Crumbly Wasc???

Decorating By tomatoqeen Updated 17 Oct 2008 , 1:51pm by tomatoqeen

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tomatoqeen Posted 14 Oct 2008 , 11:46pm
post #1 of 12

Hi! I am a fan of the WASC and have made it several times in different flavors. But I seem to be having trouble with crumbly edges when I remove it from the pan. The top is fine, but it is usually the bottom edges of the pan. I grease with shortening and flour with either the cake mix or the mixed dry ingredients. I use baking strips and bake at 325F. Anyone have any suggestions?? Thanks for your help!! icon_confused.gif

11 replies
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lorrieg Posted 14 Oct 2008 , 11:48pm
post #2 of 12

I'm using a Baking Spray these days for WASC cakes. I have pan release (Wilton and homemade) and I found the spray worked much better. I'm baking at 325F now, using baking strips and they pop right out. Sorry I can't be much help.

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kakeladi Posted 15 Oct 2008 , 1:57am
post #3 of 12

My thought would be to check your oven. It might not be running at the right temp. I never had that problem and I always grease & flour the sides & bottom. Most of the time I used a homemade pan grease (equal parts oil, shortening & flour).

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Deb_ Posted 15 Oct 2008 , 2:12am
post #4 of 12

Try lining your pan with wax/parchment paper, than also grease and flour that. I've not had this happen to WASC either. icon_confused.gif

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cutthecake Posted 15 Oct 2008 , 2:31am
post #5 of 12

Are you letting the cake cool for a while in the pan before removing it? If it's still too hot, it might fall apart.

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JanH Posted 15 Oct 2008 , 4:57am
post #6 of 12

I wouldn't use either cake mix or the mixed dry ingredients to dust your cake pans.

Only dust with flour, or as recommended use homemade pan grease or Pam.

HTH

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tomatoqeen Posted 15 Oct 2008 , 5:32am
post #7 of 12

Thanks for all your tips!! I will go back to grease and flour (no cake mix). I usually let the cake cool for 10-15 minutes before removing the pan, which I thought was sufficient, but it does steam when it comes out of the pan. I have never made homemade pan grease???? No clue! I really have never tried the parchment, so I may give that a whirl!!

LorrieG: what kind of baking spray do you use? Like the Pam with Flour?

kakeladi: My oven usually runs on the warm side and I always have to adjust the time down. For your pan grease, do you use like a 1/4 c. of veg. oil, shortening, and flour and just mix it all together?

Thanks so much!!

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lorrieg Posted 15 Oct 2008 , 11:38am
post #8 of 12

tomatoqueen I use White Cap Baking Release. I get it at a local cake shop in Ottawa. You could do a web search for it. It doesn't change the colour of anything, doesn't smell and does a great job for me.
LL

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tomatoqeen Posted 15 Oct 2008 , 8:53pm
post #9 of 12

Lorrieg -- Thanks so much for the pic and your response!! I will definitely try it! For some reason, I hate greasing and flouring!!

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lorrieg Posted 15 Oct 2008 , 10:27pm
post #10 of 12

Good luck with it. I haven't had problems since I began using it. I haven't tried it with anything other than my cakes because I have quite a drive to buy it. It's a huge can and lasts a really long time. I'm sure you can buy it online. icon_biggrin.gif

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kakeladi Posted 16 Oct 2008 , 3:27am
post #11 of 12

.......do you use like a 1/4 c. of veg. oil, shortening, and flour and just mix it all together? .......

Yep icon_smile.gif JUst whip it up....let it whip on high until it very light & fluffy. I usually kept mine in glass. Over time it will seperate, especially on the bottom. JUst stir it well. I prefered to keepmine in the frig. Nothing in it will spoil but I felt it kept longer and I didn't use as much each time if it was cold. If you live in a very humid area also add an equal amount of cornstarch.

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tomatoqeen Posted 17 Oct 2008 , 1:51pm
post #12 of 12

Thanks! I'll give it a try!

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