PLease I need help

'Splain "spike it"--what do you mean by that?

I'm so sorry you don't say "spike"... when you pour the glaze made out of water, sugar and alcohol over the cake?? I feel sooooooooooo embarrased .I am spanish speaker and my neighbor told me once that I should say "spike the cake" not drunk cake, in spanish "emborrachar el cake". I guess that , this is the reason why nobody answered me aaaaaaaaaah, I want to hide myself.Thanks God is online, nobody see my face right now.
Thank you anyway for telling me at least
mariarosa

Well, we do SPIKE our punch with alcohol, so you're on the right track anyway! Don't be embarrassed, it's an honest mistake!

I use the WASC recipe for every cake I do and they are ultra, ultra moist. Wet almost. I just change the flavor of the cake mix and extract to whatever flavor cake I want. I know lots of people use simple syrups (probably what you are talking about spiking the cake), but I've never tried that. I guess I should!

I think you can also just add a box of dry pudding mix to your cake batter and is supposed to make your cake more moist. HTH!

don't be embarrased, we all have our moments. what you mean is normally translated as "soaking" the cake with syrup. some people don't use alcohol in their syrup, just flavroing, therefore not everyone "emborracha" their cakes. In Puerto Rico, though, it is a given theat they are "spiked"

Thank you so much for your help.I feel more relieved.In Spain we use rum and brandy so we "emborrachamos" el cake, so it's called "borracho" ,"drunk"....
By the way , again a silly question what is WAS??
All of you are the best.Really, everything that I learned with fondant and cookies etc..etc..and other things.. as english I learned it from here.
I would love in some years be so helpful as you people have been with me.
mariarosa

Yes, the WASC is very moist. Another thing I do when I want to add flavor as well as moistness is use flavored coffee creamer in place of about 1/3 of the water. If you use too much creamer the cake will be too heavy, and may be coarse.

mariarosa, WASC is an accronym for White Almond Sour Cream Cake, and it is made using packaged box mixed (bought at the store) and adding a cuople of things (sour cream, flavors, flour, etc). You can find it in the recipe section. But if you are from Spain, you probably bake from scratch, right? Then, you would need a recipe that stays moist. I can't help you much there, since my recipe uses a syrup soak, but you will probably get a response from the CCers that will help you. Good Luck!

edited to correct WASC definition (originally defined WSC )

Mariarosa~

WASC is the White Almond Sour Cream cake recipe. It is delicious and you can change the cake and extract flavors easily. It is the best cake recipe I have found.

Here are link for the WASC recipe and the Chocolate WASC recipe

http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake-WASC.html


http://www.cakecentral.com/cake_recipe-7367-AMAZING-Chocolate-WASC-Cake.html


Also here is a list or cheat sheet of the abbreviations we use here on Cake Central and what they mean. This was a life saver for me!

http://www.cakecentral.com/cake-decorating-ftopict-2926.html

You can make a simple syrup without the alcohol. Simple syrup is really simple to make! It is just equal parts by weight of water and regualr white sugar. Stir them together in a pot and heat until boiling. At this point, all the sugar should be dissolved. Remove from the heat and let sit on the counter until cooled to room temperature. If you want to add flavoring without adding alcohol, you can add emulsions or extracts just after removing from the heat, but before it has cooled all the way. I hope that helps.