i made a batch of the wasc 2x8 and 1x6.
the 2 eight inches came out with cracks at the top and the little 6 took a LONG time to bake! and sunk in the middle.
i have only cut up the 6 and the texture is like dough.
you cant swallow the cake it turns into a gummy ball in your mouth.
the cake is moist enough i see small holes (no tunneling) what did i do wrong?
i have not cut into the eight but im presuming its going to be the same.
ive used the chocolate wasc all the time and this is my first time with the white... but i dont know what ive done wrong?
the choc one was superb texture,taste and all please help!!
what brand cake mix did you use? I always end up having to bake my cakes a long time even at 325 degrees. you might check your oven temp. When I use DH cake mixes my WASC recipes are really gummy, the tops are sticky and they usually sink in the middle.
Don't know if that helps you, but maybe someone else can help.
which wasc recipe did you use for the chocolate, then the white?
yes i used DH white cake mix
i used the wasc receipe by denise
and one time i read about using the same receipe with subs for the chocolate- so in answer to your question same receipe for both with the exceptions of white/cho mix and cocoa/flour combo
hope that makes sense
I love the WASC recipe. It is really the only recipe I use for all the cakes I make, with the exception of pound cake. I've used it with yellow, chocolate, white, orange, and I'll be using it for strawberry for my next cake.
It really is worth it to try the recipe again with a different brand perhaps. I've had a few flops, but it was always with a DH mix or from my own mistakes.
Better luck next time.
I have been using Duncan Hines for my WASC cakes but I do have problems with the centers being too moist, even though I bake at 325 for longer than usual. My Wilton instructor said to use DH mixes though because Pillsbury and Betty Crocker include pudding in them for moistness and adding sour cream to that type of mix makes it way too moist to turn out well. Therefore, DH should work fine. I'd like to hear from others on this issue.
I don't usually have any issues when I use Betty Crocker mixes. I don't like Pillsbury cake mix at all so I've never tried it in the WASC recipe.
Does DH mix have pudding in it? I use BC because no pudding and both the chocolate WASC and the white come out beautifully. Try Betty Crocker, no pudding. Maybe the cake already has enough moisture in the recipe.
I am getting ready to make the WASC cake for the first time for a cake due tomorrow. I planned on using Phillsbuy White Cake mix and following the recipe. Now I am scared!!! What should I do?
Also, I have no idea how long to cook this cake at 325*. Can someone help?
Thank you SOOO much!
I just did a test run with the wasc and DH mix. Since I had previously heard alot about the problem with the mix sinking in the middle and I'm a diehard DH fan, I went ahead and added an extra egg using the wasc recipe w/the oil but subbed the egg whites with whole eggs (4 total for a 1/2 batch). Apparently the DH mix contains more sugar than the other two brands, which is why it has a tendency to sink. I figured that since eggs are used to help the cake rise, this should do the trick. The cake came out perfectly even and cooked well in the center, though maybe it was just the luck of the draw? I also use a well greased nail head in the center and baking strips for even baking.
Just an added note: Even though I'm a DH fan, I did try a white wasc with Betty Crocker and it turned out fabulous as well (according to the party guests anyway : ). I have heard that some people add an additional box of pudding to their wasc with both Betty Crocker and Pillsbury w/no problems, though I haven't tried it yet.
From reading all other posts I think maybe I misunderstood my instructor. So of these three mixes: DH, BC, and Pills. which ones use pudding in the mix and which do not.
O.K. Ladies, from the previous posts, I went and got Betty Crocer for my cake due tomorrow.
Flowerbud, I know that Phillsbury does have pudding in the mix. I do not know about the others, sorry.
I am going to try the BC mix, wish me luck because I need it!!
Thank you all!!
OK...I wish you lots of luck....Go for it!
From what I understand, DH is the only one that does not contain pudding in the mix. You'd be safer going with BC or Pillsbury if you want to avoid sinking. Good luck!
After seeing many warnings on here about not using DH with WASC, I have used both BC and Pillsbury and both have come out great!
I've only used pillsbury mix with the WASC and had no problem when I used a heating core. The one time that I didn't use the heating core, the cake took much longer to cook and it didn't rise as well as when I use the core. I also always use the Bake Even strips.
Pillsbury cake mix is my favorite - not a fan at all of DH and I can't remember the last time I used a BC. As with everything else, the mix may be a matter of taste rather than function in the WASC.
[quote="erinalicia"] When I use DH cake mixes my WASC recipes are really gummy, the tops are sticky and they usually sink in the middle.
The same thing just happened to my cake. I used BC, but instead of following the WASC recipe here is what i did: Followed the recipe on box using milk in place of water & whole eggs instead of egg whites, added 1 pk vanilla pudding,1 cup cake flour,2cups melted sherbert, 1 dram flavoring....i also mixed up a white version(no flavoring,sherbert,flour) and added 1 pk vanilla pudding. The cake tasted AWESOME!, but after a couple minutes the middle sank and the cake was gummy on the inside. Can anyone help? Is there something i can add to the mix to make it rise?
I only use dh cake mixes and have never had a problem. This is the recipe I use and people just go on and on about the taste of my cakes. I did get this recipe off of cc but dont remember who originally posted it but give them credit not me...
1 cup sour cream
1 tsp any flavor(almond, vanilla or whatever)
1/3 cup oil
1 1/4 cup water
1 cup flour
1 cup sugar
1/3 tsp salt
I bake at 325 and I always use the upside down flower nail in all my cakes bigger than 10 inch. I also wrap my cakes in plastic wrap as soon as they come out of the oven and let then cool on a rack. I just take the plastic wrap and kinda tuck the cake in like a baby. When they are cool I take the wrap off then place on a board for decorating. People just go on and on about how good and moist my cakes are...I hope this will help!
Tiff - do your WASC cakes hold together when they are cut, rather than falling to pieces ?
I ALWAYS use DH and have only had a problem with it sinking in the middle on my strawberry cakes and that is because it had to much sugar in it. I used pureed frozen strawberries and should have used a little less of them and more water. The next time I made it it turned out great. If it is crumbly it is baking to long.
How much of the frozen pureed strawberries do you add ? I've been looking for a very strawberry tasting cake recipe.
I always use DH. I use the WASC on Edna's (from CC) website. I have only used the white mix but I never had a problem. My cakes are always moist, flavorful, and do not crumble when cut. I also bake at 325, use the flower nail and the bake even strips. Sometimes the tops are a little sticky after they cool but the inside is just right.
I've used the WASC recipe from Macsmom. Check out the recipes from the Gourmet Flavor thread that are all WASC
I've only used these recipes along with BC cake mix and never had a problem with any of the recipes. Hope this helps
I just took a WASC cake out of the oven and it sank in the middle! I also have this problem when I make it a cake (cupcakes turn out perfect!). I used Pills mix because that is all I had. I don't have bake even strips so I think tomorrow I am going to go get some and try this cake again!
Add me to the list of unsuccessful WASC bakers. Tried to make a flavored version this week, had to throw it out, it was like eating goo.
I've had the same problems with the wasc. I love the flavor but the texture is just gooey. I experimented with it and I've found if you reduce the sugar to half and the sour cream to half it's MUCH better. I also add some baking powder for good measure.
I use the original recipe by Kakeladi and I've never had a problem with sinking or the inside of the cake being to gooey, etc. Most of the time I use BC. It does get sticky on the top after it has cooled, but I cut or peel that part off. I've used DH without any problems. Here recently I had to use Pilsbury and everyone loved it, but I prefer BC or DH.
I've tried the chocolate wasc version twice. I didn't taste the first one, but my friend like it. I had it the second time, but I didn't like it. I think it could have been b/c I overcooked it so it wasn't at moist as I like.
Has anyone noticed with the DH WASC cakes that you are not getting as much batter as before?? I know this was mentioned in another thread and if it's true than adding 1 full cup of sugar to a mix that is giving less batter could be causing the problems. Does anyone have an "old" box" of DH Classic White that you could give us the weight listed on the box compared to the weight of a new box of mix. I know I have used WASC with DH for the last 2 years with no issues until just this month - sticky and gummy in texture and I have changed nothing that I do. I think I will experiment with the 1/2 cup sugar and 1/2 cup sour cream and see if that makes a difference. I'll post my results after wards.
I haven't made the WASC yet but plan to this week. I use only BC mixes with 1/2box pudding mix per BC mix. I also use the same for DH orange and red velvet.
It is my understanding the DH doesn't have pudding.
I also use jumbo eggs for all my cakes that might make a differenct too.