Has anyone ever made wasc white chocolate? I need to do an engagement party cake for this coming weekend and they want white cake. I was invited to the party too and, well, white cake is OK, I prefer white chocolate and I was given tons of liberty on this cake. Besides, it goes much better with the raspberry cream cheese mousse filling. The mother liked the idea. I only need to feed 12, so I will be making half a batch. I have 2 white cake mixes, 3 boxes of white chocolate pudding and 1 1/2 boxes of white bakers chocolate. I also have 2 pounds of Wilton white chocolate melts. My air went out, so I do not know if I should do a ganache' or bc. The cake is two 8" stacked with the pretty dots on it with a simple topper with fondant roses around it all in white. I can decorate it at night and take it to her house the next day. She said I could decorate it at her house, but I don't really want to do that.
Thanks
Mary
I've made WASC and just added 1/2 pkg. wilton white candy melts that I melted and then let cool. It was very good, but for some reason seemed very fragile!
if you scroll to the bottom of the link, you will find a wasc variation using white chocolate
http://www.recipezaar.com/69630
The white chocolate version (referenced in another post here) is my standard white chocolate cake receipe. I make it as written and find it to be great - texture and taste. It's one of my most populart cakes. I'm mostly a scratch baker but use the WASC for white chocolate cake because of the dependablity. Haven't found a scratch one that holds up well when increased.
Happy Baking!!
I'm using the White Chocolate WASC, adding pudding, but I found that my melted chocolate tended to "clump" together when I mix it in with the batter... what am I doing wrong?
Still looking for an answer to the above question ~ also, all of the WASC versions I've been using from here are working out great... but the white chocolate one, I didn't know how to add the melted white chocolate so it clumped in the cake batter & also, when baked, seemed to fall in the middle.
These turned out really light and airy & I'm not sure if I'm doing all this right... I wanted a dense strong cake for decorating that was still moist and yummy.
Help, if anyone reads this! Thanks :)
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