Wasc??

Baking By motherofgrace Updated 26 Jul 2009 , 5:19am by JanH

motherofgrace Posted 26 Jul 2009 , 12:12am
post #1 of 8

ok, so right now im recipe testing before i start my cake buisness, and the ONE thing I cant seem to find is a good cake recipe. Everything ive tried comes out super dry.

Ive heard alot about the WASC cake, and how you can substitue basically anything to make a different flavor.

CAn anyone tell me why this recipe is so great, and give me a good recipe??

THANK YOU!!!

7 replies
JanH Posted 26 Jul 2009 , 2:34am
post #2 of 8

Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:

http://www.cakecentral.com/cake-decorating-ftopict-605188.html

Above superthread has popular CC recipes for American buttercreams, several types of fondant and doctored cake mix (WASC and different flavor variations) - and so much more.

If your cakes always turn out dry, you're probably overbaking them. icon_sad.gif

Also included in the above superthead are hints and tips on baking as well as a link to Wilton's cake preparation charts which gives batter requirements by pan sizes and recommended baking times and temps. (FYI, a lot of members bake all their cakes at 325F and just add more baking time.

The WASC is popular because it's delicious and moist as well as being almost foolproof and can be made into any flavor of cake desired!

Also very important...

How are you measuring your flour and mixing your batter?

When measuring flour, do you use the "scoop and drag" method and then shake to level.... You should be aerating the flour prior to gently spooning it into the measuring cup and using a straight edge to level.

When I make any of the WASC cake recipes, I sift all the dry ingredients together into a large bowl, and mix all the wet ingredients in a second larger bowl.

Then I add the dry to the wet and beat for 2 mins. using an electric hand mixer at medium speed.

If using a stand mixer, I would mix at the lowest speed for 2 mins. or less.

When it comes to mixing, MORE (as in more speed or longer mixing time) is not BETTER. Overmixing will develop the gluten and result in a tough cake.

Handy cake troubleshooting charts:

http://tinyurl.com/2p5bdu

http://tinyurl.com/32goqe

http://tinyurl.com/6c745g

http://tinyurl.com/6lpjww

If you're interested in learning how to scratch bake, or proper baking techniques:

www.joyofbaking.com

HTH

motherofgrace Posted 26 Jul 2009 , 3:17am
post #3 of 8

thanks so much... you know i was doing th "scoops method with my flour, and I definatly over mix... I will remember that for next time!

JanH Posted 26 Jul 2009 , 3:29am
post #4 of 8

You're very welcome. icon_biggrin.gif

motherofgrace Posted 26 Jul 2009 , 3:31am
post #5 of 8

now.... the biggest problem is, i was thinking i should have a recipe from scratch..... or do you think this counts LMAO!


Do you think people wouls from upon a cake mix bein in there?

JanH Posted 26 Jul 2009 , 3:41am
post #6 of 8

I think people like good tasting cake. icon_smile.gif

I know it doesn't matter to me if a good tasting cake is made from a mix, doctored mix or scratch recipe. judge.gif

Make what you know you can do. thumbs_up.gif After all, a scratch cake that doesn't taste good is still a cake that doesn't taste good. And a mix/doctored mix cake that tastes good, is still a cake that tastes good.

Either or both ways, your decorating will make the cake extra special. party.gif

HTH

motherofgrace Posted 26 Jul 2009 , 3:52am
post #7 of 8

thank you so much!!

I have a marble cake mix... so for that one , i can add vanilla and melted chocolate??? am i getting the concept LOL

JanH Posted 26 Jul 2009 , 5:19am
post #8 of 8

I've never made a marble WASC, but here's a thread on it:

http://www.cakecentral.com/cake-decorating-ftopict-637357-.html

HTH

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