Baking Tomorrow!! Questions Re Wasc W/creamer... Please
Decorating By Jopalis Updated 2 Jun 2007 , 5:16am by sugarshack
I plan on making the WASC cake tomorrow and putting the 2/3 C white chocolate raspberry creamer in place of = amt of water. I also saw that the person who wrote about this (can't find the thread) also put in a box of inst. vanilla pudding. She made 1/2 recipe so should I put two boxes in? Also do any of you recommend whole eggs? I am afraid it will be dry. Thanks!!
Both the pudding and the coffee creamer are in addition to the extra flour, sugar and sour cream - this extended recipe calls for.
The extra sugar might cause your cake/s to not rise or to sink upon cooling...
Six whole eggs can be used for chocolate or other than white cakes; for white cake I'd stick with the eight egg whites.
HTH
I already did the wasc and the only thing that I added to it was a teaspoon of baking power. I did not had time to decorate the cake because my two daugthers and my husband ate the whole cake they could not resist the smell and the taste of it.I was very lucky that my walmart has the white chocolate rasberry creamer, I bougth 6 lol
I haven't added a box of pudding to the WASC but I do add pudding when I make that cake a chocolate cake. I just think it gives the cake a deeper chocolate flavor and it makes it more moist. I haven't had any problems with the WASC being moist. I use 4 eggs to a half recipe instead of 3 eggs.
darkchocolate
I made a cake this week with the recipe -- halved everything as it was the first time. I replaced 1/3 cup of water with french vanilla creamer and replaced the 1 cup of water with 1 cup of milk and omitted the almond extract and the cake turned out excellent!! I have been told best cake yet. I finally found the white chocolate raspberry and can't wait to try it. Also thinking about making a chocolate version with hazelnut cream ... yumm ... can't wait to get home. Also, has anyone tried using double the cream (1 1/3 cup vs. 2/3 cup for whole recipe)??
When I use the liquid flavored creamers I noticed the cakes do sink a bit and I thought they were a bit drier also. I always add 2 TBSP powdered egg whites to one batch for volume anyway, and even that didn't help! 
The only time my cake sunk in the middle was when I used all liquid creamer. The first time I used 1 C creamer and 1/3 C milk and I didn't have any problems. So the next time I used 1 1/3 C creamer and I had some sinking in the middle. Both times that I used the creamer, I did not use pudding.
I haven't experimented with pudding and creamer yet.
darkchocolate
OK...scary but I am trying my own thing.... I made one extender recipe from here and one from Wilton instructor and didn't like either. With issues like dryness, denseness, possible sinking, etc. re this recipe, I decided to experiment. Yesterday I made Darn Good Choc. Cake recipe from Cake Doctor cupcakes for daughter's school. They are always so good. People here sing the praises of using some creamer. I didn't want a chocolate cake.... So, I am making the Darn Good Choc recipe with the following changes.... white cake mix instead, 1/2 White choc. raspberry creamer & 1/2 water, 1/2 unsalted butter & 1/2 oil. The recipe uses whole eggs so cake won't be white but I don't care. I was going to use some raspberry extract as well but decided not to. Just let the cake flavor be more delicate and concentrate more raspberry flavor in the filling. I am using a white chocolate raspberry filling that is white chocolate, seedless raspberry jam and whipped topping. I am using Pastry Pride for the whipped topping... I guess I'll see if this all comes together. If not, back to the baking..... Worth a shot. Thank you all very much. I may try WASC another time....
but I think it is the increased fat or sugar.
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