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FINALLY a scratch WASC recipe! - Page 9

post #121 of 438
Quote:
Originally Posted by melmar02

OK - I have on in the oven now. I went by the original recipie - shortening and 2.5 cups milk, and followed the directions exactly as written. The completed batter was almost soupy, not thick like the altered box cakes I usually make.

Those of you that tried the original version - does this sound right, or should I run to the store to get more ingredients? icon_confused.gif

TIA

i think most of have reduced the milk in the original recipe to 1 cup because 2 1/2 was too much.
how did your cake turn out?
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post #122 of 438
Quote:
Originally Posted by crazydoglady


i think most of have reduced the milk in the original recipe to 1 cup because 2 1/2 was too much.
how did your cake turn out?[/quote]

I actually used a little less than a cup, and it came out beautifully. I baked another one today, and again had excellant results... icon_biggrin.gif
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post #123 of 438
How can those who use 1 cup come out as nice as those who used 2 1/2 cups?
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #124 of 438
Update: Hubby left cake here instead of taking it to work, so I ate some cake with my coffee. Previously, I had only tried the cupcakes.

The cake was AWESOME. I've never such a great crumb in a cake. Almost like angel food cake but much more flavorful and denser/more sturdy.

To the question of how could those who use more milk/less milk have just as nice results - my guess is the results are different but still pleasing. I want to try this recipe again and use 2 cups (since butter has water, I don't think you could use 2.5 cups with that change) and see how it differs. I could be wrong but I'd guess it would be slightly less dense, which is not necessarily better, but could be equally good depending on what you are looking for. My results with 1 cup of milk yielded a cake that would be perfect for carving. With more milk it might be lighter and fluffier, which is always good, but more suited to other purposes.

Now what will I do with another cake when I experiment again this weekend? I already have a whole one to eat! icon_lol.gif

ETA: Would everyone mind posting what mixing technique they use also? The recipe is mostly a "dump it all at once" kind, but I did mine different and I know others have creamed butter and sugar first, etc. That would be another interesting experiment... what the different mixing techniques produce.
post #125 of 438
Quote:
Originally Posted by GrandmaG

How can those who use 1 cup come out as nice as those who used 2 1/2 cups?



GrandmaG... I don't think anyone here has tried the full 2 1/2 cups the recipe called for; if so, please let us know. It is the opinion that if using butter instead of shortening, you need less liquid.

Larkin... I used the creaming method; butter/sugar, then eggs, one at a time (I used all egg whites), then flavorings, then sour cream, then alternating sifted dry ingredients (I used cake flour, sugar bp, and the 1/2 tsp bs, and salt) and the 3/4 cup milk. Baked at 335.. hth icon_biggrin.gif
They will remember the quality long after they've forgotten the price..
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They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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post #126 of 438
larkin
i sifted the dry ingredients together in one bowl.
liquid, flavorings in another.
beat the egg whites s in a third bowl until they were frothy.
in the mixer i creamed butter and sugar, then added the liquids and dry ingredients alternately. i beat these for a couple of minutes, added the whites and beat 2 more minutes.
my cake is rather dense and easy to carve but the taste is light like angel food.
i'm going to increase the milk next time and see what happens.
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post #127 of 438
I have made it twice. Both times I mixed like the recipe said (dumping everything/adding eggs last) and both times I have used 2 1/2 cups milk. I didn't find that it was too liquidy.

1st time - exacltly how the recipe was written
2nd time - I used butter instead of shortening, pumpkin instead of sour cream, & 1 cup pumpkin spice creamer + 1/1/2 cups milk.

Both times it came out wonderful. Very moist, tasty, and a great texture.Today I'm going to try lemon by using lemon extract and yellow by using whole eggs and vanilla.
post #128 of 438
Quote:
Originally Posted by CakesByLJ


Larkin... I used the creaming method; butter/sugar, then eggs, one at a time (I used all egg whites), then flavorings, then sour cream, then alternating sifted dry ingredients (I used cake flour, sugar bp, and the 1/2 tsp bs, and salt) and the 3/4 cup milk. Baked at 335.. hth icon_biggrin.gif [/i]




This is how I mixed also...except 1 cup milk
post #129 of 438
YeeHawwww~! I am happy to say that I entered this cake in a contest held by our City newspaper this morning; An annual event for Holiday recipes. I won the dessert catagory.. icon_razz.gif I paired the cake with a Lime Curd mousse filling, and an Almond Buttercream icing.. The chosen semi-finalists were notified a week ago, and had to prepare our recipes and bring them in this morning... There were 8 different catagories, and while the judges did their scoring, we were all treated to a catered luncheon. It was a fabulous experience... especially since I won... icon_biggrin.gif
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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post #130 of 438
WOW that's great....Congratulations! I knew as soon as I made this it was a winner!

So, what did you win?
post #131 of 438
Quote:
Originally Posted by dkelly

WOW that's great....Congratulations! I knew as soon as I made this it was a winner!

So, what did you win?



Me too... this is a great recipe~! Gift bags, and bragging rights, icon_lol.gif Also pictures of my cake with recipes in a special publication in the newspapaer.. I am happy with bragging rights.. icon_biggrin.gif
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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They will remember the quality long after they've forgotten the price..
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post #132 of 438
Quote:
Originally Posted by CakesByLJ

Quote:
Originally Posted by dkelly

WOW that's great....Congratulations! I knew as soon as I made this it was a winner!

So, what did you win?



Me too... this is a great recipe~! Gift bags, and bragging rights, icon_lol.gif Also pictures of my cake with recipes in a special publication in the newspapaer.. I am happy with bragging rights.. icon_biggrin.gif

congrats!!!!
lime curd sounds really good!
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post #133 of 438
I'm sorry if I missed this, but is everyone using whole milk?
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post #134 of 438
i've used either coffee creamer or skim milk with excellent results!
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post #135 of 438
Quote:
Originally Posted by Larkin121

ETA: Would everyone mind posting what mixing technique they use also? The recipe is mostly a "dump it all at once" kind, but I did mine different and I know others have creamed butter and sugar first, etc. That would be another interesting experiment... what the different mixing techniques produce.



I made it twice. The first time I creamed the shortening and sugar together and then added eggs and then dry ingredients alternating with liquids. Second time I just followed the directions and basically dumped it all at once. I could tell no difference in the results.
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