Wasc For Wedding Cake.. Is This Ok?

Decorating By pipe-dreams Updated 12 Apr 2009 , 1:38am by pipe-dreams

pipe-dreams Posted 11 Apr 2009 , 8:45pm
post #1 of 16

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!!!

15 replies
DsLady614 Posted 11 Apr 2009 , 8:54pm
post #2 of 16

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?

krispy1976 Posted 11 Apr 2009 , 8:58pm
post #3 of 16

WASC is my best wedding cake seller, in fact my best all around seems, at all my tastings its the 1st to go!

kakeladi2 Posted 11 Apr 2009 , 9:00pm
post #4 of 16

My *original* recipe is PERFECT! for wedding cakesicon_smile.gif
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 icon_smile.gif
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 icon_smile.gif
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.

terrylee Posted 11 Apr 2009 , 9:04pm
post #5 of 16

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.

luvsfreebies72 Posted 11 Apr 2009 , 9:06pm
post #6 of 16

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?

lostincake Posted 11 Apr 2009 , 9:07pm
post #7 of 16

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!

pipe-dreams Posted 11 Apr 2009 , 9:11pm
post #8 of 16

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 iticon_smile.gif 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?

krispy1976 Posted 11 Apr 2009 , 9:16pm
post #9 of 16

I yeild more batter with BC or DH, for some reason with PB I never get the good yield, anyone else have this problem?

jennym0904 Posted 11 Apr 2009 , 9:22pm
post #10 of 16

i've had the same result- pb doesn't yield as much!
icon_smile.gif

luvsfreebies72 Posted 11 Apr 2009 , 9:26pm
post #11 of 16

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.

ranbel Posted 11 Apr 2009 , 9:34pm
post #12 of 16

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..

forthwife Posted 11 Apr 2009 , 9:50pm
post #13 of 16

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!

Arainna Forth

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.

Ruby2uesday Posted 11 Apr 2009 , 9:58pm
post #14 of 16

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!

noyhoward Posted 11 Apr 2009 , 10:18pm
post #15 of 16

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.

pipe-dreams Posted 12 Apr 2009 , 1:38am
post #16 of 16

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 icon_lol.gif
Next time I will definitely try something other than PB, just to see for myself the difference!

Happy Easter everyone, and thanks again!!

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