baking_fool Posted 1 Jun 2009 , 4:00am
post #1 of

I have tryed the WSAC recipe for the first time. I used the recipies MacsMom recipe version I got from another forum post. Well the cake tasted good but for some reason the cakes fell in the center. I am at high altitued. So my question is what can I do to keep the cakes from falling in the center? Any help would be greatly appreciated.

43 replies
icer101 Posted 1 Jun 2009 , 4:09am
post #2 of

i would suggest p/ming macsmom... she is very helpful... hth i p/m all the time... i get answered fast.. i get p/med a lot.. and i answer fast..

baking_fool Posted 1 Jun 2009 , 4:19am
post #3 of

I am very new to this sight, how do you p/m is there a option to do that on the sight some where? icon_redface.gif

yummy Posted 1 Jun 2009 , 5:04am
post #4 of

Did you use Duncan Hines mix? Macsmom stresses that DH does not work with the WASC recipes; she recommends Betty Crocker.

When you read the replies; look on the bottom where the members photo button is and pm is the one before it.

baking_fool Posted 1 Jun 2009 , 9:32pm
post #5 of

OMG That must be it. I will have to try it again. Thank you so much.

havingfun Posted 4 Jun 2009 , 5:43pm
post #6 of

I ALWAYS use Duncan Hines in my WASC. I think sometimes if I check for doneness too soon, I get that, but very infrequently.

JanH Posted 5 Jun 2009 , 12:37am
post #7 of

I also, always, use DH cake mix for any flavor of WASC cake. icon_smile.gif

Edited to add: Forgot to ask you which recipe (specifically) of Macsmom did you use?

Problems with sinking in the Dreamsicle:

http://www.cakecentral.com/cake-decorating-ftopict-625276-.html

Might find some additional help in this thread:

http://www.cakecentral.com/cake-decorating-ftopict-614554-.html

CarrieBear Posted 5 Jun 2009 , 12:47am
post #8 of

I have used DH for a WASC and it turned out fine, I dont use bake even strips with my wasc, they have fallen in the center for some reason when I have done that, not sure if you are using them or not...

JodieF Posted 5 Jun 2009 , 12:57am
post #9 of

I only use Duncan Hines too! The only times my WVSC (I never use almond, I use vanilla) has fallen is when I haven't baked it long enough. It takes MUCH longer to bake that a cake made from straight cake mix. A 6 inch can take 45 minutes to bake. A 12 inch takes about 1 1/2 hours. So, you may just have underbaked it.


Jodie

hollylikescake Posted 5 Jun 2009 , 1:03am

I have made WASC five or six times, and it almost always falls in the center. I was giving up on that recipe, or was at least going to cut the sugar a little or add an egg or something. But, I have always used DH mixes. I will have to try a different brand.

By far the DH chocolate fudge or whatever it's called is my favorite. What chocolate do you guys use if you don't use DH. Maybe for choc I'll stick to DH, but cut the sugar a little. What do you all do?

josumiko Posted 5 Jun 2009 , 1:11am

I have used DH as well...I think that it may just take longer to bake. But i think my favorite chocolate cake was the Guiness chocolate cake that was in the gourmet flavors forum (I think it was probably macsmom). I used BC dark choco. mix for that...it got RAVE reviews. You don't really taste the beer, but it does compliment the choco. so well...it just adds that flavor that makes you go...hmmmm....YUM!

Angfastic Posted 5 Jun 2009 , 1:13am

I use the kakeladi's recipe and I've never had one sink. I have 2 9x13 amaretto wasc in the oven now. I'll be doing 2 9x13 strawberry wasc afterwards.

maendings Posted 5 Jun 2009 , 1:16am

I switched to Betty Crocker and started using a heat core from Wilton in my larger cakes - 10 in, 12x18 and a dense 9x13 and solved the sunken middle. I have also started baking everything at 325* and it takes a little longer but it is worth it. My oven is part convection (propane) and it seems to help. But the Betty Crocker does seem to work better than Duncan Hines. I used the heater cores in my carrot cake and for the first time in 3 yrs it didn't sink; it takes 2/ 10 in pans or springform pans and bake for 50 min. It was taking up to 70 min and still sunk.

in2cakes2 Posted 5 Jun 2009 , 1:31am

I have tried other brands of mix and they were ok but the Betty Crocker always comes out best IMHO. I think I use the original WASC (I think that is what it says not sure) bake at 325, and set the timer for 45 min. It usually needs about another 20-30 min. after that but it comes out so tasty my 17 yo will gobble down at least 1 uniced tier if I don't get em wrapped and into the freezer right away.

baking_fool Posted 5 Jun 2009 , 3:40pm

Well I made the strawberry cake and the almond joy cake. They tasted really good but they all fell in the center. I think I might have opened the oven too soon like some of you have said. I will try again with the betty croker mix. Do you think it matteres that I am at high altitude? Is there maybe something I should adjust to compensate for the altitude?

CarrieBear Posted 5 Jun 2009 , 3:44pm

ok , I have read a few threads about people having problem with sinking wasc's, I didnt even think about that. I wonder if some people dont realize that they have to bake for much longer, you cannot follow the cooking time on the box, that will be disaster, yes come to think of it I have had wascs sink in the middle becuase I didnt cook them long enough.

mgwebb68 Posted 5 Jun 2009 , 4:01pm

the recipe that I use says to bake at 325, and does not list a time. It takes at least 45 minutes to get the cake done. I don't know what brand cake mix I start with, just what ever one catches my eye that day. But it definitely takes longer than the box says to bake, by a long shot.

cathyscakes Posted 5 Jun 2009 , 4:10pm

I was wondering about the hard crust that forms on this cake too. Do the rest of you get that, or is it just me.

in2cakes2 Posted 5 Jun 2009 , 4:19pm

I get a little bit but its not really a problem because I trim the edges on all my cakes so they look nicer and then I can sample each cake. icon_biggrin.gif

maendings Posted 5 Jun 2009 , 11:45pm

On the Betty Crocker box it says no change for 3500 to 6500 feet. If you are different or need more info, go to allrecipes.com. I typed in baking for high altitudes and they came up. They tell you how to adjust your recipe.
Usually sunken in the middle means, the temp in the oven isn't right and you're not baking it long enough. What size pans are your using when this happens; and if it happens to everything, then its the baking. it happens to me once in awhile in a round 8 inch too. also, when you put the batter in the pan, smooth out the top with your spatula and use the bake strips.

baking_fool Posted 5 Jun 2009 , 11:53pm

I usally have no problems with sinking with any of my cakes, that is why I was so supprised when they did sink.

kakeladi Posted 6 Jun 2009 , 12:07am

........you think it matteres that I am at high altitude?........

Some of us have baked at high altu. w/o changing the recipe. I myself was at 8500 ft and (don't remember exactly) don't think I changed the recipe at all. There was another thread about high alt baking of this recipe where others said they were at like 4500-6000 ft.
Most likely, as others said, you just did not bake it long enough icon_smile.gif

sweetiesbykim Posted 6 Jun 2009 , 12:07am

I just tried WASC this week for the first time, too! I think I did take them out a little early. They were cupcakes, and they looked funky on top and the sides pulled way in as soon as they were out of the oven. They passed the toothpick test, perfectly clean, so how do I know when they are done? or larger cakes?

maendings Posted 6 Jun 2009 , 12:47am

i start checking about 4 min or so ahead of the timer and if it jiggles, it's not done, if it's shiny or sticky, not done, toothpick test and sticky= put it back in gently for another 5 and test, and do it for 2 min at a time. when i begin to smell it, i take it out; and you know, some days it bakes right on the money and other days it takes longer. they say baking is a science ....make sure you have an oven thermometer and turn your oven on at least 45 min to and hour ahead. i know that sounds like alot, but check you thermometer and see the difference how it will adjust as the heat evens out. it doesn't cost that much to run it either and i have propane.

sweetiesbykim Posted 6 Jun 2009 , 12:23pm

Thanks, healingforce1. We have a new oven -convection gas, so I did get an oven thermometer, and it does take a while for the oven walls to heat up. I do check my cakes early, rotate, test, test again, but it sounds like the CC members are baking this recipe for WASC longer. I'll just have to try it again, for family. I'm a scratch girl, but wanted to try the mix recipe anyway. Not sure I'll put it on the menu -I miss the butter flavoricon_smile.gif

Luvsthedogs Posted 6 Jun 2009 , 12:35pm

I've only had success with the WASC recipe when changing it up a little. I half the sugar and add 1/2 tsp baking powder to the recipe. That keeps it from being gummy.

I use baking strips and flower nails in the 8" pans, cooks very evenly but it does take quite a while, bake at 335. I don't wrap in plastic wrap, find that makes the tops too sticky.

sweetiesbykim Posted 7 Jun 2009 , 4:14pm
Quote:
Originally Posted by CindyD333

I've only had success with the WASC recipe when changing it up a little. I half the sugar and add 1/2 tsp baking powder to the recipe. That keeps it from being gummy.

I use baking strips and flower nails in the 8" pans, cooks very evenly but it does take quite a while, bake at 335. I don't wrap in plastic wrap, find that makes the tops too sticky.




Thanks so much, cindyd333! Mine was really gummy, too! I have my first funeral cake icon_sad.gif this week, so I'm going to try it again.

Has anyone tried WASC with the Butter Recipe DH mix?

dinie Posted 30 Jun 2009 , 6:20pm

Does anyone use the liquid egg whites in their recipe for a really white cake?

dinie Posted 30 Jun 2009 , 6:21pm

Does anyone use the liquid egg whites in their recipe for a really white cake?

dinie Posted 30 Jun 2009 , 6:21pm

Does anyone use the liquid egg whites in their recipe for a really white cake?

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