Any idea how to resolve this issue for next time? I leveled the two pieces, added my filling and placed the two halves together, iced it and put in fridge. I take it out and it seems to have set a bit. (bottom got a little squashed looking) SO I proceed with fondant and buy the time I got finished getting it nice and smooth, I didn't have much of a bottom half left. More than half of it disappeared!! Now that the cake is done and it's been sitting a few hours, the bottom half is all but gone!
I used my wasc recipe as always....how do you get such a nice looking round ball like on the box of the sports ball pan????
hmmmm...I normally fill my ball pan about 3/4 full like I do my layers. that way when it bakes the dome gets nice and high over the edge and you have enough cake left over to make a nice round ball.
is this what you did? i know the cake settles but you should have something left over
I've never had that problem. Did you have full 1/2's to start with? Did you really squish the cake hard to cover it? Almost sounds like what an angel food cake would do. What did you use for a recipe?
laura, I think she says she used WASC...i've used that before but never had THAT problem
I used a doctored WASC and I did fill them and had nice little domes to trim perfectly even. It looked great when I put them together, but the halves did feel heavy to me.....pretty dense cake. The scraps were very moist, so maybe that was the problem I thought a light, fluffy cake wouldn't hold up, that's why I went with the WASC.
The ball cake I did settled a bit so it wasn't perfectly round anymore but there was still a bottom layer there.
I am thinking next time I do a ball I am going to support the top layer as I would a second tier just to help stop the settling.
Ahh.. yes! I see the WASC there in the fine print! I'm at a loss as to why that happened. Fondant too thick, cake slightly underbaked? W/o seeing it I really don't have any clue. Hope the next one goes to gether smoothly tho!
Just to add, I use the extender recipe with sour cream, etc and the texture hasn't let me down yet. *still scratching my head here*
Did you use butter or sour cream in the recipe?
The reason I ask is because the other night I went to make WASC and didn't realize that I was out of sour cream so I used butter instead. The cake was really soft. The bottom layer of my cake was squashed and bulging, luckily I was able to fix it.
I have never had a problem before, so I thought maybe the butter made it too soft and that's why it smooshed.
Did you use butter or sour cream in the recipe?
The reason I ask is because the other night I went to make WASC and didn't realize that I was out of sour cream so I used butter instead. The cake was really soft. The bottom layer of my cake was squashed and bulging, luckily I was able to fix it.
I have never had a problem before, so I thought maybe the butter made it too soft and that's why it smooshed.
Yep your cake had fat overload. Yogurt would have been a good subsitute for the sour cream, or buttermilk--I've even used 6 ounces of cream cheese plus 3 T milk (beat together well before adding to batter)
Did you use butter or sour cream in the recipe?
The reason I ask is because the other night I went to make WASC and didn't realize that I was out of sour cream so I used butter instead. The cake was really soft. The bottom layer of my cake was squashed and bulging, luckily I was able to fix it.
I have never had a problem before, so I thought maybe the butter made it too soft and that's why it smooshed.
Yep your cake had fat overload. Yogurt would have been a good subsitute for the sour cream, or buttermilk--I've even used 6 ounces of cream cheese plus 3 T milk (beat together well before adding to batter)
Thank you I will definately remember that next time. I never would have thought to use cream cheese. That's a handy little tip to add to the tip box.
Great tip! Thanks. I did use full fat sour cream, so I think it could have been fat over load. Do you think using a reduced fat sour cream would help, or go with yogurt instead? Love the cream cheese idea though.....sounds so good!
Did you use butter or sour cream in the recipe?
The reason I ask is because the other night I went to make WASC and didn't realize that I was out of sour cream so I used butter instead. The cake was really soft. The bottom layer of my cake was squashed and bulging, luckily I was able to fix it.
I have never had a problem before, so I thought maybe the butter made it too soft and that's why it smooshed.
Yep your cake had fat overload. Yogurt would have been a good subsitute for the sour cream, or buttermilk--I've even used 6 ounces of cream cheese plus 3 T milk (beat together well before adding to batter)
kansaslaura
I would love to use your recipe would you be willing to share it ?
Molly
I wasn't refering to any particular recipe, just things you can use if you're out of sour cream and need to subsitute.
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