Hi guys. Me again! I'm planning on making a WASC cake. Which version do you recommend, the original WASC by kakeladi, or the revised one? One adds oil, the other uses no butter or oil. Which do most of you like best?
what size cake do you plan on making?
Of course, I am going to say use the *original* one!
The other one was developed from the *original* to be used as a *white!* wedding cake therefore makes a much larger batter.
Haha! Thanks for being a good sport, kakeladi! Obviously no one wants to risk hurting feelings by choosing one or the other. I'm making a three tier cake so I guess I need the larger amount. The "original" just looks like a tastier version. Oh well, I'll just have to choose for myself.