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WASC substitutions - Page 4

post #46 of 86
Oh Duh! Thanks for telliing me. It was on the first page. Long day with the girls and husband is gone plus PMSing all into one. Thanks for telling me where it was!
post #47 of 86
Krispy1976, when I make my WASC cake I just use regular flour and it has turned out great.
post #48 of 86
Quote:
Originally Posted by krispy1976

What kind of flour do you all use in your WASC cakes? Cake flour or reg.?



I use AP flour in mine.
post #49 of 86
I got the recipe for WASC from MacsMom recently but haven't had a chance to try it yet...now I'm debating about trying the Butter Cake first. Both sound excellent and I am so excited. I have two cakes coming up soon so I'll just have to try one and then the other icon_smile.gif Thanks everone for all your sharing and ideas! This is the best informational website ever!!!

P.S. what is AP flour?
post #50 of 86
When I make mine I use Reg. too, I just wondered if there was any special ones that made it even better....One of my best sellers, everyone always requests for me to add extra *ALMOND*
Kris
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Kris
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post #51 of 86
RookieBeb, AP is All Purpose Flour. I always add twice the amount of Almond Extract in my WASC cake since then you can actually taste the Almond flavoring. I LOVE Almond flavoring in my icing also. It is so YUMMY!!
post #52 of 86
Quote:
Originally Posted by raquel1

Hi vstar-pilot: Here is the chocolate version, enjoy!
This recipe was created by navymom and Cassandracakes from the Wilton forum
Delicious large quantity chocolate cake mix
2 Duncan Hines Dark chocolate fudge cake mixes
1 small box chocolate fudge pudding
2 cups flour
6 eggs
2 tsp. baking powder
2 sticks butter or margarine (I use butter)
1 1/2 cups sugar
1 cup oil
4 cups water (or cold coffee)

1/2 recipe
1 Duncan Hines dark chocolate fudge cake mix
1/2 (box small) chocolate fudge pudding
1 cup flour
3 eggs
1 stp. baking powder
1 stick butter
3/4 cup sugar
1/2 cup oil
2 cups water (or cold coffee)

Cream butter/margarine, oil and sugar together. Add eggs, mix until blended. Add cake mix, pudding, flour, and baking powder. Blend on low while drizzling in water in a thin stream. Mix until smooth (doesn't take long), and bake according to directions for your pan size.
Optional: fold in Hershey's special dark chocolate chips.
Notes: make sure not to overbake. It makes 15 1/2 cups batter, the max for a KA Accolade(5 qt) or larger. If you don't have a large KA mix w/a good hand held in a xtra large bowl.

HTH, let me know if you have any questions, this keeps my mind off of the mess around me....Can't wait to be able to go back to my house icon_sad.gif




What size pan do we use to make half a batch of the butter cake recipe and the chocolate version?

Also, I saw you mentioned making a half sheet cake.......is that a 13 x9 in. pan or larger? Do I need a larger pan than this? Thank you so much if you can answer because I really want to make one of these by mid-Oct. for a baby shower.
post #53 of 86
Quote:
Originally Posted by raquel1

I'm going to pass on the best recipe I have...It came from Cassandrascakes from the Wilton forum. Butter Cake



Raquel1,
Could you give me an appoximate baking time for your Butter Cake? Thanks,
Susie
post #54 of 86
Just made the chocolate butter cake; AMAZING!!

But not dense enough for carving. I'll try it with added melted chocolate to see if that helps. (I'm ready for more experimenting).

Everyone loves the WASC chocolate version, but I think it is too dense, almost a brownie. Although it was much better when I tried it with cake flour instead of AP flour.
No pressure... no diamonds.

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

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #55 of 86
Just tried the peanut butter cookie in the middle of a Chocolate Fudge WASC cake. It was really yummy. This was teh first time I used the chocolate recipe. I think next time I will double the sour cream as one member suggested. It still wasnt as moist as I like. And it crumbled when it was cut, So I may add 5 eggs instead of the 4 that were recommended. This didnt happen when I made a strawberry WASC and folllowed the directions for the white cake version.

Well, We are our worst critics. I wasnt completely satisfied, but that cake was gone faster than any dessert I have seen eaten at the school were I work. So, thanks for all the great tips. icon_smile.gif
post #56 of 86
Wow, Raquel1, that is an amaing idea for the cookie in a cake. Close to genius...this is why I love Cake Central! I would have never thought...
Do you think this would work with a chewy choc. chip cookie recipe? I'd love to use Alton Brown's "The Chewy" in a butter cake with fudge frosting....
Me and baby Janice...about 6 months ago...she still refuses to kiss anywhere but the mouth!
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Me and baby Janice...about 6 months ago...she still refuses to kiss anywhere but the mouth!
Reply
post #57 of 86
Maybe I'll try this butter recipe next time. I love the taste of butter cake, but sometimes find it too fluffy, especially for cupcakes.
post #58 of 86
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=6132962#6132962
This thread is also going on about a cookie in a cake !
post #59 of 86
I've used both the butter cake and the chocolate version for a long time. If one takes the time to read the whole Wilton forum (it's reallly long and dates back to about 2006, I think) you learn that it's best to use half margarine half butter (the forum explains the chemistry.) They are HUGE hits every time I make either version. MacsMom, I've carved the chocolate cake many, many times from this recipe --I use the coffee variation version so I wonder if that makes it different? I have found baking times vary based on pans so it's hard to nail down exacts. I never have baked them for less than 50 minutes and most of the time go a full hour, but that is in three inch pans. The butter version has a yummy crusting top that is the best part of the whole cake!
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
post #60 of 86
I've used both the butter cake and the chocolate version for a long time. If one takes the time to read the whole Wilton forum (it's reallly long and dates back to about 2006, I think) you learn that it's best to use half margarine half butter (the forum explains the chemistry.) They are HUGE hits every time I make either version. MacsMom, I've carved the chocolate cake many, many times from this recipe --I use the coffee variation version so I wonder if that makes it different? I have found baking times vary based on pans so it's hard to nail down exacts. I never have baked them for less than 50 minutes and most of the time go a full hour, but that is in three inch pans. The butter version has a yummy crusting top that is the best part of the whole cake!
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
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