I’m doing a three tier, groom wants chocolate. That’ll be two of the tiers.
Bride is easygoing, said I could do another flavor for variety. Some kind of white cake - my question is - just vanilla? Or something a little jazzier?
Appreciate any ideas, thanks
Oh... definitely do the *original* WASC recipe! You can’t get any better:) Then add a fruit filling like raspberries or lemon
I would do exactly as kakeladi recommended or even make a strawberry version, which everyone seems to enjoy.
Is wASC always made with a boxed mix?
fruit - that’d be awesome!
I think there is a scratch version, but I've had such fabulous results using kakeladi's *Original* WASC recipe that starts with a cake mix, that I never bothered to try a scratch version. I do, by the way, make many, many scratch recipes, so I am not a snob, one way or the other.
I may have to try that!!!
Am I correct that a WASC always has almond extract added for flavor?
She’s letting me run with it! - with the exception of the top tier they want to be chocolate.
I’m thinking the bottom will be WASC or vanilla - filled with B/C. Middle will be a m
anyway, one layer will be Vanilla or WASC. Filled with B/C.
I’ll make a second chocolate, thinking of a raspberry filling. I love having the freedom to choose!
may just cook down raspberries and make the filling. Would you keep some pieces of berry or blitz it and put it through a sieve?
I welcome any other flavor combos, too!
One does not need to *always* Use almond flavoring but I feel it adds a depth of taste —especially when part of a 3 part combination Just add enough other flavors to make up for leaving it out Almond w/chocolate is soooo good you don’t want to leave it out I had a student once who just could not stand almond & replaced it with lemon to make the 3 flavor combation of vanilla, butter & lemon Her family was happy
To me, almond is as much a staple as vanilla, love it, especially in a white, vanilla cake. I don't use it in all of my recipes, but in most.
Oh & for that filling I did’nt have a stove for cooking so I just used the Henry & Henry sleeves which I could get seedless If I made it I’d leave it chunky—some whole berries -unsieved
my classic white wedding cake had two fillings of lemon-berry and fresh strawberries inlaid in whipped cream -- then a grand marnier splash -- mmm
btw -- church people loved it the best hahahahahaha --
and if I was still doing cakes I would adopt the baily's chocolate poke cake -- glory hallelujah -- now That is a chocolate cake, ladies and gentlemen! well worth ev.er.y. calorie! serves cleanly too --
see I don't drink but maybe once or twice a year if that -- so I love to spark up my cakes -- I mean vanilla is in an alcohol base too -- it's just a little hooch but man, viva la difference! whoo
Thanks for sharing the recipe, Kate! I'll give it a try.