Adding Juice To Wasc

Decorating By flamingobaker Updated 27 Mar 2009 , 1:03am by kakeladi

flamingobaker Posted 26 Mar 2009 , 9:22pm
post #1 of 6

If I add juice (in place of water) and flavored yogurt (in place of sour cream) to make a flavored WASC - isn't that too much extra sugar?
Should I leave out some/all of the sugar in the original recipe?

5 replies
Karema Posted 26 Mar 2009 , 10:32pm
post #2 of 6

I honestly have never tried it before but I would be careful of the sugar content and how it may effect the texture of cake. I'm giving you a bump.

Ruth0209 Posted 26 Mar 2009 , 10:42pm
post #3 of 6

I'd watch the fat content, too. If the yogurt has a lot less fat than the sour cream, you'll get a different consistency.

kakeladi Posted 26 Mar 2009 , 10:43pm
post #4 of 6

It would not hurt to decrease the sugar slightly.....probably no more than 1/4 C.

flamingobaker Posted 27 Mar 2009 , 12:28am
post #5 of 6

Thanks all,

Hmmm...I never thought about the fat issue. Maybe I will just add the juice and stick with sour cream.

I was going to use peach nectar to get a peach cake. I don't have peach extract or oil so I hope the nectar is enough.

kakeladi Posted 27 Mar 2009 , 1:03am
post #6 of 6

Don 't worry about the fat issue......use that yogurticon_smile.gif

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