Forgot The Oil :( In Wasc

Baking By Jess1019 Updated 29 Oct 2010 , 8:44pm by tootie0809

Jess1019 Posted 26 Oct 2010 , 5:13am
post #1 of 11

So, I just finished baking a wasc for my uncles birthday in two days. Although, it seems I forgot the 2 Tablespoons of oil (I halfed the recipe). The cake seems fine, do you really think it will matter???? I REALLY DO NOT want to bake another cake, plus I used the last of my sour cream.

THANKS!!!

10 replies
Apti Posted 26 Oct 2010 , 5:28am
post #2 of 11

If it was my cake, I'd say it was just fine. (I'm a hobby baker.) People that can't tolerate fats are always substituting other ingredients like applesauce for the oil.

bmoser24 Posted 26 Oct 2010 , 5:40am
post #3 of 11

I forgot once and the cake was...dry by the time I was done. If it is yours, I would jsut leave it and serve with ice cream or soak with simple syrup. I was dissapointed with the one I made, it was for a baby shower and I wish I had rebaked. I don't like when I have to explain why my cake is dry. Especially when I knew better.
Blessings

Jess1019 Posted 26 Oct 2010 , 5:54am
post #4 of 11

I have never tried simple syrup, I will do that. I did plan on filling the cake with home made strawberry filling. Do you think if I tort it and put an extra layer of stawberry it might be ok?

JanH Posted 26 Oct 2010 , 9:14am
post #5 of 11

kakeladi's Original WASC cake doesn't use oil and it turns out fine: icon_smile.gif

http://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe

HTH

flamingobaker Posted 26 Oct 2010 , 10:40am
post #6 of 11
Quote:
Originally Posted by JanH

kakeladi's Original WASC cake doesn't use oil and it turns out fine: icon_smile.gif




I always thought that was because her recipe uses whole eggs and the yolk has some fat?

mamawrobin Posted 26 Oct 2010 , 2:30pm
post #7 of 11

I have forgotten the oil before (many times) and it turned out just fine. I honestly could not tell the difference.

infinitsky Posted 26 Oct 2010 , 2:50pm
post #8 of 11

I forgot the oil, once, and it was okay. But the cake was suppose to be served in 2 days so to be sure it will stay moist I brushed the torted layers with simple syrup.

Jess1019 Posted 28 Oct 2010 , 9:07pm
post #9 of 11

THANKS LADIES!!!! I decided to go ahead and use the cake but I took your advice and brushed with simple syrup. It was GREAT!!!! So glad I didn't rebake.

JanH Posted 29 Oct 2010 , 8:28pm
post #10 of 11
Quote:
Originally Posted by flamingobaker

Quote:
Originally Posted by JanH

kakeladi's Original WASC cake doesn't use oil and it turns out fine: icon_smile.gif



I always thought that was because her recipe uses whole eggs and the yolk has some fat?




The only difference in ingredients between Rebecca Sutterby's & kakeladi's Original WASC recipes is that kakeladi's doesn't use oil.

Both recipes use sour cream and whole eggs (except for RS white/white cake).

FYI, the cake mixes also contain shortening:

http://www.duncanhines.com/products/cakes/moist-deluxe-classic-white-cake-mix

http://www.generalmills.com/home/brands/baking_products/betty_crocker/brand%20product%20list%20page.aspx#{3d64d54a-c695-4833-aa60-077f7d0d44a5}

http://www.pillsburybaking.com/products/ProductDetail.aspx?catID=295&prodID=687

HTH

tootie0809 Posted 29 Oct 2010 , 8:44pm
post #11 of 11

I omit the oil from the WASC recipe on purpose.

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