Wasc Variations??? ...

Decorating By Mikel79 Updated 25 Aug 2010 , 1:09am by Mikel79

Mikel79 Posted 24 Aug 2010 , 10:51am
post #1 of 4

Good Morning Cakers!!! icon_biggrin.gif

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???


3 replies
hellie0h Posted 24 Aug 2010 , 12:08pm
post #2 of 4


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

Mikel79 Posted 24 Aug 2010 , 2:54pm
post #3 of 4

Thank you for the link!!


Mikel79 Posted 25 Aug 2010 , 1:09am
post #4 of 4

Any others???


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