Filling For Wasc Cake For My Wedding This!!

Baking By Blue0877 Updated 28 Apr 2012 , 9:42pm by kakeladi

Blue0877 Posted 25 Apr 2012 , 6:34pm
post #1 of 13

So I am getting married this weekend and making my own cake (our budget was very small for the wedding). I am baking tomorrow, decoratingo n Friday and the wedding is Saturday. I am going to make a 3 tier WASC cake with 12", 9", and 6" rounds. I usually use buttercream filling but since this is a special occasion I really want to make something delicious. The cake will be covered in fondant so it cannot be refrigerated. And I live in Florida so the weather may be a little humid. Does anyone have any suggestions/recipes, etc that are delish with WASC and can stay out for 2 days?

12 replies
dmo4ab Posted 25 Apr 2012 , 6:44pm
post #2 of 13

You can fill with store-bought jams, just put down a thin layer of buttercream on top and bottom to keep it from absorbing. Or, you could add a jam to your buttercream and created a fruity buttercream. Either would pair nicely with WASC. You could add raspberry, lemon, apricot, strawberry, peach...oh so many flavors that would work well! And, yes, it's room-temp stable!
Best of luck to you and congratulations on your wedding.

kakeladi Posted 26 Apr 2012 , 1:09am
post #3 of 13

Yes, what she ^^^ said icon_smile.gif
Another option would be canned pie filling. It also can be mixed w/b'cream but I like the intense taste of using it straight icon_smile.gif

cherrycakes Posted 26 Apr 2012 , 1:24am
post #4 of 13

You could also use ganache for a chocolate filling.

kissourcupcakes1 Posted 26 Apr 2012 , 1:47am
post #5 of 13

I don't mean to sound totally ignorant but what does WASC stand for???

VaBelle Posted 26 Apr 2012 , 2:01am
post #6 of 13

One of the favorite fillings of my family and friends is the dulce de leche. I buy the Nestle cans located in the mexican food section of Walmart. It spreads on easily, no buttercream layers necessary. No refrigeration required. Oh, and I've used it on several different flavors of cake and it always tastes great. Congratulations on you rmarriage. Enjoy your special day and the best of luck to you!

ReneeFLL Posted 26 Apr 2012 , 10:23am
post #7 of 13
Originally Posted by kissourcupcakes1

I don't mean to sound totally ignorant but what does WASC stand for???

It stands for white almond sour cream cake. It is a doctored cake mix that uses sour cream and tastes really good. You can easily change the flavor. The recipe for it is in the recipe section or you can google it.

karensjustdessert Posted 26 Apr 2012 , 11:25am
post #8 of 13

Turn it into cocoa buttercream, and mix some raspberry preserves in it. Super yummy, and holds well.

kissourcupcakes1 Posted 26 Apr 2012 , 8:52pm
post #9 of 13

Thank you I've been wanting to know for quite awhile now. lol

kakeladi Posted 28 Apr 2012 , 8:56pm
post #10 of 13

To kissourcupcakes1......
Here is the link to THE ORIGINAL recipe icon_smile.gif

Do take the time to read the whole post as there are lots of ?s answered and helpful hints in the comments.

Many times you will see some words, terms or letters highlited in another color. If you let your mouse rest on those a information box comes up w/answers &/or links to the meaning of that term.

dawnybird Posted 28 Apr 2012 , 9:10pm
post #11 of 13

Another yummy filling would be lemon curd (or even orange curd!). Sounds light and refreshing and very Florida! Best of luck to you.

mommynana Posted 28 Apr 2012 , 9:29pm
post #12 of 13
Originally Posted by karensjustdessert

Turn it into cocoa buttercream, and mix some raspberry preserves in it. Super yummy, and holds well.

I have made WASC cakes, and yes they are great, Everyone in my family loves it, But when you say mix raspberry preserves in it, Do you mean in the batter? Or the buttercream, And if so how much? I have never changed the flavor, But I would love to try,

kakeladi Posted 28 Apr 2012 , 9:42pm
post #13 of 13

Definately you can swirl in any flavor of jam into either the b'cream &/or the battericon_smile.gif Don't be afraid to experiement.
Are you using the *original* WASC recipe? There is instructions on doing that and how to make it in *ANY!* flavor there is a mix for.

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