Has anyone ever made wasc white chocolate? I need to do an engagement party cake for this coming weekend and they want white cake. I was invited to the party too and, well, white cake is OK, I prefer white chocolate and I was given tons of liberty on this cake. Besides, it goes much better with the raspberry cream cheese mousse filling. The mother liked the idea. I only need to feed 12, so I will be making half a batch. I have 2 white cake mixes, 3 boxes of white chocolate pudding and 1 1/2 boxes of white bakers chocolate. I also have 2 pounds of Wilton white chocolate melts. My air went out, so I do not know if I should do a ganache' or bc. The cake is two 8" stacked with the pretty dots on it with a simple topper with fondant roses around it all in white. I can decorate it at night and take it to her house the next day. She said I could decorate it at her house, but I don't really want to do that.
Thanks
Mary

I've made WASC and just added 1/2 pkg. wilton white candy melts that I melted and then let cool. It was very good, but for some reason seemed very fragile!

if you scroll to the bottom of the link, you will find a wasc variation using white chocolate

http://www.recipezaar.com/69630

Thank you very much. I was leaning toward the melted chocolate, I just did not know how much. I always add a box of pudding to my wasc. Do you think it will be too much this time??
Mary

The white chocolate version (referenced in another post here) is my standard white chocolate cake receipe. I make it as written and find it to be great - texture and taste. It's one of my most populart cakes. I'm mostly a scratch baker but use the WASC for white chocolate cake because of the dependablity. Haven't found a scratch one that holds up well when increased.

Happy Baking!!

Thanks for all the input. Off to cake making I go.

I'm using the White Chocolate WASC, adding pudding, but I found that my melted chocolate tended to "clump" together when I mix it in with the batter... what am I doing wrong?

Still looking for an answer to the above question ~ also, all of the WASC versions I've been using from here are working out great... but the white chocolate one, I didn't know how to add the melted white chocolate so it clumped in the cake batter & also, when baked, seemed to fall in the middle.

These turned out really light and airy & I'm not sure if I'm doing all this right... I wanted a dense strong cake for decorating that was still moist and yummy.

Help, if anyone reads this! Thanks :)