Good Morning Cakers!!!
I am posting this to get additional feedback in regards to the WASC from this site. I already received Amazing information from the Amazing Sharon Zambito, but was curious what the cake community here does. She is truly AMAZING!! I recommend all of her DVD's!!!!
**SZ, If you are reading this please dont take offense. Just curious what everyone else does on here. =) **
When you want to make a different flavor cake, such as Yellow, Lemon, Strawberry etc, do you use the WASC or go with a totally different recipe?
I am making 2 Yellow this weekend. I am going to use the WASC, but change the flavors up.
What do you folks use???
The ONLY enhanced recipe I use.
pillsbury cake mix using this recipe has outstanding results. Make sure you use the melted butter. I also use vanilla extract or whatever extract flavor you desire.
LorAnn oils are great for flavors when using yellow or white mixes.
When making chocolate cake I also add 1/2 c cocoa powder.
Follow directions exactly, mix dry ingredients together, in another bowl mix wet ingredients, add wet to dry mix 2 minutes. Bake at recommended temp. 325
Thank you for the link!!