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WASC substitutions - Page 5

post #61 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.
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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 #62 of 86
I am sooo sorry! I have no idea why that just posted three times! I only hit "submit" once!
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 #63 of 86
So what kind of cookie would you suggest for a carrot cake? My hubby asked me to make the cake I will make for us for Halloween to be a carrot cake. Any suggestions?

Thank you for sharing this amazing idea! I cannot wait to try it!

ps.. I also posted this question on the other cookie filling thread in case. I hope to get some yummy ideas!

thanks again!
"Your life is an occasion--Rise to it!" --Mr Magorium
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"Your life is an occasion--Rise to it!" --Mr Magorium
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post #64 of 86
Can someone post the WASC recipe?
Win-can you post the coffee butter cake as well? Thanks.
post #65 of 86
Is wasc only made with cakemix? I would love to try it but am living in Europe. No Duncan Hines available..! Please, if someone has a wasc recipe from scratch, I would love to give it a try!

Petra
post #66 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. It doesn't use sour cream (not that I think there is anything wrong with using sour cream in cake). It is the most requested cake I make, for pretty much any occasion:

Butter Cake
2 Duncan Hines butter recipe cake mixes
2 cups all purpose flour
1 1/2 cups sugar
4 sticks butter
2 2/3 cups water
6 eggs
1 box french vanilla pudding mix (small)
2 tsp baking powder
Cream butter and sugar together. Add eggs one at a time, mix until blended. Add cake mixes, pudding, flour, and baking powder. Blend on low while drizzling in water in a thin stream. Mix until smooth (it doesn't take long), and bake according to directions for your pan size (I bake at 325). It makes 15 1/2 cups of batter.
This has a wonderful flavor and it is very moist with a fine crumb. It stacks beautifully, and freezes great.



This sounds wonderful. Thanks for sharing!
Jeanene

Stick to what you believe in and never compromise for anyone!
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Jeanene

Stick to what you believe in and never compromise for anyone!
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post #67 of 86
I was wondering if anyone knew a variation of the WASC for a strawberry cake?
post #68 of 86
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post #69 of 86
For Strawberry WASC I used box strawberry mix and substitute the almond extract for strawberry extract. Very yummy. You could also substitute some of the water for strawberry liqueur. I haven't tried this version yet but I am sure it would be delish. I did try a Chocolate Chambord version I got great reviews everyone one loved it.
post #70 of 86
OK,,,,call me dumb but,,what does wasc stand for? What is it? I see this term on here all the time but what is it?
Kathy
post #71 of 86
kathy, it stands for 'white almond sour cream' cake. there are several recipes for it in the recipe section. it's wonderful!
.:. jessica .:.

Saltbox Cakes
www.SaltboxCakes.com

married to tyler since 06.21.03

mother to alexander james and jonathan patrick born 09.14.05
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.:. jessica .:.

Saltbox Cakes
www.SaltboxCakes.com

married to tyler since 06.21.03

mother to alexander james and jonathan patrick born 09.14.05
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post #72 of 86
Quote:
Originally Posted by penguinprincess

So what kind of cookie would you suggest for a carrot cake? My hubby asked me to make the cake I will make for us for Halloween to be a carrot cake. Any suggestions?

Thank you for sharing this amazing idea! I cannot wait to try it!

ps.. I also posted this question on the other cookie filling thread in case. I hope to get some yummy ideas!

thanks again!



I know this is late, but I think a regular sugar cookie would be good for a carrot cake, or if you can flavor it to be a cream cheese flavor sugar cookie that would be good.

If you like a little zing to your carrot cake, try a gingerbread cookie. icon_biggrin.gif I'll bet that would be good with a spice cake with cream cheese icing too.. yummy

I can't wait to try it myself.. hehe
Anyone who has never made a mistake has never tried anything new.
~Albert Einstein~
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Anyone who has never made a mistake has never tried anything new.
~Albert Einstein~
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post #73 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. It doesn't use sour cream (not that I think there is anything wrong with using sour cream in cake). It is the most requested cake I make, for pretty much any occasion:

Butter Cake
2 Duncan Hines butter recipe cake mixes
2 cups all purpose flour
1 1/2 cups sugar
4 sticks butter
2 2/3 cups water
6 eggs
1 box french vanilla pudding mix (small)
2 tsp baking powder
Cream butter and sugar together. Add eggs one at a time, mix until blended. Add cake mixes, pudding, flour, and baking powder. Blend on low while drizzling in water in a thin stream. Mix until smooth (it doesn't take long), and bake according to directions for your pan size (I bake at 325). It makes 15 1/2 cups of batter.
This has a wonderful flavor and it is very moist with a fine crumb. It stacks beautifully, and freezes great.



Does this cake do well for a tierd cake? Also, is it very "vanilla"-y? Could I add some vanilla extract to make it more vanilla-y?
post #74 of 86
Wow! you guys your all amazing. It's like one big happy family here. You share so much. There are so many out there (not here in cc land) that do not want to share any recipes, I guess they are afraid someone is going to better then them or something. I'm glad I found this thread since I've got to make something special for DH to bring to Christmas party. (now have the decision of which cake & cookie to make). I should have taken the warning on the home page more seriously!!!!! Thanks for sharing. Charlie
post #75 of 86
I tried the butter cake and found it to be too sweet (and I mean before icing)...I had a few family members agree, we were sampling carved pieces, so I would definitely omit (probably) 1/2 cup next time.
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