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FINALLY a scratch WASC recipe!

post #1 of 438
Thread Starter 
Like many of you, I pride myself on baking from scratch. And, like many of you, I have searched far and wide for a great white scratch recipe with no luck. I kept going back to WASC just because it is easy and good, but there are several problems I have with WASC (as other posters have mentioned as well):
- My cakes tend to sink in the middle
- The cakes are TOO moist and therefore not great for carving, etc.
Then, one happy day I came across an amazing recipe for WASC that is from scratch. I can't take credit for this gem, it was originally posted on CC by edencakes. Let me tell you though, cake buddies, this is THE recipe. I have been using it for a couple of weeks now with outstanding results. It's super moist with a very fine crumb, has a delicious flavor, bakes up like a dream, and is firm enough for stacking and carving. I have even used this base recipe and made slight modifications for lemon cake, peanut butter cake, coconut cake, and pumpkin spice cake all with excellent, consistent results every time! So here it is:

A Better White Scratch Cake:

http://cakecentral.com/recipes/2165/A-Better-White-Scratch-Cake

The OP didn't state a bake temp, but I have been baking at 350 with great results. Also, when I am not looking for a pure white cake I just use 5 whole eggs instead of 10 egg whites, and have had no problems doing so.THANK YOU edencakes for this amazing recipe!
-Skye
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-Skye
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post #2 of 438
Thank you sooooo much, I'm definitely going to try this! thumbs_up.gif
I can do ALL things thru CHRIST that strenthens me!!!
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I can do ALL things thru CHRIST that strenthens me!!!
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post #3 of 438
Thank you so much for posting this. Can't wait to try it!!! icon_biggrin.gif
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If you put your heart and soul, there's nothing you cannot do!
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post #4 of 438
Very cool!! Thanks for sharing!
post #5 of 438
How much cake does this make?
post #6 of 438
awesome thanks for posting!!!

Couple of questions:

1. Does c = cups?
2. How many cups of flour does it say because my comp made the text look funny on that line
Design Addict
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Design Addict
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post #7 of 438
OP stated it makes 10 cups of batter.


I'm curious......have you tried subbing out the shortening with butter?
post #8 of 438
Thank you for sharing your good results. I wonder about using butter (or at least part butter) in this? Maybe I'll give it a shot this week.

Yeah, I'm a butter girl. icon_biggrin.gif
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The older I get the smarter my mother gets!
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post #9 of 438
Me too Lenette.....if you do try it, please let us know how you like it....I'd appreciate it greatly!

Thanks!
post #10 of 438
oh i totally missed out the fact it had shortening it in, i would also be curious about the butter cose i don't use shortening
Design Addict
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Design Addict
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post #11 of 438
sounds great (except for the shortening)...hope someone tries it with butter and reports back!
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Pray The Rosary
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post #12 of 438
Quote:
Originally Posted by dkelly

OP stated it makes 10 cups of batter.



Oh dear, that's what I get for skimming. icon_redface.gif
post #13 of 438
I'd like to try this, but how do you add the shortening? Just dump it in solid or does it have to be creamed? If you use butter does it need to be done the same way? The only recipe I've used that has shortening in it was for a pound cake and the shortening was creamed in the first step with the sugar.
post #14 of 438
Quote:
Originally Posted by kjskid

Quote:
Originally Posted by dkelly

OP stated it makes 10 cups of batter.



Oh dear, that's what I get for skimming. icon_redface.gif



No worries....I skim all the time!! icon_biggrin.gif
post #15 of 438
I've been looking for a scratch version for a VERY long time now. Thank you for posting. I think I'll make this soon and try it with butter though, not crazy about shortening.
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1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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