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FINALLY a scratch WASC recipe! - Page 4

post #46 of 406
10/21/09 at 6:45am
I would love to try this recipe out this weekend. I have a couple of questions. Is the 5 cups of cake flour sifted before measuring? Also if I wanted to halve this recipe how many eggs should I use since it is hard to split an egg?
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post #47 of 406
10/21/09 at 6:55am
i have another question! i need a recipe for white chocolate CHIP cupcakes....can i do this recipe and just fold in white choc chips? (i'm concerned about being too sweet due to the white chocolate)
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post #48 of 406
10/21/09 at 7:21am
I sift my cake flour after measuring. So, I stir my flour, and spoon it into the measuring cup and level it off. Then it goes into the sifter.

I don't know about the white choc chips. "too sweet" is so subjective. Can you try it in one or two cupcakes and see what you think?
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 #49 of 406
10/23/09 at 12:48pm
awesome!
thank you for the recipe and substitutions!
can't wait to try it!
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post #50 of 406
10/23/09 at 1:04pm
I like the regular WASC, and so has everyone else I've made it for - but the recipies I've always used for scratch tend to either be dry or not have a nice crumb. I will definitely try this it would be nice not trying to find cake mix on sale!!!
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post #51 of 406
10/24/09 at 12:25am
Thread Starter 
I'll try to answer a few questions I saw addressed.....
*When I halve the recipe I just use 3 whole eggs (since 2 and a half
would be tricky) or 5 egg whites. I haven't noticed any difference

* I use all purpose flour quite frequently since cake flour is difficult to
find in rural Alaska where I live. Again, not a big noticeable difference

* This cake stays deliciously moist for days, unlike most other scratch
recipes I've tried. If I am baking a couple of days before I will be
decorating, I allow the cake to cool at room temp for an hour or so
then I wrap in plastic wrap until I'm ready to decorate. It is always
perfectly moist even 2-3 days later.

*As far as chocolate almond, I've done that often enough and I
personally like the flavor very much. I use a different base chocolate
recipe however.
-Skye
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-Skye
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post #52 of 406
10/24/09 at 8:31am
You can substitute 3/4 cup of all purpose flour + 2 Tbs cornstarch for 1 cup of cake flour.

I am going to try this recipe today. Can't wait to see how it turns out!
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post #53 of 406
10/26/09 at 8:03am
I tried the recipe this weekend and I wasn't blown away like some of the others that have tried it. It was just an okay cake in my opinion (and the opinion of my whole family). I didn't care for the crumb of the layers and it wasn't as moist as some of the other recipes I make. I won't be making this one again. One thing I can say is that it baked up beautifully. The layers were nice and even and flat. It just wasn't a great flavor and I used vanilla bean paste which usually takes cake flavor to a new level.
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post #54 of 406
10/26/09 at 8:04am
I made the cake this weekend for our church birthdays. I made it exactly as the recipe stated as I wanted to see what it was like first before I started playing with it. I got lots of compliments on it. I was happy with it. I thought the texture was very good and it was moist. I liked the taste. This is definitely a keeper.
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post #55 of 406
10/27/09 at 3:37pm
Oooh, I was just thinking today about posting a question regarding a scratch white cake recipe. Thanks so much! I can't wait to try it.
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post #56 of 406
10/28/09 at 12:27pm
I can't wait to try this one - thanks for posting, OP, and for the comments and suggestions, everyone else!
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post #57 of 406
10/28/09 at 2:55pm
Quick question. I would like to make this tonite but would like to make it strawberry. What would you guys substitute strawberry puree for: the milk or sour cream? In my yellow cake recipe I sub out the milk for strawberry puree but it doesn't have sour cream in it. Suggestions? TIA
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post #58 of 406
10/28/09 at 5:03pm
How about subbing out 1/2 of each instead of just all milk or sour cream? Then you could adjust it from there next time.....let us know how it turns out that sounds yummy!
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post #59 of 406
10/28/09 at 5:16pm
Quote:
Originally Posted by dkelly

How about subbing out 1/2 of each instead of just all milk or sour cream? Then you could adjust it from there next time.....let us know how it turns out that sounds yummy!



That's exactly what I was thinking about doing! Glad to know someone agrees. I must not be way out in left field.
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post #60 of 406
10/28/09 at 5:24pm
Either that or we're out in left field together! LOL! At least we'll keep each other company...hehehehe!! icon_lol.gif
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