Wasc Cake From Scratch?

Decorating By marriedtoagreek74 Updated 12 Nov 2008 , 5:30pm by UltimateCakes

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marriedtoagreek74 Posted 12 Nov 2008 , 12:39pm
post #1 of 5

Hi all,

I live overseas and they only have one type of cake mix here and that is choco and it's about 7 euros or $9-10 a box. Needless to say I am a scratch baker because of this and also just because I like to do it that way. I am always reading about the WASC cake and really want to use it but would have to do from scratch, anyone know how to do this? Also I have a recipe for a White Texas Sheet cake, is the same type of taste/recipe?

TIA,
Amy

4 replies
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UltimateCakes Posted 12 Nov 2008 , 12:49pm
post #2 of 5

Definately a candidate for my WASC:

The *original* WASC cake recipe by kakeladi
1 box cake mix (I prefere Betty Crocker) *see notes at end
1 cup flour
1 cup granulated sugar
generous dash of salt*

1 cup sour cream*
1 cup water *
3 whole eggs
1 tablespoon flavoring*
In bowl mix together dry ingredients. It's helpful if you use a wire wisk, but optional. In mixer bowl place next 3 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes.
Pour into prepared pans * and bake as usual.

*NOTES: any cake flavor can be used. Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time.
You can use milk, cream or even juice for the liquid.
This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 or 5 to mix the batter.
Most of the time I forget to add the salticon_smile.gif
On rare occasions I have used other brands of mix.
This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10" sq OR 9x13 OR two 8" or three 6" round; or a 12" round; and other combinations of pans.
I prefere to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. Use your nose - if you smell it most likely it is done. If cake has pulled away from sides it is overbaked After cooling, the top might be a bit sticky.
The flavoring I most often use is this mixture:
1 part vanilla extract
1/2 part butter flavoring
1/4 part almond flavoring

A "Part" is any measure be it teaspoon; tablespoon; cup or quart. Since I made many wedding cakes I usually mixed it up by the cup about once a monthicon_smile.gif

Some people have told me they use yogurt instead of sour cream....I never tried that.
And that's right.......there is NO oil/butter/margerine used in this recipe.

Happy baking to you!

Sent to me bu Kakeladi

 marriedtoagreek74  Cake Central Cake Decorator Profile
marriedtoagreek74 Posted 12 Nov 2008 , 2:39pm
post #3 of 5
Quote:
Originally Posted by UltimateCakes

Definately a candidate for my WASC:

The *original* WASC cake recipe by kakeladi
1 box cake mix (I prefere Betty Crocker) *see notes at end
1 cup flour
1 cup granulated sugar
generous dash of salt*

1 cup sour cream*
1 cup water *
3 whole eggs
1 tablespoon flavoring*
In bowl mix together dry ingredients. It's helpful if you use a wire wisk, but optional. In mixer bowl place next 3 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes.
Pour into prepared pans * and bake as usual.

*NOTES: any cake flavor can be used. Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time.
You can use milk, cream or even juice for the liquid.
This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 or 5 to mix the batter.
Most of the time I forget to add the salticon_smile.gif
On rare occasions I have used other brands of mix.
This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10" sq OR 9x13 OR two 8" or three 6" round; or a 12" round; and other combinations of pans.
I prefere to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. Use your nose - if you smell it most likely it is done. If cake has pulled away from sides it is overbaked After cooling, the top might be a bit sticky.
The flavoring I most often use is this mixture:
1 part vanilla extract
1/2 part butter flavoring
1/4 part almond flavoring

A "Part" is any measure be it teaspoon; tablespoon; cup or quart. Since I made many wedding cakes I usually mixed it up by the cup about once a monthicon_smile.gif

Some people have told me they use yogurt instead of sour cream....I never tried that.
And that's right.......there is NO oil/butter/margerine used in this recipe.

Happy baking to you!

Sent to me bu Kakeladi




Sorry, I am a little confused. I don't have a box cake mix that I can use here except for chocolate and they are too expensive, is there way to do it totally from scratch??

Thanks

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bashini Posted 12 Nov 2008 , 3:05pm
post #4 of 5

Hi, here is a link to the Champagne WASC Cake,

http://forum.cakecentral.com/champagne-wasc-cake-recipe-ftopicp-6161007.html#6161007

But I am prety sure that I saw a link for the scratch recipe and I tried to find it. But I couldn't. I will keep on trying and if I find it I'll post it. icon_smile.gif

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UltimateCakes Posted 12 Nov 2008 , 5:30pm
post #5 of 5

icon_redface.gif Sorry, my mistake.

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