Ok... a few other posts have got me thinking about why my wasc cakes take almost an hour to cook at 325 in two regular nine in cake pans (2 inch I believe). I was assuming that just because I added the extra items to the cake box mix that that must be the reason why. Now I am thinking that I am putting way to much batter in. It also falls majorly in the middle to half it's size lol.
How do you all measure your cake batter... do you use liquid measuring cups, the dry measuring cups, or just eyeball it and hope it does not over flow?

There is no need to measure batter ~ you fill the pans 2/3rds full, and don't open the oven door until you are nearing the end of the baking time.

WASC baked in 2" high pans should be baked on 350 for about 30 minutes, though. When you use 3" deep pans, you should drop the oven temp down to 325 and it takes about an hour.

HTH!

Thank you

I bake WASC in 2" pans filled only half full. I bake at 325 until the internal temperature reaches 209. I use Bake Even strips, and for larger pans a flower nail in addition to the strips.

I do this for all pan sizes. Perfect results every time. Light-colored tender crust, only the slightest bit to be leveled off, perfectly cooked in the center, moist and delicious.

grandmom, everytime I read your posts and see Alton Brown I have to remind myself that it's JUST AN AVATAR you're not HIM lol

But, KHalstead, I so wanna be him!! ... Or like him!

Doesn't he have sort of a Mona Lisa smile in this photo??

I also do it like grandmom does, at 325 and it works fine.

I'm so glad I ran across this post. I started a cake decorating class and will be baking next week. I plan on using the WASC recipe (using one box of cake mix). Will this be enough to fill two 8inch (3in deep) pans? Is is necessary to use the nail in an 8 in cake? I have bake even strips to use. I have learned SO much from this site. Thanks to everyone that take the time to post.

I hope I'm not hijacking this thread but how do you guys keep the strips from falling down? I use the pins provided but no matter how tight I get them they seem to slip. I'm wondering if safety pins would work better.

Thanks
Aquamom

........plan on using the WASC recipe (using one box of cake mix). Will this be enough to fill two 8inch (3in deep) pans? Is is necessary to use the nail in an 8 in cake? I have bake even strips to use..........

It sounds like you are going to use my *original* recipe. It will be enough batter for two 2" deep 8" round pans. Just divide the batter equally between the two.

It is NOT necessary to use a nail. Bake even strips are fine
Be sure to read the instructions completely before you start.
I prefer to bake at 300 or 325 (no higher!) until I smell it Then I use the touch test - lightly touch in the middle of the cake - if it springs back it is done.
The amount of time varies according to the size of the pan used and how many pans in the oven at one time. Yes, it can take up to an hour for some cakes to bake enough.

Use those black binder clips to hold your bake even strips. They're availabe in office supplies. I use a medium size. Learned that here on CC!

I don't think I'm using the *original* WASC - not sure, got the recipe here on CC. But one cake mix does great with two 8-inch pans. I do not use a nail with 8-inch pans, unless it's the chocolate WASC.

I like precision, so I test internal temperature with an instant read thermometer. I bake until internal temperature = 209. Perfect every time.

OMG.. Black binder clips!!! Now why didn't I think of that?? It never fails I always stick myself with the pins and no matter how tight I think I have the strips they still wiggle loose.. Oh me oh my... what a time saver this will be for me.. Thanks grandmom for posting that tidbit.. I love it when someone reads a helpful hint and then repost it for others to see and it just keeps going on and on and on..

The binder clips don't melt?

Oh, and on a side note, grandmom, I LOVE your avatar. I love looking at AB. I think he's sexy.

Thanks everyone!!!

pterrell,

No, the binder clips are that black metal. They hold up fine!

And, yes, AB is a sexy devil, the Total Package!!! If I were a younger woman...

I agree, using a thermometer is the way to go. I was always over or underbaking my cakes. Now I bake them until the center temperature is around 200 and they come out perfect every time.

i also use bobby pins and they work terrific...they are so thin that they don't cause the strips to come away from the pan at all! i love the binder idea as well! and i like the alton brown avatar as well and have to remind myself he's not really posting. wouldn't it be great if he was on here tho?!

The strips also slide also tend to fall down if the sides of your pan are sloped.

Any specific type of thermometer you use or suggestions on where to find it. Every so often my middles aren't cooked quite enough.

sillywabbitz,

I subscribe to Cooks Illustrated because I love their equipment reviews and their recipes.

Highly recommended (I have this one):

Thermoworks Superfast Thermopen 211-476, $89
I bought at King Arthur Flour, available at Amazon and other sites

Recommended (and all under $20):

Maverick Redi-Chek Professional Chef's Digital Thermometer DT-01

Polder Instant-Read Thermometer 371

Fieldpiece SPK1 Thermometer

Comark PDT300 Thermometer

a clothes pin might work too.
wait, is anyone here old enough to know what a clothes pin is?

Just FYI, I just finished baking the Amazing choclate WASC (2-9inch/2" high layers). I got 9 cups of batter from this HALVED recipe. It baked up to just at pan level. Exactly 2"...that's just fyi, hope don't mind sorta hijacking the thread.