Another Wasc Question

Decorating By patticake1956 Updated 21 Feb 2009 , 1:28am by patticake1956

patticake1956 Posted 19 Feb 2009 , 6:12pm
post #1 of 10

Does anyone know how many recipes of WASC I need to make (2) 14x3" rounds and (2) 10x3" rounds? I thought 4 times the recipe would be enough. I'm actually making a 2 tier stacked cake but instead of torting one layer each, I'm going to make 2 cakes per layer. Hope that makes sense.

9 replies
JanH Posted 19 Feb 2009 , 7:42pm
post #2 of 10

The full recipe of WASC cake makes a tad over 14 cups of batter using DH white cake mix.

To determine how much batter you need by pan size, see the Wilton cake preparation charts which are linked in the below thread...

Everything you ever wanted to know to bake, assemble and decorate your first tiered, stacked/layer cake:

http://www.cakecentral.com/cake-decorating-ftopict-605188-.html

HTH

kakeladi Posted 19 Feb 2009 , 7:58pm
post #3 of 10

If you are using my *original* recipe one+ for each 14" and about 1 1/2 for the two 10"ers. Use the rest of that between the two 14"ers
It's hard for me to tell as I don't use 3" deep pans but I think that should work....... So it's a total of 4

patticake1956 Posted 19 Feb 2009 , 8:46pm
post #4 of 10

Is it better to use the DH cake mixes or does any brand work the same?? I can get Pillsbury on sale for .88 per box. Just curios.
Thanks again for the help too!

JanH Posted 19 Feb 2009 , 9:00pm
post #5 of 10

DH doesn't contain pudding mix, BC and Pillsbury mixes do.

It's a personal preference, but I always use DH.

HTH

patticake1956 Posted 19 Feb 2009 , 9:32pm
post #6 of 10

Thanks again for the prompt answers. I might just try both.

Callyssa Posted 20 Feb 2009 , 1:58pm
post #7 of 10

Are you absolutely set on 3" cakes? I'm asking because I thought I'd read somewhere that people were having problems with this recipe and 3" pans. I can't remember exactly what but I think the middles were too undercooked and sunk a lot?

Even still, if you are going to do this with 3" I would say DEFINITELY use Kakeladi's recipe with whole eggs and not the one with just whites. I think it's just more stable and rises better in the centers. I had found the other recipe first so that's what I've been using, but I think I'm going to switch completely to Kakeladi's; it just seems more consistent and my centers don't sink.

patticake1956 Posted 20 Feb 2009 , 5:20pm
post #8 of 10

I am going to use the 3" pans since this is what I have and I thought once the cakes were leveled, I wouldn't neccessarily end up with a 6" tier. anyway, maybe 5". But, I will try kakeladi's recipe as you suggest though and I do plan on using a heating core too. Thank you for the idea.

Callyssa Posted 20 Feb 2009 , 6:51pm
post #9 of 10

Oh, okay. Well, even though they're 3" pans, you don't have to fill them as full; you could go maybe 1/3 to 1/2 and that would be more comparable to the 2" pans. I think you'd be okay to go the full 2", and that would give you nice tall layers.

patticake1956 Posted 21 Feb 2009 , 1:28am
post #10 of 10

Thanks, for all the suggestions. I really appreciate it. You guys are the best icon_biggrin.gif I will post a picture once the cake is done.
Patti

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