Wasc Cake With Pudding

Decorating By rkljazz Updated 17 Apr 2014 , 10:54pm by kakeladi

rkljazz Posted 18 Mar 2009 , 7:19pm
post #1 of 28

I have a boxed cake mix but I need it to stretch to feed 18 people. I was going to add the ingredients to make it a white almond sour cream cake but I don't have sour cream and I can't go to the store right now cause my baby is sleeping. Can I use pudding instead? I know it wouldn't technically be WASC cake - but I don't care. I just need to stretch my servings. Input?

27 replies
kakeladi Posted 18 Mar 2009 , 7:54pm
post #2 of 28

Yes, some people have done that. You can also add an extra egg.
One box mix will serve 15-20 depending on the size of the serving icon_smile.gif

Also if you are using my *original* WASC rrecipe people tell me they have used yogurt instead of sour cream.

rkljazz Posted 18 Mar 2009 , 8:01pm
post #3 of 28

Interesting. I would have used yogurt if I had any that was vanilla flavored. Thank you so much!

kandu001 Posted 19 Mar 2009 , 1:25am
post #4 of 28

I always add pudding to my WASC, but I also add the sour cream, so I don't know if it will substitute. However, the pudding makes it extra yummy!

JanH Posted 19 Mar 2009 , 2:53am
post #5 of 28

Substituting pudding mix for the sour cream.... icon_confused.gif

I don't think that's a good idea, your WASC cake formula is going to be very heavy on the sugar and light on liquid & fat.
(Unbalancing the recipe that much can result in cake failure.)

If you don't have sour cream, you can use yogurt & melted butter, buttermilk, creme fraiche or whole milk w/lemon juice.

Common baking substitutions:

http://joyofbaking.com/IngredientSubstitution.html

Handy cake troubleshooting charts:

http://tinyurl.com/2p5bdu

http://tinyurl.com/32goqe

http://tinyurl.com/6c745g

http://tinyurl.com/6lpjww

Here's a thread with all the extender & enhancer recipes, as well as info on just about everything that can be added to a cake mix...

http://www.cakecentral.com/cake-decorating-ftopict-614378-.html

HTH

luvsfreebies72 Posted 19 Mar 2009 , 3:05am
post #6 of 28

I made the WASC for the 1st time yesterday and here are the changes I made to the recipe:

sub'd plain, full-fat yogurt for the SC
added 1 small box vanilla pudding mix
sub'd cake flour for the AP flour (cup-for-cup sub)
decreased almond extract by half

I must say, it was pretty freakin' fabulous! (I'm a scratch-made kinda girl at heart, but I loved this cake)

I only had 1 box cake mix, so I halved the recipe listed, with the above changes.

nikki125 Posted 19 Mar 2009 , 4:26am
post #7 of 28

Hi there luvsfreebies! new here I had seen the wasc receipe and was myself curious about how it would turn out if it was halved.If you don't mind what size cake did you make. I wanted to try a couple different wasc variations but wasn't sure how much batter i would get if I did the full recipe. Thanks

luvsfreebies72 Posted 19 Mar 2009 , 4:31am
post #8 of 28

Hello!

I made 2 8x2 rounds

nikki125 Posted 19 Mar 2009 , 4:35am
post #9 of 28

Ok That's what I was kinda thinking but wanted to make sure first. Thanks!!

JanH Posted 19 Mar 2009 , 7:13am
post #10 of 28

A full recipe of WASC cake made with 2 DH white cake mixes yields a tad over 14 cups of batter.

A 1/2 recipe of WASC cake made with 1 DH white cake mix yields a tad over 7 cups of batter.

HTH

mellee Posted 19 Mar 2009 , 10:28am
post #11 of 28

I've been dying to try a WASC recipe. I have kakeladi's recipe and it looks wonderful. From looking at the amounts that JanH just gave, I guess kakeladi's recipe is a HALF recipe of WASC cake? I didn't realize that. That's good to know. It's also good to know that the half recipe yields just over 7 cups of batter. That's plenty for me! Thanks kakeladi and JanH! icon_smile.gif

dhccster Posted 19 Mar 2009 , 2:16pm
post #12 of 28

I make kakeladi's wasc all the time, too. What is the "rule" for doubling a recipe with extra ingredients? I thought that I read somewhere not to double the pudding. (i know there is not pudding in the wasc.) I was just wondering if you can double all of the ingredients in the wasc.

I have to make a 10"X15" cake next week. If I do kakeladi's wasc and double it.. will that be enough?

Thank you!!

kakeladi Posted 19 Mar 2009 , 4:16pm
post #13 of 28

My recipe will be enough for a 10x15 icon_smile.gif
BTW: I don't think I have ever seen a 10x15 pan.......maybe do you mean 11x15x2? icon_smile.gif

Sunbubbles Posted 19 Mar 2009 , 4:21pm
post #14 of 28

uuummm Whats WASC? Is there a thread with all the acronym meanings?? LOL

dhccster Posted 19 Mar 2009 , 4:28pm
post #15 of 28
Quote:
Originally Posted by kakeladi

My recipe will be enough for a 10x15 icon_smile.gif
BTW: I don't think I have ever seen a 10x15 pan.......maybe do you mean 11x15x2? icon_smile.gif




kakeladi... I thought the same thing. This is a pan from Magicline. I thought I ordered an 11X15, but on the bottom of the pan it says 10X15X3. I guess I could get my ruler out and measure it. I haven't used it yet, but I will be using it twice next week. Do you think I should double your recipe? When I make it for my 9X13X2, it comes out perfect, so I am thinking I am going to need more batter? Thanks for your help! icon_biggrin.gif

One more thing. I am going to try your recipe with a butter pecan cake mix. Do you think I should double the butter flavoring and leave out the almond?

Skirt Posted 19 Mar 2009 , 4:41pm
post #16 of 28

I have made a half recipe of the WASC with no problems. I just cut all ingredients in half. I ran out of sour cream (had a biut more than 3/4 cup instead of 1 cup) so I just topped up the measuring cup with mayonnaise. Worked fine!

DaCakeDiva Posted 19 Mar 2009 , 4:44pm
post #17 of 28

I love you kakeladi!

DaCakeDiva Posted 19 Mar 2009 , 4:48pm
post #18 of 28
Quote:
Originally Posted by hsterling


One more thing. I am going to try your recipe with a butter pecan cake mix. Do you think I should double the butter flavoring and leave out the almond?





Please tell me where to get butter pecan cake mix

dhccster Posted 19 Mar 2009 , 4:51pm
post #19 of 28
Quote:
Originally Posted by HeavenLeeCakes

Quote:
Originally Posted by hsterling


One more thing. I am going to try your recipe with a butter pecan cake mix. Do you think I should double the butter flavoring and leave out the almond?




Please tell me where to get butter pecan cake mix




It is a Betty Crocker cake mix. They actually had it at our commissary (we're military). I have never made it before, but I am looking forward to it. Look at the Betty Crocker mixes next time you go to your grocery store.

rkljazz Posted 19 Mar 2009 , 5:47pm
post #20 of 28

Ok JanH - you were totally right about the pudding throwing the sugar level off balance. The cake came out looking fine but it was way too mushy and too sweet. I couldn't even slice it without it breaking apart.

Skirt Posted 19 Mar 2009 , 5:54pm
post #21 of 28
Quote:
Originally Posted by kakeladi

Also if you are using my *original* WASC rrecipe people tell me they have used yogurt instead of sour cream.




I searched the recipes but did not find your "original" recipe. Did I not look properly? Did I miss something?

JanH Posted 20 Mar 2009 , 5:07am
post #22 of 28

kakeladi's Original WASC cake recipe can be found in this thread (along w/Rebecca Sutterby's version). Note: kakeladi's recipe contains NO oil/fat.

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

Here's an additional chocolate WASC variation by Cakepro:

http://www.cakecentral.com/cake_recipe-7367-0-AMAZING-Chocolate-WASC-Cake.html

HTH

Skirt Posted 20 Mar 2009 , 6:45am
post #23 of 28

As usual, JanH rings in with the correct answer! icon_biggrin.gif
If there were ever to be a CCJeopardy, you would be the grand champion!

mellee Posted 20 Mar 2009 , 10:26am
post #24 of 28

Sunbubbles, WASC = white almond sour cream. icon_smile.gif

cake-mom Posted 15 Apr 2014 , 6:11pm
post #25 of 28

Can someone tell me what size cake mix you are using in this recipe?  They tend to vary from 15.25 (Betty Crocker) to 18.25 (Duncan Hines).  I know that some companies have only been downsizing their cake mixes for the last several years.  So since this thread is from 2009 I wasn't sure if that was from before or after downsizing of some mixes.  I read on Cake Mix Doctor that she just adds flour when the cake mix that you have been using becomes smaller packages.  I just didn't know if that extra cup of flour in this recipe was because of that or if that she just adds it regardless of the size of the mix.

 

Bottom line ... what is the size of the cake mixes y'all are using in this recipe.

 

Also, I saw some people say the recipe she posted in this thread is the double but then it seems like someone else said it wasn't.  I'm just looking to make a 9x13.  Do I need the recipe as she posted here or half?

 

Thanks!

kakeladi Posted 15 Apr 2014 , 8:43pm
post #26 of 28

CakeMom:  I have used mostly Betty Crocker's mixes but at times have used DH or Pillsbury.  Just their 'standard' box mix - no matter what the size - since they decreased the size several years ago :( 

I think I have a post near the end of the original posted recipe that mentions no change needs to be made since the mixes were made smaller.

For a 9x13x2 pan you use one complete recipe as posted here:  http://cakecentral.com/t/584319/the-original-wasc-cake-recipe

cake-mom Posted 17 Apr 2014 , 2:18am
post #27 of 28

Thank you so much for replying so quickly.  I tried it with cupcakes today.  Yum!  It made 27 generously scooped regular cupcakes.  I did it with a DH White mix so I added extra vanilla & a tsp of Creme Bouquet.  I didn't have a problem with sticky tops like some people had mentioned. 

 

I have another question though. This was a practice run as I don't normally do vanilla.  Chocolate rules the world at my house. ;)  However, I'm making some for a friends wedding shower and she wanted white cupcakes but vanilla flavored.  I used clear vanilla but the cupcakes turned out light yellow.  I'm guessing it's the egg yolks.  Have you ever needed white cupcakes and had to modify your recipe to remove the yolks?  I realize this might be a stretch but I liked your recipe, I just need to figure out if I can make it more white colored.  I apologize if this is answered somewhere else but your WASC recipe is in so many threads it's hard to wade through it all and I'm not so good at mastering the search.

 

Thanks for your generosity in sharing your recipe & answering questions.

kakeladi Posted 17 Apr 2014 , 10:54pm
post #28 of 28

Well, I have never had anyone complain that the cake & icing was not 'white!' - well, I take that  back - there was one bride who had an outdoor summer wedding and the linens were blued so much they actually had a blue tinge to them so my slightly off-white cake looked a little yellow against those brilliant blue-white cloths! :) 

 

You can try leaving out one or two yolk(s).  In my opinion you don't get as 'strong' a cake but since you are making cupcakes that won't matter.  I used my recipe mostly for wedding cakes and wanted them 'strong' enough to withstand set-up styles :)

There is another recipe on here were a decorator tweaked my recipe for her white wedding cakes that does not use any yolks but it is a larger sized recipe - you won't need 1/2 of the batter her recipe makes ;(   Since I have not tried her version I cannot say how close it actually comes in taste to mine.

BTW: you don't need to wade through thread after thread - just go to my original post - link in my previous post.  All the information is that.

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