**hard Crust On Top Of Wasc Cakes**

Baking By BomCakes Updated 9 Feb 2013 , 2:00pm by newbaker55

BomCakes Cake Central Cake Decorator Profile
BomCakes Posted 8 Feb 2013 , 9:53pm
post #1 of 4

Have been following the WASC recipe from CC and loving the results. Now suddenly in the last two weeks, Alot of my cakes are coming out of the oven with a hard shell on the top. Like the entire top of the cake is a baked bubble. Any idea what I'm doing wrong? How to stop this?

3 replies
newbaker55 Cake Central Cake Decorator Profile
newbaker55 Posted 8 Feb 2013 , 10:47pm
post #2 of 4

If you're using the version that begins with a mix, that could be the culprit.


My problems started with the smaller,(16 or so oz from the original18.25 oz) DH Classic flavor box mixes (PB & BC changed as well)...not only did they  contain less product, the formula was fiddled with and it SUCKSicon_mad.gif.


I first noticed the day I made a Devil's Food version of the WASC...always had wonderful results before. I thought I did something wrong, but couldn't imagine what as I'd made that cake a hundred times with no problems whatsover.


Discussion with the CC gang opened my eyes for sure! I tried the suggested 'make up the difference from another mix' but still had problems  with shrinking, crappy taste & texture, poor rising, etc. Not so with the Signature flavors, though. Then, I learned that the ingredients had changed, along with the lower package volume (for the same or higher price, I might add :(



BomCakes Cake Central Cake Decorator Profile
BomCakes Posted 9 Feb 2013 , 5:46am
post #3 of 4

Thanks Newbaker55 

Well crap! and I've been making up for the difference in the amounts of mix per box. Today I did a DH French Vanilla 18.25. It got the shell on top. Then I mixed up a Pillsbury Funfetti and NO shell but a shrinky-dink effect. I hope this isn't going to be the norm now! It just seems like the cake never gets truely done so it's a lil "gummy" under that hard shell. So I'm trimming more than before too. It's a pain. Any cakers got Solutions out there???

newbaker55 Cake Central Cake Decorator Profile
newbaker55 Posted 9 Feb 2013 , 2:00pm
post #4 of 4

Hold that thought BomCakes...I used a French Vanilla DH a couple weeks ago (for an enhanced cake with the instant pudding, oil & extra egg...pound cake type) and didn't have any problems. The FV is a signature DH mix and I haven't noticed any changes in those (and I've also use the Spice, Lemon and Pineapple), just the Classics.


Since a shell and gumminess/underdone-ish stuff is going on maybe it's your oven? Have you checked the temp accuracy lately? I know some bakers have mentioned doing it before every use...I check mine only periodically but that's the first thing I did with the Devil's Food fiasco so I knew that couldn't have been the problem (that's when I decided to check in with other CC'ers).


Hope you find a solution...I feel your pain! I also hope the signature flavors don't go changing on us, too :)

Quote by @%username% on %date%