Help With Increasing Wasc Batter Amounts?

Baking By crazyladybaker Updated 9 Jun 2010 , 3:11am by crazyladybaker

crazyladybaker Posted 9 Jun 2010 , 1:58am
post #1 of 5

For those of you that use the WASC recipe can you help me out? I will be making a 14"x2" cake.
I haven't increased the batter amounts on this recipe and am wondering if anything needs to be adjusted?

Can I just double the recipe until I get I get enough batter to fill the pan 3/4 of the way full?

Thanks for any input.

4 replies
DeeDelightful Posted 9 Jun 2010 , 2:06am
post #2 of 5

I would mix up two recipes of WASC (mix separately) and fill the pan. It won't take the entire two recipes. You could probably do one whole WASC and 1/2 recipe of WASC.

crazyladybaker Posted 9 Jun 2010 , 2:36am
post #3 of 5

Thank you. I will try that. I have many layers to make so maybe I can use the left overs for the smaller tiers.
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BlakesCakes Posted 9 Jun 2010 , 2:58am
post #4 of 5

I use this WASC recipe:

http://cakecentral.com/recipes/2322/white-almond-sour-cream-cake-wasc

It makes enough for a 16" round, which takes 1.5 cups more batter than a 14" square, so in this case, I wouldn't bother increasing the recipe unless I actually needed more of the same flavor batter for another cake.

JMHO
Rae

crazyladybaker Posted 9 Jun 2010 , 3:11am
post #5 of 5
Quote:
Originally Posted by BlakesCakes

I use this WASC recipe:

http://cakecentral.com/recipes/2322/white-almond-sour-cream-cake-wasc

It makes enough for a 16" round, which takes 1.5 cups more batter than a 14" square, so in this case, I wouldn't bother increasing the recipe unless I actually needed more of the same flavor batter for another cake.

JMHO
Rae




Thanks Rae. That is the same recipe I use but somehow I didn't see the pan sizes there. Duh....I must start using my glasses more...lol
Thanks again!

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