sweetsbysam Posted 27 Oct 2010 , 3:41pm
post #1 of

Okay so I have baked the WASC a few times and the cakes have been coming out very dense inside almost rubbery taste. The larger cakes anyway. What am I doing wrong?

11 replies
DianeLM Posted 27 Oct 2010 , 3:58pm
post #2 of

The larger cakes are probably not thoroughly cookied in the center. Try using a heating core or flower nails to help distribute the heat to the center of the cake.

Another possibility - you may be slightly overfilling the pans. If that's the case, the cake will sink in the center, giving it a dense texture.

sweetsbysam Posted 27 Oct 2010 , 5:05pm
post #3 of

"Another possibility - you may be slightly overfilling the pans. If that's the case, the cake will sink in the center, giving it a dense texture."

You may be right the cakes do seem to be that way at the bottom. I never know how much to put in the larger pans. I do use the flower nails though.

DianeLM Posted 27 Oct 2010 , 5:11pm
post #4 of

I use the WASC recipe most of the time. I fill my pans by weight. The WASC batter, mercifully, measure 8 oz. per cup! (Some batters weigh more or less per cup.)

If you tell me what size and brand pans you're using, I can tell you how much batter to use. On some sizes, Magic Line and Wilton use different amounts. I've never used Fat Daddios pans, but I imagine they're closer to Magic Line.

Mikel79 Posted 28 Oct 2010 , 6:30pm
post #5 of
Quote:
Originally Posted by DianeLM

I use the WASC recipe most of the time. I fill my pans by weight. The WASC batter, mercifully, measure 8 oz. per cup! (Some batters weigh more or less per cup.)

If you tell me what size and brand pans you're using, I can tell you how much batter to use. On some sizes, Magic Line and Wilton use different amounts. I've never used Fat Daddios pans, but I imagine they're closer to Magic Line.




Please let me hijack this thread. I have a Magic Line 12" round pan. This will be the FIRST time I ever have baked a 12" round cake. How much batter and how long do you think it will take to bake?

Thanks,
Michael

llbesq Posted 28 Oct 2010 , 6:55pm
post #6 of

Like the OP, I sometimes have issues with WASC cake having a rubbery texture even though it is done (and no matter the pan size). Never had this issue with chocolate WASC, only the white and lemon versions. I have changed recipes because of the uncertainty with the texture.

DianeLM Posted 28 Oct 2010 , 7:19pm
post #7 of

Michael, you'll need 8 cups of batter to fill the 12-in round ML pan. Don't forget to use a flower nail.

I have no idea how long it takes to bake. I just bake til it's done. It will take over an hour at 325 degrees.

Mikel79 Posted 28 Oct 2010 , 7:24pm
post #8 of
Quote:
Originally Posted by DianeLM

Michael, you'll need 8 cups of batter to fill the 12-in round ML pan. Don't forget to use a flower nail.

I have no idea how long it takes to bake. I just bake til it's done. It will take over an hour at 325 degrees.




Thanks Diane!

sweetsbysam Posted 4 Nov 2010 , 4:12pm
post #9 of

Diane,

this happens with the 11x15 and 12x18 Wilton pans

goldy257 Posted 6 Nov 2012 , 2:36am

Diane- I may be new to this but why the flower nail? Do you actually cook with it in? Do you use those in all of your cakes? Appreciate the help!

mrs76 Posted 8 Nov 2012 , 3:22pm

I made my first WASC cake this weekend and I had the same problem. The texture was awful - I had to saw at it to cut it. I made a half recipe in 9" pans, but I don't think over filling was the problem.

 

At what temp do you bake this cake? My recipe did not included any baking information.

mrs76 Posted 8 Nov 2012 , 3:26pm

Oh, I'm sorry, the temp question has already been answered. I missed it.

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