AI have been checking out the WASC recipes on the forum. Most of them were written before the cake mix sizes were reduced.

My question is: what adjustments do you need to do to the original recipes due to this change?

I have tried it with the original recipe and smaller mix and the cake didn't rise correctly.

Also, has anyone tried the store brand cake mixes? I have noticed that they are still the original 18 oz size.

Thanks for your help. I tried to do a search but couldn't find this particular question answered.

I am new at cake decorating and my nephew has asked me to make his wedding cake! I just want it to be perfect!

I use the same "ORIGINL WASC" recipe for the smaller cake mixes with the addition of 1 teaspoon of baking powder:

1 cake mix

3 eggs or egg whites (unless a pure white cake is wanted-I usually use 2 egg whites and 1 whole egg)

2 tablespoons cooking oil

1 cup water-or whatever the amount called for on the mix (can use liquid of your choice)

1 cup flour

1 cup sugar (or just a little less than 1 c.) too much sugar causes the cake to sink in the middle

1 teapsoon baking powder

1 teaspoon salt (or just a little less tha 1 tea.)

1 cup sour cream

almond flavoring

teresa13 you are NOT using the *original* WASC if you are adding oil and bking pwdr :(

Please search for 'The *original* WASC recipe'. it can be found by going into the recipe forum, then click on 'most viewed' & scroll down until you find it.   Since this new format I cannot link you to it :( 

Ooops - no way to edit a post :(   Forgot to tell OP if you read ALL the replies in my *original* WASC recipe post your ?s are dealt with near the bottom.

A

Do you mean in the recipe section? If you do, all it does is spin and say that it is loading at the bottom of the comment section. I can't get to the posts at the end. I can only read the early posts.

I have done a search in the forum section and I get tons of post about the WASC.

I'm sorry, but I am not sure which post you are referring too.

Thanks for your help.

The easiest way to correct the problem is to buy an extra box of cake mix and weigh out the missing 3 oz. or whatever it is, then add that to the mix from the smaller box and proceed with the recipe as usual.

Store the leftover extra mix in a zip-loc (write the date and flavor on it), and use it whenever you need to make up missing ounces.

Not all new sizes are created equal.  With the smaller Duncan Hines Classics, their customer service told me that you can still modify the size of your mix by taking some from a second box without problems.  If you use Pillsbury, it is a different story because they have completely changed their formulation and it is off!  I have been trying different store brands, but so far nothing has compared to what it was before all of the changing by any company.  I am actually too scared to use the new Pillsbury for wedding cakes because it has so many holes in it.  

I do not own a food scale to be able weigh out the additional 3 ozs.  Does anyone know what the equivalent would be in tablespoons or cups?
 

Thank you!