AI tried the vanilla WASC cake & it is was pretty good but it was really sticky at the top & really crumbly. Anyone know what I might have done wrong?
Thanks!
AYeah that's what I did to take the sticky part off but as far as it crumbling I have no idea! There was no way I could have torte it, I wasn't going to anyway but when I cut it there were crumbs everywhere! [@]hobbist[/@]
AI think it might have something to do with the WASC recipe you use. I use a cake mix with NO pudding added and add 1cup cake flour, 1cup sugar,1 tsp salt,1 cup sour cream, 3TBSP oil,and 1\2 cup whole milk,1 cup eggs or egg whites, 3tsp of flavoring. Bake at 325 until it tests done. This is a variation of an original recipe posted on this site but it is what works for me.
A[@]vldutoit[/@]Hmm... okay thank you I will have to give it a try!
AI like to use: 1 Box No pudding 1 Small Box (I think 3.9 oz) pudding or jello 1 cup liquid (milk is usually the liquid but depending on the flavor it might be orange juice, pineapple juice...) 1 cup sour cream 1 cup all purpose flour 1 cup caster sugar (white sugar) 1/3 cup canola oil 4 eggs
I add all the liquid, sourcream and eggs to the bowl first, then all the non liquid ingredients next. If I put the non liquid ingredients in first then there is always some that didn't get mixed in at the bottom of the bowl.
Mix with a hand mixer for 1.5 - 2 minute. Just till everything is mixed.
Bake at 325 degrees until firm but soft to the touch. I never set a timer. Everything is based of feel.
A[@]cai0311[/@] Okay I will give it a try! Thanks!
Keep in mind a lot of WASC recipes were created using the old box mixes. They have since changed the contents and reduced the oz amounts, and that has definitely effected how WASC recipes respond. I end up adding extra flour to my doctored mix recipe to compensate, but I still get the gooey part on top, especially on the vanilla cakes. I do freeze my cakes and then just trim the gooey part off, so this doesn't really bother me. It also happens to be my 7 year old's favorite part of the cake scraps. :)
- kakeladi
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jennalee asked.........Do I need to adjust anything to make this cake now that the cake mixes are smaller?..........
I have made about a dozen (maybe less) since the new smaller sizes. At 1st I added more mix from another box to make up for the reduced amount but over time I started just using the smaller sized box w/o changing anything and still get good results.
OP maybe you can pm her she is still a member
I used to add more mix from another box, too, but I found the cakes came out seeming to have too much sugar added. Plain flour does the trick for me. If you google it you will get lots of articles on how to adjust doctored cake mixes since the changes were made.
Okay, I get it now. 2 WASC's recipes with millions of flavor possibilities, evolves into 2 scratch WASC'srecipes with millions of flavor possibilities. Whew! After reading 12 threads,slowly backs away.............
Good luck with your cakes sweetobsesions!
Sorry to add to the confusion. With so many options I've seen and come to think of WASC as a short hand for almost any doctored cake recipe. I don't use almond or sour cream in my doctored mixes.
I've always used this WASC recipe: http://cakecentral.com/a/white-almond-sour-cream-cake-wasc
With changes in box weight from 18.25oz to 15 oz.., I now add 6 oz. of additional mix when making a full recipe. My flour & sugar are "scant" cups, not full level cups. I haven't had issues with overly sticky tops.
White Almond Sour Cream Cake (WASC) by denise2434 with modifications by maybenot
Ingredients
- 2 boxes cake mix + 6 oz. of cake mix
- if using a mix without pudding, add 2 [small] boxes of complimentary instant pudding mix
- 2 scant cups all-purpose flour
- 2 scant cups granulated sugar
- 1 1/2 teas. salt
- 8 egg whites for white cake OR 6 whole eggs for other flavors
- 2 2/3 cups water [room temp instant coffee if making chocolate]
- 4 Tblsp. vegetable oil
- 2 cups (16oz carton) reg. fat sour cream
- 2 teaspoon clear vanilla flavor + 2 teaspoons almond extract OR 4 tsp. of whatever flavor[s] you prefer
Instructions
- Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees
- ***One recipe makes: one 14" round + one 6" round
- or one 16" round
- or one 12" round + one 10" round
- or one 12x18" sheet cake
- or one 12" round + one 8" round + one 6"
- Half a recipe makes: two 8" rounds
- or two 6" rounds + 6 cupcakes
If you read through the *whole* thread where I posted the *original* WASC recipe you will find lots of discussion regarding your concerns. http://cakecentral.com/t/584319/the-original-wasc-cake-recipe The other recipe posted makes a very large amount and not everyone needs that much batter all at once. It was 'tweaked' from my *original* recipe by a baker to use for her white wedding cakes.
I no longer bake but did do some just after the reduction in mix sizes. Enga did post my response to someone who asked about that.
A somewhat sticky top is common to this recipe. If it is excessive, it probably needs a couple more minutes baking. Hope that helps.
kakeladi/Lynne
AWow so much information! Hahah I really appreciate all of it & I guess I'll have to play around with all the different options but for now I just have to work with it & maybe try adding the extra flour because I don't have much time left to practice & experiment! I tried a different chocolate wasc cake & it was PERFECT! Thank you all again! I really don't know what I would do without this site!
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