Hello everyone, I was reading a post about the gourmet flavors and many of y'all said that you use the WASC as a base, I am just wondering what does that stand for? and what is it?

I know this may be a stupid  questions to most, but i am just getting in to the cake world and it is all self tought, so Im just trying to find out what this new language is Please help :)

thank you and yes that is what it means, I was able to find it on here after alittle digging. but now I dont know weather to make from scratch or use the box recipe. if anyone has any ideas please let us know

I use WASC as the base for 95% of my cakes - using a box mix.  I love it.  My customers love it.

I don't use the exact same ingredients for each cake recipe.  For example:

For my chocolate cake I use chocolate cake mix, chocolate pudding, vanilla extract, milk, oil, flour, sugar and eggs.

For my lemon cake I use lemon cake mix, lemon pudding, vanilla extract, milk, oil, flour, sugar and eggs.

For my almond cake I use yellow cake mix, vanilla pudding, almond extract, milk, oil, flour, sugar and eggs (and shaved almonds for texture).

Depending on the flavor of cake I want will determine the mix flavor, pudding flavor and extra flavor use.  The other ingredients are the always the same.

Thank you very much very helpful

hey so when u use the pudding are u following instructions for it all, and and as well as the box?

SweetBlessingz when you use my *original* WASC recipe no pudding is necessary. Why add more cost when you don't have to? It already have a very moist, tasty recipe why change it??

I'm a newbie and all I can say is the WASC cake is delicious!!!! Moist with a delicious wedding cake flavor. I took it to work and everyone loved it. 

White Almond Sour Cream

AEverytime I see WASC I think of a WASP (white Anglo-Saxon Protestant). I can't be the only one. Yes, no?! Lol

I love the WASC recipe, as do my customers.  As far as I'm concerned, it stands for White Almost Scratch Cake.  

AHahaha! Now ill see that every time, Ella!

A

I add puddings to change the flavor of the basic vanilla. Just a simple lemon pudding added to the WASC is amazing. And someone asked if you change the amounts of anything when using a pudding....I do. I increase the water (or milk) by half a cup. Easy peasy

A

AHi, just wondering what proportions you would use for a "peanut butter "WASC. I'm making a teapot so it can't be too gooey. I can bake it in a slow oven to cook through so i have no problem cooking time. It must be a fairly strong cake. Not as moist like mud cake. I've been looking EVERYWHERE.i can't seem to find PB WASC. Can you help?

Hi is there a way I can get this WASC recipe to print I have never done this recipe it sounds delicioso yum

this is the one I use  http://www.food.com/recipe/white-almond-sour-cream-wedding-cake-69630

This is a link to take you to the *Original* WASC recipe:  http://cakecentral.com/a/the-original-wasc-cake-recipe

Do read all the replies for helpful hints and interesting tidbits of information.

Those other links are to recipes that have added other ingredients to my original recipe.

This is a link to take you to the *Original* WASC recipe:  http://cakecentral.com/a/the-original-wasc-cake-recipe

copied it out and will try it this week.  my family is going to eat a lot of experimental cakes!

A

ANever understood the appeal of WASC before (mainly because of the almond flavor) but just had some at someone's wedding this weekend and wow! Totally a fan now! I usually hate other people's wedding cakes but I went back for seconds :)

A

Wow!!! This sounds like an amazing cake...I'm going to try it tonight as a tester for my daughter's wedding cake...never seen so many 5 star ratings! !!!!!

Thank you all very much for the recipes

That's what I meant. I missed the "I". I have found since my carpal tunnel surgery I miss a lot of keystrokes. It feels like I am hitting the keys hard enough, but I guess not. I do a lot more proofreading these days. I missed that one.

I took up baking, cakes, cookies, breads, rolls, hamburger buns, sweet breads, truffles, fudges, caramels, lollys etc. because I was having the same problems, along with a couple of people I know who had the surgery.  I had to give up hand knitting, crochet, hooking rugs, needle point .........the next hobby was Baking.

the kitchen aid does all the work and spared my hands/wrists.

PS: the cupcakes from the yellow *original* WASC recipe from Kakeladi are in the oven right now.

Kudos to Kakeladi !!  My First Time Baking her  *original* WASC recipe cupcakes with Yellow box & whole eggs.

Soft tender moist sweet, good taste, good fragrance, nice round rise on the tops for frosting. This is a Keeper.

Where did you get the yellow box mix from? Kakeladi's recipe that I have always seen uses a white mix...hence the name White Almond Sour Cream....but I use all flavors of mixes for different variations of the recipe. I was just wondering

http://www.food.com/recipe/kakeladis-original-wasc-white-almond-sour-cream-cake-309528