Has any tried making WASC from a Red Velvet cake mix?

Did it turn out good?

Thanks!

Anyone?

I'd like to know also

Molly2

I was wondering the same thing? I know that you could possible use the chocolate version of WASC, but would you have to add more red food coloring?

This is what I did and it turned out great.

I used DH Red Velvet cake mix and added 1 Tble of light cocoa and it turned out wonderful.

HTH

You could also doctor a German chocolate cakemix. That's my favorite.

so it sounds like you wouldn't have to add more red food coloring???

CherryLane:

When you use the cocoa, do you add anything else?

Michelle:

How do you doctor your German Chocolate cake? What do you add to it?

Thanks!

"CherryLane:

When you use the cocoa, do you add anything else? "


I made the basic WASC receipe using Red Velvet cake mix and added 1 Tbls of light cocoa per box of cake mix. That's it. I did not add any extra red food coloring.

CherryLane:

Thanks,

Another Question (Sorry I am asking so many questions but I have a tasting this week) What is in the basic WASC?

Thanks again!!

"CherryLane:

Thanks,

Another Question (Sorry I am asking so many questions but I have a tasting this week) What is in the basic WASC?

Thanks again!!"


Here you go. I ommited the Almond flavoring for the Red Velvet receipe.
I also use cake flour not all purpose flour and 3 whole eggs.

Any other questions you can PM me.

White Almond Sour Cream Cake

Serves/Yields:
Prep. Time:
Cook Time:
Category: White Cakes
Difficulty: Easy


There has been many requests for this recipe so I thought I would post it for easy reference for everyone, it was orignially created by Rebecca Sutterby. This is the best white cake!! You have to try it!!! This recipe can easily be halved.

2 boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teas. salt
8 egg whites
2 2/3 cups water
4 Tbls. vegetable oil
2 cups (16oz carton) sour cream
2 teaspoon clear vanilla flavor
2 teaspoons almond extract


Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees



***One recipe makes: one 14" round + one 6" round
or one 16" round
or one 12" round + one 10" round
or one 12x18" sheet cake
or one 12" round + one 8" round + one 6"

Half a recipe makes: two 8" rounds
or two 6" rounds + 6 cupcakes

I'm doing an rvc this weekend but I need to cover it with fondant. Do I still use cream cheese bc or what??? Sorry I highjacked but since you were already on the rvc subject thought I'd pick your brain... Thanks!

You can use the enhanced recipe and use chocolate pudding and full buttermilk instead of the water and it makes a great Red Velvet. Don't forget to add some red food coloring!

http://www.cakecentral.com/cake_recipe-6948--Enhanced-Mix-Recipe.html

I have rvc this weekend to. I usually give the customer the option of regular BC, white chocolate BC, or cream cheese BC. This weekend the customer is getting white chocolate, but they all taste good. I like cream cheese the best personally. =]

I made my RVC today, and here is what I did:

Use whole eggs instead of just whites
Sub 1/2 C. of cocoa for 1/2 flour (3/4 ratio of flour to cocoa)

and it turn out FABULOUS!!!
It was so moist, I have never had RVC that was so moist! mmm!

and the cake was still very red, no need to add more red coloring.

Okie dokie! That's what I'll do! Then just frost it and cover with fondant like normal? Is it strong enough to withstand the weight of the fondant? I'm a little nervous b/c I've only done 1 rvc and it was just the old fashioned torted way.....

Oh yea, it will be strong enough to cover with fondant. Mine will be covered in fondant also. This recipe is firmer than most others (but still moist) and it will be just fine! Good luck with your cakes!

So glaed I found this, I'm going to try it tonight!