sweetheaven2829 Posted 6 Dec 2012 , 12:35pm
post #1 of

Hello everyone, I was reading a post about the gourmet flavors and many of y'all said that you use the WASC as a base, I am just wondering what does that stand for? and what is it?

51 replies
sweetheaven2829 Posted 6 Dec 2012 , 1:26pm
post #2 of

I know this may be a stupid  questions to most, but i am just getting in to the cake world and it is all self tought, so Im just trying to find out what this new language is Please help :)

remnant3333 Posted 6 Dec 2012 , 1:42pm
post #3 of

I think it stands for white almond sour cream . I think it is some sort of cake recipe. I, personally have not used it. If I am wrong I am sure others will jump in and tell me so. I am pretty new also so I could be wrong. I think this is one of the recipes below.

http://cakecentral.com/recipes/2165/A-Better-White-Scratch-Cake

sweetheaven2829 Posted 6 Dec 2012 , 2:31pm
post #4 of

thank you and yes that is what it means, I was able to find it on here after alittle digging. but now I dont know weather to make from scratch or use the box recipe. if anyone has any ideas please let us know

cai0311 Posted 6 Dec 2012 , 3:42pm
post #5 of

I use WASC as the base for 95% of my cakes - using a box mix.  I love it.  My customers love it.

 

I don't use the exact same ingredients for each cake recipe.  For example:

For my chocolate cake I use chocolate cake mix, chocolate pudding, vanilla extract, milk, oil, flour, sugar and eggs.

 

For my lemon cake I use lemon cake mix, lemon pudding, vanilla extract, milk, oil, flour, sugar and eggs.

 

For my almond cake I use yellow cake mix, vanilla pudding, almond extract, milk, oil, flour, sugar and eggs (and shaved almonds for texture).

 

Depending on the flavor of cake I want will determine the mix flavor, pudding flavor and extra flavor use.  The other ingredients are the always the same.

sweetheaven2829 Posted 6 Dec 2012 , 4:01pm
post #6 of

Thank you very much very helpful

SweetBlessingz Posted 27 Apr 2013 , 11:22pm
post #7 of

hey so when u use the pudding are u following instructions for it all, and and as well as the box?

kakeladi Posted 27 Apr 2013 , 11:35pm
post #8 of

SweetBlessingz when you use my *original* WASC recipe no pudding is necessary. Why add more cost when you don't have to? It already have a very moist, tasty recipe why change it??

Nubianisme Posted 27 Apr 2013 , 11:48pm
post #9 of

I'm a newbie and all I can say is the WASC cake is delicious!!!! Moist with a delicious wedding cake flavor. I took it to work and everyone loved it. 

Goreti Posted 28 Apr 2013 , 12:21am

White Almond Sour Cream

NJsugarmama Posted 28 Apr 2013 , 2:19am

AEverytime I see WASC I think of a WASP (white Anglo-Saxon Protestant). I can't be the only one. Yes, no?! Lol

Norasmom Posted 28 Apr 2013 , 3:46am

I love the WASC recipe, as do my customers.  As far as I'm concerned, it stands for White Almost Scratch Cake.  icon_biggrin.gif

ellavanilla Posted 28 Apr 2013 , 3:50am
Quote:
Originally Posted by NJsugarmama 

Everytime I see WASC I think of a WASP (white Anglo-Saxon Protestant). I can't be the only one. Yes, no?! Lol

 

 

almost... I see WACS== Women's Army Corps

DeliciousDesserts Posted 28 Apr 2013 , 12:36pm

AHahaha! Now ill see that every time, Ella!

TheLoveOfSugar Posted 29 Apr 2013 , 5:18pm

A

Original message sent by kakeladi

SweetBlessingz when you use my *original* WASC recipe no pudding is necessary. Why add more cost when you don't have to? It already have a very moist, tasty recipe why change it??

I add puddings to change the flavor of the basic vanilla. Just a simple lemon pudding added to the WASC is amazing. And someone asked if you change the amounts of anything when using a pudding....I do. I increase the water (or milk) by half a cup. Easy peasy

seamusis20 Posted 8 May 2013 , 11:31pm

A

Original message sent by cai0311

I use WASC as the base for 95% of my cakes - using a box mix.  I love it.  My customers love it.

I don't use the exact same ingredients for each cake recipe.  For example: For my chocolate cake I use chocolate cake mix, chocolate pudding, vanilla extract, milk, oil, flour, sugar and eggs.

For my lemon cake I use lemon cake mix, lemon pudding, vanilla extract, milk, oil, flour, sugar and eggs.

For my almond cake I use yellow cake mix, vanilla pudding, almond extract, milk, oil, flour, sugar and eggs (and shaved almonds for texture).

Depending on the flavor of cake I want will determine the mix flavor, pudding flavor and extra flavor use.  The other ingredients are the always the same.

seamusis20 Posted 8 May 2013 , 11:37pm

AHi, just wondering what proportions you would use for a "peanut butter "WASC. I'm making a teapot so it can't be too gooey. I can bake it in a slow oven to cook through so i have no problem cooking time. It must be a fairly strong cake. Not as moist like mud cake. I've been looking EVERYWHERE.i can't seem to find PB WASC. Can you help?

mollineau Posted 5 Aug 2013 , 12:33am

Hi is there a way I can get this WASC recipe to print I have never done this recipe it sounds delicioso yubirthday.gifm

MBalaska Posted 5 Aug 2013 , 2:30am
Quote:
Originally Posted by BatterUpCake 

this is the one I use  http://www.food.com/recipe/white-almond-sour-cream-wedding-cake-69630

WOW, WASC recipe, I just clicked on the website address you gave and am amazed at the number of Full Five STAR ratings.  Have looked at hundreds of recipes online and that was a first!  Thanks BatterUpCake.

kakeladi Posted 5 Aug 2013 , 4:17am

This is a link to take you to the *Original* WASC recipe:  http://cakecentral.com/a/the-original-wasc-cake-recipe

Do read all the replies for helpful hints and interesting tidbits of information.

 

Those other links are to recipes that have added other ingredients to my original recipe.

MBalaska Posted 5 Aug 2013 , 7:31am

This is a link to take you to the *Original* WASC recipe:  http://cakecentral.com/a/the-original-wasc-cake-recipe

 

copied it out and will try it this week.  my family is going to eat a lot of experimental cakes!

BatterUpCake Posted 5 Aug 2013 , 11:44am

A

Original message sent by MBalaska

[COLOR=800080][B]WOW[/B], WASC recipe, I just clicked on the website address you gave and am amazed at the number of Full [B][I]Five STAR[/I][/B] ratings.  Have looked at hundreds of recipes online and that was a first!  Thanks BatterUpCake.[/COLOR]

It's amazing never would eat white cake before

jennicake Posted 5 Aug 2013 , 2:08pm

ANever understood the appeal of WASC before (mainly because of the almond flavor) but just had some at someone's wedding this weekend and wow! Totally a fan now! I usually hate other people's wedding cakes but I went back for seconds :)

soldiernurse Posted 5 Aug 2013 , 7:54pm

A

Original message sent by BatterUpCake

this is the one I use  [URL=http://www.food.com/recipe/white-almond-sour-cream-wedding-cake-69630]http://www.food.com/recipe/white-almond-sour-cream-wedding-cake-69630[/URL]

Wow!!! This sounds like an amazing cake...I'm going to try it tonight as a tester for my daughter's wedding cake...never seen so many 5 star ratings! !!!!!

mollineau Posted 7 Aug 2013 , 1:08am

Thank you all very much for the recipes icon_smile.gif

MBalaska Posted 7 Aug 2013 , 7:05am
Quote:
Originally Posted by BatterUpCake 
It's amazing never would eat white cake before

BatterUpCake,

It has taken me until today to realize, that you meant that You would never eat white cake before you found the WASC recipe. Is that a correct understanding of your comment?

 

I am going to try both Kakeladi's  *Original* WASC Cake recipe with a yellow cake mix with whole eggs,

 

and then your Food Channel WASC recipe with a white box mix with just egg whites.

 

               Cheers to both of you.  One can never have too many delicious recipes. (my scratch butter cakes were just too dry.)

BatterUpCake Posted 7 Aug 2013 , 10:00am

That's what I meant. I missed the "I". I have found since my carpal tunnel surgery I miss a lot of keystrokes. It feels like I am hitting the keys hard enough, but I guess not. I do a lot more proofreading these days. I missed that one.

MBalaska Posted 7 Aug 2013 , 9:27pm

I took up baking, cakes, cookies, breads, rolls, hamburger buns, sweet breads, truffles, fudges, caramels, lollys etc. because I was having the same problems, along with a couple of people I know who had the surgery.  I had to give up hand knitting, crochet, hooking rugs, needle point .........the next hobby was Baking.

the kitchen aid does all the work and spared my hands/wrists.

PS: the cupcakes from the yellow *original* WASC recipe from Kakeladi are in the oven right now.

MBalaska Posted 7 Aug 2013 , 10:10pm

Kudos to Kakeladi !!  My First Time Baking her  *original* WASC recipe cupcakes with Yellow box & whole eggs.

Soft tender moist sweet, good taste, good fragrance, nice round rise on the tops for frosting. This is a Keeper.

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