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WASC Substitutes..... - Page 3

post #31 of 37
Thread Starter 
Thanks!

Yep, that's my problem too. I never think to write anything down until I find out it tastes good and by then I've already forgotten what I did, lol! Oh well, live n learn icon_biggrin.gif
post #32 of 37
i am making a wasc cake today for the first time and i bought duncan hines! i hope it turns out okay!!!...........
post #33 of 37
I use Duncan Hines and I have never had a problem. I love the dark chocolate fudge cake. I just add some coffee granuales to the liquid and it really boosts the chocolate.
post #34 of 37
Ok...So I tried the WASC recipe the other day, and the cake turned out incredibly dense! It was so heavy. It had a good flavor, but it looked and had the texture of a white pound cake. Definitely not what I was expecting. Is this how it is supposed to be, or did I do something wrong? Any ideas?
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 #35 of 37
It is pretty dense -- which is why so many people use it. It's hold up well to carving and can be put under fondant w/o the cake collapsing. It's definitely not 'light and fluffy' like your typical box mix.

If it's too dense you can try adding an extra egg which makes a fluffier cake.

I'm sure more people will be able to chime in and help you icon_smile.gif
-Alexandra
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-Alexandra
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post #36 of 37
Quote:
Originally Posted by MacsMom

Duncan Hines does not work well with WASC - the cake sinks in the middle and sometimes bakes over the edge of the pan, spilling in your oven.



I always use DH (and sour cream) and have never experienced either sinking or overflowing. icon_smile.gif (And I use both Rebecca's and kakeladi's recipes.) Have made many flavor variations of the WASC and the results are always a great moist, not too light/not too dense cake. thumbs_up.gif

For chocolate variations:

http://www.cakecentral.com/cake-decorating-ftopict-587744-.html

http://www.cakecentral.com/cake_recipe-7367-0-AMAZING-Chocolate-WASC-Cake.html

Quote:
Originally Posted by jdelaney81

Ok...So I tried the WASC recipe the other day, and the cake turned out incredibly dense! It was so heavy. It had a good flavor, but it looked and had the texture of a white pound cake. Definitely not what I was expecting. Is this how it is supposed to be, or did I do something wrong? Any ideas?



How are you measuring your flour and mixing your batter?

When measuring flour, do you use the "scoop and drag" method and then shake to level.... You should be aerating the flour prior to gently spooning it into the measuring cup and using a straight edge to level.

When I make any of the WASC cake recipes, I sift all the dry ingredients together into a large bowl, and mix all the wet ingredients in a second larger bowl.

Then I add the dry to the wet and beat for 2 mins. using a hand mixer at medium speed.

If using a stand mixer, I would mix at the lowest speed for 2 mins. or less.

When it comes to mixing, MORE (as in more speed or longer mixing time) is not BETTER. Overmixing will develop the gluten and result in a tough cake.

Handy cake troubleshooting charts:

http://tinyurl.com/2p5bdu

http://tinyurl.com/32goqe

http://tinyurl.com/6c745g

http://tinyurl.com/6lpjww

HTH
post #37 of 37
... Hmmm. I just made cakes with PB mixes and they overflowed, too. I'm sticking with BC because I have never had a problem with them.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
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