Hi all I used the WASC recipe for a church function to make 100 cupcakes a few weeks ago and my sisiter-in-law said it was kinda dry. I appreciate her keeping it real with me. So I just wanted to know if there were any other recipes to use besides that?

First of all, which WASC recipe did you use as there are now many variations in addition to the two main sources (kakeladi's and Rebecca Sutterby's)?

http://tinyurl.com/yj7xgz7

http://tinyurl.com/2cu8s4

Secondly, most members who have a problem with the two main WASC recipes - have issue with the cake being "too" moist.

How far in advance of the occasion did you make the cupcakes? How did you store the cupcakes. How long did they sit "out" before being consumed. (Did you sample any freshly baked but cooled cupcakes. Could they have been overbaked?)

What type of cake does your SIL normally consider moist?

How are you mixing/baking the recipe. Here's what I do.

One of the basic techniques in scratch baking is measuring flour accurately.
When measuring flour, do you use the "scoop and drag" method and then shake to level.... You should be aerating the flour prior to gently spooning it into the measuring cup and using a straight edge to level.

Also, when it comes to mixing, MORE (as in more speed or longer mixing time) is not BETTER. Overmixing will develop the gluten and result in a tough cake. Overmixing will also cause a cake to sink.

When I make any of the WASC cake recipes, I sift all the dry ingredients together into a large bowl, and mix all the wet ingredients in a second larger bowl.

Then I add the dry to the wet and beat for 2 mins. using an electric hand mixer at medium speed.

If using a stand mixer, I would mix at the lowest speed for 2 mins. or less.

Handy cake troubleshooting charts:

http://tinyurl.com/2p5bdu

http://tinyurl.com/32goqe

http://tinyurl.com/6c745g

http://tinyurl.com/6lpjww

Bake at 325F, using both inverted flower nails and bake-even strips. Can use Wilton cake making charts as guideline but the WASC always cook past the maximum stated times...

http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm

HTH

P.S. If you used kakeladi's orginal recipe, RS's version uses 2 Tbsp. oil per cake mix (everything else is the same except mixing directions and using egg whites for a white "white" cake).

CC member contributed scratch cake recipes:
(Includes "moist".)

http://cakecentral.com/cake-decorating-ftopict-440803-.html

Ok, totally off topic, but JanH, you are my hero!! I wish I had half of your talent for finding information!! You are a treasure! LOL!!

Why thanks so much, janebrophy.