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WASC- strawberry variation?

post #1 of 24
Thread Starter 
Has anyone tried a strawberry variation of the WASC recipe? I really like the sturdiness (not sure if that is the right word?) of the cake, but would like a berry flavor or even a lemon flavor. I would love any suggestions for one of these variations.

Jennifer icon_smile.gif
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post #2 of 24
I wanted to try a raspberry WASC a few months ago, so I emailed Rebecca Sutterby (the creator of the WASC recipe ... her website is www.sugarcreations.com ... her cakes are absolutely A-M-A-Z-I-N-G!!!!!) and asked her what changes I should make to the recipe. Here's what she told me:

Use about 10 oz. of frozen raspberries per 2 boxes of cake mix. Thaw the berries in a strainer over a large bowl, and save all of the juice. Substitute all of the juice for some of the water (put the juice in a liquid measuring cup, and then just add water to get to the 2 2/3 cup mark). Mix in the berries right before you pour the batter in the pans.

The cake was absolutely fantastic! I put raspberry filling between the layers and iced the cake with cream cheese icing. Oh my gosh, it was to die for!!!! thumbs_up.gif

I'd say that you can use the same recipe variation for any kind of berry (strawberries, blueberries, cherries --- I know, not a berry, but ... icon_biggrin.gif ---) ... the possibilities are endless!!! Hope this helps! thumbs_up.gif
Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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post #3 of 24
Thread Starter 
Wow! That is really helpful! I can't wait to try it.
http://www.thedenimshop.com - My "real" job! You know- where I'm at when I'm online looking looking at cakes!
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http://www.thedenimshop.com - My "real" job! You know- where I'm at when I'm online looking looking at cakes!
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post #4 of 24
Good luck! I'd love to hear how it turns out! icon_smile.gif
Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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post #5 of 24
I love the WASC cake recipe in all its variations:

http://tinyurl.com/2cu8s4

Thus far, beside the basic almond - my favorite is orange using DH orange cake mix and orange extract. icon_smile.gif

edited to add:

cakesbyjess, did you notice a significant loss in the baked cake's volume when using the berries in batter variation. (Or did you compensate by using more batter in your pans.)

Also meant to say, how cool to communicate with Rebecca. icon_cool.gif Wonder if she realizes how popular her recipe is. thumbs_up.gif
post #6 of 24
Thanks for that great link, Jan!! I am anxious to try some of those variations!! thumbs_up.gif
Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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post #7 of 24
Thread Starter 
JanH- With what do you frost your orange cake?

Those variations sound really good.
http://www.thedenimshop.com - My "real" job! You know- where I'm at when I'm online looking looking at cakes!
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http://www.thedenimshop.com - My "real" job! You know- where I'm at when I'm online looking looking at cakes!
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post #8 of 24
Well, I usually frost with Rich's Bettercreme (my DH's favorite) so it tastes like a creamsicle. icon_smile.gif(IMHO.)
post #9 of 24
I have tried several times to find Rich's Bettercreme recipe and I can't find it...can you share the recipe with me PUH-LEEEEEEEZE!!!!
Dear Lord, If you can't make me skinny, please make all my friends fat. Amen
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Dear Lord, If you can't make me skinny, please make all my friends fat. Amen
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post #10 of 24
Rich's Bettercreme and Pastry Pride are both commercially produced, non-dairy icings used by mass merchandisers like Wal-Mart and Costco.

Here's a comprehensive thread on both:

http://forum.cakecentral.com/cake-decorating-ftopicp-2853853-.html

HTH
post #11 of 24
I wanted to try the strawberry variation of WASC. This one says to add Jello pudding for some of the sugar????

http://www.baking911.com/asksarahbb/index.php?s=116da7d23fe5dd803412f55e888c97ce&showtopic=948&pid=18388&st=0&

At first I thought it said Jello gelatin, then I just reread it and it says pudding, which confused me. Anyway has anyone tried this? Which is better, the one listed in this thread or the Jello/pudding one? If you tried the one from Baking 911, is it gelatin or pudding???
Alana
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Alana
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post #12 of 24
Thread Starter 
I ended up making this using by using the WASC recipe and mixing a box of strawberry Jello gelatin into the water. I left out the strawberry juice from the original variation so it wouldn't be too sweet and pureed the berries before adding them. Strawberry jello is in my favorite strawberry cake recipe so I wanted to add it to the WASC recipe. (The WASC recipe cuts better.) Everyone really liked it and it made it alot pinker than that just adding strawberries and strawberry juice. I hope this makes sense.

HTH!
Jennifer
http://www.thedenimshop.com - My "real" job! You know- where I'm at when I'm online looking looking at cakes!
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http://www.thedenimshop.com - My "real" job! You know- where I'm at when I'm online looking looking at cakes!
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post #13 of 24
thanks for the info. Does the gelatin change the texture of the cake? I just made WASC for the first time a couple of weeks ago and loved the dense texture.
Alana
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Alana
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post #14 of 24
Thread Starter 
I didn't notice a difference in the texture. It just enhanced the strawberry flavor. My only problem is that everybody wants strawberry cake now! LOL!
http://www.thedenimshop.com - My "real" job! You know- where I'm at when I'm online looking looking at cakes!
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http://www.thedenimshop.com - My "real" job! You know- where I'm at when I'm online looking looking at cakes!
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post #15 of 24
Well, that doesn't sound so bad to me. icon_smile.gif Allrighty!! I'll give it a shot tonight. Thanks for you help!!
Alana
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Alana
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