Wasc Troubles

Baking By ashley5260 Updated 28 Jul 2011 , 6:36am by GuiltyPleasures

ashley5260 Posted 28 Jul 2011 , 3:40am
post #1 of 2

When I've tried using the WASC method for cupcakes, they always seem to come out very very moist (almost too moist) and very dense, especially when I've used coffee creamer as some of the liquid. I know many of you use this method to create various flavors (like all of macsmom's wonderful creations) is this something you experience as well? Is there something I'm missing? The flavor is always great they just turn out so heavy and dense.

1 reply
GuiltyPleasures Posted 28 Jul 2011 , 6:36am
post #2 of 2

I would suggest raising the temperature slightly and see if that makes a difference. There is a thread that discusses pretty much this same thing, only in the reverse here http://cakecentral.com/cake-decorating-ftopict-725283.html

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