Ihave another question:
I have started using WASC recipes almost exclusively for my cakes, sifting all the dry ingredients before mixing. If I make a cake that calls for 10 cups of batter in the pan (12" square) I end up with way too much even though I measure out 10 cups. So yesterday, I baked a 12" square and only put 8 cups of WASC in it and it still baked too high and took much longer to finish. I had two nails in it to help with the crowning.
Do the WASC recipes bake up to better volumes than a regular cake mix?
Thanks and I would love to hear about any thing that relates to this problem.
I haven't found this to be the case with the WASC cakes that I make, but I have to admit I use a scratch WASC and sub out the sour cream for low-fat yogurt, so I may be comparing apples to oranges here.
How tall are your pans?
I usually add more batter than the recommended amount to get a full 2" cake....I've been curious if others find the batter amounts to be too low.