Hello all! I was up very late last night baking and trying to prepare and plan for my HELLACIOUS, overbooked schedule next week and I guess out of pure dellirium I started wondering what was the point of a WASC recipe. Before discovering CC, I always used a different "doctored mix" recipe. I recently started using a WASC recipe that I found on CC just to try it out and see what all the hype was about. Don't get me wrong it is very good, but I couldn't help but wonder what is the point of WASC. It really doesn't taste much different than other recipes that I have tried. So to all you WASC users out there do you use this because it tastes better, or more sturdy, more economical?? Just curious...

From my own perspective, it is the one doctored cake mix recipe that I have found that doesn't TASTE like a box mix. I think a boxed mix cake has a very distinctive taste that I can pick out anywhere. Even some of the variations produce a cake with that same "taste". To me, the WASC is less a doctored mix than a scratch cake which happens to use pre-measured ingredients, and produces a cake that has absolutely no similarity to a box mix cake. I have had people tell me that they can taste the pure, wholesome ingredients in my cakes. That's because there ARE pure, wholesome ingredients which I added to the "pre-measured" ingredients. JMO

I use it when I need a little more than one cake mix, but not quite two, so I don't have left over cake or batter to figure out what to do with.

Floral1210. Yes I do agree. It does taste like a scratch cake without the dryness. My experience with pure scratch cakes, well the ones with out the "pre-measured" ingredients anyway, is that they come out so dry! But, maybe I'm doing something wrong. I just wish WASC had a little more flavor though. I've tried just adding more of the almond and vanilla extracts but it doesn't really help all that much. I wanted to try something called Buttavan? (?spelling?). Does anyone have any experience using this particular flavoring?? is it a little more potent?

I use it for the same reason as Texas Sugar. I usually need more that one mix will yield. I also like the texture and the crumb of the WASC that I use. I've tried several of the WASC recipes and found most of them to be too 'wet' and gummy for my taste. Kakeladi's "original WASC" is my absolute favorite WASC recipe. It uses NO oil and only 1 cup of liquid.

Mamawrobin, funny you mentioned the "gumminess". I thought the same thing on a "practice cake" I made a while back. The cake was fine and moist when it was fresh but I did find that after a couple of days it got very gummy and dense. Which is not good because I do make my cakes a couple days early to allow time for settling and decorating. I didn't know if it had anything to do with the type of cake mix I used. I use PB? but was thinking of trying DH. I will check out Kakeladi's recipe.

Is it the oil that makes it gummy?? I also was thinking of trying Sugar Shacks WASC variation. I's pretty much the same but it adds instant pudding and omits the flour and sugar. Anyone ever try it??

My one daughter absolutely loves the WASC. I omit the sugar and never add oil to mine. Basically I use BC cake mix, 1 c flour, 1 cup coffee creamer or heavy cream, eggs, 1 c sour cream or yogurt, and flavorings depending on what kind of cake I want. I never get the gummy texture. I also bake at a lower temp.

Thanks everyone!! I will keep experimenting. I just can't find "the perfect cake" you know. All my cusomers alway say the cake was great, but I guess I'm being very picky. I'm a cake snob. I want the perfect crumb, the perfect flavor and I need a sturdy cake.

Yes I've tried the Dream Whip cake. It is good as well. I just always need alot more batter, too. And I like the way WASC recipes stretch, you know, without having to use like a GAZILLION eggs and cake mixes!! Good to know about DH though. I will def try it!!

I use Kakeladi's WASC and love it. The only time I see texture differences is when I use coffee creamer instead of water. It seems to be less dense. Any gumminess I may notice is usually on the cake top, and happens if I wrap it too warm. After freezing, then torting, filling, letting it settle, and icing, it is the most dense, rich tasting cake I have ever tasted without being dry and brick-like.

When ya'll talk about using coffee creamer, do you mean coffee creamer the ready to use kind that you keep in the fridge or the reconsituted powdered kind. Or does it matter?

I use the refrigerated ones. There are so many flavors of them, and they are always on sale around here. I probably have 6 of them in the fridge right now, and I never use them in coffee!

I discovered WASC on this website in search of a good wedding cake recipe. It kept popping up with good reviews, so i tried it out on my son's birthday cake. The bride/groom to be were in attendance and they said "THIS is our wedding cake!" I knew at that moment that is the recipe i'd use for their wedding cake. It's all about pleasing the people and I've found that everyone i've made it for is pleased with it and I like it as well.

I like it because it's sturdy, moist, makes lots of batter and it's versatile and reliable.

Mamawrobin, I have used the Tiramisu flavor in cupcakes, and the Sweet Buttercream in BC frosting. I have the Southern Butter Pecan at home, but haven't used it yet. I have used a White Chocolate coconut flavored one as well. Some add less flavor than others, but I am ok with subtle flavors sometimes.

DeeDelightful-Which WASC recipe did you use and did you use it as is or did you make changes? Thanks!

I used the WASC posted by Denise2434. I use 6 whole eggs instead of egg whites. I change up the extracts depending on what i have. I will use any combination of vanilla, butter, and/or almond extract. I've used CK brand butter vanilla or CK Creme Bouquet. Sometimes I leave the almond out if it's for a child's cake. They may not appreciate the almond flavor. I probably use more flavoring than what's called for in the recipe, and it still turns out great every time.

I mix dry ingredients together, then add all the wet.

Thanks! I appreciate the help.