I tried MacMoms' WASC recipe but it was TOO sweet for our taste, what will happen if I take out at least 1/2 of the sugar called for?
her recipe has sugar, pudding mix (SWEET), flavored coffee creamer (SWEET), Juice (SWEEEEET)
oh, and the cake mixes itself is SWEET
would it affect the recipe much if I take out most of the sugar?
I just wonder about it being too wet? I've never experimented with altering recipes before. I use the Original WASC recipe and everyone who has had it loves it. I've never heard of it (or any) cake being too sweet.
I altered my WASC a long time ago (from suggestions here) and I cut the sugar by about half and it works great. I find it way too sweet with the full sugar too.
I love all of MacsMoms WASC variations and have you seen her rainbow cake, I still can't make one that pretty
Gasp...sweet cake, what is the world coming too...lol
Seriously though I have no idea, maybe you can omit the pudding or switch the creamer for just water.
Have you tried the orginal WASC with no pudding or creamer?
This WASC recipe isn't overly sweet. If I use a Duncan Hines mix, I do add a box of instant pudding mix in a complimenting flavor to increase the density/sturdiness of the finished cake.
Maybe it's to different people, but with all that extra sugar from pudding mixes, juices, and creamer...I cant believe no one say its not sweet...My family and friends nearly gag from all that sweetness.
I just tried the WASC recipe by Rebecca Sutterby and cut half the sugar and it seems fine...
Yea MacMoms flavor list has lots of great flavors, I was cruising the web and saw from alot of site where she got her ideas from...check out CakeLava.com and gosh I forgot whats the other site...these two sites nearly have all of MacMoms flavor and more!!!
The link I posted is basically Rebecca's recipe.
I never add creamers or juices. I usually alter flavors using extracts, compounds, or a different pudding flavor. This doesn't increase the sweetness or alter the balance of liquids or fats.
Part of the reason for the amount of sugar is to balance the flour and to yield a denser cake.
And, as I said, no one has ever complained that it's overly sweet.
Many butter cake and sour cream pound cake recipes are less sweet. There's no shortage of options out there.