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FINALLY a scratch WASC recipe! - Page 25

post #361 of 439
MAMA MIA!!! I just read all 24 pages... whew! I can't wait to try this recipe. This post was made on page 17, and unless I missed it, I don't think it was answered. And I'm curious too.... anyone know about the making a marble cake part?

Quote:
Originally Posted by daisy81382

I have a question too. I have made the yellow version of this cake and loved it! I am making a marble cake and was wondering if I could use this yellow cake and the chocolate cake mentioned by op. I wonder if the chocolate cake would be too runny to swirl into the yellow or not? For those of you who have made it, do you think it would be ok?

Also, has anyone frozen this cake? The cake is due on Saturday, so I was going to bake today and freeze, then thaw out Thurs night and decorate Friday. What do you think?

Thanks for any help you can give. icon_biggrin.gif
post #362 of 439
This was a "wonderful" thread..thank you for all the recipes...much appreciated..
post #363 of 439
Quote:
Originally Posted by LorienSkye

Here is my absolute MUST HAVE chocolate cake recipe. It comes out perfect every time.

Divine Dark Chocolate
(Makes two 8" round cakes)

1 3/4 c All purpose flour
1 c white sugar
1 c packed light brown sugar
3/4 c dutch process cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 1/4 c buttermilk
2 large eggs
1/4 c vegetable oil
2 tsp vanilla
1 c hot STRONG black coffee

Preheat oven to 350 degrees. In large mixing bowl whisk together dry ingredients (flour, white sugar, cocoa powder, baking soda, baking powder, and salt). Add buttermilk, brown sugar, eggs, oil and vanilla. Beat on med. speed 2 minutes. Whisk in coffee last until well blended. *The batter will be VERY runny. Don't be put off by this; it is normal for this recipe but bakes up beautiful and fluffy.*Bake for 35-40 minutes.

Secrets for success for this recipe:
I can't stress enough how important it is to use good quality cocoa. I use Hershey's special dark, which can be found at Wal-Mart and most other grocery stores. Also, make the coffee stronger than you would normally if you were just going to drink it. It adds a subtle and very sophisticated flavor to the chocolate, without tasting like "coffee." This recipe and the scratch WASC recipe are my 2 staples on which I base almost all other variations. Enjoy!

Quote:
Quote:



Does anyone know if this cake can withstand fondant? TIA icon_smile.gif
post #364 of 439
Quote:
Originally Posted by LorienSkye

Here is my absolute MUST HAVE chocolate cake recipe. It comes out perfect every time.

Divine Dark Chocolate
(Makes two 8" round cakes)

1 3/4 c All purpose flour
1 c white sugar
1 c packed light brown sugar
3/4 c dutch process cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 1/4 c buttermilk
2 large eggs
1/4 c vegetable oil
2 tsp vanilla
1 c hot STRONG black coffee

Preheat oven to 350 degrees. In large mixing bowl whisk together dry ingredients (flour, white sugar, cocoa powder, baking soda, baking powder, and salt). Add buttermilk, brown sugar, eggs, oil and vanilla. Beat on med. speed 2 minutes. Whisk in coffee last until well blended. *The batter will be VERY runny. Don't be put off by this; it is normal for this recipe but bakes up beautiful and fluffy.*Bake for 35-40 minutes.

Secrets for success for this recipe:
I can't stress enough how important it is to use good quality cocoa. I use Hershey's special dark, which can be found at Wal-Mart and most other grocery stores. Also, make the coffee stronger than you would normally if you were just going to drink it. It adds a subtle and very sophisticated flavor to the chocolate, without tasting like "coffee." This recipe and the scratch WASC recipe are my 2 staples on which I base almost all other variations. Enjoy!

Quote:
Quote:



Does anyone know if this cake can withstand fondant? TIA icon_smile.gif
post #365 of 439
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post #366 of 439
So I just read through all 25 pages! I know this thread was started years ago, so I'm curious to see for those who have made this version, are you still using it regularly? What are your reasons for using it or not? How does this hold up for tiered cakes with fondant? Also for the dark chocolate cake, does it hold up to fondant? TIA!
post #367 of 439
Sweet Dreams... I still use this as my go to for white cake. I love this recipe and have never had it fail me. I have also used it and changed the flavors on many occasions. Cupcakes are excellent also. There were lots of opinions, and variations on this recipe, so just so you know which I settled on after several tweakings....
2 1/2 cups cake flour (250g/sifted)
1 2/3 cups sugar (333g)
1 Tbl & 1/2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1/2 cup whole milk
1/3 cup unsalted butter
1/3 cup Sweetex shortening
8 oz sour cream
1 tsp vanilla
1 tsp almond extract
5 large egg whites

Beat all ingredients except egg whites in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into prepared pans and bake for 40 minutes at 325; yields 2) 8" rounds. Bake cupcakes at 350 for 18 minutes; yields 2 dozen

I don't use the chocolate recipe.. can't respond to that question. But the white is very suitable for fondant cakes. hth.
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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post #368 of 439
Quote:
Originally Posted by saberger

I am trying to put together all of these combos for a gourmet scratch WASC Flavor doc. This is what I have so far.....please correct me if I am wrong:

WEDDING WHITE 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 shortening
16oz sour cream
1 Tbsp vanilla or almond extract
10 egg whites (or 10oz carton egg whites)

Instructions

1. Preheat oven 350. Prepare your pans as you normally would.
2. Sift dry ingredients together into mixer bowl.
3. Add everything but egg whites and mix just until combined.

Beat on high for 2 minutes, turn down mixer and add egg whites,

return to high and beat for another 2 minutes.
4. Pour into pans and bake.
5. This recipe makes 10 cups of batter, but can be halved or

doubled (if your mixer can handle it).

Makes 2- 10" pans for approx 50 min
-----------------------------------------------------
YELLOW Scratch WASC

5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
1/2 tsp baking soda
2 tsp salt
1 cup of milk
1 1/3 cup butter
16oz sour cream
1 Tbsp vanilla or almond extract
5 Whole eggs

----------------------------------------------
Coffee Creamer Subs for Scratch WASC
* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c flavored liquid creamer
1 1/3 c shortening
16oz sour cream
1 Tbsp vanilla or almond extract
10 egg whites (or 10oz carton egg whites)

-----------------------
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
----------------------------
Pumpkin Spice 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 shortening
16oz canned pumpkin
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 Tbsp vanilla or almond extract
5 whole eggs
Use cream cheese frosting



Thanks so much for this thread. I was wondering if we can use oil in place of the butter or shortening and how much? Recipes that have oil tend to be moist right? And isn't using oil more economical too?

Like the Hershey's chocolate cake recipe uses oil and is super-moist! TIA!
post #369 of 439
I've taken a break from baking here lately with a new baby in the house. I'm a scratch only baker and I was looking for a recipe that I can create my little girl's one year cake. I want to do a topsy turvy, but I've never carved, so this is new to me. I found this recipe looking for carveable cakes, so I hope it works.

My cakes are in the oven now. I thought I'd go ahead and post what changes I made before I forget, then I'll update later what I thought of it. I read through each and every post on here today word for word, so I hope I've got the best cakes in there baking.

What I did:

5 c AP flour with cornstarch (2tbsp cornstarch in measuring cup, then fill rest of way for 1 cup flour.
3 1/3 c sugar
2 tbsp + 1 tsp baking powder
2 tsp salt
1 1/2 c milk - I tried 1 c but it looked like cookie dough
1 1/3 c shortening ( I subbed 1/4 cup butter for some flavor)
16 oz nonfat yogurt
1/2 tbsp vanilla
1/2 tbsp almond
5 whole eggs

I mixed everything up except eggs - then added them and mixed again. The batter was light and fluffy, similar to my current white cake recipe.

I baked 2 - 8", 2 - 6", and 8 cupcakes with a whole batch. I have bake even strips on the 8" cakes, but they all look like they are rising the way the should, full pans now and flat on top so far.

I just took my cupcakes out - they shrank. pretty significantly. I usually make cupcakes - I've never had this happen. Mayve it was the yogurt - that was a first for me. I'm burning my fingers trying to eat one - they taste good, like a hot soft pound cake maybe. They also didnt brown on top as I am used to.

I hope the cakes come out good... I had high hopes for this recipe.
post #370 of 439
So frustrated. My cakes didnt shrink as much as the cupcakes - still lost height and pulled from the pan at least 1/4" all around, but not as bad as I expected from the cupcakes.

However... the cakes would not come out of the pans! I greased like I always do in my Wilton pans.... they are a crumbled mess on my counter. Sometimes I use parchment on the pans, this would definitely be the fix for this, but the bottom of the cakes, and cupcakes, got darker than usual and kind of gummy for lack of a better term.

They do taste good and I think they would be carveable as I wanted.... if I could just get them out.

I might try again sometime, in a much smaller batch so as not to waste that much stuff. Maybe I'll omit the yogurt.... ??
post #371 of 439
has anyone added pudding to this recipe???
Slow and steady wins the race.... as long as the cottage food law says in place.
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Slow and steady wins the race.... as long as the cottage food law says in place.
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post #372 of 439
Quote:
Originally Posted by Krista512

has anyone added pudding to this recipe???



Why would you want to add an artificial pudding to a scratch cake? Serious question.
post #373 of 439
My neighbor does and it's fantastic. But she won't share recipe.
Slow and steady wins the race.... as long as the cottage food law says in place.
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Slow and steady wins the race.... as long as the cottage food law says in place.
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post #374 of 439
Just made this recipe and I definitely did not get good results. One thing that I knew was going to probably mess things up was the butter. I had room temp butter, but when I added it in it just turned into tiny little lumps. I tried to smooth them out, but it didnt work well so I had to just run with it. I didnt want to overbeat the mix so I just went ahead and made 6 cupcakes. (the rest of the batter is in the freezer). The cupcakes did rise a little bit, but the cake was very very dense and spongy like others have said. The taste was definitely off as well. I guess it tasted eggy also. Didnt taste like vanilla.
I just made the original WASC yesterday using a mix and I must say it was very nice. The flavor was strong and the texture was very nice as well, however I dont really want to buy mixes. I thought this recipe was supposed to be just like the original WASC but it was not for me. Back to the butter. I imagine that was the cause of my troubles, but the others who had spongy, eggy, cake did you use butter or stick with shortening??
Hobby baker for now.....
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Hobby baker for now.....
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post #375 of 439
Quote:
Originally Posted by TheSweetTreat

Just made this recipe and I definitely did not get good results. One thing that I knew was going to probably mess things up was the butter. I had room temp butter, but when I added it in it just turned into tiny little lumps. I tried to smooth them out, but it didnt work well so I had to just run with it. I didnt want to overbeat the mix so I just went ahead and made 6 cupcakes. (the rest of the batter is in the freezer). The cupcakes did rise a little bit, but the cake was very very dense and spongy like others have said. The taste was definitely off as well. I guess it tasted eggy also. Didnt taste like vanilla.
I just made the original WASC yesterday using a mix and I must say it was very nice. The flavor was strong and the texture was very nice as well, however I dont really want to buy mixes. I thought this recipe was supposed to be just like the original WASC but it was not for me. Back to the butter. I imagine that was the cause of my troubles, but the others who had spongy, eggy, cake did you use butter or stick with shortening??



The original recipe posted here has lots of problems. About a year ago I re-worked it and posted it on my blog... it's one of my most popular posts, and I have converted many mix bakers after they tried it...

Good luck!
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