Has anyone used "The Baker's Kitchen" or other professional baker's cake mix(the just add water and oil kind)to make doctored(WASC)cakes? Would I just follow my basic WASC recipes(omitting eggs)?
I purchased a 20kg bag of cake mix from my local wholesale supplier and it's been working great so far. I don't recall the brand and I threw the bag out because I put the mix in a huge foodsafe bucket with a lid. It is a cake mix with 'pudding'. Anyway, the instructions on the bag were how to make the entire contents, which I obviously didnt want to do. I had done some research in the past before I bought this mix and it was suggested that I use 3 cups of dry cake mix and then follow the rest of the WASC ingredients, which I did and it turned out great :)
When I had my bakery I used 50# bags (different brand than you mention) and never changed anything in the *original* recipe - except the steps of mixing it. I don't remember now the difference, but once I worked out the right steps of putting the ingredients together it was fine.
BTW: my *original* WASC does NOT Use oil :)