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WASC Substitutes.....

post #1 of 37
3/31/09 at 7:11am
Thread Starter 
Has anyone tried substituting mayo for sour cream in WASC recipe (the one with the whole eggs)? Does this result in a more moist cake or better texture/taste? I like the WASC recipe alot but find it just a bit dry (have tried it with Betty Crocker only).

Also, if you add pudding to your doctored mixes do you add additional ingredients to balance the chemical taste? It may sound weird but it seems that some batches I make have this problem, but it doesn't happen every time. Maybe I'm adding too much pudding or too little (1- 3.9 oz box per 1 box cake mix)?

Any help would be greatly appreciated : )
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post #2 of 37
3/31/09 at 7:23am
I have heard that you cannot use mayo..however, may use yogurt. I'm sure you will get some great feedback from your question.
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #3 of 37
3/31/09 at 7:29am
Personally, I think mayo would give it a funky taste..............you probably could use yogurt............but I have not found the WASC to be dry at all just using the regular directions..................
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post #4 of 37
3/31/09 at 7:38am
I've substituted with mayo before. It's fine.
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post #5 of 37
3/31/09 at 7:50am
Have you tried the other version of wasc? I like the one that adds oil better, I find it more moist.

You can sub. in yogurt.. I like to add different flavored ones to give depth to the cake.

And yes, I find a chemcial taste when I add pudding.. but it's only sometimes. I think it is when I use sugar-free so the last few cakes that I've made I used the regular pudding packs, not the sugar-free, and I've had great results.
-Alexandra
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-Alexandra
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post #6 of 37
3/31/09 at 8:46am
Thread Starter 
Thanks everyone! I think I'll give the yogurt a try with mayo as a backup, sounds like everyone's favorite way to go. Will try it with the other version of WASC and see how it goes for my daughter's b-day.

Thanks alexandrabill, I really thought I was going crazy with the whole pudding in the mix thing. I'd get fantabulous results on one cake and a complete throw-away on the next, all the while using the exact same recipe. I also noticed that Jello sells two similar size boxes containing totally different ounces (1.4, 3.9, etc.) but they're used for the same amount of servings and priced the same...go figure? That's doesn't help my sanity much either icon_rolleyes.gif LOL! I'll make sure not to pick up the sugar-free next time.
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post #7 of 37
3/31/09 at 9:04am
I too find my WASC a little dry.
I'm interested to try the oil and pudding or yogurt in it to see the difference.
How much oil do you add out of curiosity?

Thanks!
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post #8 of 37
3/31/09 at 9:06am
My class teacher suggested only using Ducan Hines cake mixes. She prefers those over the others. You might try switching to those. icon_lol.gif
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post #9 of 37
3/31/09 at 10:46am
Thread Starter 
Darn, I just went out and bought more Betty Crocker to try the WASC with the oil in it! The other (non-WASC) recipe I use only works well with Duncan Hines and I find that their mixes are better, but it seems that many people had issues using DH with the WASC. Something to do with it sinking I think. Has anyone used DH with WASC successfully? I'm curious because I prefer DH myself.

KookieKris, I think that the recipe that alexandrabill was referring to is this one:

WASC - Rebecca Sutterby version w/ egg whites

http://www.recipezaar.com/White-Almond-Sour-Cream-Wedding-Cake-69630

I read somewhere that if you substitute liquid with buttermilk, the AP flour with cake flour, the sour cream with yogurt, and then add a small box of pudding, the result is a very moist cake. Going to go give it a try right now. icon_biggrin.gif
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post #10 of 37
3/31/09 at 12:30pm
Try it as it.. (the one w/ oil). You make like it and not need to waste the additional money on an extra box of pudding. I never see the need to add the pudding unless i'm playing with different flavors.

I seem to make a hybird of the two.. I use 1/2 of Rebecca Sutterby's recipe and normally use 3 whole eggs. I use sour cream if I'm making it as a "WASC" cake, but If i'm making a different flavored cake I'll buy yogurt that matches the flavor (lemon for a lemon cake.. ).

I have never seen a need for buttermilk in it... as it's very moist.. sometimes too moist! I usually save buttermilk for chocolate cakes. Also.. the cake flour is nice on the flavored mixes to help with the crumb, but I don't find that it makes any moister of a cake.

hth icon_smile.gif
-Alexandra
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-Alexandra
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post #11 of 37
3/31/09 at 12:44pm
anasasi ~ please let me know how your cake turns out!

alexandrabill ~ thanks for the input! icon_smile.gif Much appreciated!
"Let them eat cake!"
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"Let them eat cake!"
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post #12 of 37
3/31/09 at 3:22pm
Thread Starter 
Alexandrabill, thank you so much for your suggestions. You just saved me days in trial and error! Plus, with my recent luck w/puddings in the mix I'd rather avoid it all together.

Kookiekris, We'll be having this cake on Sunday, will definitely let you know how it turns out.
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post #13 of 37
3/31/09 at 3:29pm
Duncan Hines does not work well with WASC - the cake sinks in the middle and sometimes bakes over the edge of the pan, spilling in your oven.

I have never had a dry WASC, though, so I don't why yours would be. I use Bake Even strips and bake at 325, using Rebecca Sutterby's version.

I do add one pkg of pudding to the WASC recipe. No, you don't have to make any other subs.

I've never tried mayo, but I have used 1/3 c oil instead of 1/4 c. I tried a stick of butter (1/2 c) but the cake was too crumbly for carving.
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
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post #14 of 37
3/31/09 at 6:09pm
Thread Starter 
Thanks Macsmom! More time saved, I love this place!

I have to ask, have you had any problems at all with some batches having a lingering chemical taste due to the pudding? I ask because I have another doctored recipe for DH devil's food that I love (uses Mayo but you can't taste it, honestly!), and as many times as it comes out absolutely fabulous there are other times when it's ruined because of an chemical aftertaste. I find that I don't add the pudding then I don't get that, but the recipe is much better for stacking and carving when I add it. It's driving me absolutely NUTS because everyone loves it when it's right but I never know when it's going to be right. Originally thought it was due to sugarfree but it's happened with regular as well. What size in ounces do you use? I want to try the pudding with the WASC but I'm afraid of similar occurrences icon_surprised.gif

By the way, I've been following your thread for Gourmet Flavors and I think we should call you the cake master, that thread is fantabulous!
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post #15 of 37
3/31/09 at 6:23pm
i like using diff flavored yogurts too, mayo gives it a weird twang that i personally don't care for.
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