I have read SO many things about WASC..
pro's...great for carving, great under fondant, tastes awesome
con's...too dense, not very yummy...sinks in middle, "gummy and sticky:
Which recipe is better...kakeladi or sutterby? Is it okay to use for a wedding cake? 2 tier covered in fondant w/strawberry filling(if that matters)
Any tips before i start experimenting? Thanks in advance!!!
Well, I personally don't agree with any of your listed cons. WASC is a WONDERFUL cake!! I use the same technique with all flavors. Use Kakeladi's *original* recipe and I think you will be incredibly happy with it.
However, on the flip side, if you are doing a wedding cake, shouldn't you be using a cake recipe you have used before and are happy and comfortable with? Or were you planning on doing a "practice" first?
WASC is my best wedding cake seller, in fact my best all around seems, at all my tastings its the 1st to go!
My *original* recipe is PERFECT! for wedding cakes
As for "........con's...too dense, not very yummy...sinks in middle, "gummy and sticky:........"
If it is baked right I never have any problems w/it sinking in the middle and I have baked up to 16" round & 12x18 sheets w/o any heat core or flower nails. I honestly think those having such problems are not allowing it to bake long enough.
It is meant to be close to the consistency of a pound cake so yes, it is dense
Not yummy?? Everyone's taste buds differ......what you think is sweet probably won't be to me - I have a great sweet tooth!
Do you eat snails? Rattlesnake? Like hot, spicy food? I've had rattlesnake but never snails and I hate hot spicy food and coffee
So you are going to have to decide for yourself (and your customers) if it is yummy or not. Don't like almond?? Use all vanilla or add some lemon or whatever you do like. It's the basic recipe that's important.
I just made a WASC cake for the first time......ummmmmmmmm good. It would be perfect for a wedding cake. moist, firm, not to heavy and yummy.
what she said ^^^
personally, I prefer the WASC and all it's variations. I prefer a cake that is moist and dense and flavorful. I don't like box mix all by itself.
as far as it being "ok".. that's for you and the bride and groom to decide, right?
I've only ever made kakeladi's recipe and I am very satisfied with it. The only time it didn't cook through in the middle was my own fault, the temp on my oven was too low and I didn't check doneness before I went to level it. I personally don't find it too dense - it is actually lighter than a pound cake and definitely more moist.
Everyone that has tried it has raved about it and a lot ask for the recipe too!
btw...thanks for sharing kakeladi...it is definitely a fave in my household!
Yes, I was going to do a practice cake tonight, and the wedding is next week. Bride wanted a good white cake with strawberry filling, and I thought of WASC. She didn't want a cake tasting, just something good. I've been wanting to try it for a while, just haven't yet.
As far as the cons..those were just things I had read about it Not my personal opinion since I never tried it.
Thanks everyone...so it should work okay with pillsbury box mix(pudding in the mix) following the recipe?
I yeild more batter with BC or DH, for some reason with PB I never get the good yield, anyone else have this problem?
i've had the same result- pb doesn't yield as much!
I just realized you were probably asking "is this ok" meaning would it work, not "is it ok if I do this" OY @ me. sheesh.
I've only made the Sutterby version and have used both DH and PB mixes. I think the DH works slightly better in that recipe.
I jus made a 4 tier wedding cake using the WASC...no problems what so ever and was very good. I don't think I will use any other recipe. It's my favorite..
I'm a hobby baker and can't sell in Florida (no cottage law) but do very often make cakes for church gatherings. I do all gourmet flavors and fillings. The ladies the the church group asked if it is possible I ONLY do WASC now because it of all cakes (mine and other's) is their most favorite. For our monthly women's group meetings we now have ladies who come (and didn't used to) specifically to eat cake and talk. Who knew WASC cake would help in fellowshipping people at church. The long and short, you can't go wrong with it!
P.S. I last did a fresh raspberry and cheesecake filling with the WASC cake, they STILL prefered it just with cake and icing! This is a cake that is good enough to stand alone.
I always use WASC if i do a white cake (never tried the other versions) i use kakeladi's recipe. and i usually do a Strawberry Mousse type fill. Everyone LOVES IT!!!!!! I usually use DH in mine. Good luck!
From talking to MacsMom on here & learning from her,I follow her method & use WASC as my base for all my cakes & start add or subsitute from there.
Ok, Thanks to everyone for all your help! It's okay if it doesn't yield as much, I'll just make extra...which I'm sure nobody at home will object to
Next time I will definitely try something other than PB, just to see for myself the difference!
Happy Easter everyone, and thanks again!!