Wasc????

Baking By Juliegre Updated 25 Jan 2012 , 1:50pm by AnnieCahill

 Juliegre  Cake Central Cake Decorator Profile
Juliegre Posted 24 Jan 2012 , 6:55pm
post #1 of 10

I'm looking at the receipe and i dont endrestand wasc....
I'm french so...could you give me another world please???

9 replies
 sillywabbitz  Cake Central Cake Decorator Profile
sillywabbitz Posted 24 Jan 2012 , 7:04pm
post #2 of 10

It stands for White Almond Sour Cream cake. There are basically two slightly different versions of the recipe.

Here is one
http://cakecentral.com/recipe/the-original-wasc-cake-recipe

and the other
http://cakecentral.com/recipe/white-almond-sour-cream-cake-wasc

They are slightly different. One uses whole eggs and the other uses egg whites only a bit of oil.

Good luck. There is also a scratch version in the recipe section here on Cake Central.

 cattycornercakes  Cake Central Cake Decorator Profile
cattycornercakes Posted 24 Jan 2012 , 7:04pm
post #3 of 10

WASC is an abbreviation for White Almond Sour Cream cake. Was that your question or do you have a question about the recipe?

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AquariusB Posted 24 Jan 2012 , 7:07pm
post #4 of 10

Question! Do they taste different? Whats the difference between using whole eggs or egg whites?

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Juliegre Posted 24 Jan 2012 , 7:08pm
post #5 of 10

THank you,at first i think it's cake recipe made with cake mix boxe....
I never use cake mix in a recipe...i feel like it's not home made to use cake mix???
But,i read comment and seen good....
Maybe i'll try for my next cake

 Herekittykitty  Cake Central Cake Decorator Profile
Herekittykitty Posted 24 Jan 2012 , 8:01pm
post #6 of 10

WASC's do start with a cake box base to which additional ingredients are added. As Sillywabbitz said, there is a scratch version in the recipe section.

Whole eggs means you don't have to add addional fat which is what the oil does. Also, if you are making a white cake and use whole eggs it will be off white where if you use just the whites and oil it will stay white. I personally perfer the non-oil recipe.

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AquariusB Posted 24 Jan 2012 , 9:02pm
post #7 of 10

Thank you HereKittyKitty!! I didn't know if whole eggs/egg whites changed the texture of the cake or not! That's for the clarification.

 AnnieCahill  Cake Central Cake Decorator Profile
AnnieCahill Posted 24 Jan 2012 , 9:20pm
post #8 of 10

There is a homemade/scratch WASC recipe. Here it is:

http://cakecentral.com/cake-decorating-ftopict-654467.html

Annie

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Juliegre Posted 25 Jan 2012 , 11:35am
post #9 of 10

Thank you very mutch!!!!
I'm always shy...to asking question cause my english's so bad!!!!
But thank you to take time to answer me!!!!
I fall in love with this web site!!!!!

 AnnieCahill  Cake Central Cake Decorator Profile
AnnieCahill Posted 25 Jan 2012 , 1:50pm
post #10 of 10

Julie,

It's ok-your English is fine. My French is REALLY bad. I haven't been to France in a couple of years. I used to go regularly for vacation but due to the economy I haven't made it back.

You know what they say about the language-if you don't use it, you lose it! I had a friend who was from Italy and he had been living in the US for about 20 years. He said when he went home he forgot his Italian!

LOL!

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