Torting And Filling - Super Frustrated
Decorating By trishvanhoozer Updated 5 Oct 2010 , 2:17am by dholdenrn
I have not had luck with the wasc cakes, some people swear by it.
I have however only used boxed cake mixes, un-doctored for over 25 years.
I prefer Pillsbury brand cake mix.
I have stacked many of cakes and not had problems with them.
I freeze my cakes at least overnight, if not a week in advance.
I take them out and torte them while partially frozen.
By the time I have torted, filled, iced and crusted, they are still quite cool and firm, the same way I was taught when I apprenticed in the bakery.
Yesterday I stacked a 10", 8" and 4", all cake mix cakes, no problem.
hope this helps.
I completely agree. When I have tried WASC it was a disaster. I have been using undoctored mixes -- I swear by Pillsbury -- with great success. Recently torted, filled and stacked a 10", 9" and 6" and traveled over an hour away with no problems at all.
Mix cakes are too soft for what you're trying to do.
Really? I have torted plain mix (none doctored) cakes plenty of times with out any issues. You just need a cake board or the cake lifter to move the torted pieces.
same here.
And here
And the advice the three of you have for the OP is..............?
that would be hard to say without more detail on how is the cake being torted, what kind of knife of cutting tool is being used, what brand of cake mix, how thick is the cake being cut/torted, how the layers are being moved, when it's being torted (same day? after thawing? after some settling? right after coming out of the pan?), etc.
In my post, I just wanted to NOT leave the OP with the thought that cake mixes are the problem. They are not the problem because I, and others, use them and the torting works fine.
I'm probably guilty of it, but I try not to use absolutes ("never say never!" 
) because what works for one wont' work for others and vice-versa.
I prefer to use the 'tiered cake directions' for boxed cake mixes.
It appears that info is available on the DH forum:
http://www.duncanhines.com/forums/showthread.php?p=183806
HTH
I completely agree. When I have tried WASC it was a disaster.
There are so many versions of WASC by so many different creators (with numerous flavor variations) that it's almost become a generic term for doctored cake recipes.
I have had great success with both Rebecca Sutterby's WASC and kakeladi's Orignal WASC recipes. As evidenced by feedback on recipezaar, they are pretty highly rated:
http://tinyurl.com/2cu8s4
http://tinyurl.com/23neggk
Handy cake troubleshooting charts:
http://tinyurl.com/2p5bdu
http://tinyurl.com/32goqe
http://tinyurl.com/6c745g
http://tinyurl.com/6lpjww
http://tinyurl.com/yay22w
HTH
P.S. I use DH cake mixes exclusively in my doctored cake mix recipes.
Mix cakes are too soft for what you're trying to do.
Really? I have torted plain mix (none doctored) cakes plenty of times with out any issues. You just need a cake board or the cake lifter to move the torted pieces.
same here.
Me three!
Edna 
My reply to the OP was based on my personal experience and on her comment that her cake was super soft . My mix cakes are super soft, also! Every time. Always. Trying to tort them, especially large layers, is a disaster for me, just like the OP. And she was talking about torting and stacking a super soft, torted cake. This would be a problem for me, but I'm sure some folks can make it work. One solution that works for me every time is to make a firmer cake and to make sure the layer of filling is not too thick. I would add that firmer cake is easier for a newbie to learn to torte.[/b]
Okay, I did not mean to say "trotted" in my last message. It is supposed to be torted.
I am definitely turning off auto correct on my ipad.
I have not had luck with the wasc cakes, some people swear by it.
I have however only used boxed cake mixes, un-doctored for over 25 years.
I prefer Pillsbury brand cake mix.
I have stacked many of cakes and not had problems with them.
I freeze my cakes at least overnight, if not a week in advance.
I take them out and torte them while partially frozen.
By the time I have torted, filled, iced and crusted, they are still quite cool and firm, the same way I was taught when I apprenticed in the bakery.
Yesterday I stacked a 10", 8" and 4", all cake mix cakes, no problem.
hope this helps.
I completely agree. When I have tried WASC it was a disaster. I have been using undoctored mixes -- I swear by Pillsbury -- with great success. Recently torted, filled and stacked a 10", 9" and 6" and traveled over an hour away with no problems at all.
I agree...WASC was a disaster for me too! It did not rise at all and was dry as could be...and uses a lot of ingredients! I always use Pillsbury and get rave reviews about the taste of my cakes.
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