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WASC substitutions - Page 3

post #31 of 86
Quote:
Originally Posted by toodlesjupiter

Raquel- This sounds so good. I have a 6 quart mixer. Do you think it will fit in that or should I half it? Thanks for your help!



This makes the max for a KA Accolade (5qt) so you are more than good! I can't wait to get a 6 qt KA, maybe for my b-day (I'm already dropping hints to dh icon_biggrin.gif )
"Worry looks around, Sorry looks back, Faith looks Up". Don't know who wrote this but it reminds me Who is in control
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"Worry looks around, Sorry looks back, Faith looks Up". Don't know who wrote this but it reminds me Who is in control
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post #32 of 86
Does the cookie in the middle have to be from a mix? If it's made from scratch, how thick should the layer be? Sounds yummy, can't wait to try it!
post #33 of 86
The cookie in the middle doesn't have to be from a mix. I would just try to make it any crunchy cookie so it won't just sogg up, and the thickness is just regular cookie thickness whatever that is...The mix just works great with no guesswork and I like that icon_smile.gif
"Worry looks around, Sorry looks back, Faith looks Up". Don't know who wrote this but it reminds me Who is in control
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"Worry looks around, Sorry looks back, Faith looks Up". Don't know who wrote this but it reminds me Who is in control
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post #34 of 86
Thanks raquel1. And the combo ideas sounds so delish! I cant wait to try the chocolate and peanut butter recipe out!
I smile because I don't know what the hell is going on.
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I smile because I don't know what the hell is going on.
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post #35 of 86
Thanks Raquel! Can't wait to try this. I already have a cake in the freezer for my next one so it might not be for a bit, but I will try it! Thank you again.
post #36 of 86
Raquel1 I cannot wait to try your cookie idea.
post #37 of 86
Did I miss somewhere as to how long I need to bake the cookie for and at what temperature ? Does it need to be slightly browned ? Thanks for the help. I want to try this tomorrow.
post #38 of 86
Okay. Now I'm intrigued to try the butter cake. Have you had any experience using it for carved 3D cakes?

Ever since I discovered the WAC recipe I haven't looked back. It's been perfect for carving--moist yet dense enough to withstand the knife.

I use flavored yogurts and flavored creamers in mine, adding one pkg of pudding.

I am going to try the butter cake's chocolate version tomorrow, but it's for a carved cake, so I'm hoping it holds up well!


Oh, and thank you tons for the cookie in the middle idea!
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #39 of 86
wow wow wow!! What a great thread!! Love the new idea about the cookie and the recipes sound wonderful... Going to have to try both this week!!
make life what you want it to be
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make life what you want it to be
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post #40 of 86
wow thanks
post #41 of 86
the chocolate receipe sounds delicioud. I can't wait to try it..

Do you know how many extra larges eggs i would use. My mother gave me 4 doz extra large eggs.


Isabel
post #42 of 86
raquel1 on the chocolate cake recipe is it AP Flour or SR flour? Your idea for the cookie middle sounds wonderful, I am going to try it on my husband's coworkers. They have always been my offical taste testers, they say they love this part of their job icon_wink.gif . Thanks for sharing your recipes and ideas!! thumbs_up.gif
post #43 of 86
I have been making the WASC cake and everyone loves it. Raquel1, I was wondering if you could post or email me the Butter cake recipe that you use?? I would so appreciate it. My email address is janicecold@ hotmail.com. Thanks!!
post #44 of 86
Quote:
Originally Posted by janicecold

I have been making the WASC cake and everyone loves it. Raquel1, I was wondering if you could post or email me the Butter cake recipe that you use?? I would so appreciate it. My email address is janicecold@ hotmail.com. Thanks!!



She did...it's on the first or second page of this thread. icon_smile.gif
post #45 of 86
What kind of flour do you all use in your WASC cakes? Cake flour or reg.?
Kris
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Kris
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