What Is The Difference From The Orginal Wasc And Sutterby's?
Decorating By chikie Updated 15 Feb 2010 , 5:39pm by aej6
Actually, Sutterby's IS the original. The others are spin-offs of her recipe.
It seems this has been previously discussed, and kakeladi named her version "original" because RS's (CC member CakeBaker's) version is based on hers.
http://www.cakecentral.com/cake-decorating-ftopicp-6251670.html#6251670
kakeladi's original and Kathy Sutterby's are identical in that both use any flavor cake mix and both use whole eggs. (If you want a truly white WASC cake, then only use egg whites [Rebecca Sutterby style] or use whole eggs [kakeladi stylel] for a French Vanilla looking WASC.)
kakeladi's original WASC cake recipe:
http://tinyurl.com/l8zb4y
Rebecca Sutterby's White Almond Sour Cream cake recipe:
http://tinyurl.com/2cu8s4
How the two recipes differ:
kakeladi uses 3 whole eggs for white cake (RS uses 4 eggs white)
kakeladi's uses no oil or fat (RS uses 2 TBSP. oil)
kakeladi uses 1 cup of water (RS uses 1 1/3 cup of water)
Mixing directions aren't the same.
Variations:
kakeladi's recipes use any flavor cake mix but everything else remains the same. (Can play with flavorings.)
RS recipe gives a chocolate variation but any cake mix flavor can be used and she give suggestions for using fruit or lemon juice, frozen fruit, liquor/liqueurs, or white chocolate. (Can play with flavorings.)
Now a lot of members have come up with their own versions of the above recipes so that "WASC" cake is almost a generic description rather than a specific recipe.
MacsMom has the most intensely doctored WASC (flavor variation) cake recipes:
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
HTH
Uh, holy cow!!! Jan, thanks for posting that MacsMom link. I feel like I spend so much stinking time on this site. How could I have missed that wonderful compilation?!?! THANK YOU MACSMOM, where ever you are!!!
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