So Sad! Need Foolproof Cake Recipe

Baking By mommy2kids Updated 21 Jan 2009 , 3:49pm by Rose_N_Crantz

mommy2kids Posted 19 Jan 2009 , 3:09am
post #1 of 19

icon_sad.gif I am so sad, I have been making cakes now for months and they have been delicious. Today, I made an anniversary cake and it was soggy I believe maybe undercooked and way too sweet. My family tried to make me feel better, but my grandparents spit it out, they happen to like dry cakes, and the cakes were too wet, moist, but tasted a little undercooked. I am so upset, I feel like a disappointment. I need to get down pack a great wedding cake or just cake recipe. Please HELP! So far, I got white almond sour cream and darn good chocolate down. This was a yellow cake, and boy did it suck! Any help would be so appreciated. My cake looked great but taste and texture was thumbsdown.gif Thanks for all of your help! I am making a wedding cake in a couple of months, and I have been getting so many requests, about 1 a week for family and friends, that I want it to be perfect... I know you guys will understand. Thanks

18 replies
GI Posted 19 Jan 2009 , 3:19am
post #2 of 19

I am so sad for you! That's gotta stink big time. Did you use baking strips? I found that if I overlap the strips too much, then that part of the cake doesn't bake well enough, or it causes me grief. (I grabbed the scissors and started hacking away on my strip after one undercook edge of a cake!!)

Did you use baking nails? I use the inverted flower nail in every single pan, no matter what size. Even my little dinky 6" pan! icon_lol.gif It's part of my baking. I have about a dozen of those little flower nails... Keeps the cake rising even, bakes up nice and done, too.

For a yellow cake recipe, I just love Toba Garrett's yellow cake recipe. I up the Vanilla to about 1 Tablespoon, however. It is soooo very good. Very flavorful. Look for recipes that have buttermilk in them. Fresh, soft butter. Hmm mmm good.

HTH! icon_smile.gif

ddaigle Posted 19 Jan 2009 , 3:30am
post #3 of 19

I found 5 variations of the WASC recipe: Chcolate, Berry, Lemon, White Chocolate and Liqueur at recipezaar.com. (if the website gets blocked, pm me) My yellow recipe is a Sour Cream Yellow Cake that I got from a CC'r website janellscakes.com. HTH. Deb

MacsMom Posted 19 Jan 2009 , 3:36am
post #4 of 19

I always use the WASC recipe. Just change up the cake mix flavors and extract flavors. I use flavored coffee creamers in place of half of the water (or coffee, juices, spirits...), sometimes I substitute flavored yogurt for the sour cream (like in lemon, tropical or strawberry cake).

mommy2kids Posted 19 Jan 2009 , 3:45am
post #5 of 19

Thank you for your comments! I am going to try the flower nail technique. Do I put the sharp end up? Do I just lay it on top of the cake and then let it bake? I have never done that before. The cake that I tried, was a variation of darn good choc cake and I used yellow cake and vanilla pudding. I am going to try your cakes that you all suggested. Please keep suggestions coming. Thank you all... you are so kind! icon_rolleyes.gif

sayhellojana Posted 19 Jan 2009 , 3:51am
post #6 of 19

Serious_Cake's yellow cake recipe is awesome! I use it for all the time and modify it too (lemon cake strawberry, pink lemonade, pink champagne, etc). The recipe is on her youtube. It's yellow cake, but it's a bright white color so I call it vanilla cake icon_smile.gif It's easy and delicious and always turns out great. Plus it uses shortening not butter, so it's not very expensive to make.


kakeladi Posted 19 Jan 2009 , 4:03am
post #7 of 19

As others said, my *original* WASC recipe can be made with any cake flavor - especially yellow.
Have you checked out your oven? Is it working right. How long did you bake it? Why was it under done? Are you baking only by time? Let your nose guide youicon_smile.gif When you can smell it it is done. Times are only a general guide not a hard & fast rule.
Bake your cakes at 325 - it might take a few minutes longer but you will have a moist, flat cake (w/o the hump in the center).
To use a flower nail, grease it and put it w/the flat head down; the nail part sticking up then pour in your batter. When the cake is done & you turn it out of the pan it will be sitting on top and you can easily pull it outicon_smile.gif

JanH Posted 19 Jan 2009 , 4:03am
post #8 of 19

The WASC cake can be made in ANY flavor, either by using different flavored cake mixes or by switching up the extracts in a white cake.

As has been said you can also use berries, fruit juice, white chocolate, and more...

For Rebecca Sutterby's and kakeladi's version of the WASC and more, please see:

Everything you ever wanted to know about baking/making your 1st tiered/stacked/layer cake:

http://www.cakecentral.com/cake-decorating-ftopict-605188-.html
(Has info on using flower nails in place of heating cores, as well as bake even strips and so much more.

HTH

mommy2kids Posted 19 Jan 2009 , 5:17am
post #9 of 19

This advice is great! I wanted your opinion on WASC, if I make a yellow cake, what is your suggestion? I used yellow mix and vanilla pudding and the taste of it was funny(but that could be bc it was raw... icon_wink.gif I don't know. What flavor comb would you use? Thanks in advance everybody I equally value all of your advice and opinions! Thank you thank you

JanH Posted 19 Jan 2009 , 7:25am
post #10 of 19

When making a yellow WASC cake, I usually add more vanilla, or use creme bouquet (if I have any). But you can easily substitute ANY flavoring or extract to white or yellow cakes...

For different flavoring options:

http://www.nationalflavors.com/

https://www.lorannoils.com/c-2-lorann-gourmet.aspx

HTH



Adding instant pudding to the WASC is totally unnecessary as either of the WASC recipes will yield an INCREDIBLY moist cake.

(It is also my personal opinion that the extra sugar unbalances the recipe and can yield a gummy center...) And it appears that the added sugar made the resulting cake too sweet for your grandparents.

MacsMom Posted 19 Jan 2009 , 4:12pm
post #11 of 19

Too much sugar may be why your cake was so "wet".

I add one box of sugar-free pudding to the two-cake-mix WASC recipe mainly for a little extra oomph in flavor and moistness, although it is very moist even without it. Two boxes of pudding is way overkill, though.

DsLady614 Posted 19 Jan 2009 , 11:01pm
post #12 of 19

Honestly, kakeladi's *original* WASC recipe is as foolproof as they come. I think that doing the pudding mix in addition to that is just overkill. WASC, with any flavor cake mix, gives you such a wonderful cake that further doctoring is just not needed.

I've done white, yellow, chocolate, and even spice cake with this method and gotten rave reviews every time. I keep wanting to try strawberry, but I don't really know anyone who likes strawberry cake anyway.

Don't make it so complicated. It sounds like you're over thinking things, and that' just not necessary.

MacsMom Posted 19 Jan 2009 , 11:15pm
post #13 of 19

I like to add coconut pudding to my coconut cake, banana pudding to tropical cake, butterscotch to butterscotch cake, etc. Any extra little flavor kick is what I aim for.

I also use flavored yogurts in place of sour cream: coconut yogurt in coconut cake, banana yogurt in banana cake, pina colada yogurt in tropical cake, etc.... thumbs_up.gif

And coffee creamer in place of half of the water, lol! Coconut creamer in coconut cake, mudslide creamer in Kahlua cake, creme de menthe in Andes cake, ...

MacsMom Posted 19 Jan 2009 , 11:18pm
post #14 of 19
Quote:
Originally Posted by mommy2kids

This advice is great! I wanted your opinion on WASC, if I make a yellow cake, what is your suggestion? I used yellow mix and vanilla pudding and the taste of it was funny(but that could be bc it was raw... icon_wink.gif I don't know. What flavor comb would you use? Thanks in advance everybody I equally value all of your advice and opinions! Thank you thank you




I have never gotten a request for yellow cake, so I can't help!
When would you use yellow cake instead of white?

cakinqueen Posted 19 Jan 2009 , 11:34pm
post #15 of 19

I use WASC omit Almond and replace with butter flavor, add two egg yolks in addition to the whites the recipe calls for. People rave over this all the time. I never add pudding to the WASC recipe.

mommy2kids Posted 20 Jan 2009 , 2:10am
post #16 of 19

These suggestions are all wonderful. You guys are the best. I just had a friend ask me for another yellow cake this weekend. I am going to try these tips. I want to thank you all for your advice, it is greatly appreciated. thumbs_up.gif Maybe next time will be better.

steplite Posted 20 Jan 2009 , 2:22am
post #17 of 19

I agree with Vstar-pilot.Adding pudding, to me is over kill. I like Toba's moist yellow cake and If you go to www.wrenscottage.com and click at the bottom "From Karen's Kitchen" you'll find lots of cake recipes and the "Yellow cake" recipe is really good. I use it all the time. You'll get a nice fluffy cake because it uses the reverse creaming method.

mommy2kids Posted 21 Jan 2009 , 2:41am
post #18 of 19

Thank you all for your advice! I tried another yellow cake tonight and it turned out wonderful. I am very happy I asked all of your advice. Have a wonderful night everyone icon_biggrin.gif btw great websites you all suggested.

Rose_N_Crantz Posted 21 Jan 2009 , 3:49pm
post #19 of 19
Quote:
Originally Posted by sayhellojana

Serious_Cake's yellow cake recipe is awesome! I use it for all the time and modify it too (lemon cake strawberry, pink lemonade, pink champagne, etc). The recipe is on her youtube. It's yellow cake, but it's a bright white color so I call it vanilla cake icon_smile.gif It's easy and delicious and always turns out great. Plus it uses shortening not butter, so it's not very expensive to make.





I second that. I've tried every recipe she's posted on youtube and had great success. Her recipes are the first I've tried, but I have no desire to try other recipes, I'm so pleased with the results.

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