Why Is My Wasc Sinking In The Middle?
Decorating By Cinderina Updated 21 Feb 2009 , 5:16am by Cinderina
I just made the WASC recipe from here submitted by Denise2434. I made four 8" pans (a full recipe) according to the directions. I did use the bake even strips. They all came out with the center sunken in. I decide to try a second batch but this time I made half the recipe (two 8") and sifted the cake mix. Is that normal for this recipe? I made the WASC recipe from Kakeladi and it didn't sink. I tried one from the first batch and it seem ok; very moist. Was wonder if these are ok for torting, filling and stacking. I was planning on using these for a cake that's due on Friday. Thanks.
The only time my WASC cakes have sunk in the middle is when I've unbaked them. I fill my pans fairly deep and a 6 inch cake will take 45 minutes at 325 degrees. I bake mine until they feel fairly firm to the touch in the center. It's usually at least 10 minutes after I would have thought they were done.
Jodie
I make WASC all the time! I have never had one sink. They have to really bake a long time. I usually bake for about 55 minutes.
I baked the 8" for at least 45 minutes. Tops were golden brown, the sides were pulling away, and the toothpick came out clean. I was afraid to bake them longer for fear of them becoming a rock. So under typical circustances that would indicated it was done. I just never had a cake that didn't at least bake even or with a bit of a crown.
Make sure your oven is heating to the temp it says it is. I was having the same problem with my WASC sinking in the middle. I have a double oven range, and the lower oven is the one I mainly bake in..it's larger. I finally figured out even though the oven is set at 325 it's really only 265, so I actually have to set it at 385. When I do that, it bakes beautifully. Now the smaller upper oven is spot on. I don't have to adjust at all, go figure. Yet, I still prefer the larger oven.
I find that WASC gives a "false impression" when I look at it thru the oven door--high rise, golden top, etc. If I open the door and pull the rack out, if the rack jiggles, the middle will deflate. Also, if I touch the center at this point or if I test it with a toothpick (if it didn't jiggle), it will sink in the center.
If the cake is really underdone when I test it, then the middle will be wet when the rest of it is finished. If I'm not too, too early, then I just get a little valley that doesn't go below what I have to cut off to level the cake.
It's still my preferred "base" for all of my cake flavors.
I do use an oven thermometer and a timer, but I'm trying to learn to be more patient, too 
Rae
I think that pretty much explains it. It looks done, tests done but deflates in the middle. Taste fine too. Guess I wasn't expecting those kind of results.
BlakesCakes, not to switch the subject but I see you're in Cleveland. I'm in Twinsburg. I'm very much a newbie and have done cakes for school, friends, and family. What kind of pricing per slice are you charging? I have also done 3/8" sugar cookies with royal icing. What's the ballpark for something like that for our area. Again, I'm a newbie and this has been more of a hobby but I'm getting more requests. Thanks.
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