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WSAC cake problems - Page 2

post #16 of 44
ok , I have read a few threads about people having problem with sinking wasc's, I didnt even think about that. I wonder if some people dont realize that they have to bake for much longer, you cannot follow the cooking time on the box, that will be disaster, yes come to think of it I have had wascs sink in the middle becuase I didnt cook them long enough.
post #17 of 44
the recipe that I use says to bake at 325, and does not list a time. It takes at least 45 minutes to get the cake done. I don't know what brand cake mix I start with, just what ever one catches my eye that day. But it definitely takes longer than the box says to bake, by a long shot.
post #18 of 44
I was wondering about the hard crust that forms on this cake too. Do the rest of you get that, or is it just me.
post #19 of 44
I get a little bit but its not really a problem because I trim the edges on all my cakes so they look nicer and then I can sample each cake. icon_biggrin.gif
post #20 of 44
On the Betty Crocker box it says no change for 3500 to 6500 feet. If you are different or need more info, go to allrecipes.com. I typed in baking for high altitudes and they came up. They tell you how to adjust your recipe.
Usually sunken in the middle means, the temp in the oven isn't right and you're not baking it long enough. What size pans are your using when this happens; and if it happens to everything, then its the baking. it happens to me once in awhile in a round 8 inch too. also, when you put the batter in the pan, smooth out the top with your spatula and use the bake strips.

Colleen

SweetCakes & CheeseCakes

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Colleen

SweetCakes & CheeseCakes

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post #21 of 44
Thread Starter 
I usally have no problems with sinking with any of my cakes, that is why I was so supprised when they did sink.
"To ask a question may be a moment shamed, but to not ask and remain ignorant, would be a life time shamed."
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"To ask a question may be a moment shamed, but to not ask and remain ignorant, would be a life time shamed."
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post #22 of 44
........you think it matteres that I am at high altitude?........

Some of us have baked at high altu. w/o changing the recipe. I myself was at 8500 ft and (don't remember exactly) don't think I changed the recipe at all. There was another thread about high alt baking of this recipe where others said they were at like 4500-6000 ft.
Most likely, as others said, you just did not bake it long enough icon_smile.gif
post #23 of 44
I just tried WASC this week for the first time, too! I think I did take them out a little early. They were cupcakes, and they looked funky on top and the sides pulled way in as soon as they were out of the oven. They passed the toothpick test, perfectly clean, so how do I know when they are done? or larger cakes?
post #24 of 44
i start checking about 4 min or so ahead of the timer and if it jiggles, it's not done, if it's shiny or sticky, not done, toothpick test and sticky= put it back in gently for another 5 and test, and do it for 2 min at a time. when i begin to smell it, i take it out; and you know, some days it bakes right on the money and other days it takes longer. they say baking is a science ....make sure you have an oven thermometer and turn your oven on at least 45 min to and hour ahead. i know that sounds like alot, but check you thermometer and see the difference how it will adjust as the heat evens out. it doesn't cost that much to run it either and i have propane.

Colleen

SweetCakes & CheeseCakes

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Colleen

SweetCakes & CheeseCakes

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post #25 of 44
Thanks, healingforce1. We have a new oven -convection gas, so I did get an oven thermometer, and it does take a while for the oven walls to heat up. I do check my cakes early, rotate, test, test again, but it sounds like the CC members are baking this recipe for WASC longer. I'll just have to try it again, for family. I'm a scratch girl, but wanted to try the mix recipe anyway. Not sure I'll put it on the menu -I miss the butter flavoricon_smile.gif
post #26 of 44
I've only had success with the WASC recipe when changing it up a little. I half the sugar and add 1/2 tsp baking powder to the recipe. That keeps it from being gummy.

I use baking strips and flower nails in the 8" pans, cooks very evenly but it does take quite a while, bake at 335. I don't wrap in plastic wrap, find that makes the tops too sticky.
post #27 of 44
Quote:
Originally Posted by CindyD333

I've only had success with the WASC recipe when changing it up a little. I half the sugar and add 1/2 tsp baking powder to the recipe. That keeps it from being gummy.

I use baking strips and flower nails in the 8" pans, cooks very evenly but it does take quite a while, bake at 335. I don't wrap in plastic wrap, find that makes the tops too sticky.



Thanks so much, cindyd333! Mine was really gummy, too! I have my first funeral cake icon_sad.gif this week, so I'm going to try it again.

Has anyone tried WASC with the Butter Recipe DH mix?
post #28 of 44
Does anyone use the liquid egg whites in their recipe for a really white cake?
post #29 of 44
Does anyone use the liquid egg whites in their recipe for a really white cake?
post #30 of 44
Does anyone use the liquid egg whites in their recipe for a really white cake?
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