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FINALLY a scratch WASC recipe! - Page 20

post #286 of 438
...ditto, momg9
...talk about your childhood wishes, you can even eat the dishes!
"Come inside", said the bird to the mouse. I'll show you what there is in a treathouse.
(licensed and inspected home kitchen)
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...talk about your childhood wishes, you can even eat the dishes!
"Come inside", said the bird to the mouse. I'll show you what there is in a treathouse.
(licensed and inspected home kitchen)
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post #287 of 438
So excited that I came across this post! And I am thrilled that some things can be substituted....
post #288 of 438
Quote:
Originally Posted by Onceuponadreamcakes

So i tried this recipe and it came out dense and gummy- any suggestions on where I went wrong. I sub'd butter for shortening and used 5 whole eggs vs the whites as I was not looking for a pure white cake. Any insight? I mixed exactly as stated. With all these raving posts I know I must have gone off the mark somewhere



I use a similar recipe -White Velvet Cake from Cake Bible. It's made a big difference when my egg whites and milk are at room temp, and my butter is just barely cool. I usually measure everything out the night before, and get my eggs and butter out. I microwave my milk until it's the same temp as my wrist -like a baby's bottle icon_smile.gif HTH
post #289 of 438
thanks for the feedback. sweetiesbykim- I just bought Cake Bible and I don't know how I will have time to try all the recipes that look so fantastic in that book. I will give the scratch wasc another try keeping closer to the original recipe
post #290 of 438
So who has tried what and what were the results??
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #291 of 438
Thread Starter 
Hello everyone-
I just remembered and checked back to this post and after reading for an hour to catch up, all I can say is WHEW! You guys and gals have been busy, lol. In response to the recent questions about the dense, gummy texture: I find this happens when I use all real butter. After experimenting with it A LOT, I really do prefer the shortening for this recipe. As a previous poster said, I find it makes the texture much lighter and more what I'm looking for. If I want a butter flavored cake I have done 1/2 butter and 1/2 shortening before with this recipe and added a little butter extract for flavor.

Another recent variation I tried and loved: I substituted 1c of the milk for 1c of white chocolate raspberry liquid creamer instead. I kept all of the rest of the ingredients the same and ADDED 1c of raspberry preserves to the batter (stirred in by hand after the batter was totally mixed). My oh my.......

~Skye
-Skye
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-Skye
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post #292 of 438
Ok, results in. I just made it EXACTLY as the recipe states, including mixing method. Ok, ok, I had to use the standard alterations for high altitude, reducing baking powder and SLIGHTLY increasing liquid. The result is something I don't know what to do with!
The top rose perfectly level, but then cracked when it was almost done. The cake is too light I think, to use for my layer cake. I haven't taken it out of it's pan yet, that will be the determining factor. WIsh me luck, I cannot believe I killed the unkillable recipe. LOL
Cheers!
Jemoiselle

Vanilla Expressions
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Cheers!
Jemoiselle

Vanilla Expressions
www.vanillaexpressions.com
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post #293 of 438
Wow that all I have to say
post #294 of 438
Update: The layer I spoke of was a complete disaster, unusable for my order however, I added more flour when faced with A. Throw it all away, B. Add flour, throw it away after it doesn't work or C. Add flour, save it from being wasted and I chose C. lol. Adding about 1.5 cups of flour helped it to be able to set up. I have no clue what went wrong, it lost it's level crust, and had huge uneven domes which I remedied with silicone strips. So, all in all I was able to use the rest of the batter. Hallelujah!! The bad news, I am afraid to try this again. If anyone has any insight as to what I did wrong, I am all ears. The instructions had such strange mixing instructions, I wonder if that had something to do with it. Hmm, might never know. Either way, I genuinely thank you for the adventure! Never a lost learning opportunity =)
Cheers!
Jemoiselle

Vanilla Expressions
www.vanillaexpressions.com
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Cheers!
Jemoiselle

Vanilla Expressions
www.vanillaexpressions.com
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post #295 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 know this is an old post, but how did this cake turn out? Was it gummy or light?
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Love the SPS system....See Leah's tagline for instructions.
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post #296 of 438
After reading all the posts about the pros and cons of shortening vs. butter, I wanted to see for myself. icon_smile.gif So I baked it up using the shortening (sweetex). The only changes to the original recipe (from the book) was subbing cake flour instead of AP, adding 1/4 t baking soda, reducing milk to 1/2 cup, and adding the 8 oz sour cream (I used 5 egg whites). Note.. that recipe yielded two 8" rounds (or equivilant).
It baked up well in the layer cake and in cupcakes. It is dense yet light in texture. I like the one bowl method as opposed to having to cream the butter and sugar as it's faster. But I like the butter flavor better. So...... I loved them both. thumbs_up.gifthumbs_up.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 #297 of 438
Can someone help?

I tried this recipe and loved it. I used butter, sour cream and whole milk. Loved it and nothing but rave reviews.

Well, last week I went to make lemon and it was weird. The crumb was weird, almost cornbreadish. It was soft, and the lemon flavor was there but the texture was really rough. I didn't even want to serve it.

The only thing I changed was added lemon zest and did half vanilla flavor and half lemon extract. I don't understand what happened at all. I have done this with other recipes no problems. I have a wedding in two weeks and they want lemon and I'm nervous now.

Does anyone have any insight? I do prefer this recipe but the variations aren't working so good thus far.

Thanks for any help on this.
The older I get the smarter my mother gets!
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The older I get the smarter my mother gets!
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post #298 of 438
So i took the advice from OP warmed my all ingredients to room temp and oh my. . . Heaven. Delicate soft texture and flavor, mosit with a nice fine crumb perfect for eddings. THanks
post #299 of 438
Quote:
Originally Posted by Onceuponadreamcakes

So i took the advice from OP warmed my all ingredients to room temp and oh my. . . Heaven. Delicate soft texture and flavor, mosit with a nice fine crumb perfect for eddings. THanks



Which recipe did you use? The original?
Did you use all the milk?

Thanks
I can do ALL things through Christ who strengthens me!
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I can do ALL things through Christ who strengthens me!
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post #300 of 438
k- I used the orignal version with the suggestion of only using 1 C of milk.
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