WASC stands for White Almond Sour Cream. This is a basic recipe, the foundation of many varieties. You can find it in the recipes section.
WASC I believe stands for White Almond Sour Cream. There are scratch and non-scratch versions on here.
what is bettercreme? sorry I am new to baking
Hi everyone,
I am having problems accessing the google docs. Every time I click on it it says I don't have permission to see it. Anyone else having this problem?
thanks!
Maria
Hi everyone,
I am having problems accessing the google docs. Every time I click on it it says I don't have permission to see it. Anyone else having this problem?
thanks!
Maria
Yep! Me too. I've been having the problem for the last several days. I'm not sure what's going on though. :(
I have a bride that is having a large, extravagent wedding and reception. She has a hefty budget and is wanting some "gourmet" flavors for her cake. She doesn't want the typical white almond, yellow, classic white, etc. I'm drawing a blank and would appreciate ideas for some decicious cake combinations that are out of the box. I want to stay away from nuts in case someone has a nut allergy. However, using almond extract would be ok. She's coming in on Monday evening for her consult. TIA!
typically the gourmet flavors have liquers, fresh fruits, ganaches and fine chocolates. I have a specialty section under my Wedding cakes page on my website that has all gourmet cake flavors ;)
Hi everyone,
I am having problems accessing the google docs. Every time I click on it it says I don't have permission to see it. Anyone else having this problem?
thanks!
Maria
I don't knwo it started doing that - it happened after an update. Try to copy/paste the link insteda of clicking on it. Each time I get to the page, the URL is different and the last word in the URL is "edit". I have to figure out how to allow permission.
First off - a HUGE thank you to MacsMom! I'm only on page 112 of this thread and I just had to jump to page 409 to see how it ends. LOL!
I have been copying and pasting some of the wonderful recipes and would love to have access to the Google list. I've tried the copying and pasting and that didn't work for me unfortunately. If anyone can figure out how to access it??
Thanks again to everyone who has posted on here!
And to all those people who have started reading this thread along the way - Start from the beginning. It is simply amazing and you will learn so much from these wonderful people on here. I hope to get to the end at some point without cheating!
Oay, I tried to change the "share" access. It now says anyone with access to the link can view it. Try it and let me know!
Once again - you are amazing! Thank you so much!!!! Back to page 110 - only 300+ to go!
I finally printed it all out!! I have a question. I made a 'rainbow' cake out of the vanilla recipe (that people rave over) it came out really dense. all of the food color I imagine but how to do it without changing the amazing flavor, texture?
I finally printed it all out!! I have a question. I made a 'rainbow' cake out of the vanilla recipe (that people rave over) it came out really dense. all of the food color I imagine but how to do it without changing the amazing flavor, texture?
All the stirring breaks down the stuff that allows cakes to rise (thickens the gluten?). But mine have been coming out fine.They don't rise as much, but they also are not overly dense. I even prefer the texture.
I just dump a huge glob of color in all at once, and use a large spatula to stir it in. If you still have trouble, add another egg white or use all water (no creamer).
Anyone have a good cherry, strawberry, mango, and/or pineapple scratch cake recipe they wouldn't mind sharing? I know a lot of the these WASC recipes are really flexible for adding fruit and things but I have not had much luck. My cakes always come out dense/flat/wet. Too much liquid? I am probably just not making the appropriate adjustments for the pureed fruit. I prefer to not use jello. I am playing around with fromscratchsf's scratch WASC recipe and love it so far. Not sure how to modify to accomodate fruit flavors. Thanks!
I use the WASC recipe as my base and start substituting from there: Flavored coffee creamers, juices, liquers, thawed frozen margarita concentrate, coffee, melted ice-cream, flavored yogurts in place of sour cream, pudding mixes, LoRann flavored oils...
what is the WASC recipe??? (I'm a newbie!)
I think it is on the very first page or two of this thread. Do a search for either FromScratchSF"s recipe which is a scratch version.
It is White Almond Sour Cream. When I first made the recipe I fell in love, and then began experimenting with flavored creamers; it has evolved with help from everyone.
There is a recipe for a scratch version on the google doc.
i did a pumpkin cake with a salted caramel buttercream filling... it was amazing and devoured lol
another favorite is lemonade- not lemon ( looks like a white cake- surprise lol) with a raspberry italtian buttercream filling - another win!
AHi ya'll, Is there an eggless WASC recipe? Or anyone who has made an eggless cake? Thanks I
I'm with cakelady...I love this post. Of the many wonderful bits of advice and information I find on Cake Central, this is the most inspiring and mouth watering. This post should mark approximately the 6137th reply, and it is my first post. Macsmom and Chef_Stef and so many more that it would be impossible to list, thank you for generously sharing your ideas, recipes, and expertise. Cake LOVE to you all.
Angie
BlueRubyCakes
I'm with cakelady...I love this post. Of the many wonderful bits of advice and information I find on Cake Central, this is the most inspiring and mouth watering. This post should mark approximately the 6137th reply, and it is my first post. Macsmom and Chef_Stef and so many more that it would be impossible to list, thank you for generously sharing your ideas, recipes, and expertise. Cake LOVE to you all.
Angie
BlueRubyCakes
Welcome to Cake Central! I learned everything I know here, so glad this thread is helping others create a fun list of flavors.
Noveen -- 1 cake mix, your choice of flavor, plus 1 can of soda (I like root beer), your choice of flavor, at room temp. That's it. Mix the two together as you normally would -- although I use a slow speed and a shorter time if I can. Bake as usual. Works surprisingly well.
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