I made the WASC cake twice and just dont like it I tested on my cousin ( soon to be bride ) and she wasnt thrilled. I think it was just dense and the fluffier oprios were better. Sooo heres my question, shoudl I advise her ( and brides) to suck it up because the dense cakes hold up better for wedding stacking or did I make a mistake in the recipe and it should be more fab than I thought.
I know this is the #1 cake on this site, dont hurt me, I just didnt like mine.

I guess Im asking for an alternate recipe good for wedding cakes and may be different than the WASC.

I guess I don't really have an answer for you, but you're not alone....I didn't like the WASC recipe either.
I'm a scratch baker, but their are some cake extender recipes here that I've tried and are pretty good. I would just keep trying until you find one that you like....HTH

Try this it holds up well for wedding cakes!

White on White Buttermilk Cake
from The Pastry Queen by Rebecca Rather

Cake:
1 1/2 cups unsalted butter, at room temp
2 1/3 cups sugar
3 large egg whites
2 teaspoons vanilla extract
3 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 cups buttermilk

Place one baking rack one-third from bottom of oven and second two-thirds from bottom of oven.

Preheat oven to 350 degrees F. Line 3 9 inch pans with parchment , grease or spray with baking spray.

Using paddle attachment of KA, beat butter and sugar in a large bowl for 2 minutes (light and fluffy). Scrape sides. Add egg whites and vanilla and beat on medium for another minute.

Combined dry ing. In medium bowl. Add 1/3 dry ingredients to butter mixture. Add half of the buttermilk, dry ingredients, more buttermilk and dry ing. Mix to incorporate.

Spoon batter into pans. Stagger layers in oven so that no layer is directly on top of the other. Bake for 25-25 minutes, checking both layers. Make sure that one layer isnt done before the other.

Cool on rack in pans for 10 minutes. Invert.

[quote="revel"]Try this it holds up well for wedding cakes!

White on White Buttermilk Cake
from The Pastry Queen by Rebecca Rather

quote]

Revel - no need to bring EW's to a stiff peak and fold into batter? I like that! I will try this this weekend.

Have you tried using this recipe with different variations, ie. lemon or other flavors?

Thanks for sharing!

No i don't beat the egg whites. I haven't tried different flavors but i'm sure it would work ok

WASC is pretty awful.

Rebecca Rather's recipe is a very good one, but double the vanilla or use a vanilla bean for extra flavor. Dorie Greenspan's perfect party cake is a good recipe as well.

Here is a link.

http://www.ezrapoundcake.com/archives/2093

If you are specifically looking for a fluffier cake, try to find one using the reverse creaming method, or look for a high-ratio mixing method cake.

Don't beat yourself up over the WASC cake.
I personally don't like Cake Balls!
I felt the stampeed when I mentioned that last year.

but I do love the WASC cake.

I don't like the WASC either so no worries. Different strokes for different folks is all.

Sylivia Weinstock's Classic Yellow cake (which is pretty darn white) is a great cake too and it hold up beautifully to slicing. Just google it and you should find the recipe.

which WASC did u use? I wasn't thrilled either... then I found out there was an "original" and an altered.

I am going to try the original tonight for a wedding on Wed and hope to god its good, because if its not I am going to have to finad another almond cake to go with !

good luck!

I'm glad I'm not the only one who doesn't like that WASC cake, I thought I was the only one.
The Sylvia Weinstock cake is excellent but I like her Lady Baltimore cake even better. Do you put the enitre amount of ground ginger in it or only half? I've only put in half recently and thought it tasted even better or is it just me?

Try it again using cake flour and sifting all the dry ingredients together... and using 1/2 c oil instead of 1/4 cup

I just LOVE that cake!

ohhhhhhhhhhhhhhhhhhh try the Original it is SO good. everyone loved it try it try it try!

I won't comment on the cake balls. Okay, well except for that! lol.

Which WASC is the original?

Is this the original?

http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake-WASC.html

I liked the WASC, but I wasn't WOWed by it at first...I thought it tasted pretty close to regular white cake mix (which is fine) with almond extract added in. I really started diggin' it when I started pairing it with the chocolate WASC, in the same cake...I alternate layers. It looks pretty when cut and tastes much better than either of them alone, in my opinion.

There are also MANY variations by MacsMom that seem amazing and get me relly excited about trying them. You can find her posts, along with links from JanH to even more doctored recipes, here: http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=614378&postdays=0&postorder=asc&&start=0

uhhhhhhh... if i remember right...

1 cake mix
1 cup sugar
1 cup flour
dash of salt

1 cup sour cream
3 eggs
1 cup water
2 teaspoons almond extract



The non original calls for vanilla AND almond... i think .

kissylips that IS NOT the original.. sorry I didn't see the second page of the post

This is the original WASC, I hope this can help you guys



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.

Special NOTES:
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.

Here you have more information, there is Kakeladi's orginal WASC, I hope this can help you

Thanks for the recipes and back up, lol. I'll try a new one and goes! Thank you so much!

I use self rising flour in mine.

I don't make wedding cakes but thought you might like to know that over here in Australia, most people have mud cakes for their wedding cakes which are very dense (and delicious cakes)! For my own wedding cake, I had 3 layers - chocolate mud cake, white chocolate mud cake and caramel mud cake! Here's a link to Nati's recipe http://www.how2cakes.com/darkmud.html

Oh my gracious! I've been using the wrong one! All this time. I am so grateful for this post. Thanks to all who contributed.

I wasnt a huge a fan of the wasc either. And I like doctored cake mixes too! It was a little do heavy/dense for me. I also don't get the cakeball craze. I just made some and I am not loving them.

I've been a fan of Kakeladi's original version ever since she posted it quite awhile ago!
What I like most of all is that it's a smaller batch and she uses ALL the eggs!! Her's is delicious if you haven't tried it, although the WASC cake is a bit more white if that makes a difference as to what you are trying to achieve.

dkelly~any tried and true recipes you're willing to share? I'm not a professional baker, I just love to bake for my family and love trying new recipes. Thank you!

I found that I like WASC cake for my cupcakes and that buttermilk cake I made today.... very yummy. I have had mud cake too, I need to check out Nati's recipe. Thanks !