Wasc Cake Help!!!

Baking By saraujo Updated 30 Jan 2011 , 9:24pm by No-goodLazyBum

saraujo Posted 30 Jan 2011 , 5:08pm
post #1 of 5

I was hoping all you experts could help me with my WASC cake! I tried it last week for the first time and it was heavy and practically didn't rise at all. It tastes fine but I don't know what I did wrong??? I would appreciate some tips or probable causes! Thanks!!!

4 replies
sweetnessx3 Posted 30 Jan 2011 , 6:13pm
post #2 of 5

Hummm, Ive been wanting to try this since I hear of it all the time here...

Sorry I cant help but is it possible you left out some ingredients ...or maybe your levening agent might be bad icon_sad.gif

emrldsky Posted 30 Jan 2011 , 7:05pm
post #3 of 5

My recommendation is to check the expiration dates of your dry ingredients. I've never had a problem with WASC not rising. :/

Also, are you in an area like Denver where elevation can impact baking?

cakeastic Posted 30 Jan 2011 , 7:25pm
post #4 of 5

Maybe you put too much batter in your pans? icon_confused.gif

No-goodLazyBum Posted 30 Jan 2011 , 9:24pm
post #5 of 5

Happen to me too. What I discovered is that the brand of cake mix you use makes a difference despite what the printed recipe says. It may work but its less likely if you use a mix with pudding or a store brand. Also the cup of flour that you use is a factor as well. Unbleached AP flour will make it too heavy. Bleached is a little better. Cake flour is even better still.

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