Originally Posted by BJNZ
I have been reading this post and also macsmoms with all her changes to the WASC recipe and get confused on what I really need to do when I read all of those variations and changes to this and that.
I have wanted to try the WASC recipe for several months but am at a loss as what to do. Then just about the time I get up enough guts to do it I read the negative comments and back down again. Since you seem to have a great recipe with subtle changes can you please, please post the recipe that you use.
I am not a professinal baker - bake and decorate cakes for family and friends and am trying to find a box cake that I like. I just don't have time or patience to do the from scratch thing.
I would appreciate the recipe and I know many others would also.
I just got this notice today! This is how I doctor ANY cake. First I make the recipe as it is written. Then I make notes. Too dry. Not enough flavor. Good flavor but would be better with this. You get the idea. Then if it's too dry I experiment. Add a little veggie oil or dry pudding mix. Make notes. Experiment with various flavors. (Here's a tip: Put the same flavors in your cake as you do your icing -- it gives the finished product extra taste appeal.) I also recommend getting the "Cake Mix Doctor" books by Ann Bryn. She has some great ideas on doctoring cake mixes with TONS of different flavors. Again, make the recipe and take notes. With the WASC there are a lot of different variations out there. Try the one listed in the recipe forum and take notes. Give it to your family and friends and let them taste it. (You'll be amazed at how many people will line up to be your taste testers!)
also with the WASC I've changed the flavors because the base is such a good cake. Another cake recipe you might want to try is the durable cake recipe in the recipe forum. I flavor that one up occasionally and get good results. So don't be scared, dive on in, the water's warm!