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!!

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!!!!!

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

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?

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.

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)

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