Decorating By radtech Updated 22 Mar 2010 , 8:20pm by kakeladi

radtech Posted 22 Mar 2010 , 1:12pm
post #1 of 5

I was wondering what the difference was between Rebecca Sutterby's or Kakeladi's WASC? Is there much or a difference and which one do you like better.

4 replies
ddaigle Posted 22 Mar 2010 , 1:26pm
post #2 of 5

One has oil and the other does not. I use the one with oil for a more moist cake..in my opinion.

kensoven Posted 22 Mar 2010 , 5:11pm
post #3 of 5

I use the one with oil, I like the texture of the cake! icon_smile.gif

Normita Posted 22 Mar 2010 , 5:23pm
post #4 of 5

I use Rebecca's Sutterby's WASC. It calls for egg whites (if you like) and also oil. I think this cake is super yummy and moist. I also throw in a box of vanilla pudding into the mix, and sub some of the water (half or lil more) with french vanilla creamer....soooooo good icon_smile.gif

kakeladi Posted 22 Mar 2010 , 8:20pm
post #5 of 5

My *Original* WASC recipe makes a smaller b atch; it uses whole eggs and no oil/fat.
The other recipe was created for making large batches for wedding cakes. Not very suitable for the average baker making one or even two b'day cakes.

Well, what I meant was it's way too m;uch batter to use for small baking batches.

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