I'd like to use the wasc cake but I want it to be a bit firmer for carving. I'm using 11x15 pans to make a shopping bag cake so there won't be that much carving. Thanks in advance if anyone has any tips.
Try carving while the cake is at least semi-frozen.
Adding pudding mix to WASC will result in a less than perfect cake... (Other members have tried and reported these results.)
The cake formula will be unbalanced and the resulting cake will rise, then fall upon cooling due to too much sugar.
Cake troubleshooting charts:
If you wish to add pudding, try these recipes:
whoooo, I didn't put the pudding in. Since I had heard from anybody I figured I'd better leave it out. Thanks JanH for replying and the links to the other two cakes (that I'll definitely try next time).
I use pudding in my WASC recipes all the time. In fact, I never use anything BUT! And they've always turned out great! I've never baked anything larger than a 10", so I couldn't say how it would react in larger cakes, but 10" and under, it's AWESOME