White Chocolate Wasc

Baking By nutcase68 Updated 17 Jan 2014 , 4:00pm by MissJoyous

nutcase68 Posted 28 Jun 2008 , 6:54pm
post #1 of 8

Has anyone ever made wasc white chocolate? I need to do an engagement party cake for this coming weekend and they want white cake. I was invited to the party too and, well, white cake is OK, I prefer white chocolate and I was given tons of liberty on this cake. Besides, it goes much better with the raspberry cream cheese mousse filling. The mother liked the idea. I only need to feed 12, so I will be making half a batch. I have 2 white cake mixes, 3 boxes of white chocolate pudding and 1 1/2 boxes of white bakers chocolate. I also have 2 pounds of Wilton white chocolate melts. My air went out, so I do not know if I should do a ganache' or bc. The cake is two 8" stacked with the pretty dots on it with a simple topper with fondant roses around it all in white. I can decorate it at night and take it to her house the next day. She said I could decorate it at her house, but I don't really want to do that.
Thanks
Mary

7 replies
mjballinger Posted 28 Jun 2008 , 7:11pm
post #2 of 8

I've made WASC and just added 1/2 pkg. wilton white candy melts that I melted and then let cool. It was very good, but for some reason seemed very fragile!

staceyboots Posted 28 Jun 2008 , 7:18pm
post #3 of 8

if you scroll to the bottom of the link, you will find a wasc variation using white chocolate

http://www.recipezaar.com/69630

nutcase68 Posted 29 Jun 2008 , 2:01am
post #4 of 8

Thank you very much. I was leaning toward the melted chocolate, I just did not know how much. I always add a box of pudding to my wasc. Do you think it will be too much this time??
Mary

nhbaker Posted 2 Jul 2008 , 1:23pm
post #5 of 8

The white chocolate version (referenced in another post here) is my standard white chocolate cake receipe. I make it as written and find it to be great - texture and taste. It's one of my most populart cakes. I'm mostly a scratch baker but use the WASC for white chocolate cake because of the dependablity. Haven't found a scratch one that holds up well when increased.

Happy Baking!!

nutcase68 Posted 2 Jul 2008 , 1:28pm
post #6 of 8

Thanks for all the input. Off to cake making I go.

MissJoyous Posted 3 Dec 2013 , 11:25pm
post #7 of 8

I'm using the White Chocolate WASC, adding pudding, but I found that my melted chocolate tended to "clump" together when I mix it in with the batter... what am I doing wrong?

MissJoyous Posted 17 Jan 2014 , 4:00pm
post #8 of 8

Still looking for an answer to the above question ~ also, all of the WASC versions I've been using from here are working out great... but the white chocolate one, I didn't know how to add the melted white chocolate so it clumped in the cake batter & also, when baked, seemed to fall in the middle.

 

These turned out really light and airy & I'm not sure if I'm doing all this right... I wanted a dense strong cake for decorating that was still moist and yummy.

 

Help, if anyone reads this! Thanks :)

Quote by @%username% on %date%

%body%