Another Wasc Question!!!

Decorating By mcdonald Updated 29 Sep 2008 , 1:57am by JanH

mcdonald Cake Central Cake Decorator Profile
mcdonald Posted 28 Sep 2008 , 11:53am
post #1 of 4

I love the WASC cake and it is one of my most requested, as it is for others. I had a customer to a tasting the other day with this cake and she commented that it was kind of "heavy". I know that you can use sour cream or yogurt with this cake but has anyone tried a combo of the two? I was thinking that using a little less of the sour cream would lighten it up a bit..

what do ya'll think??

3 replies
Deb_ Cake Central Cake Decorator Profile
Deb_ Posted 28 Sep 2008 , 6:54pm
post #2 of 4

So it sounds like she liked the taste of the WASC, but not the density of it? I don't know if just using less sour cream or 1/2 and 1/2 sour cream & yogurt would "lighten" it up any. I think that's the great thing about this cake, it's moist and dense, I'm assuming since she thinks it's too heavy that maybe she would do better with a light fluffy almond flavored cake. Maybe suggest another white almond cake not the WASC.

kakeladi Cake Central Cake Decorator Profile
kakeladi Posted 28 Sep 2008 , 10:16pm
post #3 of 4

I agree w/dkelly......this recipe is made to be a pound cake texture. I bet she is used to 'straight' cake mixes.

JanH Cake Central Cake Decorator Profile
JanH Posted 29 Sep 2008 , 1:57am
post #4 of 4

The WASC is my favorite doctored cake mix recipe. icon_smile.gif

You could try substituting cake flour for the AP:

Also, using the "scoop and drag" method of measuring flour can result in a heavy cake because the flour is compacted in the process.

Instead, aerate the flour then gently spoon the flour into a measuring cup and level off with a knife drawn across the top of the cup. (Don't shake off excess flour as this compacts the flour.)

Overmixing can develop the flour gluten...

Cake troubleshooting charts:


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