Quote:
Originally Posted by MacsMom
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
always use DH (and sour cream) and have never experienced either sinking or overflowing.
(And I use both Rebecca's and kakeladi's recipes.) Have made many flavor variations of the WASC and the results are always a great moist, not too light/not too dense cake.
For chocolate variations:
http://www.cakecentral.com/cake-decorating-ftopict-587744-.html
http://www.cakecentral.com/cake_recipe-7367-0-AMAZING-Chocolate-WASC-Cake.htmlQuote:
Originally Posted by jdelaney81
Ok...So I tried the WASC recipe the other day, and the cake turned out incredibly dense! It was so heavy. It had a good flavor, but it looked and had the texture of a white pound cake. Definitely not what I was expecting. Is this how it is supposed to be, or did I do something wrong? Any ideas?
How are you measuring your flour and mixing your batter?
When measuring flour, do you use the "scoop and drag" method and then shake to level.... You should be aerating the flour prior to gently spooning it into the measuring cup and using a straight edge to level.
When I make any of the WASC cake recipes, I sift all the dry ingredients together into a large bowl, and mix all the wet ingredients in a second larger bowl.
Then I add the dry to the wet and beat for 2 mins. using a hand mixer at medium speed.
If using a stand mixer, I would mix at the lowest speed for 2 mins. or less.
When it comes to mixing, MORE (as in more speed or longer mixing time) is not BETTER. Overmixing will develop the gluten and result in a tough cake.
Handy cake troubleshooting charts:
http://tinyurl.com/2p5bdu
http://tinyurl.com/32goqe
http://tinyurl.com/6c745g
http://tinyurl.com/6lpjww
HTH
