Hi! I need to make a white cake but they don't want almond flavor in it. I tried to make the WASC with all Vanilla ( I use nielsen massey madagascar vanilla), but the cake had a weird chemical aftertaste. What can i use instead? I've heard of princess emulsion, creme bouquet etc? or should i use another vanilla extract?
Thanks!

I would imagine you could use any flavor you wanted to. I use just vanilla often in the WASC (of course then I call it WVSC). The vanilla I use is Happy Home brand, but I'm not sure it makes any difference really.

There is a link somewhere on this website for WASC extender recipes.There is Chocolate, lemon, white chocolate,etc...
I use wilton clear vanilla and instead of almond I use real lemon extract. My most requested cake!
I'll look for the link, but you could PM JanH she certainly has it.

thanks! I'm triyng to just make taste like vanilla, they don;t want any secondary flavors in it...maybe if i can get another vanilla or even adding a little bit of butter flavoring? thanks for your help!

Here is the link for many alternatives to the WASC

http://www.recipezaar.com/69630

I'm a nut for creme bouquet. I've used instead of almond in the WASC recipe and loved it. I get lots of raves whenever I use creme bouquet in my cakes or icing. I never tell people what it is they're tasting. I leave them wondering and wanting more. Sometimes it's pretty funny what people will do to try and find out what your

is. Only my daughter knows. Just my 2 cents worth.

If you are trying to stick close to a WASC have you tried Butavan. Check out Earlene's site she is Butavan queen.

http://www.earlenescakes.com/

I am not a fan of almond so I either use all vanilla in the WASC, 2 parts vanilla and 1 part butter flavor, or I sometimes use coconut extract. Stay light on the coconut extract and no one will even know it's in there.

I really don't like almond at all so when I make it I just replace the almond with butter flavoring. It always gets rave reviews so unless you just want something unique, that's always an option.


Anya

great ideas everyone! thanks so much! Since my friend wants white cake flavor i think that the butter/vanilla is going to be the best! although i can't wait to try that coconut!
the butavan looks soo yummy! I think I'm going to get me some and give it a try as well!

I might be going to the Walworth County Fair this weekend! Ive been going there all my life. There are cake competitions there???

Oh, man! Let me count the ways ... Lemon, raspberry, coconut, pomegranate (my fav), orange, or just all vanilla.

I have some clients that love the original with almond but usually I play around a little. Like ColeAlayne says, keep it light and it just adds the essence and then you can flavor the fillings and/or icing to come up with some great combos.

I use vanilla liquid coffee creamer in place of 2 c water (adding the other 2/3 c water) and butter flavoring in place of the vanilla/almond extract.

I'll be at the county fair in Sandwich, Ill next week. I'm always excited to get to the building with the cakes. I look forward to our trip up there every September.

Hi! I use rum extract in place of almond. I love the almond but I read another post about a nut allergy and paniced ever since. I use half the amount of rum extract, I forget the recipe off the top of my head, does it call for two TSP of almond? If so, I use 1 TSP. whatever it is, I use half.

stephaniescakenj, I just got some imitation almond extract to use when I make it when there is any question about allergies. May not be the real thing but it tastes good and I know it's safe. No one can tell the difference.

It's really nice that you've switched from real to artificial almond because of folks with allergies, but it's really unlikely that anyone with a nut allergy would eat any cake that smelled of almond. I know I wouldn't. It's just not worth the risk. Of course, unless I made it or I can read a label, I really just skip eating cakes out at all.
I used the WASC recipe, but I use vanilla. I guess that make it WVSC???