I am new to CC and baking cakes. I was soaking in all the good suggestions you ladies have here and went to town last night. Now I think I might have done something wrong.

I did a full version of the WASC then added one package of vanilla instant pudding mix (4 serving sz) plus one whole egg. I was making a Wilton full size soccer ball ball and TONS of cupcakes. The ball did not rise that much and the center took forever to cook. I have not cut into it yet to see if the sides are dry with a moist center. Then, all the cupcakes seem crumbly to eat. What did I do wrong?

Next question - If using a full version of the WASC, what do you do with all the yolks? If using somehting other than a white cake, could you use the full egg? Would anything else need to be adjusted?

Another Question - Can you use and enhancer AND an extender in the same recipe (WASC or box)? How well does the cake hold up?

Would you use an extender and the pudding w/ additional egg together or is that the extender in this example?

Thanks so much!!!! I look forward to hearing from you all. ~Dawn
edited to change subject line (too close to the naughty warning changed my train of thought, I guess... )

There is only so much you can add to a cake mix before you get unpredictable results.

As you have discovered, there is more science to baking than there is to cooking.

The enhancer and extender recipes are generally used on a 1:1 basis. One enhancer or one extender per cake mix - one or the other, but never both.

The WASC cake can be made with six whole eggs for a French Vanilla cake (if you don't need a white-white cake).

other WASC flavor variations:

http://tinyurl.com/2cu8s4

How to Use Up Left-Over Egg Yolks:

http://www.recipezaar.com/bb/viewtopic.zsp?t=55579

http://www.gourmetsleuth.com/leftovereggyolks.htm

Here's a multi-linked thread on how to make a tiered cake:

http://forum.cakecentral.com/cake-decorating-ftopicp-2258141-.html

The above has info on how much batter per pan, by size, and at what temp. for how long to bake.
Also has tips on using bake even strips and flower nails and making your own pan release.

Threads on filling and frosting (with recipes) and too much more to list.

HTH

I just had to comment as I love the typo in your header - I love the idea of us all stripping off in support of you!

On a more serious note, I'm sorry I don't know anything about cake mixes, they don't seem to be used in the UK. Maybe my post will at least bump yours

Thank you JanH - I will most definitely use your links! I also found instructions for baking the soccer ball cake in a different thread. My pan didn't come with an instructions and it was from the store

Well, I am certainly glad I have now made a lasting impression with you all! In fact, I have a four year old who is a nudist. My DH and I are trying to figure out how we will visit him for holiday dinners if he is naked all the time. Now you know to tid bits about me - I am a horrible speller and my kid hates clothes!

Anyone else want to comment on their experiences or suggestions?

p.s. I have changed the subject line. Now I see the problem - The box to enter the subject title is right under the warning for teh naughty cake forum - hahahahah

Sorry, I didn't realize you needed the soccer ball pan instructions.

There's a character pan instructions section right here on CC:

http://www.cakecentral.com/pan-instructions.html

If it's an out of date cake pan, there are also other sources....

Just post when you need more help.

HTH

Thank you Jan!

Ever hear the expression egg on your face? I read somewhere that people put egg yolk on their face as a face mask. Tried it a few times. Apply the yolk to your face and let dry (like any other mask) then wash off with water. Works great but dont care for the raw egg smell.

When I have leftover egg yokes my family gets french toast for breakfast. I try not to use the egg whites cause they seem to "fry" on the toast. I always give those to my DH cause he'll eat anything!

Thanks.