FINALLY a scratch WASC recipe! - Page 27
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So are people using 1 Cup of liquid or the full 2 1/2 as the original recipe calls for? I'd love to know how the two end results compare? I'm a hater of waste and get pretty discouraged experimenting with recipes where things don't turn out. Help! Need a good base recipe that I can use for my non-chocolate cakes. I feel like I change/tweak my existing recipe every time.
Just tried FromScratch SF weighted version of this recipe and I have a question. So I baked two 6" cakes and one 8" cake for two different orders trying this recipe. The two 6" cakes came out great! But the 8" cake is sinking in the middle and is shrinking on the sides. Help! Is it because of opening the oven door? How does one bake cakes in various sizes in the same oven at the same time without effecting the outcome of the larger cake which has to keep baking longer?
I tried to use fromscratchSF's (beyond buttercream now) banana version of this recipe, substituting the roasted bananas for the sour cream and increasing to 2 tspns each baking soda and baking powder. I found this variation on C.C. somewhere. I was attempting to make cupcakes. They puffed up really high at first, then fell and turned dark brown on the outside all around the cake. The inside was delicous and fluffy but they were not asthetically pleasing at all. Any suggestions on how to get the cake to bake up light on the outside and not fall?
And has anyone else noticed how the cake sticks to the pan/is "wet" on the sides and bottom? I LOVE the texture/flavor of the inside of this cake, and how fluffy and flat it bakes up, but have not had the best luck getting the cake to remove from the pan perfectly clean.
Also, what flavors have people experimented with using her recipe as a base? I know there is a crazy long list of gourmet flavors on a thread on here, base is a WASC box version I believe. Is it possible to make all those flavors using this recipe instead? I am a nut for crazy cake and filling combos!
This is very similar to the FromScratch SF cake recipe that has been circulating on CC. This 10 cup recipe has far more fat (about 21 tbspns of shortening vs the 14 tbspns called for in FromScratch's recipe). This one has a half cup more flour in it. And does not have the baking soda that FromScratch's has. Otherwise they are identical. I believe FromScratch uses butter OR shortening. I am wondering if anyone has adapted either of these recipes as a brown sugar cake batter recipe? I am trying to perfect a chocolate chip cookie dough cake recipe that uses brown sugar instead of white and that can be used for cake but primarily as cupcakes with a little rise to them. Any advice/suggestions is appreciated.
- 21 Posts. Joined 8/2011
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My go to key lime WASC - from CC I believe:
1 - 18.25 oz lemon or yellow cake mix
1 - 3.5 oz instant lemon pudding mix - dry
4 large eggs
1/2 cup key lime juice (bottled)
1 cup vegetable oil
1/2 cup water
Mix all for 2-3 minutes bake 325
* this does not make as much batter as a true WASC as there is no added flour or sour cream but I get rave reviews every time I make this.
For key lime butter cream I just add the key lime juice in place of any other liquids
- 206 Posts. Joined 1/2009
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i tried this recipe per Jen's recipe, it was a flop to say the least. The lower half of the cake had a red color to it, I do not know what happened. The batter looked fine. I really do not know what went wrong though. And it was extremely dense. I was very disappointed to say the least.