Hi Cakers! 
I normally use WASC, but I think it is causing me to have icing issues.
After letting the WASC settle and removed from a food safe bag it is really wet with condensation. I let it air dry for about 1 to 2 hours, yet it is still tacky with the condensation. My fingers still pick up the wetness. I know that a little sticky is from the sugar, but I need to change up.
I want to use the Durable Cake recipe that Sharon Z. has in her latest DVD. It calls for a non-pudding mix and 1 box of pudding. If I want a yellow cake, should I use a vanilla pudding??
I tried this with a Choc. and was very impressed that there was hardly any condensation after removing from the bag....
Thanks,
Michael
Why are your cakes sticky?
Are you covering/bagging them when they are warm?
That will cause excess moisture and aid in the growth of bacteria.
I let my cakes cool for about 2-3 hours before I even level them. They are cool to the touch....
I cover them with Food Safe plastic bags. I cut a slit in the bag and insert a straw so that I can suck out all air. This applies a slight pressure on the cake so that any settling will happen then....
I have done the same thing once with a Durable cake recipe, and it was not as wet like the WASC...
Which WASC recipe are you using? I had moisture issues when I used the one with oil so I switched to the one without (Cakelady's) and I haven't had that problem since.
This is the recipe that I use. However, Sharon knows what she's talking about so it's probably not the recipe that's giving you problems 
What cake mix are you using? Personally, Duncan Hines works better for me than Betty Crocker but I know there's a huge debate about that too! I think it really comes down to trial and error for all of us and what works for us.
http://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe
This is the recipe that I use. However, Sharon knows what she's talking about so it's probably not the recipe that's giving you problems
What cake mix are you using? Personally, Duncan Hines works better for me than Betty Crocker but I know there's a huge debate about that too! I think it really comes down to trial and error for all of us and what works for us.Hi Cherrcakes!
Yes I do agree that Sharon knows what she is doing. However, the recipe that you linked to is NOT the receipe she uses. Her recipe has oil in it. It was posted earlier that someone else has wet issues with the WASC. I might give the Kakeladie a try along with the durable that Shaon gives in her booklet. Sharon has said before to me that the WASC is a "wet" type cake. For some reason, maybe the GA wheather, my cakes are really super duper wet??
Thanks again!
Michael
http://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe
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