Double Wasc For 12X18

Decorating By ddaigle Updated 20 Dec 2009 , 3:03am by ddaigle

ddaigle Posted 18 Dec 2009 , 1:28am
post #1 of 11

I've been using the double batch of the WASC for my 12x18. I'm wondering if that is the quantity y'all are using. I use a rose nail in the center and get just a little dome that I cut off, but I'm wishing my overall height was taller. I wish the entire cake would bake up to the top of the pan but I guess do to the ingredients making it dense (and my flower nail) that it is not rising like a traditional box only cake?

10 replies
ddaigle Posted 18 Dec 2009 , 3:18am
post #2 of 11

Hello???? Anyone home???

JanH Posted 18 Dec 2009 , 6:07am
post #3 of 11

Define double batch.... icon_lol.gif

A full recipe of Rebecca Sutterby's WASC uses two packages of DH white cake mix and yields a tad over 14 cups of batter:

kakeladi's original WASC recipe uses one box of BC and would yield approximately 7 cups of batter:

According to Wilton, a 12x18x2 pan requires 14 cups of batter per layer:


ddaigle Posted 18 Dec 2009 , 12:29pm
post #4 of 11

2 boxes to me is a double batch. I use Rebecca's recipe.

love2makecakes Posted 18 Dec 2009 , 1:36pm
post #5 of 11

If you use the bake even strips you will not get a crown on the cake and the sides will bake up higher.

ddaigle Posted 18 Dec 2009 , 1:40pm
post #6 of 11

I use a flower nail and get very little hump. Love, love the flower nail. I hate those bake even strips with a 1/2 sheet. They just don't work for me. The cakes baked at the bakery I work at are beautiful. It's mine at home with my "enhanced" recipe that are not rising as high. I'm wondering what others that bake 1/2 sheets are doing.

love2makecakes Posted 18 Dec 2009 , 1:54pm
post #7 of 11

I have baked the wasc recipe (full) in 12x18 cake pans before. i did notice that my ovens made a difference... when i use my bakery oven (deluxe - electric) the cake baked up higher and more uniform. In my home kitchen I have baked the same cake at the same temp and the cakes do not rise on the side high without using the bake even strips (which i also hate and rarely use I might add). I have had that same problem with many different cake recipes.

ddaigle Posted 18 Dec 2009 , 5:08pm
post #8 of 11

I also think all those eggs and sour cream are keeping it from rising.

JanH Posted 18 Dec 2009 , 7:07pm
post #9 of 11

How much batter are you using per pan, and how high do you expect it to rise?

How do you grease your pans?

Handy cake troubleshooting charts:


kakeladi Posted 18 Dec 2009 , 9:02pm
post #10 of 11

..........think all those eggs and sour cream are keeping it from rising............

No, they are necessary for the chemistry to work properly.

When the pan is filled w/batter how far up the sides of the pan does it come? It should be at least 2/3rds full - or 3/4ths would be better.
Yes, ovens *can* make a difference. You say it is enough batter when baked at work but not at home. That means it is *not* the batter causing the problem.

ddaigle Posted 20 Dec 2009 , 3:03am
post #11 of 11

Kakeladi.... When I make the double batch (2 boxes) of the does not fill up 2/3. So, I was asking other 1/2 sheet bakers how many batches (boxes) they were using. Seems like I should be using 3 boxes to get 2/3 - 3/4 of a pan.

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