Cake Central › Cake Forums › Cake Talk › Cake Decorating › FINALLY a scratch WASC recipe!
New Posts  All Forums:Forum Nav:

FINALLY a scratch WASC recipe! - Page 5

post #61 of 439
i recently bought dried egg whites and am unfamiliar with the product. if i use it for this recipe, will i be o.k.?
Find a friend for life at:

http://www.petfinder.com/index.html
Reply
Find a friend for life at:

http://www.petfinder.com/index.html
Reply
post #62 of 439
I've got my last tray of cupcakes in the oven now! I'm excited about this recipe - thanks again!

I tried one while it was warm, and I liked it a lot! Very soft and fluffy, like a mix cake. A great "plain" cake that I think will be a wonderful base for all kinds of flavorings! I can't wait to try the pumpkin and peanut butter versions!

I just ate the other half of the one I tired warm (it's cool now) and it has a little bit of a "corn bread-y" texture to it... any thoughts about why and what I can adjust for next time? Did I over cook it? It's not really dry, I don't think...

I did use 1/2 AP flour and 1/2 cake flour, because I didn't have the full amount of cake flour. I used whole eggs....

Thanks!


Bonnie
post #63 of 439
Bonnie, it could be the AP flour...I used all cake flour which I try to do in all of my scratch baking and I really think it gives a finer crumb and lighter texture.
post #64 of 439
i made the pumpkin as cupcakes using eggwhites.
i used pumpkin spice creamer for the milk.
very fine crumb, delicate flavor - deelish
Find a friend for life at:

http://www.petfinder.com/index.html
Reply
Find a friend for life at:

http://www.petfinder.com/index.html
Reply
post #65 of 439
Any thoughts on making this chocolate?? sub out some of the flour for cocoa? or should I just stick with a different choco cake recipe??
post #66 of 439
Quote:
Originally Posted by dkelly

Bonnie, it could be the AP flour...I used all cake flour which I try to do in all of my scratch baking and I really think it gives a finer crumb and lighter texture.



thanks, I'll try that next time. The flavor was good, just a little too dry, I think.
post #67 of 439
my pumpkin cupcakes were a hit!
i'm going to experiment with lemon next. maybe using lemon curd.
Find a friend for life at:

http://www.petfinder.com/index.html
Reply
Find a friend for life at:

http://www.petfinder.com/index.html
Reply
post #68 of 439
Quote:
Originally Posted by crazydoglady

i made the pumpkin as cupcakes using eggwhites.
i used pumpkin spice creamer for the milk.
very fine crumb, delicate flavor - deelish



Did you use the shortening or the butter? I am going to make some for tomorrow.
post #69 of 439
i used butter and used egg whites rather than whole eggs.
they are so good!!!!
good luck!
Find a friend for life at:

http://www.petfinder.com/index.html
Reply
Find a friend for life at:

http://www.petfinder.com/index.html
Reply
post #70 of 439
Thank you!
post #71 of 439
Crazy, did you use the merringue powder from Wilton or something else? TIA terri
post #72 of 439
i did this (actually i did cut it in half) but used powdered egg whites rather than fresh and used pumpkin spice coffee creamer instead of milk. i'm heavy handed with the spice too but the flavor was still delicate.


1 1/3 c butter
3 1/3 c sugar

5 c cake flour
2 Tbsp + 1 tsp baking powder
½ tsp baking soda
2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
3/4 c milk (or flavored coffee creamer)
16oz pumpkin
1 Tbsp vanilla or almond extract
10 egg whites (or powdered egg whites)

hth!
Find a friend for life at:

http://www.petfinder.com/index.html
Reply
Find a friend for life at:

http://www.petfinder.com/index.html
Reply
post #73 of 439
Thanks for sharing...can't wait to try.
post #74 of 439
I, too, made the pupmkin flavor. I used egg whites (real) and used shortening. I subbed pumpkin for the sour cream (wish I would have though of using pumpkin spice creamer instead of milk!). Having never tried the recipe I didn't want to mess with it too much. It turned out great! I iced it with caramel buttercream and it was really good! Moist and tender. I have made a strawberry cake using this recipe too that is going to a birthday party tomorrow. It smells wonderful, hopefully it tastes as good. Thanks again for the recipe.
post #75 of 439
I love recipes like this where you can switch out ingredients and it still comes out wonderful.

This is a foolproof keeper for sure. I think we could convert some "mix" bakers with this one.

Thanks OP so much for posting this, it's been fun trying it and reading about everyone's experiments with different ingredients.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › FINALLY a scratch WASC recipe!