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WASC Substitutes..... - Page 2

post #16 of 37
Thread Starter 
Maybe that's the problem with my other recipe...perhaps it's time to hang my hat up on that one icon_cry.gif I hate letting these recipes beat me, lol! I guess my question should really be does anyone know a good devil's food WASC recipe?
post #17 of 37
Quote:
Originally Posted by anasasi

Maybe that's the problem with my other recipe...perhaps it's time to hang my hat up on that one icon_cry.gif I hate letting these recipes beat me, lol! I guess my question should really be does anyone know a good devil's food WASC recipe?



I've never noticed a chemical taste. Here is my choc WASC, and in my sig line you'll a doc full of WASC variations from this thread
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=6320242#6320242

2 dark chocolate cake mixes
2 c cake flour (gives it a lighter crumb)
2 1/4 c sugar (extra sugar for moistness)
1/3 c cocoa powder
3/4 t salt (less salt because of the cocoa powder)
2 pkg chocolate fudge pudding mixes
8 egg whites or 6 whole eggs
2 c sour cream
2 ¾ c coffee
1/3 c oil
2 t Nielsen Massey's chocolate extract + 2 t vanilla or butter extract.
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 #18 of 37
I think the chemical taste may be a sensitivity to some and not others? I'm not sure. The more I bake cakes the more I notice little things like that. I've sworn it tastes chemically before when my bf says it's the "best cake he's ever had".. icon_confused.gif Odd!!

Anyway.. check out the gourmet flavors thread Macsmom has posted. She has crafted some amaziiiiing recipes as have some others as well.. and all are pretty much based off the WASC cake! icon_smile.gif
-Alexandra
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-Alexandra
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post #19 of 37
MacsMom,
Where do you get Nielsen Masey's chocolate extract? Can you substitute anything else for it? I made a chocolate cake from the recipe page today using DH & it did sink in the middle....I've used DH before & never had that problem but it was just using the box directions & not adding anything. What brand do you use & can your chocolate version be cut in half?

Thanks,
Nancy
post #20 of 37
Quote:
Originally Posted by newnancy

MacsMom,
Where do you get Nielsen Masey's chocolate extract? Can you substitute anything else for it? I made a chocolate cake from the recipe page today using DH & it did sink in the middle....I've used DH before & never had that problem but it was just using the box directions & not adding anything. What brand do you use & can your chocolate version be cut in half?

Thanks,
Nancy



I use Betty Crocker. I have never had a problem with BC and it seems higher quality than PB - when you dump one of each mix in bowls side-by-side, BC has a finer texture. When I discovered that BC strawberry rises better than PB strawberry, that was my final straw in deciding to stick solely with BC.

I buy Nielsen Massey at Sur La Table or
http://fondant source.com/niflex.html (I had to add a space because CC blocks that website for some reason). If you use "cakecentral" in the coupon code you will get another 10% total purchase.

There really is no substitute as far as chocolate flavor goes, so I'd use a good vanilla instead.

And yes, it can be halved.
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 #21 of 37
Thread Starter 
Thanks Macsmom! I'm definitely going to try your chocolate recipe one next time around.

Funny thing is before reading your post I had just finished giving the chocolate wasc a try, but since I only had DH Devil's Food for my other recipe I decided to give it a shot for the experience. I had read somewhere on your thread that vinegar/baking soda might help the sinking cakes to rise better. Someone respond to that with the fact that this is also used as a substitute for eggs, both acting as a rising agent from what I understood. So I went ahead and used 3 Jumbo eggs instead of the 3 large for a 1/2 batch. Low and behold I got one with a double yolk. Don't know if this matters much (other than the fact that the last time that happened to me I found out a week later that I was having twins...true story, lol!) Anyway, I left the extra yolk in there. I added about a quarter of a packet of chocolate pudding and sent my concoction on its way to the oven. The whole time I kept peeking in the oven waiting for that dreaded moment when I'd find a huge crater in there. Anyway, the cake rose beautifully! Even better than the BC ones I made earlier. Maybe just the luck of the draw or maybe it just needed the extra egg? It was only an 8" pan but with a 3" height, so maybe the size matters? Sometimes I think baking can be the equivalent to russian roullette, I swear.

Funny you say that alexandrabill. My husband said the same exact thing earlier when I asked him to taste it. That's why I'm thinking I'm just plain crazy. Either that or my tastebuds have gone AWOL! He swore up and down that the cake tasted great but every time I took a bite I got that nasty lingering chemical taste.
post #22 of 37
MacsMom,
THANK YOU! I just checked & I did buy BC for the white WASC & I will stick with that. As far as the chocolate flavoring, I'd better get ordering.

Thanks again,
Nancy
post #23 of 37
Quote:
Originally Posted by anasasi

Thanks Macsmom! I'm definitely going to try your chocolate recipe one next time around. ...
I had read somewhere on your thread that vinegar/baking soda might help the sinking cakes to rise better. Someone respond to that with the fact that this is also used as a substitute for eggs, both acting as a rising agent from what I understood. So I went ahead and used 3 Jumbo eggs instead of the 3 large for a 1/2 batch. Low and behold I got one with a double yolk. Don't know if this matters much (other than the fact that the last time that happened to me I found out a week later that I was having twins...true story, lol!) Anyway, I left the extra yolk in there. I added about a quarter of a packet of chocolate pudding and sent my concoction on its way to the oven. ... Anyway, the cake rose beautifully! Even better than the BC ones I made earlier. Maybe just the luck of the draw or maybe it just needed the extra egg? It was only an 8" pan but with a 3" height, so maybe the size matters? Sometimes I think baking can be the equivalent to russian roullette, I swear.



Yay! I made the lemon cake again that I was having issues with sinking because of too much sugar (lemonade concentrate) - added an extra egg and it didn't sink! (I also threw in 1/4 t baking soda, but I probably didn't have to).

So... are you prepared for more twins? icon_surprised.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 #24 of 37
Does anybody have any trouble with Rebecca's WASC sinking?
post #25 of 37
Thread Starter 
Double yay! So glad to hear the extra egg worked for you too icon_biggrin.gif
And HELL NO...I love my twins to death don't get me wrong, but one set's all I'm destined for, hehehe.
post #26 of 37
Quote:
Originally Posted by newnancy

Does anybody have any trouble with Rebecca's WASC sinking?



Only with DH cake mixes.. or too many sugary substitutions like juice for water or caramel for sugar. (That's when you add an extra egg) 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 #27 of 37
MacsMom,
Thanks again.....I've got cakes for my nieces wedding that I've got to start on next week & I'm not that experienced as you & praying they turn out OK.
post #28 of 37
Thread Starter 
Just wanted to thank everyone for all of your help, especially alexandra bill and macsmom. With all of your input I turned out a cake I was pretty happy to serve, finally!

I ended up making 4 different layers; 1 w/my chocolate mayo cake, 1 w/ the chocolate wasc, 1 w/white wasc w/half yogurt and half sour cream, 1 w/just sour cream. They actually all turned out super yummy, but I have to say the I definitely preferred the wasc with the sour cream over the half sour cream/half yogurt mix.

Alexandrabill, I finally figured out how to eliminate the chemical aftertaste in the mayo/pudding mix cake I was complaining about. I simply reduced the pudding mix to half the packet and used 1 tsp vanilla extract instead of 1 tablespoon and voila, that one turned out to be the fav! Anyway here's a peek at the end result (my version of B.O.B. from the new Monsters vs. Aliens movie): [/img]
LL
LL
post #29 of 37
icon_eek.gif That's fabulous!! icon_biggrin.gif Thanks for the feedback on the sour-cream vs yogurt - good to know!
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 #30 of 37
That cake is AWESOME! And yes, thanks for the feedback! I always experiment w/ cake but I always forget to write down what I do icon_sad.gif Ugh.. one day i'll learn! lol
-Alexandra
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-Alexandra
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