Hi everyone,
I’ve started not long ago cake decorating, and I’m on the search for a tasty, and moist or at least not dry chocolate cake and a vanilla cake recipe. I’ve used Yolanda’s (how to cake it) chocolate recipe and it works beautifully under fondant, however it’s a more on the dry side even if I add simple syrup. I switched from oil based to butter based cakes because oil based are not sturdy enough and always result in bulges and uneven sides. Is it true that you either get a good-looking cake or a tasty one and not both? Lol! Please help me out with a recipe that holds up well and is moist.
https://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe
You cannot go wrong using kakeladi's *Original* WASC recipe. It is a fabulous recipe that starts with a cake mix with a whole bunch of additions that make it more flavorful, sturdy and super moist. It holds up well under fondant and is sturdy enough to carve and never needs simple syrup for moisture. Best of all, it can be adapted to any flavor cake desired!
Thank you Sandra, but I heard it results in bulges as it’s not sturdy enough. I have a cake to deli ever in a few days, can I count on this recipe for a double barrel cake?
YES, Yes, yes you can count on it:) I’m surprised that you have read that it buldges The important thing is to be sure each layer is level — it usually bakes up level needing little,if any, leveling It is almost a pound cake, dense but fine crumb, moist, & tender Many people use it for all their wedding cakes— the recipe is known/used around the world
Alright I’m gonna try this. “Fingers crossed” if this works it’ll be my go-to recipe from now on. Thank you :D
Moonstone.lady, I use this recipe with many different flavors a LOT and I've never had a problem with bulging and use it whenever I need to do a carved cake. This cake is done using the Original WASC recipe, bottom tier is yellow cake and the top, double barrel tier is strawberry.
Wow that’s a pretty cake! Is the pink buttercream or fondant covering it?
Laetia, do you happen to know if it withstands the weight of fondant?
Also, is there a chocolate WASC version? I noticed there’s Macsmom method for chocolate WASC but it uses oil and a lot of liquid maybe that makes it less sturdy than the original recipe?
Yes, it is sturdy under fondant, I've used it many times. If you make a double barrel as stated in your first post, just make sure to dowel it properly as you would with any 2 tiered cake (fondant or not).
For the chocolate version of the wasc recipe, some simply use a chocolate box mix. I personaly use the chocolate box mix and add a 1/4 cup of cocoa powder and a table spoon of instant coffee (dilute in the water). Coffee helps to boost the chocolate flavor.
Hope this help!
I agree with Laetia, start with a chocolate cake mix, I prefer Duncan Hines Dark Chocolate Fudge, add cocoa powder, a bit of strong coffee, expresso powder or coffee extract, instant chocolate pudding, instant hot cocoa mix, and Guiness. These are all goodies I add to my chocolate cakes....OH, and a tablespoon of chocolate extract. Makes for the most chocolatey cake in the world!
Thank you all for you kind compliments on the cake. It is all buttercream. I rarely use fondant because I don't like it.
My *original* WASC recipe can be made with ANY flavor cake mix If you read the recipe as posted you will see that many have posted how they change it BUT please! try it once as I have created it before you go changing it! You’ll never know what a great recipe it is unless you try it Unchanged I do not add all of what Sandra mentions except do use coffee as the liquid Please,Please, PLEASE don’t corrupt a great recipe before trying the *original*! It took great pains, time, & hard work to develop it & the fact it is known the world over shows how great it is
I do absolutely agree with kakeladi that the Original WASC recipe which she created is just fabulous the way it is. Chocolate is the only flavor with which I take such liberties, but I do love the deep, complex chocolate flavor created by the different additions.
Just an update. I made a red velvet WASC using the original recipe of course. It turned out very moist and sturdy! It’s a just a little less sturdier than the full butter-based cakes but this is a keeper. I’m converted! Haha
On another note, the cake turned out more of a burgundy/brown color than a deep red. Any suggestions?
Just an update. I made a red velvet WASC using the original recipe of course. It turned out very moist and sturdy! It’s a just a little less sturdier than the full butter-based cakes but this is a keeper. I’m converted! Haha
On another note, the cake turned out more of a burgundy/brown color than a deep red. Any suggestions?
Oooohh what a relief —- you found it to be a keeper! :) As for the color remember RV cake is NOT a chocolate cake Use a fr van, white, or yellow mix adding just 1/4 cup cocoa & 1ounce *liquid* food color for better results Look up the history of the recipe—you might be surprised
I have never made red velvet cake using the Original WASC recipe because I already had a good recipe many years before I found it, but the recipe calls for two small bottles of red food coloring, which I think is disgusting. I always use only one, which if plenty for me, so my cake is not bright red either, more of a chocolatey red, like yours. I actually prefer it that way. The bright red is almost scary. The original cake recipe was colored with beets, no food coloring, so it was not bright red either.
I must say dumping all that red color in cake is absolutely disgusting. I’m not sure clients understand this though, they don’t seem to mind all the food color as long they’re not the ones making it. I personally didn’t mind it before when I used to buy a slice of RV, now it makes me sick thinking of it.
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