Needed: Wasc Experts - Please Reply
Decorating By mom2rascals Updated 30 Jan 2009 , 2:35am by NuttyNanny
I wonder if the 300 for 20 minutes and then 325 for 20 minutes may have affected it. Which recipe called for the temp change?
It was kakeladi (sp?), I believe. She posted it in a recent thread with instructions to bake at 300 for 20mins and then raise the temp to 325 for about the same amount of time or until you "smell" the cake or toothpick comes out clean. The temp was varied so that there would be little to no leveling required.
Hi there
I made WASC for the first time today and it also sank a bit in the middle. I used bake even strips and it was the same, but it was slight so I just torted it even on top. This is my first boxed cake as I usually only back from scratch so I can definitely taste a slight after taste to the cake that isn't there when I make a cake from scratch though DH could not tell, though what everyone says is true. Its light, moist and tastes very nice. Since it was my first time I stuck to the recipe as stated before adding variations. I'm still on the fence on this one just because my mistake I started to tort once they cooled and I know understand I should've chilled it or froze them before doing so, and so all the layers are somewhat cracked since the cake is ultra moist.
The best thing about this cake is it takes minutes to put together which is nice when you are used to scratch baking and everything has to be measured and mixed etc. and it makes so much batter that making tiered cakes would be so much simpler and you can get your baking out of the way and concentrate on decorating! Hope you have as much fun as I did! I made them into ice cream cone cakes in my profile! 
Yummy! It really was easy to throw together, wasn't it? I'm not turned off yet . . .
Mom2rascals ~ have you put an oven thermometer in your oven just for grins? I use Sutterby's version and have never been disappointed. Like the others, I bake for 325 from start to finish and use a flower nail. There's a little to trim off but that's always the most sought-after piece.
Mom2rascals ~ have you put an oven thermometer in your oven just for grins? I use Sutterby's version and have never been disappointed. Like the others, I bake for 325 from start to finish and use a flower nail. There's a little to trim off but that's always the most sought-after piece.
Yup! I burnt a few, too. These were my issues:
http://www.cakecentral.com/cake-decorating-ftopic-613900-0-days0-orderasc-.html
I tried the water in the oven trick, and found no problems at all . . . I think I have more problems baking 350 or higher . . . as long as I'm under, I think I'll be o.k. But I still have a tonne of experimenting to do.
Hi there
I made WASC for the first time today and it also sank a bit in the middle. I used bake even strips and it was the same, but it was slight so I just torted it even on top.
I read here on CC that you should add a tsp. of baking powder to your batter and your cake won't sink. I've had sinking (twice) when using Duncan Hines mixes, so I'll be adding that tsp. if I ever use them again.
I prefer to use Betty Crocker instead of Duncan Hines. I've had some sinking with DH but I get a perfect cake each time I use BC.
Water in oven trick? As in you steamed your cakes, or baked them in a water bath?
No, no, I mean to test the temperature:
http://www.cooksillustrated.com/video/default.asp?newVideo=y&docid=11784&Extcode=L9NA1BA00
And to FlourPots & kacurtis403 - I DID use Duncan Hines mixes . . . perhaps I will try the tsp of baking powder next time too.
I'm not much of a white cake fan (but I LOVE almond flavoring!). I'm really hoping to fall in love with this recipe as many CCers have already done. Thanks for bringing back my confidence CC friends!
You will fall in love
,.........worked up the nerve to try making a WASC cake UNTIL I read that they are a nightmare to decorate!........
Where in the world did you read that MISinformation?!?!?!?!???????
NO way is it a problem to decorate! As everyone said, it is the best tasting, easiest cake to work with. I'm sooooo upset to hear people are putting out such weird MISinformation.
Water in oven trick? As in you steamed your cakes, or baked them in a water bath?
No, no, I mean to test the temperature:
http://www.cooksillustrated.com/video/default.asp?newVideo=y&docid=11784&Extcode=L9NA1BA00
And to FlourPots & kacurtis403 - I DID use Duncan Hines mixes . . . perhaps I will try the tsp of baking powder next time too.
OH!! LOL! One of my recent students told me that she had been steam-baking her cakes and couldn't figure out why they were failing on her.
I hear the weirdest things in cake class, so I just wanted to make sure. 
I wonder if the 300 for 20 minutes and then 325 for 20 minutes may have affected it. Which recipe called for the temp change?
It was kakeladi (sp?), I believe. She posted it in a recent thread with instructions to bake at 300 for 20mins and then raise the temp to 325 for about the same amount of time or until you "smell" the cake or toothpick comes out clean. The temp was varied so that there would be little to no leveling required.
Yes it was kakeladi's "Original WASC recipe". I've done it the same way but just cooked it a little longer. It could be your oven. Maybe you could use the toothpick in a couple of spots to make sure it's cooked through and I've also never heard of people having problems icing a WASC cake. I made it for the first time for my DS's first birthday and it was delicious.
Honestly, there was a thread that I came across recently where some CCr's were having difficulty with crumb coating. The edge of the cake kept falling off and had to be re-glued over & over. The CCr thought it had something to do with the "crumb factor". That's why I was nervous about making this cake, but then again, I'm always nervous because of my lame oven!
I just made my firs WASC cake on Sunday, and had absolutely NO problems with it! I didn't even refrig. or freeze it as it was a last minute cake. I had no problems torting, moving, layering, or icing it, and it was a HUGE hit! I filled mine with lemon curd and boysenberry jam (as in layer of cake, lemon, cake, boysenberry, cake, lemon, cake...not lemon curd and boysenberry mixed together!) super yummy! oh yeah, and covered with white chocolate buttercream. This may become my favorite recipe as it was so simple.
layer of cake, lemon, cake, boysenberry, cake, lemon, cake...not lemon curd and boysenberry mixed together!) super yummy! oh yeah, and covered with white chocolate buttercream. This may become my favorite recipe as it was so simple.
Yummy!! it sounds delicious 
What does WASC stand for?
White Almond Sour Cream
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