. It no longer sunk in the middle. If you doubled your recipe, try 3 cups of water, not 2. I have made the recipe twice now with the additional amount of water and it has worked both times for me.

kakeladi Posted 20 Feb 2014 , 11:23pm
post #123 of 137

I am soooooo sorry for such a delay in responding to your post :( I must use a computer that will NOT allow me to post!  I am using a public computer today.

I glad to see someone has given you some advice.  Hope that solves your problem.

I myself have never had such problems so would not have had any ideas for you.

Heyjanell:  If I remember right when I baked at 9,000 ft I also had to add quite a bit of extra water.

MBalaska Posted 15 Oct 2014 , 10:23pm
post #124 of 137

Quote:

Originally Posted by kakeladi 

O.k. everybody......
I was the original poster of this recipe yrs ago on the 'net.
Rebecca S. took my recipe, tweaked it to her needs, enlarging it.

Here is the *ORIGINAL* WASC recipe:

Kakeladi's ORIGINAL WASC
1 pkg Betty Crocker white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3 whole eggs (even for white cakes)
1 cup water
1 cup sour cream
1 teaspoon almond emulsion (stronger than flavoring)


In a bowl, mix 1st 3 ingredients. (see notes below) Set aside.
Place remaining ingredients in mixer bowl then add the dry.
Mix on low (I use a KA mixer) speed for 30 seconds, until dry ingredients are incorporated; mix at medium 2 minutes.
This makes 1 & 1/2 times the usual batter than a 'straight' cake mix. It will fill one of the following pans: 8" sq; 12" round; 9x13x2; OR one 10" and 6" round.
Pour into pan(s) and bake as you usually do. I prefere to bake at 300 degrees F. for 20 minutes, then turn oven up to 325 degrees F. for an equal time OR until you can smell cake icon_smile.gif If it has pulled away from the edges of the pan it is *over done*. You should have a flat cake that won't (usually) need leveling & is not sticky on the top when it cools.

 

@kakeladi  the house smells lovely right now,  just used your original recipe with a yellow box mix to make jumbo cupcakes.  I'm going to practice those big "C" #403 tip flowers again and wanted something quick and easy to put them on.  I'm looking forward to eating one without icing when it cools.  I put in double vanilla extract and a touch of butter extract..........sometimes the fragrance in the air is even better than the taste.

I did bake the cupcakes at 350 f. though.

 

It's so fun to try out recipes.  Thanks for sharing yours with all of us bakers.

kakeladi Posted 15 Oct 2014 , 11:59pm
post #125 of 137

Let everyone know what you think of them)

Not everyone who has tried the recipe was overwhelmed - but we all have different tastes so if it's not for you so be it.   Flavoring is right up there with different tastes.  Not everyone like almond.  I had a student who couldn't stand almond so she used lemon (keeping the basic recipe just replacing the almond w/lemon extract)  and loved, loved, loved the results. 

MBalaska Posted 16 Oct 2014 , 2:17am
post #126 of 137

The person who tasted one of the cupcakes said that it was sweet, soft, nicely moist and  it  tasted good.  I asked  if this is a recipe that I should keep and make again.  "Yes" was the answer.

 

It would make a good quickie Vanilla Cupcake recipe.   It has the light fluffy texture that the majority of people who eat grocery store and commercial cakes are familiar with.  It made 15 'Wilton' jumbo cupcakes

Stephr29 Posted 27 Oct 2014 , 1:31am
post #127 of 137

I was wondering if the *original* WASC recipe is good for carving?

kakeladi Posted 27 Oct 2014 , 9:46pm
post #128 of 137

I used it for everything.  It is a denser cake than one made straight out of a box mix.

Stephr29 Posted 27 Oct 2014 , 9:57pm
post #129 of 137

AThanks K you so much

lovage Posted 14 Nov 2014 , 4:39pm
post #130 of 137

subscribed to this one as well :)

Tutu930 Posted 22 Nov 2014 , 10:16pm
post #131 of 137

ADoes anyone have the phone number to purchase the wedding bouquet flavoring? I am new here, and it is going to take a little while to learn how to navigate...i did read where the info was aid to be at the beginning of this thread. But it looks like kakeladi posted the first comment in this thread but I didnt see any info on where/how to purchase the wedding bouquet in that post. Please help a newbie. Im.sorry to be a bother. Thanks so much in advance everyone.

Tutu930 Posted 22 Nov 2014 , 11:21pm
post #132 of 137

AHi Kakeladi, I have looked for the information regarding purchasing wedding bouquet flavoring, but was unable to find it. Would you have that information? I would like to purchase some. Im very new to this site, and I find navigating difficult. I need to get up to speed. Thanks a bunch!!!!!!!

kakeladi Posted 23 Nov 2014 , 12:35am
post #133 of 137

Tutu said: .........very new to this site, and I find navigating difficult.........

Yes, any new site is hard to navigate in the beginning :)

 

I never have used wedding bouquet flavoring.   Yrs ago I tried it and there was such a heavy 'phony' lemon/citrus flavor I just would not use it.  Later I was told it was different - not lemon-y but I still didn't use it. 

I much prefer using a combination of flavors - vanilla, butter and almond.   I had a friend/student who didn't care for that combination and instead of using almond used lemon extract so that's an option.

I have no idea where to get wedding bouquet flavoring.

Sweetlovesweets Posted 10 Dec 2014 , 5:57am
post #134 of 137

A[@]kakeladi[/@] I just made this recipe and it was amaziiiing!! My only concerns are that it was sticky on top and it was really soft.. I read someone on here say that I should just leave it in the oven a little longer to get rid of the stickiness? My cake was moist and soft and not moist and dense.. Even though I LOVE the texture I'm afraid it's to soft for stacking/carving.. I followed the directions with the exception of using Pillsbury mix.. Will baking it a little longer make it more sense?or should I use milk instead?

Thanks!

kakeladi Posted 10 Dec 2014 , 4:13pm
post #135 of 137

........I'm afraid it's to soft for stacking/carving..followed directions with the exception of using Pillsbury mix.. Will baking it a little longer make it more sense?or should I use milk instead?......

 

It certainly is NOT too soft for stacking :)  I have used that recipe for wedding cakes in  my bakery for years. 

Baking it longer will dry it out so if you want the top not to be sticky let in rest in the warm oven with it turned off for no more than 5 minutes.

Why use milk?  What do you think that will change?  Many, many people besides me have had great success with the recipe as it is for years now.
 

Sweetlovesweets Posted 10 Dec 2014 , 5:33pm
post #136 of 137

A

Original message sent by kakeladi

........I'm afraid it's to soft for stacking/carving..followed directions with the exception of using Pillsbury mix.. Will baking it a little longer make it more sense?or should I use milk instead?......

It certainly is NOT too soft for stacking :)  I have used that recipe for wedding cakes in  my bakery for years.  Baking it longer will dry it out so if you want the top not to be sticky let in rest in the warm oven with it turned off for no more than 5 minutes. Why use milk?  What do you think that will change?  Many, many people besides me have had great success with the recipe as it is for years now.

 

Thank you [@]kakeladi[/@] I put it back in the oven for an extra 10 min and it helped with the stickiness! I think I took it out just a little too early with the fear of over baking it :)

gallopinggranny Posted 13 May 2016 , 6:28pm
post #137 of 137

Here is a scratch recipe I found on the internet. We can't use box mixes due to sodium and phosphorus  (preservatives) in them.


WHITE ALMOND SOUR CREAM CAKE (SCRATCH)

INGREDIENTS

  • Large eggs
  • 2 tsp. (8g) vanilla extract
  • 1 tsp. (4g) almond extract
  • 1/3 c (73g) milk
  • 1 cup (242g) sour cream
  • 2 1/2 c (285g) cake flour
  • 1 1/2 c (300g) granulated sugar
  • 2 1/2 teaspoons (12g) baking powder
  • 1/2 teaspoon (3g) salt
  • 1 1/2 sticks (12 T) (170g) unsalted butter, slightly softened (Do not soften in microwave).

DIRECTIONS

  • Preheat oven to 350 degrees Grease and flour two 8 x 2 inch pans *I USE THE REVERSE CREAMING METHOD FOR THIS RECIPE
  • In a small bowl, combine eggs, vanilla, almond extract, milk, & sour cream. Whisk until blended & set aside.
  • Mix the dry ingredients (cake flour, granulated sugar, baking powder, and salt) in the mixer for 30 seconds so the baking powder and salt will be well incorporated into the flour and sugar.
  • Slowly add the pieces of butter a few at a time while the mixer is on medium speed. Beat for approximately 1 minute or until the dry ingredients are crumbly and moistened by the butter. Scrape the sides and bottom of bowl.
  • Gradually add approx. 1/2 of the egg mixture beating at medium speed for 1½ minutes -- the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition. It is now ready to pour into pans.
  • Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out. Makes 7 cups batter

Quote by @%username% on %date%

%body%