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The *original* WASC cake recipe - Page 2

post #16 of 110
4/26/08 at 5:59pm
I tweaked the WASC recipe -- the one calling for egg whites. There are several variations of it floating around as well on this site, some use a yellow cake with whole eggs and some add bananas or puddings, etc. etc. But then again, you can never have too many cake recipes! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #17 of 110
4/26/08 at 6:02pm
bobwonderbuns,
I didn't know that! I guess you can do so much with that recipe. I thought I was doing some 'big stuff' using Princess emulsion. Ha, ha.
My son, my soldier, my hero.
God Bless him and keep him safe.
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My son, my soldier, my hero.
God Bless him and keep him safe.
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post #18 of 110
4/26/08 at 6:21pm
Thanks, Kakeladi, for posting the original recipe.
No one can make you feel inferior without your consent (Don't give it) - Eleanor Roosevelt

Criticism ... makes very little dent upon me, unless I think there is some real justification and something should be done- Eleanor Roosevelt
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No one can make you feel inferior without your consent (Don't give it) - Eleanor Roosevelt

Criticism ... makes very little dent upon me, unless I think there is some real justification and something should be done- Eleanor Roosevelt
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post #19 of 110
4/26/08 at 6:57pm
Ah so you are the real Yoda of the WASC...I have to confess to you that I somewhat recently posted a thread here on CC that I was not too impressed with the WASC and for others to post one they thought was better. I didnt know there was an original and now I must try yours.
Thanks so much for posting this thread.
In that post though, I mentioned the "type" of AP Flour. Do you suggest a bleached AP flour or unbleached? I can post a shortcut to that thread if you would like me to where I explain what the effect is of both. But I would really like to know your thoughts on it (esp since you will be experimenting on a scratch one this year. icon_smile.gif
Lend me some sugar, I am your neighbor! From Outkast's song "Hey Ya"
http://cwcakes.blogspot.com/
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Lend me some sugar, I am your neighbor! From Outkast's song "Hey Ya"
http://cwcakes.blogspot.com/
www.goingTODAY.com
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post #20 of 110
4/27/08 at 4:35am
wrightway777,
Now you have ME wondering if there is a difference. I just buy flour from the store. Never thought it really mattered.
What's the link, please?
My son, my soldier, my hero.
God Bless him and keep him safe.
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My son, my soldier, my hero.
God Bless him and keep him safe.
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post #21 of 110
4/27/08 at 5:30am
Thread Starter 
Yes, I saw that post. One of the main reasons I posted my original recipeicon_smile.gif
I usually use Gold Medal....which I think is bleached.

I'm on the road, traveling & don't have internet connection all the time so if I dont' answer right away I'm not ignoring you....I'll answer when I can connect and spend some time......
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post #22 of 110
4/27/08 at 6:55am
I'll have to give your version a whirl Lynne! I tried the other one.... I didn't think it was as moist as my usual cake, tasted ok...but I like 'um moist icon_smile.gif

Jen icon_smile.gif
Jennifer Dontz - Traveling sugar art teacher
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Jennifer Dontz - Traveling sugar art teacher
Online store/gallery: www.sugardelites.com
NOW SHIPPING!!!! CYMBIDIUM ORCHID / IVY DVD!
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post #23 of 110
4/27/08 at 9:19am
Thanks for posting this. I've made Rebecca's several times. I have started using 3 whole eggs instead of 4 whites b/c I think it makes it hold up better & taste better as well. I also thought that there was too much water in the recipe. The batter seems too thin. I've gradually started decreasing the water & have seen better results. I think next time, I use 1 cup as suggested in your recipe. I usually use vanilla & creme bouquet in mine.
Thanks.
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post #24 of 110
4/27/08 at 9:43am
kakeladi,
You crack me up! Each post you say is your LAST! Ha, ha.

Just for the record for all of you, kakeladi's recipe is DELICIOUS. And I like the fact that it makes a 9x13 or rounds, as I have no need to make a ton of it!! I'm just a baker for my family, not a professional. So this makes just the right amount!! And tastes like a wedding cake which is my favorite cake flavor!!
My son, my soldier, my hero.
God Bless him and keep him safe.
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My son, my soldier, my hero.
God Bless him and keep him safe.
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post #25 of 110
4/27/08 at 10:31am
I've made a ton of WASC cakes and guess I was using Rebecca's version. It's my favorite wedding white cake. Most of the time I just use the whole egg as it doesn't seem to make an lot of difference. I have used this recipe with a chocolate mix too and it was delish.

I'll sure be trying kakeladi's original recipe. Thanks for posting it.

Happy/safe travels!!
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #26 of 110
4/27/08 at 10:50am
I use the chocolate version of Rebecca's tweaked version of WASC cake, and the other day I made the most delicious mistake EVER! I halved the recipe (so I was using 1 box of Chocolate Fudge mix, 1 c sugar, 1 c flour, etc) but I forgot to cut the number of eggs from 6 to 3. I noticed that the batter was thinner than usual but I went ahead and baked it anyway. Well, it turned out to be the most AMAZING chocolate cake I have ever tried - and I've tried a dozen or more recipes over the years. I think we all tweak recipes to suit our particular needs, and then call that tweaked version "our own." I now have "my own" tweaked version based on a simple mistake. LOL icon_biggrin.gif

You rock, Kakeladi. Thanks for being the originator. I hope it doesn't hurt your feelings that others have made adjustments to your original recipe. I saw in another thread that someone got their panties in a huge bunch over others tweaking her recipe, and she removed it from this site. Farking ridiculous!!!!!!!
~ Sherri
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~ Sherri
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post #27 of 110
4/27/08 at 12:46pm
Cakepro, The DH choc fudge is what I use for the choc version and it's wonderful. I've also used ganache flavored with cherry sherry with it and it was delish.
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #28 of 110
4/27/08 at 2:45pm
Cakepro,
She removed her panties from the site???? Yikes!! This is really a wild site!!
My son, my soldier, my hero.
God Bless him and keep him safe.
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My son, my soldier, my hero.
God Bless him and keep him safe.
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post #29 of 110
4/27/08 at 8:29pm
so I can just use a chocolate cake mix instead of the white cake mix right? am gonna try this today! icon_biggrin.gif

ETA

cupcakes are out of the oven. they look good! icon_biggrin.gif
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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post #30 of 110
4/28/08 at 12:13am
Kakeladi,

I have a question... I love the recipe but now that you mention it in the original post... my tops are always sticky? Why is that and what do I need to do to not have sticky tops? I cut them off anyway... but this is the only recipe where I have this problem? Any thoughts to this?

Thanks a bunch,

Kim
Calvin: "I want the last piece of cake! Don't share it! Give it all to me!"
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Calvin: "I want the last piece of cake! Don't share it! Give it all to me!"
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