what is wasc?
please anyone, where can i get the gumpaste baby mould in Uk. I am trying to make a baby shower cake for a present and give myself a bit of time to experiment. thanks.
WASC stands for white almond sour cream.
is this some special brand of flour. can we use any brand?
Swans Down is a brand of cake flour. I would expect most any brand would work as long as it is cake flour and not all purpose.
I'm sure any type of cake flour will work.
I have used both Swansdown and Softasilk cake flour with equally good results.
How would this cake do adding a box of pudding???? & could I change it to chocolate, or strawberry or another flavor?
I've never tried adding pudding. There is an excellent chocolate cake recipe on the swans down flour box. I'll find it and post it.
I haven't tried any other flavors, but I was thinking of trying to make it strawberry. I'll probably do this Monday for valentine's day. I'll let you know how it goes.
The cake flour is bleached or unbleached?
Hi Angfastic...I've been looking for a WASC recipe that works. The recipe I've been using since 2012 is a doctored up by my instructor recipe that called for egg whites, water, 1 instant pudding mix, and applesauce instead of oil. I had been making that as written, but change the pudding to a cook & serve, because I thought why use instant if I'm cooking the cake, so to speak. It was working wonderfully until the mixes were reduced in weight again. The batter was a thinner, but not watery like. It baked up very well and was always very moist. I even made my first 4 tier wedding cake with it, and everyone loved it. They barely got to grab the top tier for the next year. So, my question is, what is the thickness like with the recipe. The one WASC Scratch recipe I baked today, which I had tried a few months ago, is basically too thick to pour and get accurate measurements in the pan. In fact, it didn't even fill 2 - 8" square, 2" high pans half full. Obviously, with the amount of the ingredients in your recipe, it will certainly fill these 2 pans. But, again, I just need to know how thick the batter is. Your help is appreciated.
If anyone else has tried this recipe, maybe you can offer an answer, as well...Fran
Wow I haven't been on here in forever. I've actually gone back to doing the traditional method of creaming the butter and sugar. The consistency of the batter makes it easy to pour.
Good morning! Thanks so much Angfastic. I had actually tried that other recipe with the traditional method, but it was thick, as mentioned. Now that I think more about it, the one I tried a while back is this thick recipe and was actually written up by someone else, using the original creaming method. I'm hoping to find yours is as easy to pour as you say. I've got to deliver a baby shower cake Saturday, and I'm up earlier then normal to get an earlier start on the baking, just in case I have to go back and change the creaming method of the scratch cake recipe I found that was really good and close to the original WASC recipe I was working with, that I had added a pudding and a couple tablespoons of applesauce to in the second mixing. Can't wait to try yours first.
Have a great day! Fran
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