I just baked my first WASC - 8" x 2" round pan ....... I baked it at 325 and it sunk a bit in the middle ... and then stuck to the pan! I used Wilton Cake Release as I usually do....

I did attempt (against better judgement) to remove it immediately from pan as suggested by my Wilton instructor (she doesn't make WASC but says she ALWAYS removes her cakes from the oven, flips them, wraps them and freezes them while piping hot and her cakes are always moist). Had I left it in the pan for 10 minutes or so, would that have helped the sticking?

Maybe I just am not good enough yet to make WASC? *grin*

Any tips would be helpful ... I want this cake for hubby's birthday on Saturday. Also ~ he wants Bavarian Creme filling ... will that taste ok with WASC? Just curious...

Thanks for all of your help - I LOVE CCers!!!

IMO any flavor is good with WASC! I had better luck with the sticking by using the homemade cake release recipe that's on this site. Never stuck using that

I make the WASC for every cake I bake and use the homemade cake release (equal parts oil, flour, shortening mixed together well) and leave the cake in the pan for 10 minutes when taken from the oven. I also use a rose nail in the center of the pan for 10 inch and bigger. They come out cleanly every time using the above method. Hope that helps!

I agree - any filling flavor would be good with this cake. That is why I like it so much; it is very versatile.

That same thing happened to me just yesterday when I made a 10x10 WASC--I think I just took it out too soon even though it APPEARED to be done. I had to remake it--so this time I used TWO flower nails as heating cores instead of just one and I left it in the oven longer before I started to check it for doneness--the 2nd one came out perfectly...

HTH

sometimes opening the oven door too early, shifting the pan and slamming the oven door can cause a cake to sink.

did you do any of the above?

also, next time just try preparing the pan by greasing it with shortening and then dusting with flour.

hope that helps!

I have NEVER had any luck with this cake. It seems too heavy. and always sinks in the center. I hate to say this,but my famly doesn't like the flavor. They like boxed mixes better. I never have any problems with them.

I always spray the bottom of my pans, then line them with parchment, then spray again. I've never had a problem with sticking. And sometimes mine sink in the middle too...sometimes they don't!

The only problem I have with the WASC is that the baking time is always longer than what it calls for.

I always take my cake straight from the oven and right out of the pan. Never have any trouble with sticking. I do grease and flour my cake pans though.

I've left mine in the pan for different amounts of time and each time it comes out perfectly. Yesterday, I ended up leaving one over night and this morning it came out cleanly! (of course I covered it with foil before I went to bed!) I spray the pan with an off-brand coating spray, then flour the pan. I always use a knife and go around the edges of the pan and then start shaking the pan gently on all sides until it releases, then I flip. I've never had a dry WASC cake. It's my favorite!

The first time I made this recipe I definitely didn't cook it long enough, and it was a disaster! But since I adore Cake central, and everyone one here seems to love it, I gave it another shot-- I let it bake for 55 minutes at 325-350 and it came out perfectly. It sat in the pan for 10 minutes, then on to a cooling rack. I highly suggest re-trying.

I personally like mine with all vanilla flavoring as opposed to the almond, but that's the beauty of this recipe--- you can customize it to fit your liking!!

Good Luck!

I use to make this cake all the time and never had any issues. I bake at 325 and let it sit for ten minutes (use pan spray and flour) and it comes out of the pan real easy. I also used Betty Crocker.

For some reason I think I remember there being a popular recipe on this site that had been posted twice in the recipes. One was wrong and one was the corrected recipe. Maybe it was the WASC??

I have never had a problem with this cake except when I used pilsbury, or any box mix with pudding in it. I now only use Duncan Hines and I get great results and flavor every time. It does take longer than the recipe states.

Aside from pudding in the mix problems, I noticed the density was different when I would use egg beaters. I now stick to just eggs.
Don't give up on this cake. Every time I make it someone new tells me it is the best cake they have ever eaten...no matter the flavor cake.

As far as cake release, I have used the different flour sprays without issue. I let it sit 15 minutes out of the oven then flip it out of the pan.

better luck next time.

I absolutely LOVE this cake! I use regular spray and never have a problem with it sticking. And as for it sinking... I think it has a lot ot do with the opening of the oven and such, because most of the time mine rise beautifully. Then there are the occasional times when I cant stand waiting and open the oven, and we know what happens from there...

Best white cake I've ever had... I'll never go back to regular white cake. And as Lindsey just posted, it can be modified to fit any flavor you need. Dont give up! Once you figure it out, you'll never go back!

Thank you everyone for your replies ...

I think I did open the oven too soon ..... I knew that baking at 325 would mean a bit longer baking time but I wasn't sure when ... so started checking at minimal bake time for an 8" round ........ *sigh*

I also used Pilsbury with pudding ... Hmmmm.....

I will just rebake the cakes in the morning

Thank you all! We tasted the cake and all agreed the flavor is fantastic - I just want the cakes to LOOK good too! *smile*

Just don't throw it out. Remember to make cake balls.

Try just greasing pan and putting parchment on the bottom. Releases with no problems everytime. As for the sinking, I find that if I don't cook it long enough it will sink in the middle.

sorry to be asking but i am a total n00b and dont know what wasc stands for?
enlighten me ladies. (and gents..)

Hi Buttercream Dreams - I didn't know for a long time, either, until someone enlightened me! WASC is white almond sour cream cake. It's the best cake I've ever eaten! The recipe is here on CC in the recipe section...you've got to try it!

I want to bake this cake for my daughters birthday cake but the recipe doesn't tell how long to cook it. I'd like to have a time frame so that i don't have o keep opening oven to check . Also is ths cake suitable for carving .....I'm wanting to carve out flip flops

Baking at a lower temperature and a denser cake means longer baking times. I wait till the maximum time for that particular pan size then check. Wasc carves beautifully!!

Do all of you then consider the WASC your white cake ? Do you tell people it is almond flavor if they order a white cake ? Or do you change the flavor to vanilla if thet want a reg white cake ? I love the WASC with the almond Just not sure if I should say to people my white cakes are almond flavor or ask if they want vanilla ?What do you all do ? Thanks

How ironic!!! I make WASC for the first time last night with the same results!!! My thoughts was I let it cool to long in the pans. However I ran a knife around the sides and was able to run a spatula underneath. Popped out perfectly after that.

As for the sink , I plan to carve it anyway, so don't think it is going to be a problem.

I like this link that lists problems.
http://www.baking911.com/cakes/problems.htm#Coarse%20grain%20&%20sunken%20center

Never had the sticking problem. I use Crisco Floured Spray (blue can) & like it better than the Wilton release.

I too had the sinkning problem & couldn't for the life of me figure out why. In my instance I believe it was the egg whites. So, I've used Just Whites & it's turned out fine. I've also had good luck w/ Betty Crocker & Walmart Brand mix---not DH or PB. But you can use 6 eggs (making it more stable)& I learned a tip to add just a teeeeeeny touch of purple & it will take the yellow tinge out.

As for carving. W/ any cake (in case you have a diff request flavor & not so dense cake) pop it in the freezer for 45 min or so after cooling & then carve. It cuts down on the crumbs!

You can also use yogurt instead of sourcream---had to b/c I thought I had sc & didn't & don't drive 25 min round trip for 1 ingredient that can be sub'd.

Hope your rebake has gone well & let us know what you did.

I made the WASC last night for my dauhter's birthday today and it was awesome! I did not have any problems w/ it sinking at all. It came out beautifully level and it was very dense for carving but very,very moist. I'm glad I found & used this recipe.

i use Pillsbury for the wasc and they sink a little in the center every single time. no problem once i level them anyway. I like the denseness of the PB

i use wilton cake release, and it will only stick if i try to flip it out too fast