ok everyone...I tried the famous WASC cake this weekend for a first birthday cake and I tried a piece at the party and ....it was not good! It was not moist at all ..it just wasn't good.. did I do somehting wrong? I follow the recipe to the T.. I also did a doctored chocolate cake w/ the extender recipe and it was a little moister but there was this other cake there that someone had brought from the store and it was soooo moist... it was a chocolate cake w/ the cherry filling...
NOw, how do I get my cakes to be this moist and delicious? Could I use someone kind of simple syrup or something on the cake to make it moist? If so, would it chnage the cakes texture and would it be able to stack the cake still?
TIA!
um, maybe its YOUR boxed mix, what kind are you using?
I use a simple syrup on everything as I'm putting them together. I haven't tried the WASC cake since I don't care for the almond flavor. I always add white choc or cheesecake pudding, w/the extra egg in almost everything. I even add the white choc pudding to devils food cake...
Here's my cake mix recipe:
any Duncan Hines cake mix
4 eggs
1 cup of water
1 packet of Dream Whip
This is the only way I make mix cakes. Haven't had any complaints yet. I also have been experimenting using the liquid coffee creamers (suggestion found here).
I use 1/2 cup of water and 1/2 cup of coffee creamer. To the DH White cake mix, I've added French Vanilla and Hazelnut/Caramel creamer. Both came out very nice and moist.
I also add extra egg and oil to my mix to make it moist... I have baked a cake 3 days prior to delivery and it is still super moist.. try that maybe... I have only ever had problems with the pillsbury mixes, but when I started overpouring on my oil and adding that extra egg they would turn out fine. I don't have a favorite cake mix, I use all 3 major brands because each has a flavor the other might not... like marble for instance...
I can't help but think an ingredient was left out because the first time I tried WASC I found it was almost too moist. So I intentionally overcooked it the next time and it was still incredibly moist. I used the exact recipe too.
Cakerer - I am no fan of almond flavoring (usually grosses me out), but I think this is still a pretty yummy cake. Try it, you might be surprised 
I am actually making this cake tomorrow and was going to leave out the almond since no one is really big on it. Its just a practice cake for a christening cake I will be making. I was going to add 2 boxes of vanilla pudding. Just wondering if anyone has left it out before... or knows of a different cake that can be used to sculpt with???
I make the White Almond SC cake alot.....always bake it longer than my other cakes....and it's always wonderful. I'm wondering too what mix you're using. I only use DH for this. Also....for those who don't like the almond flavoring...SUBSTITUTE VANILLA. Still get the wonderfully moist cake...sans the almond flavor.
I NEVER, NEVER USE GENERIC MIXES OR PILLSBURY. BAD STUFF! lol
I love the WASC cake and so does everybody I bake for. I hardly even make white cake anymore. Nothing but great comments on it.
I also always use the WASC cake recipe, altho' I am constantly changing flavorings and ratios. I use BC, don't add any more pudding, follow the list of ingredients and have only had excellent results. Since the base of this cake is a 'premeasured commercial product' 
, I have found it to be very forgiving. As for flavorings, use WHATEVER flavor you want your cake to be!! I've used this for my Tiramisu wedding cake, pink champagne cake, dark chocolate, butter vanilla....... you get the picture!! Its also excellent for carving, just freeze first or at least leave in the fridge overnite. 
Quote by @%username% on %date%
%body%