can anything b done once the cakes are baked?? would a simple syrup do anything?

That's exactly what I'd do... a simple syrup with vanilla and almond.
Good luck!

That's just what I was thinking, flavored simple syrup. Let us know if it works. We have all had that Duh moment, LOL

I wouldn't ...the simple syrup could alter the texture of the cake(several recent threads stated the ss as a possible culprit to their cake disaster)seems to make it too moist.

The cake is quite flavorful without the added flavorings. If you wish to add flavor to the cake...possibly give it an extra torting or two with thinner layers of icing...distributing the flavor from the icing throughout.

I agree with all4cake. I wouldn't take the chance on ruining the cake.

And I would also tort to add more filling flavor throughout the cake.

If your cakes consists of 2 - 8" round layers, I wouldn't suggest torting. I tried torting a 8" round WASC cake and it was a disaster. I couldn't stop the layers from slipping from side to side. I'm told that because of the size of the cake (8") that it was too small to tort using this recipe. I won't make that mistake again. Just an F.Y.I.

Bev

well, there will be some flavoring due to the cake mixes that you used, it will probably just be a light flavor. I would trim it when it comes out and see what you think of the flavor, then use a kick butt filling that will taste great! I'm sure it will be just fine!

I just made a WASC without either almond or vanilla - hubby hates almond flavour, and I had run out of vanilla and was unable to get more at the time. Turned out fine. Again, you could compensate if you feel you want to by using a great filling and flavoured buttercream.

oh thank you, thank you! i dont feel as bad now.i will let you guys know how it came out.

I would try it and see what you think.

A simple syrup done correctly will work great but you barely moisten the cake with it. Anybody with issues just use too much.


As for torting... I torte WASC all the time using 8". No issues ever!

i love using simple syrup...i bet that will help!

I torte 8 in rounds all the time. I have even torted 6 in round. The cake will be fine without the flavor, just wont have the almond/vanilla flavor. can easily add to your buttercream icing if you want to still have that flavor. Idid fix a cake the other day that slipped, but I was using a mousse for filling and although I have never dammed this before it is just to hot not to right now. So will damm for now on.

I would just put the flavors in the filling and icing. Cake mix already has some flavoring. Years ago we never added any flavor to box mixes and now they've improved a lot.

bev

1.5" cakes seem a bit too thin for torting. my cakes are usually 3" high and i tort them in half (so each layer will be 1.5").

no need to tort...just fill and stack

Well, I won't be making that torting mistake again. Thanks for all the input.

Bev

I actually did the same thing before!! I forgot the vanilla. I did a simple syrup and added vanilla to it and it worked fine!!!

Bev, I use 2" pans but mine never bakes to 2". (I'm working on fixing that ). I have had some super small layers, probably close to 3/4". Sometimes smaller. LOL. The only thing I can think is your dam wasn't stiff enough and/or you used too much filling.

Think about it...cake layers are never too small. Think about actual tortes. Those are some super tiny layers. Sometimes 27 different layers to make 1 normal sized cake. It all comes down to your frosting.

I always tort 6 and 8 inch with the wasc. I have even torted a 4 inch with no problem.

I use 2 inch pans.