Michellers
Posted 30 Jun 2009 , 10:11pm
post #43 of 44
Quote:
Originally Posted by CindyD333
I've only had success with the WASC recipe when changing it up a little. I half the sugar and add 1/2 tsp baking powder to the recipe. That keeps it from being gummy.
I use baking strips and flower nails in the 8" pans, cooks very evenly but it does take quite a while, bake at 335. I don't wrap in plastic wrap, find that makes the tops too sticky.
I've only had success with the WASC recipe when changing it up a little. I half the sugar and add 1/2 tsp baking powder to the recipe. That keeps it from being gummy.
I use baking strips and flower nails in the 8" pans, cooks very evenly but it does take quite a while, bake at 335. I don't wrap in plastic wrap, find that makes the tops too sticky.
I agree! My cakes would come out SO gummy with the WASC, but I liked the flavor. I ended up cutting the sugar waaaay down, 1/4c instead of 2c. And I also add baking powder, 1tsp. So much better.
And I use whatever mix is on sale at the moment. My wasc would turn out gummy no matter what mix I used.
bobwonderbuns
Posted 30 Jun 2009 , 10:20pm
post #44 of 44
I use the DH mixes and have never had a problem with the WASC recipe. I have with Pillsbury and Betty Crocker though. Perhaps that had something do with the problems others have had. Also have y'all used the flower nail trick? That helps bake the center easily for me and helps eliminate gummyness in any cake.
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