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FINALLY a scratch WASC recipe! - Page 24

post #346 of 439
Holy cow! I can't believe I just read this whole thread! I can't wait to try this - I hate having to use a box - so I can make as much or as little as I want! I like a dense cake, very moist, like I get with the box WASC, and I want a scratch that can be just like it. I use more eggs than the WASC version I have calls for, which is probably why I don't have sinking issues. I do a lot of carving, so I hope this will work!!!

Thanks everyone who contributed here - I can't wait to try it!
post #347 of 439
I just tried this recipe - the golden version -and made a quarter of the recipe. I tried one version with shortening and another with butter. The problem that I had with both was that they sank in the middle. The original recipe called for 5 eggs and since I quartered the recipe I used one egg and 2TBSP of egg whites. Should I have gone with 2 whole eggs? Any other reasons why it would sink in the middle? I baked it at 350 degrees in an 8 inch pan for 25 minutes. Overall, taste was good and so was the texture. I was a little upset that they sunk.
Thanks for you help.
Happy Decorating!!!
Catherine
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Happy Decorating!!!
Catherine
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post #348 of 439
breyes, I am anal about baking, so maybe this is the crazy baker talking, but when I need a portion of an egg, I mix the white and the yolk with a fork, and then weigh the right amount. There are charts on the internet with weights for each size egg.
post #349 of 439
Thanks scp1127, I am going to try it again and see what happens. I did like the taste of the butter version better than the shortening version. I am just trying to find a nice yellow cake recipe that can be my go-to. I have tried some others and they are dry.
Thanks again!!!
Happy Decorating!!!
Catherine
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Happy Decorating!!!
Catherine
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post #350 of 439
What other flavors are you using in the scratch wasc other than almond? Has anyone used Creme Bouquet?
post #351 of 439
How is it I've never seen this thread??? LOL!

OK, I'm converting this to oz and making a test batch tomorrow. I'm real proud of my current white/yellow scratch recipe but I'm always open to finding something better!

Jen
post #352 of 439
Great thread - I am planning on trying it out in Australia for all the Aussie CCers to review icon_smile.gif

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply
post #353 of 439
Hello, could anyone please advise if these recipe would work if I use vegetable oil instead of butter? thanks icon_wink.gif
post #354 of 439
Hi, I am finally going to try this recipe. Can't wait icon_lol.gif I do not make many scratch cakes and would like to know if there is a certain way of mixing it that has worked best for most icon_smile.gif I have read most of the thread but had to skip some pages so sorry if this is a repeat question....thanks
post #355 of 439
Quote:
Originally Posted by FromScratchSF

How is it I've never seen this thread??? LOL!

OK, I'm converting this to oz and making a test batch tomorrow. I'm real proud of my current white/yellow scratch recipe but I'm always open to finding something better!

Jen



How did it work out for you? icon_biggrin.gif just wondering how it compares to your white/yellow. I didn't care much for the results when I tried it the first time but I might try it again.
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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post #356 of 439
does anyone know how many cupcakes does this yield?

22-24 ?


Quote:
Originally Posted by juleskaye518

bakemeacake78, back on page 2, there are a bunch of variations.

Peanut Butter Scratch WASC

* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c creamy peanut butter
16oz sour cream
1 Tbsp vanilla or almond extract
5 whole eggs
post #357 of 439
I was SO excited about trying this recipe. It had great texture, nice crumb and all, but it had a chaulky-taste to it. Has this happened with anyone's? I used butter, reduced the milk and halved the baking powder. Any suggestions?
Grow some cake balls

"Live by the Cake....Die by the Cake" -Gabriel Iglesias
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Grow some cake balls

"Live by the Cake....Die by the Cake" -Gabriel Iglesias
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post #358 of 439
Serves me right for not catching up - non-aluminum baking powder. Off to try it! Thanks careylynn
Grow some cake balls

"Live by the Cake....Die by the Cake" -Gabriel Iglesias
Reply
Grow some cake balls

"Live by the Cake....Die by the Cake" -Gabriel Iglesias
Reply
post #359 of 439
i made a lemon version of this - 5 whole eggs and butter - I used one tub of good quality lemon curd yogurt instead of 1/3 of the sour cream, and used lemon extract instead of the almond. turned out great, but could be more lemony, so maybe next time will add in a tbsp of my lemon curd too.

i'm about to try making a chocolate version, so will sub out some of the flour for choc powder and also melt some choc to add in, although im not quite sure how the melted choc will effect the other ingredient' quantities...i'll just eyeball it i guess!
post #360 of 439
I made this last night...and WOW!! Love it icon_smile.gif Tried it with shortening and butter, vanilla, and creme bouquet as I was looking for a very good vanilla based cake that could be used for different flavors. Loved the texture and most of all the flavor. This is definitely a keeper!
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