Hi, I have made 2 full recipes of the WASC recipe (with DH)...and they are NOT satisfactory despite both tries. I can't figure out what happened since I've made this for years. So I dug thru my pantry and found an older box that is 18.25 oz and the ones I used the last 2 batches were with a 16.5 weight box.
Has anyone revamped the WASC to make allowances?? BTW...all my cakes peaked and cracked deeply..so much so I can't use them for wedding cake. I used pan strips too. Only thing that has changed since last time I used a full recipe of WASC is I used newly bought (16.5 oz) boxes.
If you go to the *original* WASC recip you will find some comments on what to do - what others have done. Please read the comments - especially the latest ones.
I take a 3rd box of mix, shake it up real well, weigh out 4.5 ounces, and add it in. I save the opened mix, tightly closed, to add in to future cakes. So far, it's worked just fine.
Thanks all for the help. I will try this. Think I will go back to my old scratch recipes after this experience. I have 25lbs of Hi-Ratio cake flour waiting to be used...but my CFS convinced me that I should NOT try anything new for my sons "elopement" ceremony and felt the WASC recipe everyone seems to use would be safest.
In AM I will start over and see what happens.
The plot thickens...(as well as the cake batter). Mixed up a full WASC with the changes and all looked fine...till the timer went off and the cakes were not even close to being cake...they were still batter. Guess my issue was NOT entirely DH fault.
YIKES! Checked my very hard to see thermometer inside the oven and it was barely at 300.
What an adventure! Now I understand why my bread last week wasn't browning and was dense. This now make #5 stove in 12 years I've baked to death! WHY do they go on strike when you really can't afford to drive 35 miles to borrow someone elses over?
Electronics do not like people who bake bread at 550 I guess cause that is always what goes wrong.
I have heard so many good things about the WASC cake recipe. I decided that I want to use it to bake my friend's birthday cake this weekend. She wants a 1/4 sheet marble cake with white chocolate ganache filling and frosting. I bought all my ingredients, including 2 DH Fudge Marble Cake Mix. I just read from this thread that DH changed their weight for each box. I don't have a scale so I have no clue how many cups 4.5 ounces is. Can you anyone please tell me how many cups its is? I looked it up and 3/4 cup is a good standard to start off with is what I found. Also, for my third box cake mix, should I use vanilla or chocolate? Thanks so much in advance for all your help.
Did you add the 3/4 to the mix? And how did it work