Wasc What A Mess

Baking By Sweet_Kakes Updated 16 Feb 2010 , 11:39pm by GrandmaG

Sweet_Kakes Posted 15 Feb 2010 , 6:34pm
post #1 of 8

I made the WASC day before yesterday and after it baked and i let it cool and removed from the pan it was so flaky. crumbs every where. i dont understand what went wrong. i followed the recipe exactly.

please help!!

7 replies
nellie0228 Posted 15 Feb 2010 , 6:38pm
post #2 of 8

Now sure what went wrong b/c mine turned out the exact same way. I hope someone has an answer b/c it tasted amazing!!!!!

raquel1 Posted 15 Feb 2010 , 6:47pm
post #3 of 8

Is this your first wasc or have you changed boxed cake brands? for Wasc I always use betty crocker.

Sweet_Kakes Posted 15 Feb 2010 , 10:16pm
post #4 of 8

this was my first WASC cake i pretty much stay will scratch cakes unless i am in a bit of a hurry and then i use a box mix.... should i have tried a box mix and then just changed it?

Rose_N_Crantz Posted 15 Feb 2010 , 10:32pm
post #5 of 8

did you make the scratch wasc version, or the original wasc version which is made from a box?

I make the wasc from betty crocker, I've made it several times and people just rave about it. It's perfect for carving and so moist.

GrandmaG Posted 15 Feb 2010 , 10:33pm
post #6 of 8
Quote:
Originally Posted by shawnajimenez

this was my first WASC cake i pretty much stay will scratch cakes unless i am in a bit of a hurry and then i use a box mix.... should i have tried a box mix and then just changed it?



I don't understand your question. Did you not use a box mix? Betty Crocker is the one to use with a WASC to make it come out nice. icon_smile.gif

Sweet_Kakes Posted 16 Feb 2010 , 11:16pm
post #7 of 8

This is the one that I used is there a better one that you could point me too?
A Better White Scratch Cake
Ingredients
5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c shortening
16oz sour cream
1 Tbsp vanilla or almond extract
10 egg whites (or 10oz carton egg whites)

GrandmaG Posted 16 Feb 2010 , 11:39pm
post #8 of 8

Here's a couple of threads. It might just help to read through them. One is the scratch WASC and the other is all about the box WASC. I always make the box WASC so I can't help you with the crumb issue.
Hope this helps.

http://cakecentral.com/cake-decorating-ftopic-654467-0.html
http://cakecentral.com/cake-decorating-ftopic-614554-0.html

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