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WASC

post #1 of 14
Thread Starter 
I am so excited, I baked my first WASC cake for class sat., and it came out perfect. I also used the wet strips of towels around the cake pans and my cake came out totally even. I will be making my first roses this sat. also. What is a good icing recipe to use to just ice my cake. Don't like the wilton buttercream one at all. thanks for all the help.
post #2 of 14
I am so glad you like the WASC cake, it's my favorite! Here is a great link a bunch of CC members contribute to, for WASC variations, it gets updated as we add to it:

http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs


I had been looking for a great buttercream recipe and this was sent to me by Serenatea. I add more then 2 tbsp. meringue powder to get it to crust more. Also it works great with warm spatulas and viva paper towels for smoothing. Hope you like it!

Best Buttercream Recipe
Shared by Serenatea


6 Cup recipe ~ makes enough for 1 9 in 4 layer cake plus decorations or 9 x 13 w/decorations

11/2 C. Crisco Shortening (hi-ratio can be used)
2 sticks butter (16 Tbsp), slightly soft but not mushy (I use unsalted)
1/4 to 1/2 C heavy whipping cream
2 tsp Butter or vanilla extract
2 lbs (8 cups) powdered sugar, sifted (measure then sift)
2 TBSP meringue powder, optional for crusting

Beat the shortening until smooth, add the butter and beat together until smooth and light and fluffy. Add smaller amount of heavy cream indicated and the vanilla and mix well. Add HALF the powdered sugar and mix for 5 minutes on low-med speed. Add remaining sugar and mix well. Add more cream or powdered sugar if necessary to adjust for consistency. For fluffier BC beat on low-med speed for about another 10 min. For a super smooth (not fluffy) BC dont beat longer than 5 min. This BC will be whiter when beaten longer. **** ( You can use wilton whitener to get it white)

VARIATIONS: ~~~~~~~~~

ALMOND or CITRUS FLAVORS ~~~

Use 1 tsp of regular vanilla PLUS 1/2 tsp of almond, lemon, or orange extracts. PLUS 1 or more tsp orange, lemon or lime peel to match the extract.

CHOCOLATE BUTTERCREAM: ~~~~~

With the 6 cups Crisco recipe: Beat in 4 squares melted and cooled semi-sweet or bittersweet chocolate **(remove 2 TBSP butter) ** with the butter and shortening. Beat until light and fluffy. Replace 3 TBSP powdered sugar with 3 TBSP Hershey's special dark cocoa powder for a dark buttercream color or cocoa powder, natural or dutch-processed for a lighter BC color. (Sift the cocoa powder after measuring and blend in with the first cup of PS). You may need slightly more whipping cream for consistency.
Click for an amazing collection of WASC variations and yummy fillings and frosting by CC members:
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
Click for an amazing collection of WASC variations and yummy fillings and frosting by CC members:
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #3 of 14
Thread Starter 
Thanks so much Linda. I will definitely try this tomorrow when I ice my cake. You just taught me something new, didn't realize it was the meringue powder that cause the icing to crust. Thanks for that little tidbit also.
post #4 of 14
..and if anyone wants to contribute a new flavor idea or attempt to read up on flavor ideas, here's the thread that started the google doc:
http://cakecentral.com/cake-decorating-ftopicp-6311018-.html#6311018
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 #5 of 14
Thread Starter 
Thanks MM, I am definitely using one of these next week for my cake. they all look so very yummy it will be hard to choose.
post #6 of 14
the recipe... buttercream dream ... on this site... is delicious.. more delicious when you add a packet of dreamwhip.. hth
post #7 of 14
Thread Starter 
thanks I101 I'll check that one out also.
post #8 of 14
Quote:
Originally Posted by CAKEtankerous

I am so excited, I baked my first WASC cake for class sat., and it came out perfect. I also used the wet strips of towels around the cake pans and my cake came out totally even. I will be making my first roses this sat. also. What is a good icing recipe to use to just ice my cake. Don't like the wilton buttercream one at all. thanks for all the help.



I thought that I was the only one that used wet strips of towels ?? (LOL) The cakes sure do come up level....don't they??
post #9 of 14
Quote:
Originally Posted by CAKEtankerous

You just taught me something new, didn't realize it was the meringue powder that cause the icing to crust.



Wilton sells meringue powder so they use it in the Wilton class buttercream (b/c) but the frosting will crust just as well without. icon_smile.gif

Actually, it's the proportion of powdered sugar to fat/liquid that's important for crusting. Crusting is caused by evaporation, so that the top layer of frosting gets "solid" while the icing underneath remains soft.

FYI, the meringue b/c's will never crust!

Meringue powder might help with stabilizing ingredients....

Purpose of meringue powder thread:

http://www.cakecentral.com/cake-decorating-ftopict-623257-.html

HTH
post #10 of 14
I love the buttercream dream, but when you need white-white icing then I use the wilton recipe but more extracts!

2cups Crisco
dash of salt
6 tbsp water
2 tsp vanilla
2 tsp butter flavoring
2 lb bag powdered sugar

I don't really use the meringue pwd. My instructor said she only uses it in the summer time.

Also, she would add 1 pkg of softened cream cheese to this to cut the sweetness and give it a good taste. icon_smile.gif
Jennifer Johnson
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Jennifer Johnson
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post #11 of 14
Thanks for the info, JanH! You are CC's personal encyclopedia icon_wink.gif
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 #12 of 14
Thread Starter 
Thanks Jan for catching that for me. I am going to try my buttercream today with no MP also to see how it works.
post #13 of 14
Thread Starter 
Rhonda this was the first cake i used the wet towel strips with and i absolutely love how level it makes my cakes. the instructor at the wilton class had told us the strips don't work and not to waste our money, but i saw a video from one of the professionals on CC and she said she uses them so I tried it and I will always use them now.
post #14 of 14

what kind of wet strips can I use- do you mean regular towels?

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