Wasc - Make It Better?

Baking By cakecrazy1129 Updated 23 May 2008 , 4:23am by JanH

cakecrazy1129 Posted 22 May 2008 , 9:33am
post #1 of 3

Hi, I am a faithful use of the WASC, my problem though is that I think it lacks a little moisture. I am doing a cake this weekend and they asked that I make sure it is moist. Is there anything I can add to the WASC to make it more moist? Would a pudding mix and egg throw off the makeup of the cake or would this help some? Please let me know all of your suggestions. Thanks in advance!

2 replies
CakeDiva70 Posted 22 May 2008 , 6:05pm
post #2 of 3

Hi:

I tried the original WASC cake and thought it was just okay. The next time I tried it I made the White Chocolate almond sour cream cake. It was much better, because I added an extra egg & 1 box of white chocolate pudding mix. It was really delicious and extremely moist. Try it and let me know what you think. thumbs_up.gif

JanH Posted 23 May 2008 , 4:23am
post #3 of 3

Here's the expanded flavors version of WASC recipe which I use:

http://tinyurl.com/2cu8s4

The original flavor made using DH white cake mixes always comes out very moist. icon_smile.gif Some members have even said the WASC is too moist....

I usually bake at 325 F, using bake even strips and inverted flour nails for pans 10" and up.

Wilton cake preparation and servings charts:
(Gives batter requirements by pan size and recommended baking temps. and times.)

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

Adding instant pudding to WASC can unbalance the formula resulting in a cake that falls upon cooling. icon_sad.gif

Cake troubleshooting chart:

http://tinyurl.com/2p5bdu

HTH

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