How To Divide Wasc To Get Multiple Flavors For Samples?

Baking By lsmithbendor Updated 6 Aug 2013 , 2:38am by lsmithbendor

lsmithbendor Posted 26 Jul 2013 , 1:39am
post #1 of 15

I am very much a hobby baker. I typically use a cake extender recipe and am happy with the results. I've tried WASC in the past and it turned out heavy and wet - obviously "operator error" since everyone raves about it. .


My daughter is getting married in September and I'm making her cake. I would like to make a batch of batter and split it into say three or four batches to try some different flavors...but I'm afraid 0_0. Even though I've not had great success with the WASC for whatever reason,  I'm wondering if it's not the way to go. they are wanting to try lemon, banana and coconut cake flavors.


Any suggestions for not making three cakes? For one, it gets sort of expensive and I'm on a limited budget. Any thoughts, ideas, suggestions are deeply appreciated.


And, I always seem to post in the wrong category, LOL. If I've done it again, I apologize.


Thanks Lisa in Oregon

14 replies
Ballymena Posted 28 Jul 2013 , 4:25pm
post #2 of 15

I've used that recipe with great success. To try flavours cut the recipe in half and use the vanilla as the recipe calls for. Then just split the batter into as many bowls as you wish, maybe 4, and add your chosen flavouring to each bowl. Make cupcakes with the batters. Maybe tint each a different colour so you can tell which flavouring is in each one. Good luck.

victoriasSweets Posted 31 Jul 2013 , 12:32pm
post #3 of 15


ddaigle Posted 31 Jul 2013 , 12:48pm
post #4 of 15

Because my liquids usually correspond with the cake flavor..I would not be able to take one WASC batter and turn it into 3 different cake flavors.   I hate it when I have to do entire specialty cake flavor for one little sample.  But I charge for my samples to help offset the cost of me having to "eat" the left over.    Hopefully you will be able to come up with a solution for this.  I would make 3 cakes and have fun with the left overs or give away some of the samples to a selective group and hope for more orders out of it.   

Smckinney07 Posted 31 Jul 2013 , 12:52pm
post #5 of 15

AIt's White Almond Sour Cream. Here's a link to different variations that CC members have tried:

At the top there's a 1/4 recipe it starts with 2 cups cake mix, there are also many threads for trouble shooting on CC.

But like Bally said if you want to split the batter that would probably be the easiest. I'd use different colors of baking cups for each flavor. When I started I used these variations and now I've switched to scratch-not b/c they aren't great it's just something I wanted to work on.

Anyway, what types of problems are you having with the WASC

Smckinney07 Posted 31 Jul 2013 , 12:55pm
post #6 of 15

AWhen I use a different base or mix the different puddings I'd start with the 1/4 recipe and put the additional ingredients in labeled baggies, when I was experimenting. I also charge for tastings but since this is for your daughter's wedding I imagine you won't be doing that.

BatterUpCake Posted 31 Jul 2013 , 2:41pm
post #7 of 15

I would leave the almond out then divide in separate bowls and add Lorann flavorings to each bowl of batter

lsmithbendor Posted 1 Aug 2013 , 12:41am
post #8 of 15

Thank you everyone, but wow, expecially thank you for the link with all those variations!


Typically, WASC comes out with a "crust" for me, almost like a cookie-ish crust I guess, I tried it yet again earlier in the week when I wrote this, and every cupcake looked like it was topped with a cookie. It's sort of chewy not exactlly hard.


I'm going to try Macsmom's variation in the list that was posted, and see what happens with it!

BatterUpCake Posted 1 Aug 2013 , 9:54am
post #9 of 15

you are definitely cooking it too long. I let it bake for 30 minutes for cake and 20 for cupcakes then I check every few minutes. Once it starts barely browning I take it out. It may still feel a little gummy on top but inside it is perfectly done and the top is usually trimmed off anyways

lsmithbendor Posted 1 Aug 2013 , 12:09pm
post #10 of 15

Maybe i'm still doing something else wrong because i've been baking the  cupcakes 20 minutes and still getting the funky crust and they seem too moist - almost wet.


I am probably too busy to try another time til next week. Then I'll try macsmom's method.


Thanks for the ideas, everyone!

Smckinney07 Posted 1 Aug 2013 , 12:46pm
post #11 of 15

AThe linked recipe is the only one I've tried, aside from a more simple version with mayo and extra eggs (some other things too but I can't think of them now). Your oven temp might be off also, they have thermometers that you can put in the oven to check out. Smell and time are usually the best indicator, when you find recipes that work for you. I haven't had many problems with the linked recipes, but I haven't even tried half of them lol!

If your still having trouble there are many links on CC that you can search. For example: Search MacsMom Orange Dreamsicle or Chocolate Cake (from what I've read, these are two very popular flavors).

Good luck, hope those help

BatterUpCake Posted 1 Aug 2013 , 12:54pm
post #12 of 15

Ohhhhh, the Orange dreasicly is amazing. I got to eat some of leftovers from leveling yesteray. I wished it was more domed so I could have more! lol

lsmithbendor Posted 1 Aug 2013 , 2:05pm
post #13 of 15

Thanks smckinney07!! I have a thermostat in the oven, maybe it's off! Appreciate all your help! Being my daughter's wedding cake, I really want it to come out right, LOL!

Smckinney07 Posted 1 Aug 2013 , 2:29pm
post #14 of 15

ABatterUp-It is super yummy!

Ismith-your welcome, I understand! It's frustrating to bake and bake and continue to have issues, not to mention the waste and expense! I'm sure it will be great, congrats on the upcoming wedding! I bet your excited. Just have fun with it! It's great that your practicing now, just be sure to work ahead the week of the wedding so you can enjoy it. I'm sure you'll be doing lots of other things too :)

lsmithbendor Posted 6 Aug 2013 , 2:38am
post #15 of 15

Smckinney - The scratch white recipe is THE ONE! It worked perfectly! Fine, soft crumb, just exactly what I was looking for, with no weird crust problems at ALL! Thank you so very much! :) Now I can play with that recipe for the flavors my daughter and her fiance want! Woo hoo!

Quote by @%username% on %date%