so I have now finished my second cake...this is not what you would consider over done is it?? 
[/img]http://i62.photobucket.com/albums/h87/kmack80/cake2001.jpg[/IMG]
so I have now finished my second cake...this is not what you would consider over done is it??
[/img]http://i62.photobucket.com/albums/h87/kmack80/cake2001.jpg[/IMG]
cake on left baked at 300 for about 1hr 10min, cake on right baked at 325 for about 55min
Did you check for doneness? I would hate to think that such a nice looking cake would be a little underdone? (left one) the other one looks good and nicely coloured.
Are you going to tort them? That will decide if its done or not.
I am going to torte them....the lighter colored cake springs back when touched....but now looking at the two I do prefer the more golden colored cake....STILL BEAUTIFUL though...I could have cook a little longer...will try next time!
I need to work on cutting the cake even 
They look done to me....one is just a little browner. if it wasn't done it probably would have sunk in by now. Don't you feel SO insanely proud when your cakes come out like that? I was proud for you! I'm experimenting with WASC recipe on other cake flavors. i did a strawberry this weekend and replaced all water with strawberry puree. That cake was soooo moist. Too bad it was for a birthday party i was not invited to.
i dont know anything about wasc cake what is it and why is it so much better i hear everyone talking about it??
I see a flower nail impression! 
The cake looks beautiful, both inside and out. Do you have a picture of the torted cake, taken from the top? I would love to see the texture of the crumb inside.
Theresa 
i dont know anything about wasc cake what is it and why is it so much better i hear everyone talking about it??
All I know is everyone on here raves about the cake, so I have never baked anything that didn't come out of a box so I thought I would try this one....plus I have read that you can add flavors....so hopefully this will be my "go to" cake base!
ok people I promise I am not going to be psycho and post every pic of cakes that I make and every step of the process....I am just SOOO EXCITED! so I can not help myself at the moment....here is the third cake baked at 300 for about 55 min without flower nail...
i dont know anything about wasc cake what is it and why is it so much better i hear everyone talking about it??
All I know is everyone on here raves about the cake, so I have never baked anything that didn't come out of a box so I thought I would try this one....plus I have read that you can add flavors....so hopefully this will be my "go to" cake base!
I just started using it a couple of weeks ago, never making a regular cake again!
Here is the gourmet list!
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
i dont know anything about wasc cake what is it and why is it so much better i hear everyone talking about it??
All I know is everyone on here raves about the cake, so I have never baked anything that didn't come out of a box so I thought I would try this one....plus I have read that you can add flavors....so hopefully this will be my "go to" cake base!
I just started using it a couple of weeks ago, never making a regular cake again!
Here is the gourmet list!
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Thanks SO much....will be saving that list!
well ladies i have 3 cakes to make and one is for a regular customer of mine i wanna try to make this my ? now is, is there anything i need to know about baking this im making 1/2 sheets
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