Hi Ladies and Gents-
This is my first post!! Yeah me! My name is Diane and I'm a CC addict. There- I've confessed. Now on to some important business... I have read so much about the WASC recipe that I just HAD to try it today for a cake decorating demonstration I'm doing this Wed. It tastes fabulous (almost like a sugar cookie??). Problem is, ALL my cakes sank to the point that I had to toss them. I'm curious if it could be the altitude (I live in Colorado- altitude is about 5000 ft). Does anybody out there in CC land know if there is an alternate recipe for high altitude? Typically I don't have to alter my box mixes (Yes... another confession. I operate inside the BOX ) Thanks- you guys are great. LOVE this place!
I have the same exact problem with my WASC and it's been driving me crazy. I never considered the altitude (I'm at a high altitude too, but not as high as you). I've tried varying the oven temps and putting cores in all the cakes, but nothing has worked so far. I don't know how to alter a recipe for altitude, unfortunately. Sorry I can't be more help, but just know that you're not alone.
Interesting. Did you use my *original* recipe or one of the others? Even though I lived for 5 months at 8200 ft I didnt use the recipe because we didn't need that much cake. I just used a BC mix but needed to double the liquid called for.
Kakeladi, I used the recipe by Rebecca Sutterby. (Sorry!!) How does your recipe differ? Thanks mommapaul3 for your research!!