Using Wasc Original, But Only Need A 6 In. Cake-

Baking By calicopurr Updated 19 Aug 2010 , 6:04pm by calicopurr

 calicopurr  Cake Central Cake Decorator Profile
calicopurr Posted 2 Aug 2010 , 8:17pm
post #1 of 11

I love using Kakeladi's original WASC cake, but I only need a six inch 2 layer cake so I don't need to add the additional flour, sugar, etc. I want to add the sour cream but no oil like in her recipe. I want a dense cake to hold up to fondant.

I have the Betty Crocker cake mix already, how much sour cream/other ingredients should I add? I'm sure someone had done this with great success. I really don't want to freeze the rest of the batter or make cake balls with extra cake. There has to be a solution to this wonderful recipe. Hope you can help ....a big thank you if you can!
Cat

10 replies
 DeeDelightful  Cake Central Cake Decorator Profile
DeeDelightful Posted 2 Aug 2010 , 8:21pm
post #2 of 11

I would make half the recipe, but would still have some batter leftover. You could always make another 6 inch and freeze or make a trifle for your own family's dessert.

 calicopurr  Cake Central Cake Decorator Profile
calicopurr Posted 2 Aug 2010 , 10:27pm
post #3 of 11

Thank you for your reply. I thought I'd have more of a response.

I think I'll make it this way.

1 BC cake mix(this will be strawberry)
1/2 cup water
4 eggs
1 cup sour cream


I hope this comes out good!

 DeeDelightful  Cake Central Cake Decorator Profile
DeeDelightful Posted 2 Aug 2010 , 11:14pm
post #4 of 11

There's another recipe on here called "Super Moist Best Ever melt in your mouth", and it really is good, doesn't make as much batter as WASC

 calicopurr  Cake Central Cake Decorator Profile
calicopurr Posted 2 Aug 2010 , 11:22pm
post #5 of 11

I'll go look at that now. The cake I just made came out too dry for my liking. I don't understand why since I omitted the extra cup of flour and sugar. I wonder if the extra sugar makes it moist?

 mirda6275  Cake Central Cake Decorator Profile
mirda6275 Posted 2 Aug 2010 , 11:46pm
post #6 of 11

when I'm making smaller batches, I use 1 box of white cake mix, follow the directions for the eggs/oil/water on the back of the box and add 1 cup of sour cream, and some almond extract, it tastes great and people love it.

 DeeDelightful  Cake Central Cake Decorator Profile
DeeDelightful Posted 2 Aug 2010 , 11:59pm
post #7 of 11

Sugar does add moisture.

 calicopurr  Cake Central Cake Decorator Profile
calicopurr Posted 3 Aug 2010 , 2:10am
post #8 of 11
Quote:
Originally Posted by mirda6275

when I'm making smaller batches, I use 1 box of white cake mix, follow the directions for the eggs/oil/water on the back of the box and add 1 cup of sour cream, and some almond extract, it tastes great and people love it.




Does this make a dense cake Mirda?

I see cake balls in the future with my dry cake.

 mirda6275  Cake Central Cake Decorator Profile
mirda6275 Posted 3 Aug 2010 , 2:17am
post #9 of 11

It's a moist cake. I'm not too worried about how dense it is because I always use SPS to stack cakes. I've put covered it with buttercream, fondant and ganache (separately, not all 3 at once) and it's held up fine to the decorations.

 fertluv3  Cake Central Cake Decorator Profile
fertluv3 Posted 18 Aug 2010 , 3:36am
post #10 of 11

I just use the 1/4 WASC recipe thats in the recipe section on this board. Worked perfect for a 6"

 calicopurr  Cake Central Cake Decorator Profile
calicopurr Posted 19 Aug 2010 , 6:04pm
post #11 of 11

I couldn't find that one fourth wasc cake recipe. icon_cry.gif

Quote by @%username% on %date%

%body%