Making Wasc More Durable

Baking By luv2cook721 Updated 22 Oct 2009 , 1:29pm by amysue99

luv2cook721 Posted 21 Oct 2009 , 1:37pm
post #1 of 7

If I add a box of pudding to my WASC recipe will that make it a bit more durable for carving? I want the volume of the WASC (one box mix size) but have found it a bit fragile for carving. I need to make a purse for Friday. It doesn't require intricate carving, but I have had some issues in the past.

6 replies
jardot22 Posted 21 Oct 2009 , 1:39pm
post #2 of 7

That should definitely help. I would also recommend carving it while it's still semi-frozen, or at least chilled very well.

msulli10 Posted 21 Oct 2009 , 1:44pm
post #3 of 7

It's easier if you carve the WASC cake frozen.

Malakin Posted 21 Oct 2009 , 2:21pm
post #4 of 7

I've found it makes a difference whether you use a straight knife or serrated. I don't hardly ever freeze mine.

luv2cook721 Posted 21 Oct 2009 , 2:54pm
post #5 of 7

Malakin, Which do you find better? Straight or serrated? Not sure I have time to freeze it.

luv2cook721 Posted 22 Oct 2009 , 1:15pm
post #6 of 7

I added a box of sugar free cook and serve pudding and it really seemed to help. I only had sugar free on hand so I didn't use instant since it had nutrasweet in it and that can't be heated.

amysue99 Posted 22 Oct 2009 , 1:29pm
post #7 of 7

I always carve mine semi-frozen with a straight edged knife - I find that a serrated just chews it up too much.

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