Thinking of just quitting!
Getting better at decorating my cakes at least I think but I can't seem to get my cakes to be moist. I use the WASC, and have tried everything I can think of.
I did my daughters birthday cake this past weekend and my husband who normally love cake only ate a half of piece and said it was to dry. That seems to be my feed back on the last few cakes I have done. 
I just feel like giving up!
Someone please help me 
.
There are numerous versions of the WASC cake.
If you're using Rebecca Sutterby's recipe, the only reasons I can imagine that your cakes would be dry are if you're overbaking or mismeasuring your flour. 
Here's a thread that has kakeladi's and Rebecca's version of WASC, as well as other popular CC recipes for crusting American buttercreams and several types of fondant:
http://www.cakecentral.com/cake-decorating-ftopict-605188.html
The above super thread also has Wilton cake baking help, as well as CC member contributed baking hints & tips (such as use of bake-even strips, inverted flower nails and pan grease recipe). Also includes cake decorating and assembly help.
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/
HTH
Edited to repair broken link
thank you so much for ur help. I do drag and scoop then shake off extra flour. I am going to try all of these tips this weekend with my cake for a friend. Please keep ur fingers crossed 
Don't quit! 
I can't offer any suggestions, other than maybe over-baking? But if this is something you enjoy keep trying it!
thank you so much for ur help. I do drag and scoop then shake off extra flour. I am going to try all of these tips this weekend with my cake for a friend. Please keep ur fingers crossed
Oh...no more dragging and scooping. That is compacting and packing the flour in. Then shaking is compacting it even more. I wish Ina Garten would quit doing that on her show...drives me nuts!
I sat down one night with all of my recipes, which are scratch. I weighed the flour and sugar measurements three times to get a good average of what each weighed. I recorded each, and now to save time and possibilities of error...I now weigh those ingredients. No more sifting and scooping and spooning and leveling with a knife.
I agree with previous posters, you should always stir, then spoon and level the flour, unless you can weigh it! However, sometimes recipes just don't work well for everyone. Try a different recipe if possible and be sure you are not overbaking. Don't give up! Cakes make people smile!
Good luck.
try some different recipes? I make a madeira cake a lot, it always comes out very moist and buttery. Dont give up, I have really struggled with the baking part at times too, its so frustrating, but I do think sometimes you just have to find a repertoire of fail safe recepies that suit you and your oven! good luck!
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