Dummy Forgot To Add Almond/vanilla In Wasc...already In Oven
Decorating By kara76 Updated 10 Jul 2008 , 11:01pm by Amy729
I wouldn't ...the simple syrup could alter the texture of the cake(several recent threads stated the ss as a possible culprit to their cake disaster)seems to make it too moist.
The cake is quite flavorful without the added flavorings. If you wish to add flavor to the cake...possibly give it an extra torting or two with thinner layers of icing...distributing the flavor from the icing throughout.
If your cakes consists of 2 - 8" round layers, I wouldn't suggest torting. I tried torting a 8" round WASC cake and it was a disaster. I couldn't stop the layers from slipping from side to side. I'm told that because of the size of the cake (8") that it was too small to tort using this recipe. I won't make that mistake again. Just an F.Y.I.
Bev
well, there will be some flavoring due to the cake mixes that you used, it will probably just be a light flavor. I would trim it when it comes out and see what you think of the flavor, then use a kick butt filling that will taste great! I'm sure it will be just fine!
I just made a WASC without either almond or vanilla - hubby hates almond flavour, and I had run out of vanilla and was unable to get more at the time. Turned out fine. Again, you could compensate if you feel you want to by using a great filling and flavoured buttercream.
As for torting... I torte WASC all the time using 8". No issues ever!
That's good to know!! Aswartzw, how deep are your 8" pans; mine were 1 1/2" and when I inquired with the person that shared the recipe, she indicated that she thought the cake was too small to handle torting. I used a buttercream dam & also filled the layers with a thin layer of buttercream and lemon whipped cream cheese filling.
Bev
i love using simple syrup...i bet that will help!
I torte 8 in rounds all the time. I have even torted 6 in round. The cake will be fine without the flavor, just wont have the almond/vanilla flavor. can easily add to your buttercream icing if you want to still have that flavor. Idid fix a cake the other day that slipped, but I was using a mousse for filling and although I have never dammed this before it is just to hot not to right now. So will damm for now on.
bev
1.5" cakes seem a bit too thin for torting. my cakes are usually 3" high and i tort them in half (so each layer will be 1.5").
no need to tort...just fill and stack
Well, I won't be making that torting mistake again. Thanks for all the input.
Bev
Bev, I use 2" pans but mine never bakes to 2". (I'm working on fixing that 
). I have had some super small layers, probably close to 3/4". Sometimes smaller. LOL. The only thing I can think is your dam wasn't stiff enough and/or you used too much filling.
Think about it...cake layers are never too small. Think about actual tortes. Those are some super tiny layers. Sometimes 27 different layers to make 1 normal sized cake. It all comes down to your frosting.
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