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The *original* WASC cake recipe - Page 6

post #76 of 126
So this might be kind of a stupid question, but what are the differences in using buttermilk/milk vs. water? I've only ever used the water, but am totally curious!
post #77 of 126
The recipe I use also calls for a small box of pudding but I am planing to cute down on the salt

Thanks

Molly thumbs_up.gif
Encourage Do Not Discourage
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Encourage Do Not Discourage
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post #78 of 126
I just want to say thank you for posting this recipe. I had read about it on another post, but was having trouble finding the actual recipe. You definitely need to put this in the 'recipes'!!! And a big thanks to everyone else for their ideas and thoughts. I can't wait to try it. icon_biggrin.gif
A balanced diet is a cupcake in each hand! ;o)
Wife of Andrew...Mom to Elise (5) and Nolan (3).
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A balanced diet is a cupcake in each hand! ;o)
Wife of Andrew...Mom to Elise (5) and Nolan (3).
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post #79 of 126
Thread Starter 
.......What the difference in taste from just using 1 tablespoon flavoring to your mixture? .........
As I have said, flavoring is a very personal decision.... What I like and what you or your family like can be very different. (Example: Do you LOVE snails or rattlesnake meat; highly spicy foods, etc?? I sure don't)
I find one Tblsp flavoring in this recipe to be just right....not overpowering but it brings out the great taste combination of all the ingredients.
Adding oil and puddings increase your costs....to me they are not necessary.......but again it goes to personal taste likes and dislikes.
Using fruit juices (&/or fzn concentrates such as lemonade) will increase the flavor of such fruit based cake mixes.
In a chocolate cake use strong brewed coffee as the liquid ....it really boosts the chocolate tasteicon_smile.gif (This is from someone who **HATES!!!!!** coffee) icon_smile.gif

....... what are the differences in using buttermilk/milk vs. water........
Buttermilk could throw off the science of the ingredient combination.....I don't use it.
Milk or cream vs water - many think it makes a richer taste.
post #80 of 126
icon_biggrin.gif I'm so glad I found this post. It has answered many of my questions. I also use coffee as the liquid when I make a chocolate cake. It's not my favorit thing to drink (I'm a Dr.Pepper girl) and my mother absolutely hates it. But she sure LOVES my chocolate cake. I just don't tell her it is in there. It really does bring out the chocolate flavor.

I
post #81 of 126
Glad to know I'm not the only one that dislikes coffee (:
Okay, one more question before I drive you nuts kakeladi, but if I want to know if the batter should have more vanilla, etc. can I taste the batter or is that unsafe since it has raw eggs?
post #82 of 126
Quote:
Originally Posted by warmvanillasugar1234


Okay, one more question before I drive you nuts kakeladi, but if I want to know if the batter should have more vanilla, etc. can I taste the batter or is that unsafe since it has raw eggs?



I always taste... that's how I decide. Some will say yes taste, some will say no don't, but I always do. That's how I tell if it's right.
post #83 of 126
Quote:
Originally Posted by toodlesjupiter

Quote:
Originally Posted by warmvanillasugar1234


Okay, one more question before I drive you nuts kakeladi, but if I want to know if the batter should have more vanilla, etc. can I taste the batter or is that unsafe since it has raw eggs?



I always taste... that's how I decide. Some will say yes taste, some will say no don't, but I always do. That's how I tell if it's right.



and it's sooo yummy! I've often wondered the same thing but...... icon_razz.gif
KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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post #84 of 126
I taste too!! I'm sure it is technically considered unsafe to taste because it is raw eggs... but then again, cookie dough has raw eggs too, and I taste that! Just one of those things I've always done, and probably will until I have an issue with those raw eggs!! icon_smile.gif
post #85 of 126
Thread Starter 
I'm sure for the average person (w/o a compromised health) a taste or two of batter isn't going to harm you. Now that does not mean you get to eat a 1/2 cup of raw batter!!!! LOL
post #86 of 126
OH gosh I eat so much of that darn batter! Actually.. I usually eat more of the batter than I munch on the finish product. I looovee cake batter.

Sometimes I'll put some in a cup with a bit of water and eat it that way.. that way there are no raw eggs icon_smile.gif

haha how embarassing!
-Alexandra
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-Alexandra
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post #87 of 126
Oooooo!!! I am such a taster too. icon_biggrin.gif Any kind of batter, dough, icing. My excuse is that I am making sure it tastes right. (In a way yes, but I LOVE to eat it. My husband will even have me make a whole batch of chocolate chip cookies without the eggs so he can attack it with a spoon!!! But, let me tell y'all a secret. I have been substituting egg beaters lately in everything...Let me tell you...Everything is so much more moist! Even the cookies stay soft. I found it out by accident, but I am so glad I did. The cakes are very moist without all the crumbling. thumbs_up.gif Happy caking!!!
A balanced diet is a cupcake in each hand! ;o)
Wife of Andrew...Mom to Elise (5) and Nolan (3).
Reply
A balanced diet is a cupcake in each hand! ;o)
Wife of Andrew...Mom to Elise (5) and Nolan (3).
Reply
post #88 of 126
Does strawberry extract exist? I just figured out my friend doesn't like almonds and I thought I could use strawberry extract instead, but is there such a thing? And if I didn't want to use any extracts at all, can I just use this recipe as an extender to the cake mix?
post #89 of 126
Quote:
Originally Posted by warmvanillasugar1234

Does strawberry extract exist? I just figured out my friend doesn't like almonds and I thought I could use strawberry extract instead, but is there such a thing? And if I didn't want to use any extracts at all, can I just use this recipe as an extender to the cake mix?



Sure does. There are a whole variety of them out there! icon_smile.gif
KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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post #90 of 126
Quote:
Originally Posted by warmvanillasugar1234

Does strawberry extract exist? I just figured out my friend doesn't like almonds and I thought I could use strawberry extract instead, but is there such a thing? And if I didn't want to use any extracts at all, can I just use this recipe as an extender to the cake mix?



Sure does. There are a whole variety of them out there! icon_smile.gif
KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
Reply
KJV - PROVERBS 15:1 A soft answer turneth away wrath: but grievous words stir up anger.
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