Wasc Reduced Fat Sour Cream/new Box Size/temperature Questions
Baking By whidbeycakes Updated 4 May 2019 , 1:46am by Laetia
Hi There!
I'll be trying out the Original KakeLadi WASC tonight for a Burnt Almond Torte. I will be using reduced fat sour cream (we try to avoid high fat dairy for medical reasons) and wasn't sure if I should add some oil to it to compensate for the lack of fat in the cream. Also, I read the boxes have changed size, do I need to update the recipe to accommodate for the changes? Finally, any advice of baking times/temperature in two 8 inch square pans would be helpful as well.
Thank you, I've been reading posts since I was a teenager and have always loved it!
-WhidbeyCakes
I don’t ever remember using reduced fat sc but don’t think it will make a difference — I would not add oil as that will defeat the reason you are using reduced fat sc! I have used the smaller size mix w/NO changes or some do add more mix (1/3 cup) from another box Baking times remain the same as stated in the recipe directions
I bake that size cake the same as a 10” round or 8x12 (1/4 sheet) 300 degree f for 20 minutes then turn it up to 325 for about the same time — until that wonderful aroma can be smelled throughout the house:) Do test to be sure it is done in the center If it has pulled away from the sides it is over baked That’s how I’ve baked for some 25 yrs
Quote by @%username% on %date%
%body%