Ok, so I'm not even sure how bad this is going to be, but I thought I'd share it with everyone anyways.
My husband and son's bdays are one day apart, so per my darling husbands (cough cough) request, I am making a half WASC/Chocolate Wasc cake.
Well the regular WASC decided to be done way before the chocolate, so now I have an overdone Wasc and a concaved chocolate....which took forever to finish. I thought they would cook at about the same speed, I'm not really sure what happened.
Well I thought I'd share that just incase anyone else thinks it sounds like a good idea.
*I'm hoping I can level it to cut of the part that caved in. As for the overdone part, well I'm gonna taste part of the 'cake scraps' and see how bad it is...I'm sure the 4 year olds won't mind to much
did you swirl or was it two seperate cakes?
It's not swirled, one half is choc. the other half was regular WASC. Baked in one pan.
Hmm, yeah, that was the problem. Chocolate cakes usually have different rising agents, and they are usually more dense. Did you use a heating core?
If the overdone part is just too dry you might be able to salvage it by adding a moistening syrup. Depends on how "done" the edges are too though. I like to use coffee syrups because they have lots of flavors and I'm basically lazy and don't want to have to make my own.
other then the sinking parts in chocolate half that were over iced to level out the cake, no one noticed a thing
It was for my son's bday-so the four year olds were more concerned with who was gonna get what color icing
Did anyone see the first episode of Celebrity Apprentice this season? The challenge was to bake cupcakes for charity. Well, the ladies team made some chocolate cupcakes and they did not rise. At all. Little chocolate cakes shaped like bowls really. So they made some ganache and filled in the holes with the ganache. Topped them with a little icing and some cupcakery in New York said they were awesome. Maybe you could try something like that with the chocolate side of the cake.