Finally A Scratch Wasc Recipe!

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

DanaG21 Posted 12 Oct 2009 , 3:53pm
post #31 of 443

for those of you who used butter - did it change the color of the cake? I'm looking for a perfectly white cake. Has anyone made it as originally posted with the shortening? Just curious how it tasted.

LorienSkye Posted 12 Oct 2009 , 4:43pm
post #32 of 443

Dana- The first couple of times I made it, I did it exactly as originally posted with the shortening, clear vanilla and almond extracts, and all 10 egg whites. It makes a beautiful very white cake. This will be my go to "white wedding" cake recipe.

CakesByLJ Posted 12 Oct 2009 , 5:21pm
post #33 of 443

Thanks OP for posting this, and to all who have responded as well... I can't wait to try this... icon_razz.gif

CakesByLJ Posted 14 Oct 2009 , 10:29pm
post #34 of 443

[/i]This is absolutely divine~! thumbs_up.gif I used butter, vanilla and almond, 10 egg whites, and only 3/4 cup of milk. The texture is a very tender crumb, light and yet firm. A beautiful layer cake, and cupcake. Thank you very much OP for sharing this. Personal note; I found the baking time to be less for me, and baked at 335°..... I loved the aroma, taste and mouth feel.. It's a keeper icon_biggrin.gif

punkyf Posted 15 Oct 2009 , 12:03am
post #35 of 443

Has anyone tried to use regular flour with this recipe? I don't usually have cake flour in the house and was just wondering if it would change the texture that much. Aslo is the shortening used in the recipe transfat free shortenting (the new crisco)? I'm anxious to try this recipe. I have my first wedding cake to do in mid November.


punkyf

Elise87 Posted 20 Oct 2009 , 1:57am
post #36 of 443
Quote:
Originally Posted by punkyf

Has anyone tried to use regular flour with this recipe? I don't usually have cake flour in the house and was just wondering if it would change the texture that much.




I was thinking the same thing and have been reading around and they say it might not have such a fine texture as it would with cake flour but i don't think it would make THAT much difference if you couldn't get cake flour.

I also read that if you substitute plain flour for cake flour you should use 2 tblsp's less per cup and maybe sift flour twice to get it airier and finer

That's all i can add, maybe someone with more knowledge can chime in

saberger Posted 20 Oct 2009 , 2:19am
post #37 of 443

So excited that I came across this post! And I am thrilled that some things can be substituted....hence my next question......is this a recipe that can be used as the base for WASC that is listed in the Gourmet Flavors thread? I would love to be able to make some of those cake flavors using a scratch WASC.

Thanks again for sharing this!!

auntmamie Posted 20 Oct 2009 , 2:28am
post #38 of 443
Quote:
Originally Posted by saberger

So excited that I came across this post! And I am thrilled that some things can be substituted....hence my next question......is this a recipe that can be used as the base for WASC that is listed in the Gourmet Flavors thread? I would love to be able to make some of those cake flavors using a scratch WASC.

Thanks again for sharing this!!




I hope so! Although, I'm going to have to take a full day to go back and re-read the Gourmet Flavors thread if that is true!

punkyf Posted 20 Oct 2009 , 11:11am
post #39 of 443

If I get a chance this weekend I will try maybe half a recipe with regular flour and see what happens. When I do I will post and let everyone know how it turns out.

burgderb Posted 20 Oct 2009 , 11:45am
post #40 of 443

I have made scratch recipes before that turn out perfectly but they seem to dry out the next day or definitely by the second day. The thing with the original box wasc is it stays moist for days and almost tastes better. Which helps if you have to make a cake a couple of days ahead. Have any of you found that the scratch recipe stays moist?

luv2c_cultures Posted 20 Oct 2009 , 1:41pm
post #41 of 443

I made this cake for over the weekend (using the modified version that someone earlier in the post gave) and it was wonderful! I made it with regular AP flour and some cornstarch and it turned out great! I have a couple of leftover cupcakes I made and I have them wrapped and in a container and their are very moist! I would definitely try making this recipe! This will be my go-to recipe for white cakes from now on,

saberger Posted 20 Oct 2009 , 2:39pm
post #42 of 443
Quote:
Originally Posted by LorienSkye

I'm so glad you guys are having as much fun playing with this recipe as I have! Lenette- I'm excited to try your modifications with butter instead of shortening. Here are a few other subs I have made to the original recipe with great results:
*Substitute creamy peanut butter for the shortening (same amount)....Makes an AMAZING peanut butter cake which I then pair with chocolate buttercream. When I make this peanut butter version, I always use 5 whole eggs instead of the 10 egg whites.

*Substitute flavored liquid creamer instead of the milk. My fave so far has been the white chocolate raspberry.

*Substitute canned pumpkin (not pumpkin pie mix, just regular pumpkin) for the sour cream. Add 1 1/2 teaspoon cinnamon and a 1/2 teaspoon nutmeg for an amazing pumpkin spice cake. It pairs deeeeliciously with cream cheese frosting.

Happy Baking guys and gals!




To sub out the milk, did you do this using the recipe with egg whites or whole eggs? And what was your base for the pumpkin spice (whole eggs, butter, egg whites?)?

saberger Posted 20 Oct 2009 , 2:42pm
post #43 of 443

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

auntmamie Posted 21 Oct 2009 , 12:21am
post #44 of 443

Wow saberger - thank you so much!

Elise87 Posted 21 Oct 2009 , 1:37am
post #45 of 443

Here's another question:

If i wanted to make this a strawberry WASC (would that taste ok?) If so i was thinking of trying putting either in some strawberry jelly (you would call it jello icon_wink.gif) or strawberry gelatin that i heard people mention, but how much approx do you think i would need, like how many packets?

Could you also make this chocolate or would that be funny with the sourcream?

mlwideman Posted 21 Oct 2009 , 1:45pm
post #46 of 443

I would love to try this recipe out this weekend. I have a couple of questions. Is the 5 cups of cake flour sifted before measuring? Also if I wanted to halve this recipe how many eggs should I use since it is hard to split an egg?

vagostino Posted 21 Oct 2009 , 1:55pm
post #47 of 443

i have another question! i need a recipe for white chocolate CHIP cupcakes....can i do this recipe and just fold in white choc chips? (i'm concerned about being too sweet due to the white chocolate)

Lenette Posted 21 Oct 2009 , 2:21pm
post #48 of 443

I sift my cake flour after measuring. So, I stir my flour, and spoon it into the measuring cup and level it off. Then it goes into the sifter.

I don't know about the white choc chips. "too sweet" is so subjective. Can you try it in one or two cupcakes and see what you think?

iwantcookies Posted 23 Oct 2009 , 7:48pm
post #49 of 443

awesome!
thank you for the recipe and substitutions!
can't wait to try it!

2SchnauzerLady Posted 23 Oct 2009 , 8:04pm
post #50 of 443

I like the regular WASC, and so has everyone else I've made it for - but the recipies I've always used for scratch tend to either be dry or not have a nice crumb. I will definitely try this it would be nice not trying to find cake mix on sale!!!

LorienSkye Posted 24 Oct 2009 , 7:25am
post #51 of 443

I'll try to answer a few questions I saw addressed.....
*When I halve the recipe I just use 3 whole eggs (since 2 and a half
would be tricky) or 5 egg whites. I haven't noticed any difference

* I use all purpose flour quite frequently since cake flour is difficult to
find in rural Alaska where I live. Again, not a big noticeable difference

* This cake stays deliciously moist for days, unlike most other scratch
recipes I've tried. If I am baking a couple of days before I will be
decorating, I allow the cake to cool at room temp for an hour or so
then I wrap in plastic wrap until I'm ready to decorate. It is always
perfectly moist even 2-3 days later.

*As far as chocolate almond, I've done that often enough and I
personally like the flavor very much. I use a different base chocolate
recipe however.

momg9 Posted 24 Oct 2009 , 3:31pm
post #52 of 443

You can substitute 3/4 cup of all purpose flour + 2 Tbs cornstarch for 1 cup of cake flour.

I am going to try this recipe today. Can't wait to see how it turns out!

mlwideman Posted 26 Oct 2009 , 3:03pm
post #53 of 443

I tried the recipe this weekend and I wasn't blown away like some of the others that have tried it. It was just an okay cake in my opinion (and the opinion of my whole family). I didn't care for the crumb of the layers and it wasn't as moist as some of the other recipes I make. I won't be making this one again. One thing I can say is that it baked up beautifully. The layers were nice and even and flat. It just wasn't a great flavor and I used vanilla bean paste which usually takes cake flavor to a new level.

momg9 Posted 26 Oct 2009 , 3:04pm
post #54 of 443

I made the cake this weekend for our church birthdays. I made it exactly as the recipe stated as I wanted to see what it was like first before I started playing with it. I got lots of compliments on it. I was happy with it. I thought the texture was very good and it was moist. I liked the taste. This is definitely a keeper.

confectionsofahousewife Posted 27 Oct 2009 , 10:37pm
post #55 of 443

Oooh, I was just thinking today about posting a question regarding a scratch white cake recipe. Thanks so much! I can't wait to try it.

bonniebakes Posted 28 Oct 2009 , 7:27pm
post #56 of 443

I can't wait to try this one - thanks for posting, OP, and for the comments and suggestions, everyone else!

confectionsofahousewife Posted 28 Oct 2009 , 9:55pm
post #57 of 443

Quick question. I would like to make this tonite but would like to make it strawberry. What would you guys substitute strawberry puree for: the milk or sour cream? In my yellow cake recipe I sub out the milk for strawberry puree but it doesn't have sour cream in it. Suggestions? TIA

Deb_ Posted 29 Oct 2009 , 12:03am
post #58 of 443

How about subbing out 1/2 of each instead of just all milk or sour cream? Then you could adjust it from there next time.....let us know how it turns out that sounds yummy!

confectionsofahousewife Posted 29 Oct 2009 , 12:16am
post #59 of 443
Quote:
Originally Posted by dkelly

How about subbing out 1/2 of each instead of just all milk or sour cream? Then you could adjust it from there next time.....let us know how it turns out that sounds yummy!




That's exactly what I was thinking about doing! Glad to know someone agrees. I must not be way out in left field.

Deb_ Posted 29 Oct 2009 , 12:24am
post #60 of 443

Either that or we're out in left field together! LOL! At least we'll keep each other company...hehehehe!! icon_lol.gif

Quote by @%username% on %date%

%body%