ddaigle Posted 17 Nov 2009 , 3:38am
post #1 of

I am a huge WASC fan....but it does something funny to my cupcakes. They are kinda spongey...rubbery. Does anyone else have that issue? Should I make some ingredient adjustments for cupcakes? I just burnt 2 dozen (new frickin wilton cc pans) icon_mad.gif so I will redo tomorrow. icon_cry.gif

35 replies
ddaigle Posted 17 Nov 2009 , 12:11pm
post #2 of

Anyone??

loulou758 Posted 17 Nov 2009 , 1:10pm
post #3 of

Don't think I'll be much help here, but if it makes you feel better, the first time I tried WASC it was with cupcakes and they turned out horrible!! icon_sad.gif
Just like you're describing...kinda rubbery. Then I noticed that I replaced ALL of the water with oil by accident! So I'm pretty sure my mishap was a huge brain fart on my part!!
I convinced myself to try WASC again on a regular cake, and LOVE it!
I hope you get the answers you're looking for! icon_smile.gif

ddaigle Posted 17 Nov 2009 , 2:22pm
post #4 of

I've seen this discussed but it wasn't the "topic"...so I can't find it. I've googled and read that spongey is a good thing...but I don't like that texture.

ddaigle Posted 17 Nov 2009 , 2:25pm
post #5 of

Where is Jan when I need her? LOL

DianeLM Posted 17 Nov 2009 , 2:59pm
post #6 of

I have that problem with chocolate WASC cupcakes. The white ones seem to be okay, tho. So far, I've been filling my choc cupcakes with fudge filling to cover up the sponginess. Next time I think I'm going to add a box of pudding to see if that helps.

PTBUGZY1 Posted 17 Nov 2009 , 3:07pm
post #7 of

ddaigle....I have the same problem, if I make cupcakes from leftover WASC they are rubbery and dense, but the choc version come out great. I don't understand either. Hopefully someone out there can shed some light on this. So here's a bump. icon_biggrin.gif

dailey Posted 17 Nov 2009 , 3:09pm
post #8 of
Quote:
Originally Posted by ddaigle

I am a huge WASC fan....but it does something funny to my cupcakes. They are kinda spongey...rubbery. Does anyone else have that issue? Should I make some ingredient adjustments for cupcakes? I just burnt 2 dozen (new frickin wilton cc pans) icon_mad.gif so I will redo tomorrow. icon_cry.gif




yep, i've noticed this too. i try to stay away from cupcakes cause they drive me nuts in general. but if i *do* do them, i usually used a doctored recipe that i have. it calls for a brick of cream cheese (can't taste it, just makes them denser and moist). nothing worse then a wimpy cupcake!

ddaigle Posted 17 Nov 2009 , 3:15pm
post #9 of

I am using the WASC version with the oil. Like that one better. Are y'all with these same issues using oil?

ddaigle Posted 17 Nov 2009 , 3:18pm

Maybe we're overmixing? I read this:

"When mixing the batter, make sure to mix well. But, don't over-mix. Believe it or not, over-mixing can actually "damage" the batter and make the cupcakes chewy and taste a little flat."

I'm googling trying to find answers.

CarolAnn Posted 17 Nov 2009 , 3:22pm

I don't use the WASC recipe for cupcakes. They sunk something awful and were just too too light. Just nothing to them. Love it for cakes though.

jammjenks Posted 17 Nov 2009 , 3:22pm

What temp and how long are you baking them? I do them all the time as CCs and they are fine. I bake at 350 for 18 minutes.

ddaigle Posted 17 Nov 2009 , 3:28pm

I bake all my cakes & cupcakes at 325. I have a gas stove, so I have to make my adjustments. I never overbake.. I am so anal about that. I'm thinking I overmixed.

Win Posted 17 Nov 2009 , 3:37pm
Quote:
Originally Posted by ddaigle

I bake all my cakes & cupcakes at 325. I have a gas stove, so I have to make my adjustments. I never overbake.. I am so anal about that. I'm thinking I overmixed.




I'm not sure why people bake their cupcakes at 325... I've been baking cupcakes for thirty years plus and 350 has been the age-old standard. It seems to be a new thing for people to either bake at 325 or start them high and then drop the temp after a few minutes in the oven. It just seems so complicated for something that was always a "no brainer." 350 for 18 to 20 minutes and they should always be perfect.


That being said, some batters are just not conducive to good cupcakes. I, personally, find Kakeladi's Original WASC to be a better batter for cupcakes. I firmly believe that her use of the whole egg vs. just the whites is the key to her cake having relatively few issues compared to what I read on WASC forums all the time. I started out with WASC, had issues with it from the beginning and then found Kakeladi's. I find it to be a much truer recipe.

edited for typo

DianeLM Posted 17 Nov 2009 , 3:41pm
Quote:
Originally Posted by Win

Quote:
Originally Posted by ddaigle

I bake all my cakes & cupcakes at 325. I have a gas stove, so I have to make my adjustments. I never overbake.. I am so anal about that. I'm thinking I overmixed.



I'm not sure why people bake their cupcakes at 325... I've been baking cupcakes for thirty years plus and 350 has been the age-old standard. It seems to be a new thing for people to either bake at 325 or start them high and then drop the temp after a few minutes in the oven. It just seems so complicated for something that was always a "no brainer." 350 for 18 to 20 minutes and they should always be perfect.


That being said, some batters are just not condusive to good cupcakes. I, personally, find Kakeladi's Original WASC to be a better batter for cupcakes. I firmly believe that her use of the whole egg vs. just the whites is the key to her cake having relatively few issues compared to what I read on WASC forums all the time. I started out with WASC, had issues with it from the beginning and then found Kakeladi's. I find it to be a much truer recipe.

edited for typo




I agree that cupcakes should be baked at 350. However, if 325 is working for some people, why would they change? icon_smile.gif

I would have liked your analysis of the whole egg vs. whites only except that I get the spongy cupcakes with chocolate WASC, which uses whole eggs.

Isn't it strange we're all having different problems with different flavors? This is not getting us closer to a solution! icon_smile.gificon_smile.gif

ddaigle Posted 17 Nov 2009 , 3:42pm

Win...I need a very white cake so I omit the yolks. I also find if I used the version without oil, my cake is dry. I always used to bake at 350...but have recently changed my cake baking to 325 with more successful cakes. Maybe I should keep the cupcake baking to 350 instead of 325. I'm going to do my next batch that way. I'm willing to try anything. Maybe I'll tell my husband I think I need a new oven! icon_biggrin.gif

ddaigle Posted 17 Nov 2009 , 3:46pm

Husband is rebaking for me tolday since I burnt 2 dozen last night. I'm going to see how his turn out.

Win Posted 17 Nov 2009 , 3:56pm
Quote:
Originally Posted by ddaigle

Win...I need a very white cake so I omit the yolks. I also find if I used the version without oil, my cake is dry. I always used to bake at 350...but have recently changed my cake baking to 325 with more successful cakes. Maybe I should keep the cupcake baking to 350 instead of 325. I'm going to do my next batch that way. I'm willing to try anything. Maybe I'll tell my husband I think I need a new oven! icon_biggrin.gif




I'd definitely stick with the 350 and opt for the "New Oven Campaign." icon_lol.gif

Since I've made both versions on numerous occasions, I was pleasantly surprised to find the version with the whole eggs to be very less different in whiteness compared to whites only. As well, I've never had an issue with Kakeladi's being dry, but she does note not to let it bake until it pulls away from the sides of the pan as then it is overbaked. Using that caution, I get a consistent cake from her recipe.

I wish your husband the best of luck in his "rebake" today. We'll be sending him Cake Blessings! icon_biggrin.gifthumbs_up.gif

jammjenks Posted 17 Nov 2009 , 4:06pm
Quote:
Originally Posted by Win

Quote:
Originally Posted by ddaigle

Win...I need a very white cake so I omit the yolks. I also find if I used the version without oil, my cake is dry. I always used to bake at 350...but have recently changed my cake baking to 325 with more successful cakes. Maybe I should keep the cupcake baking to 350 instead of 325. I'm going to do my next batch that way. I'm willing to try anything. Maybe I'll tell my husband I think I need a new oven! icon_biggrin.gif



I'd definitely stick with the 350 and opt for the "New Oven Campaign." icon_lol.gif

Since I've made both versions on numerous occasions, I was pleasantly surprised to find the version with the whole eggs to be very less different in whiteness compared to whites only. As well, I've never had an issue with Kakeladi's being dry, but she does note not to let it bake until it pulls away from the sides of the pan as then it is overbaked. Using that caution, I get a consistent cake from her recipe.

I wish your husband the best of luck in his "rebake" today. We'll be sending him Cake Blessings! icon_biggrin.gifthumbs_up.gif




Me too. I used to use the egg whites only recipe until I got tired of wasting all those yolks. Now I use the whole egg recipe and it looks like white cake, not yellow.

ddaigle Posted 17 Nov 2009 , 4:13pm

That's good to hear...I also hate throwing away all those yolks. I even started buying the container of whites only so I wouldn't have to throw away the yolks..but I think that container of whites only is probably costs more than a doz eggs!

jammjenks Posted 17 Nov 2009 , 6:44pm
Quote:
Originally Posted by ddaigle

That's good to hear...I also hate throwing away all those yolks. I even started buying the container of whites only so I wouldn't have to throw away the yolks..but I think that container of whites only is probably costs more than a doz eggs!




Oh, it does cost more. Just try out a batch using the whole eggs and see.

mariela_ms Posted 17 Nov 2009 , 6:55pm

I've had that same problem!!! I'll try baking at 350 from now on, we'll how that goes.

Also...does anyone else notice that they get like gooey sticky tops?!?! My scratch recipes don't do that.

Any suggestions?!?

jammjenks Posted 17 Nov 2009 , 8:24pm

Sometimes mine have sticky tops too. I don't know exactly why, but it has never been a problem.

mariela_ms Posted 18 Nov 2009 , 3:48pm

It's not a problem when I make them and eat them the same day. But if I make them like a day ahead, and I cover them, the next day they are super super sticky, like goey like on top. I did 50 for a bday party in Sept., and I had to scrap off the tops before adding the buttercream. They were really good just the pain of scraping them before icing.

dandelion56602 Posted 18 Nov 2009 , 7:31pm

I too have had sticky tops and no idea why. I can't say mine have been spongy though. But I dr it up a little more. I usually use pudding and whole eggs. For those who want a white cake and use whole eggs just add a touch (just a touch! of violet to cancel out the yellow. Too much will turn it grey) my problem comes with my cupcakes spreading when I use WASC

CarolAnn Posted 21 Nov 2009 , 4:31am

When you have a sticky top on cake or cupcake and don't want to scrape ,try laying a paper towel over the top and rubbing lightly over all. When you peel it off the gooey top ought to come off with the towel. I don't like to ice over the gooey tops so this is what I do to remove the goo.

gourmetsharon Posted 22 Nov 2009 , 1:26pm

I read one doctored cake mix WASC recipe that called for an extra 1 - 1 1/2 tsp of baking soda and that's what I've been doing. I made chocolate fudge and mocha cupcakes and they came out really nice. So I make sure I add that to the mix. Some of the recipes don't call for extra baking soda.

Tiffany29 Posted 22 Nov 2009 , 2:12pm

I have used kakeladi's wasc recipe a few times now with great results. I have made both cake and cupcakes with it and they were great. Always moist and delicious. I bake at 325.
Sometimes I get sticky tops too. Not sure why but the cake is always good.

CatherineR Posted 1 Jan 2010 , 11:17pm

I've only used the WASC recipe for my cupcakes and MacsMom for the chocolate ones. My cupcakes are all baked at 325 which is the temp I preheat my oven with. I have never baked the cupcakes for longer than 14-15 minutes and they are always moist and domed. I have received numerous compliments for all the cupcakes that I have made icon_biggrin.gif .

SweetNSassyTreats Posted 3 Aug 2013 , 7:28pm

I always had tons of holes when making WASC cupcakes. So I was determined to figure out a better way and I did and they are awesome!  I sifted all of my dry ingredients, and I blended all of the wet very well before mixing. When I blended them together, I literally counted to 25 (maybe a little quickly than 25 seconds) then I stopped mixing them, I mixed them on the lowest speed. I used a spoon to make sure all was mixed together well. I baked them at 325 and they were great!!!

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