Wasc..need Help Fast!! In The Middle Of Baking My Layers
Decorating By rhopar33 Updated 4 May 2007 , 3:22am by Wendoger
OK, can somebody PLEASE tell me what the heck is going on w/ my WASC???? I just baked a 12" and it sunk in the middle. In fact, for about the last few times I've baked the WASC they all sunk in the middle. My oven temp is right, I time my mixing, what is going wrong??? Need help fast..I still have 3 more layers to bake.
Thanks!
You're not cooking them long enough. Try putting a flower nail in the middle that might also help with even cooking.
WASC-White Almond Sour Cream
It's a very popluar cake recipe found here on CC.
It sounds like your cake isn't done baking. Definitely try a flower nail or heating core. Are the edges done before the centre? Try putting bake even strips on the edges to prevent that. Good luck.
I made a WASC cake not long ago and had to bake it longer than the recipe stated. It was a 10" round 2" deep pan and I used bake-even strips around it. Came out perfect, no sinking. I also think you may need to bake a little longer. Please let us know how it turns out.
Someone else today had the same problem with the same cake. I wonder what's going on?
Well, I've tried it w/ DH and Pillsbury mix and it happens w/ both!! I noticed someone said I should cook it longer. Believe me, if I did it would burn up! I have used this recipe over and over and can't figure out what's wrong!!!!
How frustrating....I use DH mix with mine and all was fine. Are you absolutely POSITIVE that your oven temp is "true"? Do you have a thermometer to check it?
Well, I've tried it w/ DH and Pillsbury mix and it happens w/ both!! I noticed someone said I should cook it longer. Believe me, if I did it would burn up! I have used this recipe over and over and can't figure out what's wrong!!!!
I make this recipe about 20-25 times a week....you are not cooking it long enough. Reduce your oven temp to 325, put a flower nail in the middle, and cook until a toothpick inserted in the middle comes out clean. I bake a 10" (2"pan) for about 40 minutes...sometimes longer.
Well, I've tried it w/ DH and Pillsbury mix and it happens w/ both!! I noticed someone said I should cook it longer. Believe me, if I did it would burn up! I have used this recipe over and over and can't figure out what's wrong!!!!
I make this recipe about 20-25 times a week....you are not cooking it long enough. Reduce your oven temp to 325, put a flower nail in the middle, and cook until a toothpick inserted in the middle comes out clean. I bake a 10" (2"pan) for about 40 minutes...sometimes longer.
Ditto....I baked my 10" about 50 minutes and it came out fine, I also think I lowered the temp when I checked and it wasn't done at 40 minutes.
OK, could this be it? - I went back and read the recipe verbatim since I had not looked at it in so long. It says to wisk dry ingredients and then add remaining and mix on med for 2 minutes. I was not wisking, just mixing all on low for 30 sec then med for 2 minutes. Could that additional 30 seconds be the problem?
Quote by @%username% on %date%
%body%