Okay I have backed 2 double layer WASC cakes in 12, 10, 8 in all went in garbage due to being gummy and sticky, so off to the store I went, spent another 20.00 and got more supplies. I decided I was gonna due a different recipe 3d durable cake in white, had to throw away another 12, 10 due to the same thing.. What the heck am I doing wrong, followed my recipes.. I'm gonna cry really, I have to have these cakes done by Friday..Please some one help me!!!
Do you have an oven thermometer to ensure that you're baking at the right temp? If your oven is not hot enough, your cakes won't rise like they should. Also are you baking the 10 and 12 at the same time? I've tried 2 different home ovens and found for the larger cakes I have to bake each layer separately or I end up with a bad result. If your oven is 'crowded' the heat won't circulate like it should and your cakes will come out wrong. Besides overmixing, I can't imagine why your cakes are failing.
Most WASC recipes were created when cake mixes there were 18.25 ounces in the box. That's not the case now, there are only 15.25 ounces and it seems to be throwing a lot of people off. I personally haven't found the solution yet, still tweaking my recipes.
Most WASC recipes were created when cake mixes there were 18.25 ounces in the box. That's not the case now, there are only 15.25 ounces and it seems to be throwing a lot of people off. I personally haven't found the solution yet, still tweaking my recipes.
I put the extra amount in, for Duncan hines cake it was 16.5 so I added 1.75oz
How long are you baking? Are you going for time or are you testing and doing the smell and spring test?
were they gummy and sticky all the way through? or just on the top? When I was making WASC I often got that yucky top, but once I sliced it off the cake was fine though the center.
are your eggs very large? are you leaving the oil in or out?
were they gummy and sticky all the way through? or just on the top? When I was making WASC I often got that yucky top, but once I sliced it off the cake was fine though the center.
are your eggs very large? are you leaving the oil in or out?
I just use large eggs at room temp, leaving the oil in.. And yes it was gummy and squishy all the way threw. I could roll it in a ball and squish it like a pancake. It is like it is raw, but its not..Thats the only way I can explain it..So know I don't have a clue what I'm going to do.
AI use the Rebecca Sutterby version with no problem. I add 1/3 cup extra mix (for a half recipe) and bake at 325 with bake even strips. It sounds like you aren't baking it long enough to me.
I use the Rebecca Sutterby version with no problem. I add 1/3 cup extra mix (for a half recipe) and bake at 325 with bake even strips. It sounds like you aren't baking it long enough to me.
I have a 8in, on 325 back on the top rack and it has risen more then any of my cakes have today, so i'm thinking it was the oven rack placement..I also use the Rebecca Sutterby version and add in the extra..Hopefully this was just my oven..I have spent way to much money today on cake mixes,sourceam and eggs, unfortantly I messed all of my cakes up so back to the store I go 2morrow..Sigh
Quote by @%username% on %date%
%body%