Does Any One Use A Store Bought Cake Mix And Add Ingredients
Decorating By pheonix31571 Updated 6 Dec 2010 , 11:53pm by madgeowens
Hi I just wanted to know if you always bake from scratch or use a cake mix and add ingredients to make it loose that box mix taste?
Thanks,
Linda
I've seen both there is a thread on here. Type WASC in the search bar. or look in the forums. So many choices......
Yes. The WASC cake is what I like to use. No one can ever tell it is made from a box. They are super moist, taste great and everyone I have made them for loves them. Search WASC and you will find all sorts of good recipes on this site.
Stands for White Almond Sour Cream cake. If you mouse-over the letters, a little box should pop up and tell you. The site is set up to do that on the most common abbreviations used on the site. Very helpful, since I don't know what the abbreviations are half the time either!
I always use WASC and variations for other flavors. It'll stir up a hornets nest to say it doesn't taste any different than scratch.
But my customers LOVE it!
I made my first WASC cake this afternoon. Very tasty, but I think I undercooked it a little. I used cream soda in place of the water. Might not do that the next time. The cream soda and the almond extract gave it a VERY overpowering vanilla smell, and not in a good way.
It tasted ok except the parts that I undercooked.
My family likes the taste of cake mix cakes best, and they love wasc....I also add that to chocolate cake.
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