Hello all,

I am a newbie and had a few questions.

I need to make a cake for a bridal shower at work and wanted to use the WASC recipe. I need 40 servings. What size round pans should I use? I have 3 inch deep round pans in the following sizes: 14, 10, 8, 6.

Also, depending on what pans I should use...how many recipes of the WASC would I need to make? And how long does each pan need to bake for?

Sorry if these questions seem elementary, but I want to avoid opening the oven to check on them constantly because last time I did that the cake fell (it was also a WASC).

Thank you! I look forward to your answers. I love these forums. They are a wealth of information.

Athena

Here is the serving chart for 3 inch pans http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-3-inch-pans.cfm
The WASC gives approx 14 cups of batter. Hope this helps.

who or what is a WASC?

http://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe
http://cakecentral.com/recipes/2322/white-almond-sour-cream-cake-wasc
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
white almond sour cream cake. It is very versatile and can be modified for many flavors. Every cake I make is some variation of this recipe. It has never failed to get great reviews.

Thanks. I've seen the acronym but never really 'knew'.

If you'll hang your pointer over the acronym(s) with a dotted underline, a box comes up that deciphers the term. Then you can do a search and find out what the translation actually involves.

Who knew WTH BTS meant except these wonderful cakers on CC (not me)! I sure have learned a lot since last September!

yeah, I've noticed that function with the cursor, but I hate it. I'm trying to figure out a way to disable it.

Thanks kimkait! I knew there had to be a chart somewhere. Thanks also for that gourmet list..that's great!

Everything I have learned, I learned from this site.

Thank you Kimkait for that list!