I just baked two 12x2" WASC ........... the first I just used a bake even strip and the 2nd I used the baking strip AND a flower nail ...........

Both cakes have sunk terribly in the middle. I don't think i overmixed ... 2 minutes on a lower speed in my KA ....

Baked at 325 for about 55 minutes ...

Please help? I really needed these cakes done today so I can decorate tomorrow ...

Thank you,

Sandra

*sigh* I know, it's Wed night and people are busy ... I am just at a loss as to why my cakes fell ... I am going to make the two 8x2" round cakes (strawberry lemonade) and pray that they fare better. Guess I'll be baking, filling and frosting the 12x2s tomorrow ... hopefully I'll get some good advice from you wonderful cake artists!

Blessings!

Wow I have no answer for you. ?? I have made WASC several times with perfect success and from what you are doing it is excactly right. As I do the same method as you.

Hmm
Nanc

It sounds like you are doing everything right. I'm not sure why the WASC sunk on you. The only thing I can think of is opening up the oven door or your oven isn't holding the proper temp as well and is fluctuating too much.
You said that you mixed with your KA on a low speed, what speed did you use?

Speed 2 on my KA ... should i have used 4?

I don't think you baked them long enough. Mine take at least an hour for 12's.

Did you overfill the pans? That same thing has happened to me before and I think it was because I overfilled them and possibly had the oven temp too low.

My 10" cakes bake for 1 hour. Have you checked your oven temperature with a thermometer?

Are you absolutely certain you got all the ingredients right? WASC has a lot of ingredients and I know sometimes if I'm chit chatting on the phone or have other things on the brain I sometimes space out on what I've put in or forgot to put in.

I always add one extra egg (never just egg whites either), and I bake at a little higher heat. I reduce the sugar slightly. I live at high altitude, but it works for me that way. Before I adjusted to this, mine sank in the center too.

Honestly almost every time I make WASC cake, it falls. It doesn't really rise on me in the first place, but it usually sinks a little in the middle. I dont' know why, so I can't help you there, but at least you know that you aren't the only one.

It's still my favorite cake though!

I made WASC and every time it came out PERFECT .... EXCEPT the time I forgot the sour cream LOL ..... both cakes I made fell (made 2 cakes with 1 batch baked separate). The only reason I can think is if there was a forgotten ingredient maybe? that is the only time mine fell was when I forgot the main ingredient lol

Hmm, that stinks It's always worked for me *knock on wooden spoon* I use my KA on the stir speed (1, I guess it is), 3 whole eggs, one box of pudding and the rest of the goodies. It's the only recipe I use any more! I just change the box mix and the extracts. I hope your next attempt is perfect! What a bummer when our cakes misbehave Good luck! *crosses fingers*

Edit: Wow, my post had way to many frowny faces! So...

Ok ... so tomorrow, when i can get more ingredients ... I should bake for at least 60 minutes .. maybe 65 or 70?

It is so hard to know the bake times ... when a novice and baking at 325 -

Thanks for your patience and advice

So, tomorrow is rebaking ... cooling .... filling ... AND frosting ... *sigh*

Did you overfill the pans? That same thing has happened to me before and I think it was because I overfilled them and possibly had the oven temp too low.

I just baked 2, 12 inch WASC rounds today, but in 3 inch pans. They were 3/4 full (used the full recipe per pan, with 2 cake mixes) and took 1 hour 40 minutes to bake. When complete the cake was to the top of the pan.
I think you're underbaking them. The only time I've ever had them fall they were underbaked.


Jodie

My cakes seem to bake better at 350 than they do at 325. It's possible that my oven is just a little cool (I suppose I should get an oven thermometer and check it, but 350 works, so I haven't done it). You might try it at 350 with the nail and bake even strips for a shorter time.

I bake WASC at 350 and use a flower nail. It took forever on 325 and I got the same results in a faster time by baking at 350. The only time I've had them fall is if I've opened the oven door too soon. I did that once when baking a 10x3 and 6 x 3 at the same time. The 10 looked baked enough to remove the 6 but it wasn't! So, now I never open the oven until it's been in there at least an hour!

I agree, 350 is the way to go! I bake everything at 350!!!

Good Luck! I'm sorry you have a long a head of you tomorrow!


Bring on the coffee!!!

Debbie

sorry ladysbut iam missing something,what is wasc,iam very curius, pleasse let me know what it is and the recipie

WASC is White Almond Sour Cream Cake. It is a very yummy white cake that is a doctored cake mix. The recipe is here on CC.

I agree with Jodie - I would bet you didn't bake them long enough, and then opening the oven door on top of that - (I know this from experience!) I always bake at 325, and the 12" round is gonna bake a lot longer than that in my oven.

I agree with Jodie - I would bet you didn't bake them long enough, and then opening the oven door on top of that - (I know this from experience!) I always bake at 325, and the 12" round is gonna bake a lot longer than that in my oven.