I really need some help, don't know what i did wrong. I tried to convert a scratch WASC recipe on here from imperial to metric measurements with the difference in cup measurements and all but when i made it, it didn't turn out right and didn't cook properly so i think i did something wrong with coverting it, i don't know why i find it so hard i think i jsut complicated it trying to figure out the different in measurements for all of the ingredients and who knows what.

So i was jsut wondering is there anyone who has converted a Scratch WASC recipe into metric already that could send it to me or convert it for me, i would be so appreciative.

Or do you think it will work if i jsut left the measurements as they are but just used my metric cups etc even though they hold a tad more it will still turn out fine?

Thanks if anyone can help

One difference that will make a HUGE impact on the recipe is the size of cake mixes in the U.S. and other countries.

Our cake mixes are (on average) 517 grams. If the cake mix is off, the rest of the recipe is doomed.

HTH

Hi Elise, I've converted it to metric and it bakes up fine. I'll get it to you as soon as I can tonight, just gotta get the kids to bed then I'll be on it!!
Emma

Awww man i am so DUMB! (and tired hehe)

I meant SCRATCH WASC Had to edit it above to say scratch

It's hard for me to get white cake mix where i am so i have to make it scratch which i prefer anyway

Sorry to confuse thanks for the offers and help above though......do u happen to have the scratch version converted sugarandslice?

Looks like Emma has you covered.

All's well that ends well!

Sorry Jan, do u know the link to that big popular thread a little while ago about that good scratch WASC recipe?

Here you go, Elise:
Vanilla (or almond) Sour Cream Cake
Ingredients
5 cups cake flour
3 1/3 cups sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk (less?)
300g butter
453g sour cream
1 Tbsp vanilla or almond extract
10 egg whites or 5 whole eggs
Instructions
Preheat oven to 180C . Fully line pans. 2x22cm pans

Sift dry ingredients together into mixer bowl.

Add everything but eggs 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.

Pour into pans and bake for approx 50 min

This recipe makes 10 cups of batter, but can be halved or doubled (if your mixer can handle it).

I now always beat it for as long as the recipe says and let in cool in the tin and I don't get the shrinkage I used to.

Good luck

ah u found it! thanks Emma

Question: So you just use our normal metric cups and tsp/tblsp for the flour and baking powder etc?

And here's the thread with the discussion:
http://www.cakecentral.com/cake-decorating-ftopict-654467-finally.html+scratch+wasc+recipe

Sorry Elise, I sent you my 'old' version of my conversion! I found a site which converts cup measures of hundreds of ingredients into grams. So here you go:
500g flour
672g sugar
standard tbsp and tsp measure
I use about 150ml milk

hope that's not confusing. Let me know if it doesn't make sense and I'll type it out properly for you.
Emma

Oh, and always fully line the tin with non-stick baking paper. I found that just using pan release isn't enough.

that's awesome, thank-u so much!

I'll try it again with that recipe and see if it turns out better N yeh i always line my cake pans with baking paper, even non stick ones...i still don't trust them lol

Actually can i bug you once more? Can u just tell me how you got to 500g of flour just to help me in the future because I got confused with the different weights of flours in one American cup, different sites said different things...and is that weigh before sifting the flour or after? Now i hope i havn't confused u! lol

Try these:
http://www.scalesgalore.com/wtconverter.htm
http://www.gourmetsleuth.com/cookingconversions.asp

I can't remember which of these I used.

And it doesn't matter whether you sift before or after weighing; 500g of flour is 500g of flour whether it's sifted or not. Sifting just adds more air (and air weighs nothing) so it takes up more space. That's why it's important when using cup measures but not for weighing. I always sift it into my bowl as it's sitting on the scale.

HTH

Anamado, I guess like most baking, you've just got to try it and see how it works for you, then start experimenting. 500g works for me but I might try it with more and see how it goes. I'll let you know.

See i didn't even know ppl weighed sifted flour before i looked at all the conversion things and it just started getting me confused lol And since 1 cup of sifted flour weighs less so i thought maybe you used that.

If 500g works for you emma then i'll give that a try to start off with, if it looks like it needs more then i'll just add more and try it out

Just found 2 websites that say 1 US cup of cake flour = 95grams

So i guess according to that 500g sounds about right cose if you decide to use normal flour instead you still have to use the same amount as if it is cake flour, is that right?

Definitely Anamado! I think I put that in one of my earlier posts to Elise, the original recipe calls for WAY too much milk.

yeh i remember reading that about less milk, i did that when i first tried it a little while ago so it wasn't that specific reason, i must have done something else wrong too lol

Recipe:

Breaking it down into it's components:

This part of the recipe is how to put a packet white cake mix cake together.. or in this case 2 mixes -

Using two of their 517g cake mixes approximates three of our 340g cake mixes:

Both Greens Traditional Vanilla Cake and Betty Crocker Vanilla Cake are good choices for the mix component. Just add whatever the manufacturer indicates on the boxes.

The extender part of the recipe translates from US -> AU as:

Finally US Sour Cream is 18-20% butter fat, ours is 35%-36%. Use light sour cream ..

If you wish to do it from basic ingredients: just add half the extender component to a one of your favourite Australian recipes .. works well ..

thank-u auzzi

N yes i had previously made another batch of the WASC with the vanilla cake mix you can get over here and it turned out great except i found the vanilla cake mix too overpowering with vanilla and those sorts of box mixes too sweet for me so that's why i am trying to make the scratch one