I tried to use fromscratchSF's (beyond buttercream now) banana version of this recipe, substituting the roasted bananas for the sour cream and increasing to 2 tspns each baking soda and baking powder. I was attempting cupcakes. They puffed up really high at first, then fell and turned dark brown on the outside all around the cake. The inside was delicous and fluffy but they were not asthetically pleasing at all. Any suggestions on how to get the cake to bake up light on the outside and not fall?
And has anyone else noticed how the cake sticks to the pan/is "wet" on the sides and bottom? I love the texture/flavor of the inside of this cake but have not had the best luck getting the cake to remove from the pan perfectly clean.
Also, what flavors have people experimented with using her recipe as a base? I know there is a crazy long list of gourmet flavors on a thread on here, base is a WASC box version I believe. Is it possible to make all those flavors using this recipe instead?