Hi friends! I have a quick question. I'm having some problems with cupcakes not rising very much, I fill them more than 2/3 full and they still don't even rise to the top of the liners! I don't know what could be causing this? I added a little bit extra oil to the recipe, could that be the problem? But then I made cosmopolitan cupcakes and completely forgot the oil! (still tastes awesome tho!) and they didn't rise either any ideas?

Stephy42088,
I find different recipes rise better than others. For example the Rebecca Sotherby white chocolate WASC doesn't rise at all. The thicker batters also don't rise as much for me. Yet the Guiness chocolate cake rises great. I think sometimes it's just the ingredients.

Since you specifically asked about cupcakes what temp are you baking at? I bake cakes at 325 but cupcakes at 350 so they dome a bit more.

I bake at 325 so maybe thats it? But I just made some peanut butter ones and they rose beautifully....so I have no clue lol I always thought that baking at 325 for cupcakes is better because since they're smaller they have more of a risk of drying out? Is there any truth to that?

There is a risk of them drying out if you over bake them but as long as you get your timing right htey should be fine. There are several threads here on CC where people try to get their cupcakes to dome by pre-heating their oven to 400 degrees, then when they put in the cupcakes turn it down to 350 and people swear by it so I am not sure drying out would be an issue. I don't do that because with all the frosting on my cupcakes no one would know if they domed or not

I was wondering if there is a diet soda that would work with the plain wasc? I was thinking maybe a cream soda would be a subtle enough flavor. Any thoughts?

Does the 7-up not give the white cake too much citrus flavor? I drove all over this morning looking for diet cream soda I found it and I'll be experimenting this afternoon. I'm going to use it in WASC with no almond. I'm using a dulce de leche filling so it shouldn't clash even if it isn't a permanent change to my WASC thanks so much!

Has anyone made a stout or guiness cake before? I'm wondering if it makes any difference at all if the stout is flat or not?

Why diet sodas instead of regular soda?

wow ive learned so much. thanks to everyone who posted.

Just wanted to let you know the diet cream soda worked great. It didn't alter the flavor of the white or chocolate WASC and I really like the lighter texture! I'll try diet 7-up next since it's easier to find. thanks for your help as always!

Dark chocolate cake with a raspberry buttercream or white chocolate buttercream with fresh raspberriesFrench vanilla cake filled with raspberry jam and lemon curd ...

Can I just say how much I love this post? LOVE this post. SUPER LOVE this post. I have tried a few of the recipes and they're so great. The chocolate WASC cake rocked my world. Honestly, I don't know that I'll make any other kind of chocolate cake going forward. It was that good.

Thanks so much to MacsMom for her divine recipes. I printed them off and lay in bed at night reading them. Yes, that's a HUGE sign I need to find a 12-step cake intervention.

Quick question. I've seen something here called Frostin Pride, and Bettercreme. What are these?

is there a receipe for a cookies and cream cake?

With the WASC cake recipes can i just not use the box cake and make the cakes out of the remaining ingredients? if that makes sense!!

I love this thread, but I admit, I didn't read all 380 pages.

I recently made a wedding cake for my brother that had a chocolate whiskey spice (chili) cake and a regular spice cake with cream cheese filling for the tiers. My sister loved it so much that she asked for the spice cake for her birthday.

So, since she usually gets a NY cheesecake from me on her birthday, I made her my spice cake and layered it with my NY cheesecake, with the graham cracker crust and covered it with my cream cheese buttercream.

She said it was going to be served on a first class flight to hell because it was so deliciously evil. I think that was a complement!

Hi everyone!!


So here's my question..about to make the Irish car bomb cake which is one I've never made before. Anyone who has made it have any advice or suggestions?


For the filling, I am doing the white choc truffle as suggested and I really needed to know approximately how much baileys to add to it to make the Irish cream filling. I am hoping this will be stable enough to carve because I need to carve a foot!

Any advice would be appreciated