Looking For A Moist White Cake Recipe Can Anyone Help!
Decorating By jclvs2 Updated 9 Aug 2009 , 5:50pm by AngelFood4
I have a wedding in Oct. and I'm doing a white and chocolate cupcake tree. I have a white cake recipe but it is not as moist as I'd like. I have tried 3 other recipes before I got this one. Just wondering if anyone can share a good white cake recipe that is super moist? Thanks!
I'd love to hear some ideas on this too! I've tried five recipes (no mixes)...and just not convinced that one of them is "the one". The best one so far used sour cream and mayo- I was wondering if that recipe would need to be kept refrigerated...prob not since the ones with eggs, cream cheese, etc., don't need to be...
WASC... SO GOOD white almond sour cream. holds up well, and is delicious.
I use Kakeladi's "Original" WASC recipe . Everyone loves it and it is Moist.
This One......
http://www.cakecentral.com/cake_recipe-7445-4-The-Original-WASC-cake-recipe.html
Here is a good one and it's pretty fool proof and super easy! It uses the reverse method so you add the butter to the dry first and then add the liquids. There is no whipping egg whites either!
White Cake:
Actually JanH...
The recipe came from here.
http://bakingbites.com/2005/04/cooking-school-white-cake-and-buttercream/
This thread contains Rebecca Sutterby's and kakeladi's Original WASC cake recipe (with variations):
http://www.cakecentral.com/cake-decorating-ftopict-605188-.html
Both versions are very moist and freeze well. 
HTH
Thank you very much JanH !! I'll check that out! Let me ask you another question. Have you or anyone else ever worked with the Satin Ice Fondant? If so can you tell me does this get real hard over time? I am making 200 Greberas for a wedding and tryin to fiqure out how soon I should make them taking in consideration the drying time also before storing. Thanks for any thoughts!!
Thank you all ! I did find the WASC recipe and now very eager to try it. Does it stay moist even if I freeze it ? I'm going to be making 100 cupcakes so I will be making them a few weeks before the wedding. Any thoughts? Tks!
Freezing just makes cakes more moist!
Thank you very much JanH !! I'll check that out! Let me ask you another question. Have you or anyone else ever worked with the Fondant? If so can you tell me does this get real hard over time? I am making 200 Greberas for a wedding and tryin to fiqure out how soon I should make them taking in consideration the drying time also before storing. Thanks for any thoughts!!
I love Satin Ice. It will harden in a few days, but won't get super super hard. If you want it to get hard, use a 50/50 fondant/gumpaste mixture. Or add tylose to your fondant.
You could start making your flowers a month or two in advance if you wanted to. Just make sure that you store them safely. Keep them away from any light.
I use the Baking Bites recipe posted above... I believe it's from Cooks Illustrated, as I have the exact same recipe from that source, too. It's very tasty and I just used it for a wedding cake. Very very moist.
One word of caution: do not overfill the pans. Practice run it first, because too little is not a tall enough cake, and too much will make the middle sink down. This cake will not dome.
But it's very tasty!
I just happened to have a look at this thread .I too wanna try the WASC recipe as recommended by most on CC .Had 1 question, the recipe says 1 box cake mix - (Need a clarification on that, coz I noticed the boxes say 2 8 or 9 inch pans, does 1/2 that pack mean 1 box mix or do i use the entire mix that makes Two 8-9 inch pans) I hope its not confusing & u got what I'm trying to ask.
Any help on this is much appreciated.
TIA
I just happened to have a look at this thread .I too wanna try the WASC recipe as recommended by most on CC .Had 1 question, the recipe says 1 box cake mix - (Need a clarification on that, coz I noticed the boxes say 2 8 or 9 inch pans, does 1/2 that pack mean 1 box mix or do i use the entire mix that makes Two 8-9 inch pans) I hope its not confusing & u got what I'm trying to ask.
Any help on this is much appreciated.
TIA
If you made the cake mix as written it would yield enough batter for two 8 or 9" pans that were 1-1/2" tall.
As decorator pans are 2" or even 3" tall, more cake batter is required. The extender/enhancer recipes such as WASC cake add to the dry mix so that the yield (using Rebecca Sutterby's recipe and 1 DH cake mix) would be a tad over 7 cups of batter.
Each 8" round (2" deep) requires 3-1/2 cups of batter so 1/2 recipe of RS's WASC yields the perfect amount of batter.
HTH
I have a wedding in Oct. and I'm doing a white and chocolate cupcake tree. I have a white cake recipe but it is not as moist as I'd like. I have tried 3 other recipes before I got this one. Just wondering if anyone can share a good white cake recipe that is super moist? Thanks!
Go to www.creativedesignscakes.com and you can see a series of videos on cake baking. I tried this recipe and it is great.
I am headed to the link myself. Thanks! 
Ooops sorry. THANK YOU grandmacupcake09's! I watched all the video's. I was struggling with resolving the bulge issue and she totally covered it. Thanks again!
WASC all the way. I am a believer. I found the recipe on here, just about 2 weeks before I did a wedding cake. So I practiced it on my son's birthday cake and it was a hit, even for the bride/groom to be, so I knew it would be the recipe I used for their wedding cake. I'm not interested in another white cake recipe after finding it. Not for now, anyway. I'm dying to try the Red Velvet version (MacsMom) and her chocolate version.
I made Kakeladi's WASC recipe cake this past weekend with sour cream and added milk instead of water and it was very moist and delicious.
Here's the link: http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
How would I adjust the WASC recipe so as to not use a box mix?
On the link above there is scratch version (4th one from the top).
Hey everyone, I just made the WASC recipe today and I LOVE IT !!! Thank you for telling me about this recipe!!!. I am very happy with it!! I was wondering though if anyone has made cupcakes only and can tell me how many standard size cupcakes this full recipe could make?
Angelfood4 just was wondering where can I find the scratch version because can't seem to locate it.
I have to make everything from scratch because where I live the box cakes are way to expensive they cost like 4 x more than what I will pay for them in the US
So any help for me on how to make moist cakes from scratch will really make me happy lol
Spices5 - check out Rebecca Rather's White on White Buttermilk recipe
http://www.bakespace.com/recipes/detail/White-on-White-Buttermilk-Cake-with-Jack-Daniels-Buttercream/7175/
Very good, moist white cake from scratch. Tender cake while warm but firms up as it cools. It is my favorite right now 
Angelfood4 just was wondering where can I find the scratch version because can't seem to locate it.
I have to make everything from scratch because where I live the box cakes are way to expensive they cost like 4 x more than what I will pay for them in the US
So any help for me on how to make moist cakes from scratch will really make me happy lol
Sorry for the delay. I haven't made the scratch version yet but below is one by seriouscakes that she uses as the base (she has a youtube video too). I hope this helps answer your question.
Scratch Version (yellow cake) - seriouscakes recipe submitted by Sayhellojana "...I adapt recipes the same way MacsMom does but with a scratch recipe as my base. You can change sub out other wet ingredients for the milk... yogurts, fruit puree, flavored syrups, etc - and it's delicious, very consistent, and easy to make."
2 3/4 c. all purpose flour
3 tsp. baking powder
1 tsp. salt
1 c. shortening
2 c. sugar
4 large eggs
2 tsp. vanilla
1 3/4 c. milk
*I have tried this with part butter and part shortening and didn't like it very much, it turned out very greasy, I believe because butter has a lower melting point. This recipe can be halved or doubled with the same results and also used to make cupcakes (bake for about 15-20 mins). You can also use other flavorings or add some orange or lemon zest. This recipe will make two tall 8" round layers, two shorter 8" square or 9" round layers, or one short 9x13 layer.
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