Please, can anybody help me understand all the abreviations? I really need a crash course, thanks!!

White Almond Sour Cream Cake. This is a cake mix 'extender'. It enhances the taste and texture of cake mix and produces much more cake.

there is a list of common abbreviations in a 'sticky' at the top of the General Forum. Also, at the top of each forum is a list of frequently asked questions.

Hi. This should help
http://forum.cakecentral.com/cakedecorating-ftopict-2926.html

Hi and Welcome to CC, nenuca3.

The WASC cake is a very reliable doctored mix recipe that has many flavor variations. Here's the expanded flavors version recipe:

http://tinyurl.com/2cu8s4
(Using DH white cake mixes, the full recipe yields a tad over 14 cups of batter which is great for larger or multiple pans.)

Original WASC cake recipe:

http://cakecentral.com/cake-decorating-ftopict-584319-.html

I've had great success with the expanded flavors WASC, and have yet to try the original. (The only difference between the recipes is the lack of oil in original recipe.)

Wilton cake preparation and servings charts:
(Gives batter requirements by pans size, as well as recommended baking temps. and times.)

http://www.wilton.com/cake/cakeprep/baking/index.cfm

Wilton cake decorating help links:
(Everything from how to level to decorating with either buttercream or fondant.)

http://www.wilton.com/wedding/makecake/index.cfm

HTH