Ok, I am ready to be more creative in my cake flavors. I have the standard white, yellow, chocolate, and choc. chip cakes. Now I want to go crazy and choose my next awesome cake recipes. I found a couple of posts here with lists of cake/frosting combos - OMG!!!! I never even knew those kinds of things existed. I feel SO inadequate!
What should I start with? Red Velvet? I understand that is really good?! And I have also read a lot about WASC.....worth making and having part of resume?
I am open to any and ALL ideas, but they have to be delish, of course. I would prefer to make from scratch if possible. And should I start messing around with brushing the cakes with syrup? I have never done that - does it really make a difference?
TIA for all ideas and help.
Red Velvet is phenomenal. I am addicted to that stuff. I use the recipe from PinkCakeBox's blog...mmmmmmm....I want to go make some right now! 
WASC is tasty, but it is another white cake, so not crazy different from anything else really.
You should get the Whimsical Bakehouse cookbook - they have a lot of really great recipes and fillings - hazelnut cake with nutella filling, lemon cake, too many to name! But there are a lot of others in the recipe section here too.
Have fun - I'd love to hear what you experiment with - I'm in the experiement mode right now too!
I have checked the gourmet flavors forum here and have gotten some ideas, but there are SO many of them! I can't figure out what would be good to start with! 
I do have the whimsical bakehouse book....got my choc. chip cake from there...mmmm.
I'll take a look at the red velvet recipe from the pink box place..thanks.
But why use WASC versus a different white cake recipe?
(I really don't mean to sound annoying or anything, please forgive me if I do. I have spent time rying to come up with a couple of really tried-and-true recipes that I like, and working on some decorating aspects (ok...and cookies), that I hadn't done this part.)
Again, TIA
But why use WASC versus a different white cake recipe?
I think that kakeladi was trying to say you should try the WASC variations. There is a thread here on that somewhere too. There are tons of ways to change the WASC recipe into other flavors. If you have a good white cake recipe, I would not think you would need the original WASC recipe, especially if you're trying to do everything purely from scratch.
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