anasasi Posted 31 Mar 2009 , 2:11pm
post #1 of

Has anyone tried substituting mayo for sour cream in WASC recipe (the one with the whole eggs)? Does this result in a more moist cake or better texture/taste? I like the WASC recipe alot but find it just a bit dry (have tried it with Betty Crocker only).

Also, if you add pudding to your doctored mixes do you add additional ingredients to balance the chemical taste? It may sound weird but it seems that some batches I make have this problem, but it doesn't happen every time. Maybe I'm adding too much pudding or too little (1- 3.9 oz box per 1 box cake mix)?

Any help would be greatly appreciated : )

36 replies
ddaigle Posted 31 Mar 2009 , 2:23pm
post #2 of

I have heard that you cannot use mayo..however, may use yogurt. I'm sure you will get some great feedback from your question.

susanscakecreations Posted 31 Mar 2009 , 2:29pm
post #3 of

Personally, I think mayo would give it a funky taste..............you probably could use yogurt............but I have not found the WASC to be dry at all just using the regular directions..................

mlharvell Posted 31 Mar 2009 , 2:38pm
post #4 of

I've substituted with mayo before. It's fine.

sweet_teeth Posted 31 Mar 2009 , 2:50pm
post #5 of

Have you tried the other version of wasc? I like the one that adds oil better, I find it more moist.

You can sub. in yogurt.. I like to add different flavored ones to give depth to the cake.

And yes, I find a chemcial taste when I add pudding.. but it's only sometimes. I think it is when I use sugar-free so the last few cakes that I've made I used the regular pudding packs, not the sugar-free, and I've had great results.

anasasi Posted 31 Mar 2009 , 3:46pm
post #6 of

Thanks everyone! I think I'll give the yogurt a try with mayo as a backup, sounds like everyone's favorite way to go. Will try it with the other version of WASC and see how it goes for my daughter's b-day.

Thanks alexandrabill, I really thought I was going crazy with the whole pudding in the mix thing. I'd get fantabulous results on one cake and a complete throw-away on the next, all the while using the exact same recipe. I also noticed that Jello sells two similar size boxes containing totally different ounces (1.4, 3.9, etc.) but they're used for the same amount of servings and priced the same...go figure? That's doesn't help my sanity much either icon_rolleyes.gif LOL! I'll make sure not to pick up the sugar-free next time.

KookieKris Posted 31 Mar 2009 , 4:04pm
post #7 of

I too find my WASC a little dry.
I'm interested to try the oil and pudding or yogurt in it to see the difference.
How much oil do you add out of curiosity?

Thanks!

PamelaMichele Posted 31 Mar 2009 , 4:06pm
post #8 of

My class teacher suggested only using Ducan Hines cake mixes. She prefers those over the others. You might try switching to those. icon_lol.gif

anasasi Posted 31 Mar 2009 , 5:46pm
post #9 of

Darn, I just went out and bought more Betty Crocker to try the WASC with the oil in it! The other (non-WASC) recipe I use only works well with Duncan Hines and I find that their mixes are better, but it seems that many people had issues using DH with the WASC. Something to do with it sinking I think. Has anyone used DH with WASC successfully? I'm curious because I prefer DH myself.

KookieKris, I think that the recipe that alexandrabill was referring to is this one:

WASC - Rebecca Sutterby version w/ egg whites

http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630

I read somewhere that if you substitute liquid with buttermilk, the AP flour with cake flour, the sour cream with yogurt, and then add a small box of pudding, the result is a very moist cake. Going to go give it a try right now. icon_biggrin.gif

sweet_teeth Posted 31 Mar 2009 , 7:30pm

Try it as it.. (the one w/ oil). You make like it and not need to waste the additional money on an extra box of pudding. I never see the need to add the pudding unless i'm playing with different flavors.

I seem to make a hybird of the two.. I use 1/2 of Rebecca Sutterby's recipe and normally use 3 whole eggs. I use sour cream if I'm making it as a "WASC" cake, but If i'm making a different flavored cake I'll buy yogurt that matches the flavor (lemon for a lemon cake.. ).

I have never seen a need for buttermilk in it... as it's very moist.. sometimes too moist! I usually save buttermilk for chocolate cakes. Also.. the cake flour is nice on the flavored mixes to help with the crumb, but I don't find that it makes any moister of a cake.

hth icon_smile.gif

KookieKris Posted 31 Mar 2009 , 7:44pm

anasasi ~ please let me know how your cake turns out!

alexandrabill ~ thanks for the input! icon_smile.gif Much appreciated!

anasasi Posted 31 Mar 2009 , 10:22pm

Alexandrabill, thank you so much for your suggestions. You just saved me days in trial and error! Plus, with my recent luck w/puddings in the mix I'd rather avoid it all together.

Kookiekris, We'll be having this cake on Sunday, will definitely let you know how it turns out.

MacsMom Posted 31 Mar 2009 , 10:29pm

Duncan Hines does not work well with WASC - the cake sinks in the middle and sometimes bakes over the edge of the pan, spilling in your oven.

I have never had a dry WASC, though, so I don't why yours would be. I use Bake Even strips and bake at 325, using Rebecca Sutterby's version.

I do add one pkg of pudding to the WASC recipe. No, you don't have to make any other subs.

I've never tried mayo, but I have used 1/3 c oil instead of 1/4 c. I tried a stick of butter (1/2 c) but the cake was too crumbly for carving.

anasasi Posted 1 Apr 2009 , 1:09am

Thanks Macsmom! More time saved, I love this place!

I have to ask, have you had any problems at all with some batches having a lingering chemical taste due to the pudding? I ask because I have another doctored recipe for DH devil's food that I love (uses Mayo but you can't taste it, honestly!), and as many times as it comes out absolutely fabulous there are other times when it's ruined because of an chemical aftertaste. I find that I don't add the pudding then I don't get that, but the recipe is much better for stacking and carving when I add it. It's driving me absolutely NUTS because everyone loves it when it's right but I never know when it's going to be right. Originally thought it was due to sugarfree but it's happened with regular as well. What size in ounces do you use? I want to try the pudding with the WASC but I'm afraid of similar occurrences icon_surprised.gif

By the way, I've been following your thread for Gourmet Flavors and I think we should call you the cake master, that thread is fantabulous!

cas17 Posted 1 Apr 2009 , 1:23am

i like using diff flavored yogurts too, mayo gives it a weird twang that i personally don't care for.

anasasi Posted 1 Apr 2009 , 1:31am

Maybe that's the problem with my other recipe...perhaps it's time to hang my hat up on that one icon_cry.gif I hate letting these recipes beat me, lol! I guess my question should really be does anyone know a good devil's food WASC recipe?

MacsMom Posted 1 Apr 2009 , 2:57am
Quote:
Originally Posted by anasasi

Maybe that's the problem with my other recipe...perhaps it's time to hang my hat up on that one icon_cry.gif I hate letting these recipes beat me, lol! I guess my question should really be does anyone know a good devil's food WASC recipe?




I've never noticed a chemical taste. Here is my choc WASC, and in my sig line you'll a doc full of WASC variations from this thread
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=6320242#6320242

2 dark chocolate cake mixes
2 c cake flour (gives it a lighter crumb)
2 1/4 c sugar (extra sugar for moistness)
1/3 c cocoa powder
3/4 t salt (less salt because of the cocoa powder)
2 pkg chocolate fudge pudding mixes
8 egg whites or 6 whole eggs
2 c sour cream
2 ¾ c coffee
1/3 c oil
2 t Nielsen Massey's chocolate extract + 2 t vanilla or butter extract.

sweet_teeth Posted 1 Apr 2009 , 3:17am

I think the chemical taste may be a sensitivity to some and not others? I'm not sure. The more I bake cakes the more I notice little things like that. I've sworn it tastes chemically before when my bf says it's the "best cake he's ever had".. icon_confused.gif Odd!!

Anyway.. check out the gourmet flavors thread Macsmom has posted. She has crafted some amaziiiiing recipes as have some others as well.. and all are pretty much based off the WASC cake! icon_smile.gif

newnancy Posted 1 Apr 2009 , 3:21am

MacsMom,
Where do you get Nielsen Masey's chocolate extract? Can you substitute anything else for it? I made a chocolate cake from the recipe page today using DH & it did sink in the middle....I've used DH before & never had that problem but it was just using the box directions & not adding anything. What brand do you use & can your chocolate version be cut in half?

Thanks,
Nancy

MacsMom Posted 1 Apr 2009 , 6:22am
Quote:
Originally Posted by newnancy

MacsMom,
Where do you get Nielsen Masey's chocolate extract? Can you substitute anything else for it? I made a chocolate cake from the recipe page today using DH & it did sink in the middle....I've used DH before & never had that problem but it was just using the box directions & not adding anything. What brand do you use & can your chocolate version be cut in half?

Thanks,
Nancy




I use Betty Crocker. I have never had a problem with BC and it seems higher quality than PB - when you dump one of each mix in bowls side-by-side, BC has a finer texture. When I discovered that BC strawberry rises better than PB strawberry, that was my final straw in deciding to stick solely with BC.

I buy Nielsen Massey at Sur La Table or
http://fondant source.com/niflex.html (I had to add a space because CC blocks that website for some reason). If you use "cakecentral" in the coupon code you will get another 10% total purchase.

There really is no substitute as far as chocolate flavor goes, so I'd use a good vanilla instead.

And yes, it can be halved.

anasasi Posted 1 Apr 2009 , 6:44am

Thanks Macsmom! I'm definitely going to try your chocolate recipe one next time around.

Funny thing is before reading your post I had just finished giving the chocolate wasc a try, but since I only had DH Devil's Food for my other recipe I decided to give it a shot for the experience. I had read somewhere on your thread that vinegar/baking soda might help the sinking cakes to rise better. Someone respond to that with the fact that this is also used as a substitute for eggs, both acting as a rising agent from what I understood. So I went ahead and used 3 Jumbo eggs instead of the 3 large for a 1/2 batch. Low and behold I got one with a double yolk. Don't know if this matters much (other than the fact that the last time that happened to me I found out a week later that I was having twins...true story, lol!) Anyway, I left the extra yolk in there. I added about a quarter of a packet of chocolate pudding and sent my concoction on its way to the oven. The whole time I kept peeking in the oven waiting for that dreaded moment when I'd find a huge crater in there. Anyway, the cake rose beautifully! Even better than the BC ones I made earlier. Maybe just the luck of the draw or maybe it just needed the extra egg? It was only an 8" pan but with a 3" height, so maybe the size matters? Sometimes I think baking can be the equivalent to russian roullette, I swear.

Funny you say that alexandrabill. My husband said the same exact thing earlier when I asked him to taste it. That's why I'm thinking I'm just plain crazy. Either that or my tastebuds have gone AWOL! He swore up and down that the cake tasted great but every time I took a bite I got that nasty lingering chemical taste.

newnancy Posted 1 Apr 2009 , 12:29pm

MacsMom,
THANK YOU! I just checked & I did buy BC for the white WASC & I will stick with that. As far as the chocolate flavoring, I'd better get ordering.

Thanks again,
Nancy

MacsMom Posted 1 Apr 2009 , 3:31pm
Quote:
Originally Posted by anasasi

Thanks Macsmom! I'm definitely going to try your chocolate recipe one next time around. ...
I had read somewhere on your thread that vinegar/baking soda might help the sinking cakes to rise better. Someone respond to that with the fact that this is also used as a substitute for eggs, both acting as a rising agent from what I understood. So I went ahead and used 3 Jumbo eggs instead of the 3 large for a 1/2 batch. Low and behold I got one with a double yolk. Don't know if this matters much (other than the fact that the last time that happened to me I found out a week later that I was having twins...true story, lol!) Anyway, I left the extra yolk in there. I added about a quarter of a packet of chocolate pudding and sent my concoction on its way to the oven. ... Anyway, the cake rose beautifully! Even better than the BC ones I made earlier. Maybe just the luck of the draw or maybe it just needed the extra egg? It was only an 8" pan but with a 3" height, so maybe the size matters? Sometimes I think baking can be the equivalent to russian roullette, I swear.




Yay! I made the lemon cake again that I was having issues with sinking because of too much sugar (lemonade concentrate) - added an extra egg and it didn't sink! (I also threw in 1/4 t baking soda, but I probably didn't have to).

So... are you prepared for more twins? icon_surprised.gif

newnancy Posted 1 Apr 2009 , 4:03pm

Does anybody have any trouble with Rebecca's WASC sinking?

anasasi Posted 1 Apr 2009 , 4:18pm

Double yay! So glad to hear the extra egg worked for you too icon_biggrin.gif
And HELL NO...I love my twins to death don't get me wrong, but one set's all I'm destined for, hehehe.

MacsMom Posted 1 Apr 2009 , 9:28pm
Quote:
Originally Posted by newnancy

Does anybody have any trouble with Rebecca's WASC sinking?




Only with DH cake mixes.. or too many sugary substitutions like juice for water or caramel for sugar. (That's when you add an extra egg) icon_wink.gif

newnancy Posted 2 Apr 2009 , 12:53pm

MacsMom,
Thanks again.....I've got cakes for my nieces wedding that I've got to start on next week & I'm not that experienced as you & praying they turn out OK.

anasasi Posted 6 Apr 2009 , 3:50am

Just wanted to thank everyone for all of your help, especially alexandra bill and macsmom. With all of your input I turned out a cake I was pretty happy to serve, finally!

I ended up making 4 different layers; 1 w/my chocolate mayo cake, 1 w/ the chocolate wasc, 1 w/white wasc w/half yogurt and half sour cream, 1 w/just sour cream. They actually all turned out super yummy, but I have to say the I definitely preferred the wasc with the sour cream over the half sour cream/half yogurt mix.

Alexandrabill, I finally figured out how to eliminate the chemical aftertaste in the mayo/pudding mix cake I was complaining about. I simply reduced the pudding mix to half the packet and used 1 tsp vanilla extract instead of 1 tablespoon and voila, that one turned out to be the fav! Anyway here's a peek at the end result (my version of B.O.B. from the new Monsters vs. Aliens movie): [/img]
LL
LL

MacsMom Posted 6 Apr 2009 , 4:57am

icon_eek.gif That's fabulous!! icon_biggrin.gif Thanks for the feedback on the sour-cream vs yogurt - good to know!

sweet_teeth Posted 6 Apr 2009 , 10:39pm

That cake is AWESOME! And yes, thanks for the feedback! I always experiment w/ cake but I always forget to write down what I do icon_sad.gif Ugh.. one day i'll learn! lol

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