Made a WASC cake with raspberry filling. OMG was it good. My question is will this cake hold up for a wedding cake? It seems so light and fluffy.

I've only done three wedding cakes but all three of them have been WASC and two had raspberry filling. Held up beautifully! I have two more in the next month and both of those will be WASC as well. People love them and they're easy to work with.

Hi guys, can you tell me which recipe you used for raspberry filling? I made WASC with raspberry filling and it came out very thick and very sharp tasting

I used the one posted by Merissa. Just go to recipes and type in raspberry filling. I used just a smidgeon over 1 1/2 cup sugar and it was very delicious.

im pretty new to the board, what does WASC stand for??

WASC is White Almond Sour Cream
I just made a WASC cake with a Raspberry mousse filling for the 4th. It's my new favorite cake!

Trance

My most requested cake is WASC with raspberry cream cheese filling. I have used this combo with wedding cakes and even had to freeze a wedding cake ahead of time and it held up wonderfully. The recipe for the filling is so easy.

1 8oz. pkg cream cheese
1 can raspberry pie filling
1 jar of marshmallow

Mix cream cheese in mixer first then add pie filling and marshmallow and mix together.

Thanks Maude!
Trance can you give me the raspberry mouse recipe?! Sounds yum!

phoufer:

I am assuming that 1 jar of marshmallow" means 1 jar of marshmallow creme. Correct? You know what they say about assuming!!

Tomatoqeen
Yes you assumed correct, a jar of marshmallow cream ( tried stuffing marshmallows in a jar didn't work lol)

phoufer, does the cream chees filling require refridgeration after putting it on the cake?

No it doesn't have to be refridgerated

I want to make a cream cheese filling for my sister's cake but thought any homemade one would require refrigeration? Do they not? I would like to use it if not.

ok this is silly but what is WASC?? i read it evrywere and i dont know what it means

ok ok i really didn't read the whole thread i just saw its white almond sour cream thanks girls

I'm going to attempt my first torted and filled cake for a girlfriend. I'm trying all new things. This will be my first time trying the WASC cake as well. I really want to use phoufer's cream cheese raspberry filling and was just wondering what kind of icing should I use? Should I use just a plain SMBC (also first time to try that too!) or should I try flavouring and icing with a bit of raspberry? Or will that be raspberry overload?

Sorry for all the questions. I just don't want this cake to be too 'over the top' especially since it's my first time for everything. I generally just make simple cupcakes with a simple icing. I'm trying to be adventurous

Thanks for any help or advice anyone can pass on.

Daisy, I've just made plain smbc and added just under a tbs of McCormic Raspberry Extract and it is my favourite icing yet!! I originally made the creamcheese one and with the raspberry jam it was super sweet and I didn't like it but just plain smbc with no vanilla and the raspberry flavour with WASC cake is fantastic, a new fave

Sounds good Shola, thanks. Just not sure what kind of raspberry flavouring I can get here... will have to look around.

Hi-
Here is the recipe for the Raspberry Mousse I use:
4 cups fresh or frozen Raspberries (I always use frozen)
2 tbsp unflavored gelatin
2 tbsp lemon juice
8 cups of whipped cream
1/2 cup sugar

1)In sauce pan combine raspberries and suger
2)Heat & stir over med. heat until turns to liquid
3)Stir in gelatin
4)remove from heat and scrape into large bowl
5)let cool for 5 minutes
6)Remove chilled whipped cream from refridgerator
7)Mix 1 cup of whipped cream into raspberry mixture until well combined
Fold remaining whipped cream

I usually make it and let it sit in the fridge about 2 hours before filling my cakes.
If you try it let me know how you like it.

Trance

Thanks Trance for that recipe. Sounds really good. Could you put the raspberry mixture through a sieve before putting in the gelatin to get rid of the seeds? Also, the 8 cups of whipped cream, is that Cool-Whip or is it made from regular cream that you whipped yourself? I don't have cool-whip here so have to make the whipped cream from plain whipping cream. Not sure what filling or icing I'm going to use yet, I like the sound of all of them!

Which recipe for the WASC cake did you use?
I have made 100s of wedding cakes w/my *original* recipe (it's posted on here). It definately will hold up just fine. I use whole eggs (not just the whites) so it is strong enough for a wedding cake. Yes, it is not a 'pure' white color but still a white cake

Daisy81382-
I make my own cream and use that not cool whip. I don't see why you could not strain the seed. Let me know how it turns out.
Trance

Thanks Trance, I will definitely let you know. How much liquid cream does it take to get 8 cups? and do you sweeten it or leave it plain? Can you make this a couple days early and keep it in the fridge till ready to use?

Sorry for all the questions. I've been working late nights and haven't had much time to look into this. I'm hoping I can make some of it on the weekend and then assemble it the night before I need it.

If I make the WASC on the weekend, should I keep it in the fridge or freezer? Need it on Wed. Geez, I know this will get easier. The theory is ok in my head, it's putting it to use that I get all these questions!

Thanks again for your help and suggestions

Daisy:
I add some sugar to the cream while I'm whipping it. I have made the whole recipe a day in advance and it was fine, but I can't say for sure on any longer because I've never made it further out then that.
Good Luck..
Trance

I went to recipe search for white almond sour cream cake and only one recipe came up. It's the one by Denise 2434. Is that the one you all use? Or perhaps you can point me to the wonderful WASC recipe that you use.

Thank you.

junny, i have never made the wasc but I think that is the correct one. I have read a lot of variations for it as well. But I'm a little like you, everyone talks so highly of it, I've just got to try it!

Trance, I made your raspberry mousse and it was AWESOME!! It filled my cake beautifully and there was not a drop left! It was so good and everyone loved it. There was even some mousse left over and we would have a bowl of that for dessert! Thank you for the recipe