Question About Wasc

Decorating By cakecastle Updated 19 Jun 2007 , 5:36pm by JanH

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cakecastle Posted 19 Jun 2007 , 2:28pm
post #1 of 5

I tried the WASC this past weekend and it was awesome. I have to make a birthday cake for my daughter's party this weekend and wanted to make chocolate. I'm afraid if I just use a mix it will break apart too easily when I turn it out (12x18 sheet) and the WASC was so much easier to handle without crumbling. Has anyone tried the chocolate version of the WASC? How was it? Do you still add in the almond flavoring? Or is there another chocolate recipe that is really great? Sorry for all the questions. Thanks for any advice you may have!

4 replies
fooby Cake Central Cake Decorator Profile
fooby Posted 19 Jun 2007 , 2:37pm
post #2 of 5

I've done it several times. You can alter your flavorings if you want. I've tried raspberry and vanilla so far. Instead of using 8 egg whites, use 6 whole eggs for chocolate or any other flavor. HTH.

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cakecastle Posted 19 Jun 2007 , 3:20pm
post #3 of 5

Thanks for your reply! icon_smile.gif I wonder how it would taste with butter and vanilla (I love anything with butter flavor).

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miriel Posted 19 Jun 2007 , 5:24pm
post #4 of 5

It will taste great. I use Butavan (butter/vanilla emulsion) in most of my cakes.

JanH Cake Central Cake Decorator Profile
JanH Posted 19 Jun 2007 , 5:36pm
post #5 of 5

I've made the chocolate (using DH fudge mix) and it was also wonderful.

Here's the expanded flavors version of WASC cake:

http://tinyurl.com/2cu8s4

You can add white chocolate, cocoa, liquor, liqueur, berry or lemon juices, strawberries or raspberries to the batter. Use different extracts or any flavor of cake mix.

HTH

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