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WSAC cake problems

post #1 of 44
Thread Starter 
I have tryed the WSAC recipe for the first time. I used the recipies MacsMom recipe version I got from another forum post. Well the cake tasted good but for some reason the cakes fell in the center. I am at high altitued. So my question is what can I do to keep the cakes from falling in the center? Any help would be greatly appreciated.
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post #2 of 44
i would suggest p/ming macsmom... she is very helpful... hth i p/m all the time... i get answered fast.. i get p/med a lot.. and i answer fast..
post #3 of 44
Thread Starter 
I am very new to this sight, how do you p/m is there a option to do that on the sight some where? icon_redface.gif
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post #4 of 44
Did you use Duncan Hines mix? Macsmom stresses that DH does not work with the WASC recipes; she recommends Betty Crocker.

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post #5 of 44
Thread Starter 
OMG That must be it. I will have to try it again. Thank you so much.
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post #6 of 44
I ALWAYS use Duncan Hines in my WASC. I think sometimes if I check for doneness too soon, I get that, but very infrequently.
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post #7 of 44
I also, always, use DH cake mix for any flavor of WASC cake. icon_smile.gif

Edited to add: Forgot to ask you which recipe (specifically) of Macsmom did you use?

Problems with sinking in the Dreamsicle:

http://www.cakecentral.com/cake-decorating-ftopict-625276-.html

Might find some additional help in this thread:

http://www.cakecentral.com/cake-decorating-ftopict-614554-.html
post #8 of 44
I have used DH for a WASC and it turned out fine, I dont use bake even strips with my wasc, they have fallen in the center for some reason when I have done that, not sure if you are using them or not...
post #9 of 44
I only use Duncan Hines too! The only times my WVSC (I never use almond, I use vanilla) has fallen is when I haven't baked it long enough. It takes MUCH longer to bake that a cake made from straight cake mix. A 6 inch can take 45 minutes to bake. A 12 inch takes about 1 1/2 hours. So, you may just have underbaked it.


Jodie
post #10 of 44
I have made WASC five or six times, and it almost always falls in the center. I was giving up on that recipe, or was at least going to cut the sugar a little or add an egg or something. But, I have always used DH mixes. I will have to try a different brand.

By far the DH chocolate fudge or whatever it's called is my favorite. What chocolate do you guys use if you don't use DH. Maybe for choc I'll stick to DH, but cut the sugar a little. What do you all do?
post #11 of 44
I have used DH as well...I think that it may just take longer to bake. But i think my favorite chocolate cake was the Guiness chocolate cake that was in the gourmet flavors forum (I think it was probably macsmom). I used BC dark choco. mix for that...it got RAVE reviews. You don't really taste the beer, but it does compliment the choco. so well...it just adds that flavor that makes you go...hmmmm....YUM!
post #12 of 44
I use the kakeladi's recipe and I've never had one sink. I have 2 9x13 amaretto wasc in the oven now. I'll be doing 2 9x13 strawberry wasc afterwards.
post #13 of 44
I switched to Betty Crocker and started using a heat core from Wilton in my larger cakes - 10 in, 12x18 and a dense 9x13 and solved the sunken middle. I have also started baking everything at 325* and it takes a little longer but it is worth it. My oven is part convection (propane) and it seems to help. But the Betty Crocker does seem to work better than Duncan Hines. I used the heater cores in my carrot cake and for the first time in 3 yrs it didn't sink; it takes 2/ 10 in pans or springform pans and bake for 50 min. It was taking up to 70 min and still sunk.

Colleen

SweetCakes & CheeseCakes

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Colleen

SweetCakes & CheeseCakes

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post #14 of 44
I have tried other brands of mix and they were ok but the Betty Crocker always comes out best IMHO. I think I use the original WASC (I think that is what it says not sure) bake at 325, and set the timer for 45 min. It usually needs about another 20-30 min. after that but it comes out so tasty my 17 yo will gobble down at least 1 uniced tier if I don't get em wrapped and into the freezer right away.
post #15 of 44
Thread Starter 
Well I made the strawberry cake and the almond joy cake. They tasted really good but they all fell in the center. I think I might have opened the oven too soon like some of you have said. I will try again with the betty croker mix. Do you think it matteres that I am at high altitude? Is there maybe something I should adjust to compensate for the altitude?
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