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The *original* WASC cake recipe - Page 3

post #31 of 123
I have made both recipes, and I just baked it a little bit more and the tops aren't sticky. I also should have put the nail in the center of my 9 x 13 pan when I baked it since I had to bake it even longer due to the center not being done. But even though my sides were a little more done than I would have wanted them to be (color wise) once I put frosting on it, they softened up. But at least nothing was sticky or undercooked.

I know kakeladi is traveling, and hope you don't mind I butted in on her recipe. But I've made both. Hope this helps.
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.
Reply
post #32 of 123
Kakeladi...How much applesauce to use in place of oil in your cakes? And many thanks for this posting...I'm off to bake LOL
post #33 of 123
As a rookie here on cake central, is there a reference page anywhere for all of these abbreviations? WASC??? The only ones I know are CC and MMF? HELP!!!!
post #34 of 123
WASC stands for "White Almond Sour Cream" Cake. Here's a link to what the various abbreviations stand for: http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=2926&postdays=0&postorder=asc&&start=0
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 #35 of 123
Thread Starter 
Thank You vickymacd for 'butting' inicon_smile.gif
Yes, I'm traveling....stopped at a friends for a day or two and I'm on his computericon_smile.gif
Yes you are right, just bake it a few minutes longer to be sure it is done in the center. The time posted for baking is just a guide not a 'hard & fast' ruleicon_smile.gif Every oven is a bit different. If the edges get a bit over baked, the moisture will spread thru the cake and soften them. I usually bake the day before I need so when it's wrapped up overnight the moisture spreads out to those edges and they are as wonderful as the rest of the cake.
post #36 of 123
This was the WASC I was looking for... I knew it was on this website....LOL.. It's the only one I belong to..
Thanks kakeladi.....
cakegal
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cakegal
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post #37 of 123
kakeladi,
Just have to tell you that I made your cake AGAIN yesterday!
Delicious as usual!! BUT....I brought home some flavorings from work (that we use in lemonades) and put some in each bowl that was going to be in a different layer. I got lazy and put two layers in each pan. But added kiwi, mango, orange and strawberry. OMG, the cake is so good to begin with but then adding other flavors instead of the emulsion made it very different as well.
I will always use this cake recipe: The ORIGINAL WASC as it is very dependable every time and I have no wasted eggs!!

Hope you had an enjoyable trip!
My son, my soldier, my hero.
God Bless him and keep him safe.
Reply
My son, my soldier, my hero.
God Bless him and keep him safe.
Reply
post #38 of 123
Thread Starter 
vickymacd said: added kiwi, mango, orange and strawberry.....cake is so good to begin with but then adding other flavors instead of the emulsion made it very different as well...

Are these flavors 'extracts'? OR what exactly?

I'm still on the road but approaching the end in a day or two....then I'll be in one place for 4-6 months. Don't know if I'll have internet access as the place is extreamly remote - a 2 hr drive from the nearest town! icon_wink.gif
post #39 of 123
It's funny, but there is another post that is so similar to this one so sorry if I'm repeating myself!

Some people are using that Torani syrups. SYRUPS. Not extracts.
The same stuff you would put into lemonade, coffee, depending on the flavor of it. I personally have 3 different flavors in bottles of it by 3 different brands. You can find it in the coffee section in the grocery store as well as the big bottles of it (which we used to use in the restaurant) at
T.J.Maxx in their food area.
You have to use about double the amount as you would have of extract/emulsion. And if you want the color to match the flavor, you need to add coloring as the syrups only tint the cake.
My son, my soldier, my hero.
God Bless him and keep him safe.
Reply
My son, my soldier, my hero.
God Bless him and keep him safe.
Reply
post #40 of 123
I am going to try my first WASC cake next week as up until now I have been baking egg-free cakes! Can anyone tell me where to find the emulsions? I am in Canada and I know I can get all kinds of extracts and also the torani syrups but cannot seem to find anything else. I am close to the border so could buy in the US if necessary (I don't need much of an excuse to go shopping! lol)
Thanks everyone for the help, I could read the forum pages all day, although I am not sure my boss would like that!!!!
post #41 of 123
A lot of people like the Wedding Bouquet emulsion.
I used the Princess Bouquet and just bought it at a cake store in town.

I know you can order it through, OMG, I've forgotten the name of the cake site that CC promotes! but that's where I got some from as well.
My son, my soldier, my hero.
God Bless him and keep him safe.
Reply
My son, my soldier, my hero.
God Bless him and keep him safe.
Reply
post #42 of 123
Quote:
Originally Posted by vickymacd

A lot of people like the Wedding Bouquet emulsion.
I used the Princess Bouquet and just bought it at a cake store in town.

I know you can order it through, OMG, I've forgotten the name of the cake site that CC promotes! but that's where I got some from as well.



Of course it's Global Sugar Arts. (I can sympathize as this happens to me almost every time I have to say a name.)
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
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-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
Reply
post #43 of 123
Thanks vickymacd!

I could order through Global Sugar but the shipping to Canada is ridiculous!!! I am close to MI and visit Port Huron on a regular basis, do you know of any supply stores there?
post #44 of 123
I tried this the other day finally, and it is truly divine. I paired mine with SugarShacks icing recipe for the 6qt (and I did use the wedding bouquet... I buy mine buy the gallon from Ms. Sharon at B&B)... the 2 paired together made an unbelievable awesome tasting cake. I made it for my mother for a mothers day cake and I can't tell you the rave reviews we got for it.... it is now my favorite cake. I used the version here on CC made with 2 mixes.... unbelieveable... you have to try it if you haven't! It tastes like a pound cake with a light airy feeling of an angel food but more dense...
<3Lori<3
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<3Lori<3
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post #45 of 123
Another question???

Would the syrups work in BC???
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