Wasc Recipe Using "professional" Cake Mixes

Baking By LeeBD Updated 22 May 2013 , 9:00pm by kakeladi

LeeBD Posted 22 May 2013 , 2:03pm
post #1 of 3

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)?

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2 replies
JPepper Posted 22 May 2013 , 8:05pm
post #2 of 3

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 :)



kakeladi Posted 22 May 2013 , 9:00pm
post #3 of 3

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  :)

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