Has anyone around here made WASC with yellow cake mix instead of white? Is there a big difference? I don't care what color the cake is. I just happen to only have yellow cake mix in the house!

I made WASC using yellow cake mixes for a wedding in April. It turned out great. I guess we should call it a YASC. Very little difference from white, if there was any difference at all. Go for it!

PS: Don't forget, you can use whole eggs instead of just whites for YASC

Thanks! That's what I figured! How many eggs do I use, when using the yellow cake mix?

Also, the cake is for Saturday--do you think it would be better if I froze the cake?

(I know, I have newbie written across my forehead...)

I think any flavor of cake mix will work just fine. I just had some lemon WASC cake made by a fellow decorator and it tasted great! She put lemon curd and raspberry filling inside. Yummy!!

KimAZ

I used 6 whole eggs instead of 8 egg whites, for the full recipe (2 mixes).

A lot of people freeze their cakes, but I never do. I rarely even refrigerate except in special circumstances like that wedding, because 99% of the cakes I make are baked, iced, decorated and picked up in less than 24 hours.

For that wedding in April, it was 3 square tiers on the Wilton Garden Stand, no construction.

I baked on Wednesday, then refrigerated the layers wrapped in saran wrap.

I torted and iced on Thursday - all buttercream ( I've never used fondant) and then stored the iced tiers in covered plastic boxes. Not refrigerated.

I decorated on Friday and returned the cakes to their plastic storage boxes. Still not refrigerated.

On Saturday noon, I delivered and set up for the 2PM reception.

The bride told me the YASC cake was the most delicious and moist cake she had ever eaten in her life.

So I guess my schedule/method worked!

Of course, other people may have different methods, but just as successful, to achieve the same goal.

As for being a newbie, we all are/were new to something at least once, and a lot more often than once for most of us. Asking questions is how we learn. Never be afraid to ask questions.

Good to know! Lemon curd and rasberry filling--YUM!!

Thanks for all this info, Anna, maybe I'll do the same schedule and not freeze the cake.

What recipe do you use for buttercream?

Oh! I meant to ask...

If I use Wilton's Cake Release should I still use parchment paper? Or is it just one or the other?

Yellow mix is all I ever use with the WASC recipe. So yummy, especially after it cools down. Hot cake, not so much.

Chocolate cake mix also works great.

Any flavor cake mix can be used for the WASC cake.

Here's the expanded flavors recipe:

http://tinyurl.com/2cu8s4

You can also change the extract, use jello, yogurt, lemon or fruit juices, strawberries or raspberries, liquor or liqueur, white chocolate and more.

When made with DH white cake mix, the recipe makes a tad over 14 cups of batter.

HTH

I make a quadruple batch of buttercream in my KitchenAid 5Qt.
All Crisco... because it is so hot/humid here, butter doesn't work well.
I think this is the original Wilton Buttercream recipe.

This is how I do it:

4 Cups Crisco
2 T Flavoring (I make my own blend: 1 part each Almond, Butter and Vanilla Flavors in a big bottle, shake well before use)
1 tsp salt
6 oz water (for medium consistency - use more water for thin, less for stiff)
4 lbs powdered sugar

Add the crisco, salt and flavoring to the mixer bowl, mix on low for 3 mins.
Scrape sides and beater.
With the mixer on low, slowly add the water. When all the water is added, set timer for 3 minutes.
Scrape sides and beater, and scrape bottom of bowl to get anything the beater might have missed.
Add half the powdered sugar to the bowl. Cover the mixer with a towel and mix on low for 3 mins.
Scrape sides and bottom of the bowl as well as you can.
Add rest of powdered sugar to bowl and recover with the towel. Mix on low for 3 minutes.
Scrape sides, and mix on next speed up for one minute.
This makes almost a gallon, which I store in 1/2 gallon plastic sherbet containers. I make enough to fill my icing fridge, about 8 gallons - 16 containers. It keeps for a long time refrigerated, but it never lasts long enough for me.

When you get ready to use it, allow it to come to room temp and then use a big spatula to rewhip well.

This method has never failed me. I have NEVER had a problem with the NEW Crisco with this method.

Other people will have different recipes and methods which work just as well for them as mine does for me. Try a few different ways and then choose which works best for you.

I only use Baker's Joy, I've never used parchment.

Thank you everyone SO MUCH!

Hello All,.
My first WASC is in the oven as we speak. when the digger dings, i will let you know how it comes out.