Problems With Wasc Using Dh Butter Recipe

Baking By Zeunasc Updated 13 Nov 2008 , 8:50pm by Zeunasc

Zeunasc Posted 13 Nov 2008 , 2:04am
post #1 of 3

I have made a few WASC cakes with no issues. However, every time I use a butter recipe cake mix, the cake never turns out correctly. I use the same recipe modifications as if it were a white cake. It always turns out under done, regardless of how long I bake it. It sticks to the pan, and is generally mushy in the middle. Should I change the recipe to use the chocolate version, the one with yolks?

Any ideas are appreciated!

2 replies
JanH Posted 13 Nov 2008 , 5:27am
post #2 of 3

That's interesting...

Another member has stated that the DH butter and yellow cake list of ingredients are exactly the same -only the mixing directions are different.

FYI, you can use any flavor of cake mix with the expanded flavors version of the WASC cake recipe:

http://tinyurl.com/2cu8s4

Or for the "original" WASC cake recipe:

http://www.cakecentral.com/cake-decorating-ftopict-599677-.html

For any flavor (except the white almond) the recipe calls for 6 whole eggs instead of 8 egg whites. icon_smile.gif

Here's another WASC chocolate variation recipe:

http://www.cakecentral.com/cake-decorating-ftopict-587744-.html

HTH

Zeunasc Posted 13 Nov 2008 , 8:50pm
post #3 of 3

So that's it. I have been keeping the recipe the same as the white when making a butter recipe. I will use the whole eggs and give it a whirl.

Thanks!
Tim

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