When I make WASC I find that it sometimes (most of the time) gets way too moist when I wrap and refrigerate or just leave out....So I've been thinking....is it because I use egg whites from a carton and I'm using enough for 8 eggs, rather than just use enough for egg whites? Or is it because the cake mix boxes have less cake mix in them and I don't adjust the liquid? Any thoughts?
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10/14/12 at 3:47pm