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FINALLY a scratch WASC recipe! - Page 28

post #406 of 438

Hi everyone,   A newby to Cake Central & future caketeer.  So I am in the processing of learning all this new lingo...What is "WASC" mean?  What is "SF " mean?

post #407 of 438
I would like to know also. icon_smile.gif
post #408 of 438
WASC white almond sour cream
FromScratchSF is a screen name for one of the members here. Also the former name of her business located in San Francisco.
post #409 of 438

I know this is a stupid question, but what does WASC stand for?

post #410 of 438
Quote:
Originally Posted by marebear34 View Post

I know this is a stupid question, but what does WASC stand for?
White almond sour cream
post #411 of 438
Quote:
Originally Posted by marebear34 View Post

I know this is a stupid question, but what does WASC stand for?
If you read the last post of the thread before you posted you would have seen the answer.
post #412 of 438

I just made this in a 12 x 3 and got a few cupcakes.  I used butter.  The cupcakes tasted amazing, however not one of the liners stayed on?  Immediately peeled off when out of the oven. 

 

I've read this whole thread and am curious about torting.  I'm wishing I did two layers instead of having to torte one.   I'm afraid it's going to crumble.  How does this cake slice up too?  Nice clean slices?

post #413 of 438
Thanks for sharing
post #414 of 438
Quote:
Originally Posted by saberger View Post

I am trying to put together all of these combos for a gourmet scratch WASC Flavor doc. This is what I have so far.....please correct me if I am wrong:

WEDDING WHITE Scratch WASC

* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c shortening
16oz sour cream
1 Tbsp vanilla or almond extract
10 egg whites (or 10oz carton egg whites)

Instructions

1. Preheat oven 350. Prepare your pans as you normally would.
2. Sift dry ingredients together into mixer bowl.
3. Add everything but egg whites and mix just until combined.

Beat on high for 2 minutes, turn down mixer and add egg whites,

return to high and beat for another 2 minutes.
4. Pour into pans and bake.
5. This recipe makes 10 cups of batter, but can be halved or

doubled (if your mixer can handle it).

Makes 2- 10" pans for approx 50 min
-----------------------------------------------------
YELLOW Scratch WASC

5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
1/2 tsp baking soda
2 tsp salt
1 cup of milk
1 1/3 cup butter
16oz sour cream
1 Tbsp vanilla or almond extract
5 Whole eggs

----------------------------------------------
Coffee Creamer Subs for Scratch WASC
* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c flavored liquid creamer
1 1/3 c shortening
16oz sour cream
1 Tbsp vanilla or almond extract
10 egg whites (or 10oz carton egg whites)

-----------------------
Peanut Butter Scratch WASC

* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c creamy peanut butter
16oz sour cream
1 Tbsp vanilla or almond extract
5 whole eggs
----------------------------
Pumpkin Spice Scratch WASC

* 5 c cake flour
3 1/3 c sugar
2 Tbsp + 1 tsp baking powder
2 tsp salt
2 1/2 c milk
1 1/3 c shortening
16oz canned pumpkin
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 Tbsp vanilla or almond extract
5 whole eggs
Use cream cheese frosting

Thank you so much for sharing these recipes.  I made the Yellow Scratch version last night and I am very happy.  I only made a 1/4 of the recipe, because I don't like wasting ingredients if we don't like it.  I to tend to always increase the vanilla just because I really like the taste.  I make my own vanilla, so I also added some vanilla bean.  Here is a 1/4 of the recipe if anyone else would like to try this on a smaller scale.  I was able to get 12 cupcakes from a 1/4 of the original recipe.

 

Quarter of the recipe-12 cupcakes

1 ¼ C cake flour

¾ C + 1T+3/4 tsp. sugar

1/2T + ¼ tsp.  baking powder

1/8 tsp. baking soda

½ tsp. salt

¼ C milk

5 ½ T butter

4 oz. sour cream or 1/2 C

2 tsp. vanilla (my increase in vanilla)

1 ¼ eggs ( 1 large egg = 1/4C, so I used 1/4C + 1 T of egg)

post #415 of 438

Thank you very much!!

post #416 of 438
Quote:
Originally Posted by LorienSkye View Post

Here is my absolute MUST HAVE chocolate cake recipe. It comes out perfect every time.

Divine Dark Chocolate
(Makes two 8" round cakes)

1 3/4 c All purpose flour
1 c white sugar
1 c packed light brown sugar
3/4 c dutch process cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 1/4 c buttermilk
2 large eggs
1/4 c vegetable oil
2 tsp vanilla
1 c hot STRONG black coffee

Preheat oven to 350 degrees. In large mixing bowl whisk together dry ingredients (flour, white sugar, cocoa powder, baking soda, baking powder, and salt). Add buttermilk, brown sugar, eggs, oil and vanilla. Beat on med. speed 2 minutes. Whisk in coffee last until well blended. *The batter will be VERY runny. Don't be put off by this; it is normal for this recipe but bakes up beautiful and fluffy.*Bake for 35-40 minutes.

Secrets for success for this recipe:
I can't stress enough how important it is to use good quality cocoa. I use Hershey's special dark, which can be found at Wal-Mart and most other grocery stores. Also, make the coffee stronger than you would normally if you were just going to drink it. It adds a subtle and very sophisticated flavor to the chocolate, without tasting like "coffee." This recipe and the scratch WASC recipe are my 2 staples on which I base almost all other variations. Enjoy!

I baked this cake this morning.  My cakes only baked up to 1" each.  Is this normal? My ingredients are fresh and in date.  I have been experimenting this week and haven't had any problems with my other cakes.  I was expecting a "fluffier" cake layer. 

 

I feel like this cake isn't very sweet, which will compliment a frosting, if you don't like things real sweet.

post #417 of 438
Quote:
Originally Posted by darkchocolate View Post

I baked this cake this morning.  My cakes only baked up to 1" each.  Is this normal? My ingredients are fresh and in date.  I have been experimenting this week and haven't had any problems with my other cakes.  I was expecting a "fluffier" cake layer. 

 

I feel like this cake isn't very sweet, which will compliment a frosting, if you don't like things real sweet.

I've used this same recipe a bunch of times but sub in sour cream for the buttermilk - it's our favorite chocolate cake and not too sweet (different coffee's = different flavors - I like using a dark roast espresso).  Lower the baking soda and baking powder down to 1 tsp each and it should solve your problem - mine started to rise nicely once I made that adjustment.  And be sure to bake it all the way through until the toothpick comes out clean.

post #418 of 438
Quote:
Originally Posted by AngelFood4 View Post

I've used this same recipe a bunch of times but sub in sour cream for the buttermilk - it's our favorite chocolate cake and not too sweet (different coffee's = different flavors - I like using a dark roast espresso).  Lower the baking soda and baking powder down to 1 tsp each and it should solve your problem - mine started to rise nicely once I made that adjustment.  And be sure to bake it all the way through until the toothpick comes out clean.

Thank you so much, for sharing your success with this recipe. I liked the taste, but it was just so dense and I needed thicker layers.

 

Again, I really appreciate you responding to my post.

post #419 of 438

I've been baking with this lovely cake recipe for a few months now, and have recently noticed gummy-like sections towards the bottom of the cake as I'm torting it.

 

I made some changes to the recipe, very similar to Lenette's.

 

1 c milk

butter instead of shortening

1/2 tsp baking soda

1 tsp vanilla

and I use egg whites, not whole eggs. Otherwise everything is the same.

 

I add the room temperature butter chunks first, with a little bit of milk tossed in (only to not have the flour come out of the bowl), then add the rest of the milk, and the sour cream. Depending on how big of a batch I'm making, I usually mix it for 2 or so minutes on medium speed. Then a scrape down the sides.

 

Then I add the egg whites with the vanilla extract in 2 additions, and beat for an additional 1-2 minutes.

 

I pour the batter into a cake pan that has been sprayed with pam spray with flour in it. Then I bake at 325 in a professional oven until a toothpick inserted comes out clean.

 

Has anyone else had any issues of gummy-ness? If so, I'd love to know what solution you found!

 

Thanks so much!! :)

post #420 of 438

You guys are awesome.  Thank you so much for sharing recipes.

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