Just wondering how many use the WASC as their base cake recipe for all their cake mixes and simply adjust it depending on what flavor cake you are making.

Lately, I have been using the WASC recipe for all of my cakes and simply switching out the cake mixes and flavoring. They have all been delicious! Well....all except the one I made with orange supreme cake mix. It wasn't horrible but not the best either. It tasted like Fruit Loop cereal, which would be great for a child's birthday cake.

I've been using it as a base for our cakes and they all come out lovely with folks really complimenting the taste. We've used it with chocolate mix using whole eggs and even whites (whole eggs did seem to make it a little harder to carve)... for something like an orange, I would have also replaced some of the base extracts with orange extract, to boost the flavor. I think the key is to adjust the extracts to compliment the base mix used.

Duplicate post, please also see:

http://cakecentral.com/cake-decorating-ftopicp-6960314.html#6960314

HTH

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HTH