FINALLY a scratch WASC recipe!

Decorating By LorienSkye Updated 15 Aug 2015 , 8:47pm by craftybanana2

vgcea Posted 21 Jul 2012 , 4:10pm
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Thanks FromScratchSF, you're always so helpful!

KMKakes Posted 23 Jul 2012 , 10:59pm
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Just read all 27 pages of this, and for those that have tried both versions-I am wondering how does this compare to the mix version of WASC? (texture, dense?, crumb, etc.)?

jlgreen1984 Posted 2 Jan 2013 , 12:26am
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ACan you make this into a 12x18 sheet cake?

AlicesMadBatter Posted 19 Feb 2013 , 3:27am
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So are people using 1 Cup of liquid or the full 2 1/2 as the original recipe calls for? I'd love to know how the two end results compare?  I'm a hater of waste and get pretty discouraged experimenting with recipes where things don't turn out.  Help!  Need a good base recipe that I can use for my non-chocolate cakes. I feel like I change/tweak my existing recipe every time. 

bpcbutterfly Posted 19 Feb 2013 , 5:18am
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If I just need 2 9 inch rounds, should I cut the recipe in half?

AlicesMadBatter Posted 19 Feb 2013 , 9:39pm
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Just tried FromScratch SF weighted version of this recipe and I have a question.  So I baked two 6" cakes and one 8" cake for two different orders trying this recipe. The two 6" cakes came out great! But the 8" cake is sinking in the middle and is shrinking on the sides. Help!  Is it because of opening the oven door? How does one bake cakes in various sizes in the same oven at the same time without effecting the outcome of the larger cake which has to keep baking longer?

FromScratchSF Posted 19 Feb 2013 , 10:11pm
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I just answered your question on my blog, but in case anyone wants to know:

 

 

I generally don’t bake different size cake in my home oven – it looses heat too fast and takes way too long to get back to temperature, and if I do, I always use convection. But even then it’s a bit of a risk. BUT – assuming I was, I’d figure, OK, the 8″ is going to take 50 minutes, the 6″ should take 40 minutes, so I’ll put in the 8″ first, let it cook for 15 minutes, then pop in the 6″. That way everything should be done around about the same time, or at least done enough that nothing will sink if you open the oven door.

It’s how I also time stuff when I’m at the bakery doing production, the stuff that takes the longest goes in first, the smaller stuff is added, then everything comes out around the same time.

Hope this helps!

AlicesMadBatter Posted 20 Feb 2013 , 11:25pm
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I never thought to put the one that has to stay in longer first!  Good idea!  Thanks!

AlicesMadBatter Posted 22 Feb 2013 , 2:42pm
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I tried to use fromscratchSF's (beyond buttercream now) banana version of this recipe, substituting the roasted bananas for the sour cream and increasing to 2 tspns each baking soda and baking powder. I found this variation on C.C. somewhere.  I was attempting to make cupcakes. They puffed up really high at first, then fell and turned dark brown on the outside all around the cake. The inside was delicous and fluffy but they were not asthetically pleasing at all. Any suggestions on how to get the cake to bake up light on the outside and not fall?

 

And has anyone else noticed how the cake sticks to the pan/is "wet" on the sides and bottom? I LOVE the texture/flavor of the inside of this cake, and how fluffy and flat it bakes up, but have not had the best luck getting the cake to remove from the pan perfectly clean.

 

Also, what flavors have people experimented with using her recipe as a base? I know there is a crazy long list of gourmet flavors on a thread on here, base is a WASC box version I believe. Is it possible to make all those flavors using this recipe instead?  I am a nut for crazy cake and filling combos!

 

Thank you!!

 

http://fromscratchsf.wordpress.com/2011/07/26/white-cake-part-3-with-recipe/ (recipe)

PastryChefAnnie Posted 21 Mar 2013 , 5:29pm
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AI will be trying FromscratchSF's recipe this weekend. It sounds amazing!

AlicesMadBatter Posted 10 Apr 2013 , 11:08pm
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This is very similar to the FromScratch SF cake recipe that has been circulating on CC. This 10 cup recipe has far more fat (about 21 tbspns of shortening vs the 14 tbspns called for in FromScratch's recipe). This one has a half cup more flour in it.  And does not have the baking soda that FromScratch's has. Otherwise they are identical.  I believe FromScratch uses butter OR shortening.  I am wondering if anyone has adapted either of these recipes as a brown sugar cake batter recipe? I am trying to perfect a chocolate chip cookie dough cake recipe that uses brown sugar instead of white and that can be used for cake but primarily as cupcakes with a little rise to them.   Any advice/suggestions is appreciated.

 

thanks

AlicesMadBatter Posted 24 Apr 2013 , 11:23pm
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Can anyone chime in on the discrepencies between using 1 cup of milk vs. the 2 1/2 cups of milk in this recipe? I see it noted throughout this discussion differently.  Success with one over the other?  Thanks!

AlicesMadBatter Posted 6 May 2013 , 10:48pm
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Want to try and make this one as a Key Lime Pie Cupcake. Anyone ever try it? Can I use lime juice in place of the milk and then add lime zest or is that too acidic?   Help! Thanks

swishykitty Posted 6 May 2013 , 11:35pm
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My go to key lime WASC - from CC I believe:

 

   1 - 18.25 oz lemon or yellow cake mix

   1 - 3.5 oz instant lemon pudding mix - dry

   4   large eggs

    1/2  cup key lime juice (bottled)

    1  cup vegetable oil

     1/2 cup water

  

    Mix all for 2-3 minutes bake 325

 *  this does not make as much batter as a true WASC as there is no added flour or sour cream but I get rave reviews every time I make this.

For key lime butter cream I just add the key lime juice in place of any other liquids

kkitchen Posted 9 May 2013 , 3:40pm
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i tried this recipe per Jen's recipe, it was a flop to say the least. The lower half of the cake had a red color to it, I do not know what happened. The batter looked fine. I really do not know what went wrong though. And it was extremely dense. I was very disappointed to say the least.

KarenK55 Posted 9 May 2013 , 9:35pm
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Hi everyone,   A newby to Cake Central & future caketeer.  So I am in the processing of learning all this new lingo...What is "WASC" mean?  What is "SF " mean?

cloviscole Posted 24 May 2013 , 3:46am
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AI would like to know also. :-)

vgcea Posted 24 May 2013 , 4:59am
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AWASC white almond sour cream FromScratchSF is a screen name for one of the members here. Also the former name of her business located in San Francisco.

marebear34 Posted 25 May 2013 , 10:09pm
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I know this is a stupid question, but what does WASC stand for?

kazita Posted 25 May 2013 , 10:35pm
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A

Original message sent by marebear34

I know this is a stupid question, but what does WASC stand for?

White almond sour cream

vgcea Posted 26 May 2013 , 10:40pm
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A

Original message sent by marebear34

I know this is a stupid question, but what does WASC stand for?

If you read the last post of the thread before you posted you would have seen the answer.

sweetrevelations Posted 2 Jun 2013 , 1:13am
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I just made this in a 12 x 3 and got a few cupcakes.  I used butter.  The cupcakes tasted amazing, however not one of the liners stayed on?  Immediately peeled off when out of the oven. 

 

I've read this whole thread and am curious about torting.  I'm wishing I did two layers instead of having to torte one.   I'm afraid it's going to crumble.  How does this cake slice up too?  Nice clean slices?

alecrim Posted 28 Jun 2013 , 12:43am
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AThanks for sharing

darkchocolate Posted 27 Jul 2013 , 11:33am
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Quote:
Originally Posted by saberger 

I am trying to put together all of these combos for a gourmet scratch WASC Flavor doc. This is what I have so far.....please correct me if I am wrong:

WEDDING WHITE Scratch WASC

* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c shortening
16oz sour cream
1 Tbsp vanilla or almond extract
10 egg whites (or 10oz carton egg whites)

Instructions

1. Preheat oven 350. Prepare your pans as you normally would.
2. Sift dry ingredients together into mixer bowl.
3. Add everything but egg whites and mix just until combined.

Beat on high for 2 minutes, turn down mixer and add egg whites,

return to high and beat for another 2 minutes.
4. Pour into pans and bake.
5. This recipe makes 10 cups of batter, but can be halved or

doubled (if your mixer can handle it).

Makes 2- 10" pans for approx 50 min
-----------------------------------------------------
YELLOW Scratch WASC

5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
1/2 tsp baking soda
2 tsp salt
1 cup of milk
1 1/3 cup butter
16oz sour cream
1 Tbsp vanilla or almond extract
5 Whole eggs

----------------------------------------------
Coffee Creamer Subs for Scratch WASC
* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c flavored liquid creamer
1 1/3 c shortening
16oz sour cream
1 Tbsp vanilla or almond extract
10 egg whites (or 10oz carton egg whites)

-----------------------
Peanut Butter Scratch WASC

* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c creamy peanut butter
16oz sour cream
1 Tbsp vanilla or almond extract
5 whole eggs
----------------------------
Pumpkin Spice Scratch WASC

* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c shortening
16oz canned pumpkin
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 Tbsp vanilla or almond extract
5 whole eggs
Use cream cheese frosting

Thank you so much for sharing these recipes.  I made the Yellow Scratch version last night and I am very happy.  I only made a 1/4 of the recipe, because I don't like wasting ingredients if we don't like it.  I to tend to always increase the vanilla just because I really like the taste.  I make my own vanilla, so I also added some vanilla bean.  Here is a 1/4 of the recipe if anyone else would like to try this on a smaller scale.  I was able to get 12 cupcakes from a 1/4 of the original recipe.

 

Quarter of the recipe-12 cupcakes

1 ¼ C cake flour

¾ C + 1T+3/4 tsp. sugar

1/2T + ¼ tsp.  baking powder

1/8 tsp. baking soda

½ tsp. salt

¼ C milk

5 ½ T butter

4 oz. sour cream or 1/2 C

2 tsp. vanilla (my increase in vanilla)

1 ¼ eggs ( 1 large egg = 1/4C, so I used 1/4C + 1 T of egg)

Baking Sis Posted 27 Jul 2013 , 11:43am
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Thank you very much!!

darkchocolate Posted 27 Jul 2013 , 2:51pm
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Quote:
Originally Posted by LorienSkye 

Here is my absolute MUST HAVE chocolate cake recipe. It comes out perfect every time.

Divine Dark Chocolate
(Makes two 8" round cakes)

1 3/4 c All purpose flour
1 c white sugar
1 c packed light brown sugar
3/4 c dutch process cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 1/4 c buttermilk
2 large eggs
1/4 c vegetable oil
2 tsp vanilla
1 c hot STRONG black coffee

Preheat oven to 350 degrees. In large mixing bowl whisk together dry ingredients (flour, white sugar, cocoa powder, baking soda, baking powder, and salt). Add buttermilk, brown sugar, eggs, oil and vanilla. Beat on med. speed 2 minutes. Whisk in coffee last until well blended. *The batter will be VERY runny. Don't be put off by this; it is normal for this recipe but bakes up beautiful and fluffy.*Bake for 35-40 minutes.

Secrets for success for this recipe:
I can't stress enough how important it is to use good quality cocoa. I use Hershey's special dark, which can be found at Wal-Mart and most other grocery stores. Also, make the coffee stronger than you would normally if you were just going to drink it. It adds a subtle and very sophisticated flavor to the chocolate, without tasting like "coffee." This recipe and the scratch WASC recipe are my 2 staples on which I base almost all other variations. Enjoy!

I baked this cake this morning.  My cakes only baked up to 1" each.  Is this normal? My ingredients are fresh and in date.  I have been experimenting this week and haven't had any problems with my other cakes.  I was expecting a "fluffier" cake layer. 

 

I feel like this cake isn't very sweet, which will compliment a frosting, if you don't like things real sweet.

AngelFood4 Posted 2 Aug 2013 , 5:15pm
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Quote:
Originally Posted by darkchocolate 

I baked this cake this morning.  My cakes only baked up to 1" each.  Is this normal? My ingredients are fresh and in date.  I have been experimenting this week and haven't had any problems with my other cakes.  I was expecting a "fluffier" cake layer. 

 

I feel like this cake isn't very sweet, which will compliment a frosting, if you don't like things real sweet.

I've used this same recipe a bunch of times but sub in sour cream for the buttermilk - it's our favorite chocolate cake and not too sweet (different coffee's = different flavors - I like using a dark roast espresso).  Lower the baking soda and baking powder down to 1 tsp each and it should solve your problem - mine started to rise nicely once I made that adjustment.  And be sure to bake it all the way through until the toothpick comes out clean.

darkchocolate Posted 2 Aug 2013 , 5:19pm
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Quote:
Originally Posted by AngelFood4 

I've used this same recipe a bunch of times but sub in sour cream for the buttermilk - it's our favorite chocolate cake and not too sweet (different coffee's = different flavors - I like using a dark roast espresso).  Lower the baking soda and baking powder down to 1 tsp each and it should solve your problem - mine started to rise nicely once I made that adjustment.  And be sure to bake it all the way through until the toothpick comes out clean.

Thank you so much, for sharing your success with this recipe. I liked the taste, but it was just so dense and I needed thicker layers.

 

Again, I really appreciate you responding to my post.

JoliMarie Posted 30 Oct 2013 , 8:21pm
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I've been baking with this lovely cake recipe for a few months now, and have recently noticed gummy-like sections towards the bottom of the cake as I'm torting it.

 

I made some changes to the recipe, very similar to Lenette's.

 

1 c milk

butter instead of shortening

1/2 tsp baking soda

1 tsp vanilla

and I use egg whites, not whole eggs. Otherwise everything is the same.

 

I add the room temperature butter chunks first, with a little bit of milk tossed in (only to not have the flour come out of the bowl), then add the rest of the milk, and the sour cream. Depending on how big of a batch I'm making, I usually mix it for 2 or so minutes on medium speed. Then a scrape down the sides.

 

Then I add the egg whites with the vanilla extract in 2 additions, and beat for an additional 1-2 minutes.

 

I pour the batter into a cake pan that has been sprayed with pam spray with flour in it. Then I bake at 325 in a professional oven until a toothpick inserted comes out clean.

 

Has anyone else had any issues of gummy-ness? If so, I'd love to know what solution you found!

 

Thanks so much!! :)

KarenK55 Posted 5 Nov 2013 , 4:21pm
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You guys are awesome.  Thank you so much for sharing recipes.

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