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FINALLY a scratch WASC recipe! - Page 19

post #271 of 439
Marianna46, what kind of strawberry flavoring did you use? Did it give it an artificial strawberry flavor? I need to make a strawberry cake and am going to try your proportions (I think mine has too much strawberry puree) but I think it needs a little something to boost the strawberry flavor. Thanks!
post #272 of 439
Hey there, confectionsofahousewife (I've always loved that name!). I substituted strawberry puree for the milk. I forget how much the recipe called for, and I don't have the recipe on hand right now, but it was the same amount of strawberry puree as there was milk in the original recipe. I also substituted strawberry flavoring for the vanilla or almond extract. I was afraid it might taste a little bit artificial with the extract, but it didn't. It actually brought out the natural strawberry flavor. I used Demian's creamy strawberry, which I'm not sure is sold in the US. It has a little bit of red food coloring in it, which gave the cake a very nice pastel pink color. HTH and good luck!
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
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post #273 of 439
I can't wait to try this. I had trouble with the WASC recipe sinking and having that dense almost gummy texture in the middle every time I tried to make it. I have a cake for friends next weekend, but we haven't decided on strawberry with ganache or choc. with hazelnut buttercream. Either way I now have a recipe to try. icon_biggrin.gif

One question though... can you use instant coffee for the choc. cake? I don't drink coffee often enough to keep it around and don't want to buy a whole lot for one cake every now and then. TIA
post #274 of 439
I just finished making the chocolate cake, but I made two substitutions. I used whole milk in place of buttermilk and 1/4 cup whiskey in place of 1 cup coffee. All my other recipes use whole milk and my choc ones use whiskey, so I didn't want to buy any additional ingredients. I have no idea what the original was like, but with these modifications, it rose nicely with a flat top, was very fluffy, and has a nice taste and texture. Definitely a keeper. One note though, it only made 4 1/2 cups batter so if you want it to rise 2 inches high, use a 6 inch square pan. Not sure about round ones. I used 7 inch square ML pans and it was 1 1/2 inches tall. I baked at 320F for 30 min.
post #275 of 439
You know, Odyssey, I've always thought that a cake that has a whole bunch of sour cream plus a whole bunch of butter has too much fat in it and couldn't possibly rise. All my problems faded away when I started using low-fat or fat-free yogurt in this cake (and bought some fresh baking powder, which is a problem that should never be overlooked!). Now I'm a happy camper and have a whole range of flavors in this delicious, resistant and carvable cake.

By the way, anybody given any thought to the butter pecan version of this cake? I'm trying to come up with something, too, but so far no luck.
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
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post #276 of 439
DrTina, your post came in while I was writing. That chocolate cake sounds great. I'm definitely going to add it to my WASC collection!

By the way, about the instant coffee, I've used it in several desserts combined with chocolate and it tastes just fine. I use Folger's crystals or another of those freeze-dried coffees because I like the way they taste.
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
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post #277 of 439
I've been stalking this post since it first came out and I absolutely love this scratch WASC!

As for the butter pecan WASC, I would love to have a version of that as well. Keep in mind, I haven't tried it yet, but what if you decreased the amount of milk, added in 1/2c REAL maple syrup (not pancake syrup), stirred in 1 1/2-2 cups diced/chopped pecans, and maybe some butter flavoring along with the vanilla (or maple flavoring). You might have to decrease the amount of sugar too because of how much is in the syrup.

I guess that would be more of a maple pecan cake though, huh? lol. I'll have to give this a shot sometime soon.

I am definately going to be trying the orange version. I have some leftover chocolate icing that I could use for the filling- Orange Valencia here I come! icon_wink.gif
Samantha
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Samantha
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post #278 of 439
I think there's a butter pecan coffee creamer you could use or LorAnn has a fountain flavor that is butter pecan you could substitute for the liquid.
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #279 of 439
Did I seriously just read 19 pages? lol I love this site =) Ya'll have convinced me to try this recipe, but I don't know if I want to use butter or shortening. I am also going to be trying that choc cake! Butter vs shortening people, where are you? *snickers* Let's have a comparison, shall we? I would love you forever! Pretty pleeease? =)
Cheers!
Jemoiselle

Vanilla Expressions
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Cheers!
Jemoiselle

Vanilla Expressions
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post #280 of 439
I recently tried it with the shortening and liked it better. It was a little lighter.
post #281 of 439
I just went back and noticed how much baking powder is in the recipe. Seven teaspoons to five cups of flour...there's no aftertaste?
post #282 of 439
Quote:
Originally Posted by Marianna46

You know, Odyssey, I've always thought that a cake that has a whole bunch of sour cream plus a whole bunch of butter has too much fat in it and couldn't possibly rise. All my problems faded away when I started using low-fat or fat-free yogurt in this cake (and bought some fresh baking powder, which is a problem that should never be overlooked!). Now I'm a happy camper and have a whole range of flavors in this delicious, resistant and carvable cake.



So that's what happened to my lemon WASC last night - I used regular yogurt (on sale) instead of my usual fat free - my cuppies had deep dents in them - they did not rise and were very dense.
post #283 of 439
Did anybody make a chocolate version of it? How do you make it into a chocolate cake?
post #284 of 439
So i tried this recipe and it came out dense and gummy- any suggestions on where I went wrong. I sub'd butter for shortening and used 5 whole eggs vs the whites as I was not looking for a pure white cake. Any insight? I mixed exactly as stated. With all these raving posts I know I must have gone off the mark somewhere
post #285 of 439
I found the only time I like the texture is when I use the shortening and egg whites. Otherwise it comes out too dense and heavy.
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