i was just wondering if there are certain types of cake recipes best used for topsy turvy cakes? i couldn't really find anything that could help me in the forum posts without going cross-eyed! ....or does that even matter? i really want to try it out but i'm too worried that my cakes are too soft and moist to support mulitple layers of cake without actually toppling over!
any help/insight is so very appreciated!
My *original* WASC recipe is perfect for you needs
thanks! is that posted in the recipes section?
WASC works as long as you don't carve the side angle too sharp....personally I don't use it for TT cakes after having to redo more than one tier that I carved too sharp.
You can also substitute one of the mixes in the WASC recipe for a pound cake mix.
I just asked a similar question...it was recommended to me to try a mudcake recipe (you can find them here in CC, I believe its Boonati's) or a buttercake (indydebi's). WASC makes a nice cake, too as long as you're not opposed to box mixes. I just used the white chocolate WASC (look on recipezaar) and it worked beautifully.
i've never tried to make wasc yet, so i guess here's my chance! especially a white chocolate one...that sounds so scrumptious! i'm all about the white chocolate!!
Eh, it wasn't too white chocolate-y tasting. It was delicious. I'd recommend putting more in. Though I don't know how it effects the cake chemistry so....
the Durable cake recipe here on CC is great for that
I couldn't find the link but this is Kakeladi WASC recipe, this is what I have in my notes:
white Almond sour cream Here is the ORIGINAL WASC recipe:
Kakeladi's ORIGINAL WASC
1 pkg Betty Crocker white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3 whole eggs (even for white cakes)
1 cup water
1 cup sour cream
1 teaspoon almond emulsion (stronger than flavoring)
In a bowl, mix 1st 3 ingredients. (see notes below) Set aside.
Place remaining ingredients in mixer bowl then add the dry.
Mix on low (I use a KA mixer) speed for 30 seconds, until dry ingredients are incorporated; mix at medium 2 minutes.
This makes 1 & 1/2 times the usual batter than a 'straight' cake mix. It will fill one of the following pans: 8" sq; 12" round; 9x13x2; OR one 10" and 6" round.
Pour into pan(s) and bake as you usually do. I prefere to bake at 300 degrees F. for 20 minutes, then turn oven up to 325 degrees F. for an equal time OR until you can smell cake If it has pulled away from the edges of the pan it is *over done*. You should have a flat cake that won't (usually) need leveling & is not sticky on the top when it cools.
That's right.......there is NO oil, butter or margarine in this recipe.
Use large eggs.
If almond extract (not emulsion) is used, add 2 teaspoons or to taste.
Can use ANY cake flavor
Flavorings can change depending on cake flavor you use. Try a combination of 1 part vanilla, 1/2 part butter flavoring and 1/4 part almond.
It is important to mix the dry ingredients well especially if using a chocolate mix or you will have white spots in the finished cake. I use a wire wisk.
Right now I do not have a scratch recipe.
Over the next 4-5 months I can work on coming up with one but I will be baking at a *very* high elevation (8,500 ft) so that will effect the overall out come of the recipe.
The difference between only egg whites & whole eggs: Overall you will have a stronger cake using whole eggs. If you need/want a truer white color only white can be use but to me the differece is so slight it's not worth the loss of strength.
Ooooopps I forgot the salt - as usual! I seldom remember to add a generous dash of salt.
Some people say adding oil to a mix makes a better 'crumb'. I have stopped adding it once I found out you can make it w/o and still have a very tasty, moist cake. I discovered that when reading about sub'ing applesauce (or any fruit puree) for oil in recipes.
I hope this can help, for me is the best recipe ever I don't make another one unless I have to make chocolate o other flavor, but even for strawberry cake I use this I just buy the strawberry mix, and add strawberry flavor I LOOOOOVE this cake.[/b]
The links to the WASC cake. The second one lists the white chocolate variation, as well as others.
I've been dying to try the White Chocolate Whisper cake by Rose Beranbaum. Lots of people here on CC swear by it and if you're a white chocolate fan, perhaps you'd be interested?
It's in the Cake Bible, but here's a link to it online...
thanks for all the recipes and tips!!!
Ditto on the WASC recipe - it's all I use anymore. (Changing flavors, of course). For intricate carving, adding 8 oz melted chocolate makes it more sturdy.
Okay I am so using this recipe today to make a cake. My only question is with the flavorings.. If you don't want to use almond do you just substitute that for a different flavoring? For example.. strawberry, or raspberry????
I noticed someone saying to use a different betty cake mix if you want a different flavoring.
My other question has to do with a chocolate cake. How would that work? Do I follow the same recipe with a chocolate cake mix or what?
It seems like I am repeating myself. SORRY!! Just trying to get it down before I waste cake!!!
It's okay. Yes, for the most part, if you want a different flavor of WASC than white, you just use a different cake mix. You can use complementary extracts for the flavoring. The second link I gave you for the WASC on recipezaar will give you some ideas on substitutions. But for the most part, if you want a chocolate vanilla sour cream cake, you just use a chocolate cake mix and vanilla instead of almond. You can also use two different cake mixes. . .like a pound cake for one to give you an even denser texture, or two different flavors like French Vanilla & Strawberry.
Regarding my original WASC recipe:
Yes! one can use *any* flavor cake mix. You want a strawberry cake? Use a sb mix. You want a chocolate cake use a choco mix.
For the sb cake you might just use vanilla extract alone or about 2 tsp vanilla and 1 of strawberry extract.
For chocolate the v,b,a mix works very well!
For a banana cake - van w/ban extract..........and on & on.
The one thing I have found is when using choco cake mix w/the other dry ingredients, the 'dump method' some use might result in white spots in the finished cake......that is the reason for mixing the dry ingredients together well w/a wire whisk before adding to the wet.
When using other flavored cakes, I'll use a complementary flavored yogurt instaed of sourcream (orange, banana, strawberry, pina colada...). I also use flavored coffee creamers in place of half of the amount of water called for (1-1/3 c creamer, 1-1/3 c water).
For chocolate, which tends to be much more dense, I've begun using only 1-2/3 flour, 1/3 c cocoa powder, and 1/4 c cornstarch. I also use coffee instead of water and increase the liquid by 1/4 c (just add 1/4 c extra coffee).
Again I thank you for your help on my questions!