Post Your Wasc Variations Here!

Baking By TanuvasaMama Updated 11 Aug 2009 , 7:52pm by Naty

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TanuvasaMama Posted 30 Jul 2007 , 12:15am
post #1 of 11

Hey folks! I've been browsing around and I've read many different ideas that you have had with variations for the WASC recipe. I've already checked out but I was wondering what other fun things you have come up with. Maybe this could be a master list of all the fun you can have with WASC. Thanks CCers!

10 replies
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newlywedws Posted 30 Jul 2007 , 6:10am
post #2 of 11

I made a cake recently, and wanted to do the WASC...but didn't have any boxed white cake I used a golden vanilla mix instead, and used almond and butter extracts.

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Jenteach Posted 31 Jul 2007 , 6:30pm
post #3 of 11

When I do the chocolate variation, on half the recipe (so one box mix) I always use just 2/3C of flour and 1/3C of cocoa. I always get good reviews on that recipe - it makes it very chocolatey, but it's not overly sweet. I actually used it with duncan hines chocolate fudge cake and it was delicious!


PS can't wait to see more variations!

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Cynda Posted 2 Aug 2007 , 12:39am
post #4 of 11

I never thought about WASC variations, this is going to be good. can't wait to see more!

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plbennett_8 Posted 11 Oct 2007 , 6:40pm
post #5 of 11

This weekend I'm going to make a cake for Boss's Day. I'm going to use the WASC recipe, but use French Vanilla cake mix, and substitute 2/3 cup Butter Pecan liquid creamer for that much of the water. What would be an easy inexpensive filling to go with that mixture? I was just thinking about mixing some vanilla pudding with BC, and adding a few pecans... Opinions?

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flowermom Posted 11 Oct 2007 , 7:00pm
post #6 of 11

I didn't have any sour cream one time and used plain yogurt instead, added a bit of vanilla and almond flavoring and it was just as delicious as the one with Sour Cream. princess.gif

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GI Posted 17 Oct 2007 , 12:37pm
post #7 of 11

Have any of you used the variation of the WASC for chocolate or the other flavors and found the cake needed to wait the "3 days" for the flavors to really kick in (like the regular white cake version)????

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miamiar Posted 19 Oct 2007 , 9:14pm
post #8 of 11

This may sound like a crazy question, but what is the deal with the 3 days? I was planning on baking the WASC tonight for tomorrow evening. Am I missing something? Please help! I don't know anything about this... Thanks!

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GI Posted 21 Oct 2007 , 12:51am
post #9 of 11

Sorry been super busy & not at the computer. The 3rd day after you've baked this cake, the flavors really kick in. I've even tried it. Its amazing but true.

Although, baking it the night before will still be good. But its just even better by that 3rd day. Can't explain it any better! icon_smile.gif

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KTB4 Posted 9 Aug 2009 , 7:13pm
post #10 of 11

Interesting about the 3 day thing - I'll have to try it myself icon_biggrin.gif

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Naty Posted 11 Aug 2009 , 7:52pm
post #11 of 11

Thank you for this great variations!


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