Tips For Baking A 12" *original* Wasc

Baking By AnnieCahill Updated 9 Jul 2010 , 6:36pm by AnnieCahill

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AnnieCahill Posted 9 Jul 2010 , 2:09pm
post #1 of 4

I am making a 12" WASC (kakeladi's version) this weekend. I was wondering if you could give me some advice.

What is the best temperature? I usually use 325. Also, how long do you guys usually bake this size?

Should I use a flower nail and bake even strips? I don't have the bake even strips but I have a 50% off coupon for Michael's so I can run out if necessary.

Thanks for your help!


3 replies
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Kibosh Posted 9 Jul 2010 , 2:22pm
post #2 of 4

I have used both the flower nail and bake even strips on the one I did.
Also, I baked mine at 325 with no issues. As for the time, I honestly cant remember but I think I started somewhere around 50 mins, then just kept adding from that. For some reason I don't always get consistant results.
I baked a 10" choco wasc last night and it me close to 1.5hrs!! luckily visually it looks great but i have yet to torte it...that will be the true test.

Perhaps other posters will know the correct time.
Good luck!! icon_biggrin.gif

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mamawrobin Posted 9 Jul 2010 , 2:43pm
post #3 of 4

I bake the 12" quite often. I don't use a flower nail or bake even strips. I bake at 325 until it's done. I never time anything. Usually I can smell when it's getting close to being done. I check for "doneness" with a toothpick. Nothing wrong with using the nail or strips I just don't have any issues NOT using them with the 12" pan so I don't. I use the original WASC recipe as well. thumbs_up.gif

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AnnieCahill Posted 9 Jul 2010 , 6:36pm
post #4 of 4

Thanks so much for your help. I never received notice that anyone had replied to this topic, so sorry for not checking back sooner.

I'm going to bake it Sunday and freeze for next weekend.

Thanks again!

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