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FINALLY a scratch WASC recipe! - Page 26

post #376 of 410
4/19/12 at 1:43pm
@ FROM SCRATCH SF....

which recipe are you referring to when you state there were many issue with the recipe???
There are several recipes mentioned in this thread. I am SOOOOOOOO confused & dont want to wast the $$$ on ingredients for a loser...lol
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post #377 of 410
4/19/12 at 1:48pm
FromScratch: Thank you SO MUCH for the info. I am reading part 2 now of your white cake blog posts. I am eager to try your recipe. Thanks again!

Also, I used the recipe that was mentioned first and foremost on the page. I didn't do any of the possible suggestions throughout the thread. The only thing I changed was using butter instead of shortening.
Hobby baker for now.....
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Hobby baker for now.....
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post #378 of 410
4/19/12 at 2:44pm
In short, a year ago I read thru this entire thread, took notes on everyone's suggestions, but it came down to me converting from volume to weight, re-working the recipe based on bakers percentages and then re-doing the leavening based on the weight of the flour. Then I wrote a blog post about it, and so far only a few people have posted problems, and those are from people that didn't follow the recipe or my instructions.

So give it a try - its a great base recipe!
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post #379 of 410
4/19/12 at 3:15pm
You'll love From Scratch's white cake recipe. I use it all the time now for my go to white cake. Soooo good!!! And I follow her directions to the "T". I've used homemade vanilla and I've used what is called a Princess flavoring as it's one of my niece's favorite white cake flavors, and the cake is fabulous no matter what flavoring I use. Personally...I love it with the homemade vanilla! Definitely give it a try and follow her directions, and you'll be happy you did!
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post #380 of 410
4/20/12 at 10:44am
Where is the recipe on your Blog?
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post #381 of 410
4/20/12 at 11:52am
Sorry, I though I posted the link...

http://fromscratchsf.wordpress.com/2011/07/26/white-cake-part-3-with-recipe/
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post #382 of 410
4/20/12 at 11:55am
You'll want to read all 3 parts to the white cake, though. Very good information in all 3. I enjoyed reading all about her search for the best white cake and as stated above, it is now my go to white cake. Love it, love it, love it!
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post #383 of 410
4/20/12 at 12:03pm
Quote:
Originally Posted by FromScratchSF

Sorry, I though I posted the link...

http://fromscratchsf.wordpress.com/2011/07/26/white-cake-part-3-with-recipe/

I saw your blog and wow, you rock!!! I didnt' try the cake recipe, but what I got interested on your SMB. For some reason I've always been afraid of SMB, but last night I tried it following your tutorial and it was....YAAAYYYY PERFECTO!!!! sorry, I'm not yelling just got excited icon_biggrin.gif no, honestly I'm stoked. I've never, ever had something work so perfectly the first time. Your notes and instructions are perfect and my SMB was not only delicious but beautiful and glossy...now, a question. I made it last night and put in the fridge, I will bring it to room temp today, but do I re-whip?? for some reason it does not look smooth today and a bit grainy. Please advice.

Thanks a million!!! I love your blog! thumbs_up.gif
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #384 of 410
4/20/12 at 12:12pm
Quote:
Originally Posted by Rosie2

SMB was not only delicious but beautiful and glossy...now, a question. I made it last night and put in the fridge, I will bring it to room temp today, but do I re-whip?? for some reason it does not look smooth today and a bit grainy. Please advice.



Totally welcome, but this thread is about the WASC, lets not get derailed with SMBC! I'll PM you about your question.

J
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post #385 of 410
5/10/12 at 6:30am
maybe that's a silly question, but where is the almond in this recipe? or does the "almond" in WASC stand for "white like almond"? ... I'm confused icon_wink.gif

one who says nothing tastes as good as skinny feels has obviously never tried one of my cakes.

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one who says nothing tastes as good as skinny feels has obviously never tried one of my cakes.

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post #386 of 410
5/10/12 at 7:16am
The almond refers to the almond extract added for flavoring. Some people use all vanilla instead. Sometimes I use vanilla only, sometimes I add half the amount of almond plus the vanilla, and sometimes I use vanilla extract and vanilla bean paste. It's all good!
Vicki

Confidence is the feeling you have before you understand the situation....
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Vicki

Confidence is the feeling you have before you understand the situation....
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post #387 of 410
7/15/12 at 6:45pm
does anyone have the link to the scratch gourmet flavors thread?
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post #388 of 410
7/20/12 at 5:52pm
Just wondering how does this recipe compare to the mix version of WASC? (the texture, crumb, etc.)
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post #389 of 410
7/20/12 at 11:00pm
Has anyone successfully modified this into a banana WASC?
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post #390 of 410
7/21/12 at 8:05am
Yes check the comments of the blog posted above.
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