Totally Frustrated With Wasc!!!!!!!!
Decorating By MissRobin Updated 3 May 2007 , 11:34pm by Melody25
I just made a 12' and 8" square WASC recipe. They both sunk in the middle and the 12" cracked also in the middle. I used BC and magic line pans and magic strips. I have had this sinking problem several times with WASC, I have to do a tiered cake this weekend so I hesitate to use these 2 because of support issues. I guess I will start over, but I think I will use a different recipe! Any suggestions?
WASC is all I use. I ALWAYS use one or more flower nails in any pan larger than 9 inches. I also have less sinking since I stopped using the magic cake strips. I bake cakes up to 9-inches at 325 degrees. Anything larger I put in the preheated 325 degree oven, then lower the temp to 315 for the remainder of the baking time.
WASC is my basic cake here, I never have any problems with it. I even bake the 12x18 sheet cake without the heating core and had no problems. I do however, bake at 325. How long did you cool it before removing from the pan - if you take them out too soon, they will sometimes crack....those bigger pans need more than 10 minutes to cool off - usually 20 or so.
I baked them at 325, and the big cake cracked while baking. Anytime I have made this cake it is hit and miss as far as how it turns out, not sure what the common denominator is, just don't know. I have made and it has come out perfect, I have done with and without heating cores etc.????
when the middle falls, it is almost always due to overbeating your batter. It is especially common in recipes where you use egg whites only. I suggest using whole eggs and timing your beating with a timer.
WASC (White Almond Sour Cream) recipe is very consistant and reliable. Don't be afraid of it. 
I agree with being careful not to over-beat your batter and check your oven temp. It uses a cake mix as a base, so it generally bakes well every time.
Good luck!
Angie
I, too, have found that using flower nails, no baking strips and baking at 325 works the best to me. Once in a while I'll get a small crack, but not too often. I also had a baking expert tell me that with the extra ingredients and fat, I should use cake flour and add a couple of extra egg whites. The ingredients need the extra protein to balance the fath.
Are you using the right recipe?? There are two WASC recipes posted One of them is missing the extra flour you have to use.
The right recipe...
http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html
I only have a problem in the 12" or larger sizes. I used baking strips 4 flower nails and they took forever to bake. (3' pans). At first I thought it was my oven, but the smaller sizes worked fine. The 14" took almost 3 hours. It rose fine in the middle but the sides and top were dry!!! I finally just put enough batter for 1 1/2 inch layer and it cooked just fine. Oh and I baked at 325 did not pre-heat oven. I was using magic line square pans. Don't know if that makes a diffrence. I love the texture and taste of the WASC cake and it did hold up well with the tiered cake I made. The only other problem I had with it was the holes in batter. I dropped the filled pans about 10-15 times trying to get out all the air bubbles (woke everyone up in the house) still didn't get them all. Would over beating cause this also?
Ok, I have to apologize for my complete stupidity. I decided after reading all the responses to give it another try, so, as I am reading the recipe and adding ingredients I realized I forgot the water last time! Duh! I can't believe it, I thought the batter was kind of thick but it had been a while since I had made it and thought, it must just be a thick batter, I should have realized the mistake when I didn't have any batter left after filling an 12" and 8" because I did the full recipe. Some days are better than others! LOL! I guess I will make lots of cake balls!!!
Can anyone suggest an icing that goes well with the WASC?
Any icing will go with WASC if you use the white cake as the recipe suggests (van.,choc.,lemon,etc). You can also use different flavors of cake mixes for this recipe. This is a great recipe & every time that I've made it, it's came out perfect.
I just finished making a modified version (thanks CakePro-I modified a version that she modified!) of the recipe to make a strawberry cake so I'll let ya'll know how it turns out when we cut into it tonight! It rose up well and it's sitting pretty on the cooling rack right now!
I made the original wasc and it was good. Definitely tasted more like a scratch cake. I'm not a huge almond fan but I'm sure for someone who is it would be great. But it's nice to be able to offer an almond flavor.
My friends and family don't like almond either (at least most of them) so I just substituted more vanilla for the almond and it turned out wonderful! 
I love this cake! It's all I use. I substitute the almond for other flavorings. I also change the flavors of cake. I do Strawberry cake with strawberry flavoring, Chocolate cake with Amaretto... the possibilities are endless! Also in the Chocolate cake I don't use the sour cream I use mayo. SOOOO Good!
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