I baked my first WASC on Tuesday. I let it cool completely, wraped it in cling wrap, and put it in the freezer. I took it out today and carved it into a topsey turvey, when I noticed a greenish color on the cake where I cut. This couldn't possibly be mold could it? Was it maybe a reaction from the knife I used? The cake is moist, but mold? HELP!!

Okay, I'm going to put myself in a rather embarrassing position to help calm you down.

I had the exact same situation when I first started making WASC. I was told that it's not mold. But I can't remember what it is!

For some reason, I don't get it anymore. And since I can't remember what is causing it, I can't remember how I resolved it.

Bottom line is, don't worry about it. That much I can be sure of.

Definitely have to quit inhaling all that sugar...

I think some sugar got into my brain. I had my DH look at it and I think it may of been some food coloring or something on my fingers, I don't know. I'm breathing slowly, and trying to calm myself. Thank you. If you do figure it out let me know.

Whew! That's a relief.

It sure is getting crowded in this rubber room...

If you wrapped it in aluminum foil then that is most likely the problem. When it's touching something like cake and there is any moisture in that spot it leaves green stuff. I don't know what it is called. It's happened to me, too.

I didn't use aluminum foil, but my knife could of been the problem. I am thinking maybe it's a chemical reaction.

Agree it was the knife. When I leveled a cake the other day, there appeared to be black-ish "stuff" on the cake that caused me to look closer. Figured out it was from the knife. Sometimes a film gets on the more expensive knives when they come out of my dishwasher. I neglected to wipe this one down before I used it.

I wish I could agree that it was the knife. However, when this happened to me (in a previous life, obviously) I would see it before any utensil touched the cake.

Could have been my cake pans... my pan release... cooling rack... I'll be dingdanged if I can remember... sigh

It may be a reaction to the steel/aluminum used...I've had the same thing happen when I've used inexpensive springforms on cheesecakes. The bottom looks disgusting, but I know it's not mold cause I just made it!

It could be mold.

Sometimes cakes can feel cold on the outside and yet still be warm in the middle.

It takes longer than you might think for a cake to be completely cold, not cool and less heat than you think for bacteria to breed.

So wrapping it up would create perfect mold breeding conditions if it was in anyway slightly warm in the middle.

I get this sometimes too on white cakes and I use bettycrocker mixes. It is from the cooling rack.

just a thought...I didn't think mold could grow in the freezer. I thought it needed a warm environment.???? maybe someone here knows if that's true.

I don't believe it is mold. But it would make you look twice. Not sure what is causing it.