What does WASC Stand for????

Decorating By sweetheaven2829 Updated 20 Feb 2014 , 5:34am by lilybellerose

BatterUpCake Posted 7 Aug 2013 , 11:13pm
post #31 of 52

Where did you get the yellow box mix from? Kakeladi's recipe that I have always seen uses a white mix...hence the name White Almond Sour Cream....but I use all flavors of mixes for different variations of the recipe. I was just wondering

 

http://www.food.com/recipe/kakeladis-original-wasc-white-almond-sour-cream-cake-309528

MBalaska Posted 8 Aug 2013 , 12:02am
post #32 of 52

Kakeladi  posted  in comment #20 above.  With A link to her Cake Central Recipe.

I read all of her hints and tips, and printed them out.

Her instructions labeled #4  *NOTES:  *ANY* cake flavor can be used.  So I improvised. I used Yellow mix, whole eggs, one drop of Golden gel coloring, vanilla & butter extracts.  Can’t wait to put some Chocolate Ganache Icing on top.

 

BatterUpCake I just finished baking my second batch of WASC cupcakes cake today.  I used the recipe that you posted the link to at food.com in comment #18 above. In  This one I used a White mix, egg whites, real double vanilla & almond extracts.

Heavenly, simply heavenly.  Even with the real vanilla it had a nice white color, a mild aroma, very soft tender texture, moist sponge, and not-so-sweet.  Will put a simple Vanilla Swiss Buttercream Icing on these.

 

Adapt, Overcome, Improvise, and don't be afraid of making mistakes. Just don't make the same one again.

You can't get to home plate and score, without taking your feet off of first base.

BatterUpCake Posted 8 Aug 2013 , 12:23am
post #33 of 52

true...you definitely can use any flavor mix,,,my favorite is the Dreamsicle using orange mix, orange soda. vanilla coffee creamer and orange extract

MBalaska Posted 8 Aug 2013 , 7:46am
post #34 of 52

BatterUpCake, You must already know this, along with all of the other "old time WASC" recipe users here on CakeCentral, but it is just the best marriage of scratch and box ever.  I don't even care for cake that much, certainly not unfrosted cake!

Yet I just walked by the plate of unfrosted White cupcakes made from  the recipe that you recommended (food.com). It smelled so nice that I picked one up and bit into it.   and it is spectacular WITHOUT ICING!

 

What is WASC?  It is Wonderful As Simply Canbe. (I cheated a little right there)

BatterUpCake Posted 8 Aug 2013 , 10:12am
post #35 of 52

thry it with raspberry filling. I use Smuckers

mollineau Posted 8 Aug 2013 , 2:31pm
post #36 of 52

Hi I need help I read that you should not use the cake mix that has the pudding in the mix for the WASC recipe but all the bettycrocker mix and the phillbury has pudding in the mix icon_confused.gif What should I do?birthday.gif

manddi Posted 8 Aug 2013 , 3:37pm
post #37 of 52

A

Original message sent by mollineau

Hi I need help I read that you should not use the cake mix that has the pudding in the mix for the WASC recipe but all the bettycrocker mix and the phillbury has pudding in the mix icon_confused.gif  What should I do?birthday.gif

You can use them but if you just plain ol' don't want to, use Duncan Hines.

mollineau Posted 8 Aug 2013 , 3:45pm
post #38 of 52

Thank you very much that's the only one in the stores here with out puddingthumbs_up.gif

mollineau Posted 9 Aug 2013 , 12:49am
post #39 of 52

Thank you all for the WASC recipe and for your advice I did the cake with the Duncan hines and it came out so good thanks manddi your tip icon_smile.gif

manddi Posted 9 Aug 2013 , 3:18am
post #40 of 52

AGlad to help :)

kakeladi Posted 9 Aug 2013 , 4:04am
post #41 of 52

............ Kakeladi's recipe ......uses a white mix...hence the name White Almond Sour Cream....but I use all flavors of mixes for different variations of the recipe. I was just wondering.........

 

If you read my recipe post completely through you will find I state *ANY!* and every cake mix flavor made can be used.  I think I have tried all of them at one time or another:) 

 

........read that you should not use the cake mix that has the pudding in the mix for the WASC recipe but all the bettycrocker mix and the phillbury has pudding in the mix.........

 

I have almost always used Betty Crocker.  Yes, from time to time I have tried Pillsbury and I think Duncan's too but always go back to my 1st love - dear Ol' Betty :)

MBalaska Posted 9 Aug 2013 , 7:42am
post #42 of 52

Quote:

Originally Posted by kakeladi 

If you read my recipe post completely through you will find I state *ANY!* and every cake mix flavor made can be used. 

I read it, and I'm glad I did.  Your WASC recipe using The Yellow box cake with vanilla & butter extracts was superb.  I got a request for a friends birthday shortly after I baked them. I made a rich dark chocolate frosting for him and he's goinna love, love, love it.

kakeladi Rocks !!!

BatterUpCake Posted 9 Aug 2013 , 9:33am
post #43 of 52
Quote:
Originally Posted by MBalaska 

Quote:

I read it, and I'm glad I did.  Your WASC recipe using The Yellow box cake with vanilla & butter extracts was superb.  I got a request for a friends birthday shortly after I baked them. I made a rich dark chocolate frosting for him and he's goinna love, love, love it.

kakeladi Rocks !!!

A little OT, but has anyone ever tried A better Scratch White Cake's recipe using almond flour or another type to make it gluten free? Should I post a separate topic?

BatterUpCake Posted 9 Aug 2013 , 8:44pm
post #44 of 52

Kakeladi- what happens if I use a box with pudding in the mix. Accidentally bought it and don't want to go back to the store!

Smckinney07 Posted 9 Aug 2013 , 11:37pm
post #45 of 52

A

Original message sent by seamusis20

Hi, 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?

https://docs.google.com/document/d/1wBMz4wGYM-f4XKECyQEodFVwB0QHjQ2xQCeMG20bmws/mobilebasic

There's a variation for a Peanut Butter WASC cake on the above link, I haven't tried it but I've read these are very popular. Variations of K's original recipe, I think that's what she was talking about.

BatterUpCake Posted 9 Aug 2013 , 11:53pm
post #46 of 52

I definitely want to try this one. Been trying to find and excuse to make one. Problem is when I have peanut butter in the house it calls my name and I eat it by the spoonful. My cake store has peanut butter candy melts on clearance, but it just doesn't sound as good.

mollineau Posted 11 Aug 2013 , 12:09am
post #47 of 52

I love this WASC recipe did it yesterday and it came out so perfect can I use buttermilk instead of the sour cream? I like sour cream but would like deferent options

manddi Posted 11 Aug 2013 , 2:37pm
post #48 of 52

A

Original message sent by mollineau

I love this WASC recipe did it yesterday and it came out so perfect can I use buttermilk instead of the sour cream? I like sour cream but would like deferent options

You can use different flavored yogurt cups.

mollineau Posted 11 Aug 2013 , 4:32pm
post #49 of 52

Is the sour cream or the yogurt that make's it so nice and sponge I did the recipe from cake central came out really good but I saw one WASC recipe without the cake mix have you ever done it ? and dose it has the same sponginess thank you manddi icon_confused.gif

manddi Posted 12 Aug 2013 , 1:22am
post #50 of 52

AI'm assuming you're talking about the scratch wasc recipe; I can't answer your question as I've yet to try it.

BatterUpCake Posted 12 Aug 2013 , 1:24am
post #51 of 52

yes it is...have not tried it with yogurt

lilybellerose Posted 20 Feb 2014 , 5:34am
post #52 of 52

AI do a version of a doctored up box cake. I haven't tried the true wasc cake so can't say how minde stacks up against that but mine is pretty good never the less. Here you go if you care to try it. 1 box cake mix 1 box instant pudding 4 whole eggs 1/4 cup oil 1cup sour cream 1/4 cup water 2 capsfull vanilla 1 capfull butter extract 1 capfull almond extract.

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