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FINALLY a scratch WASC recipe! - Page 21

post #301 of 408
4/17/10 at 5:21pm
Halved recipe & made this heavenly devine cinnamon roll tasting cake: made this using Cinnamon Roll coffee creamer (3/4 Cup) and subbed 8oz Cinnamon Roll Yoplait Yogurt for the 8oz of yogurt. Added 1 teasp. of cinnamon powder and 1/2 teasp of cinnamon extract with the vanilla (1 Tablesp total for flavor.)

Wow! It made the flavor pop! Cupcakes baked up nicely and flat, rose perfect, made a 6" round and it baked up 2-1/2" nice and flat.

Paired this wi
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post #302 of 408
4/18/10 at 8:01am
....(got kicked off cc, sorry!)

I paired this delicious confection with just a hint of cinnamon coffee creamer in SMBC for the cupcake filling, and iced in Vanilla-only SMBC.

Absolutely devine and beats any cinnamon cake, muffin, or roll I've had yet! thumbs_up.gif
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post #303 of 408
4/18/10 at 8:27pm
yum, that sounds good! i did something along those lines with the vanilla spiced rum coffee creamer and also used the creamer in my smbc and it was out of this world. made everyone's eyes roll in the back of their heads, lol.
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post #304 of 408
4/20/10 at 8:10am
Someone way back when mentioned using a cannoli filling with this cake. I was wondering what icing would go well to frost the outside?
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post #305 of 408
4/20/10 at 6:54pm
Quote:
Originally Posted by cncsmom45

Someone way back when mentioned using a cannoli filling with this cake. I was wondering what icing would go well to frost the outside?



Which recipe? Sorry...between cinnamon-roll, vanilla spiced rum...yummm,

I iced my cinnamon-roll-bun tasting cake with Vanilla SMBC because I didn't want to overpower the flavor of the cake. It was perfect.

I've never tried cannoli filling....at all. icon_smile.gif
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post #306 of 408
4/21/10 at 5:53am
Someone wrote that the cannoli filling was from someone named macsmom (?). I think it would pair nicely with the WASC or the chocolate cake mentioned here. It probably would be too much to frost the whole cake, I imagine.
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post #307 of 408
4/21/10 at 7:20am
Quote:
Originally Posted by cncsmom45

Someone wrote that the cannoli filling was from someone named macsmom (?). I think it would pair nicely with the WASC or the chocolate cake mentioned here. It probably would be too much to frost the whole cake, I imagine.



here's the link to that recipe and more

http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #308 of 408
6/7/10 at 5:01pm
OK, I just mixed up a batch of the original recipe and it seemed very thick with just 1 cup of milk. I added another cup of milk and it is still thicker then a box mix. Is it supposed to be thick? I just put it in the oven so we'll see how it turns out.
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post #309 of 408
6/8/10 at 12:36am
The cake did not turn out that great. It is a heavy cake. We actually used flavoured coffee creamer liquid, 2 cups, instead of milk. With the creamer being thicker then milk, could that be why this did not work?
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post #310 of 408
6/8/10 at 9:27am
creamer has a lot of added sugar too, so that may have caused some issues in the baking.

Sharon

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Sharon

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post #311 of 408
6/8/10 at 2:00pm
Quote:
Originally Posted by sugarshack

creamer has a lot of added sugar too, so that may have caused some issues in the baking.

Would that make the cake heavy? I have read through all the pages on this thread and have seen a few people post that this recipe is light and fluffy. On the other hand, I read the gourmet thread and people have used flavoured coffee creamer. I am lost lol.
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post #312 of 408
6/8/10 at 2:10pm
i made it once and I found the cake ot be dense and heavy with the milk, but I used the full amount and the batter was very thin. ( i like dense, btw)

I have not tried it with creamer, but I just know using it in other recipes has caused my layers to sink. And too much sugar can mess with a recipe.

I think maybe others have found the correct balance of adding the creamer and possibly backing off on other ingredients....

Sharon

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Sharon

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post #313 of 408
6/9/10 at 5:52am
The time or two I've made the scratch WASC with sour cream, it has come out very heavy and greasy. I've taken to substituting the sour cream for plain non-fat yogurt and it comes out just fine, and you can vary it a whole lot without any appreciable damage (I've made lemon, orange, strawberry, peanut butter and chocolate variations and they were all delicious).
Marianna
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Marianna
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post #314 of 408
6/12/10 at 6:33am
Just to follow up on this recipe I tried before with flavoured coffee creamer. I am trying it now with just milk and the consistency of the batter is very nice, alot better then the creamer batter was, which was thick. I will post up my results when it is finished. I think for the next time to do a flavoured cake, I might try 1 cup of creamer and 1 1/2 cups of milk. That can be another day experiment though lol. Thanks for the advice to those that have helped us out and the the other posters.
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post #315 of 408
7/17/10 at 6:57pm
I just baked the straight up WASC, no variations, and while I have no idea how it tastes, it is so pretty coming out of the oven. I also just finished baking the Hershey's Chocolate Cake, and that thing is so darn fussy, sunken in the middle. Oh, but the WASC! It's just lovely. I baked 2- 10" rounds on convection at 325 for 40 min.
Kelly G.
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