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FINALLY a scratch WASC recipe! - Page 7

post #91 of 434
Quote:
Originally Posted by confectionsofahousewife

I made the op's recipe (using egg whites and shortening) and subbing strawberry puree for some of the milk and sour cream. I added all but about a 1/4 cup of a 16oz container of sour cream, 1.5 cups of milk, and the strawberry puree (I think it was about 1.5 cups). It was great. Very moist. I filled the layers with fresh sliced strawerries and strawberry buttercream. Then iced with vanilla buttercream. Thought it turned out great!

that sounds wonderful!
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post #92 of 434
Update: I managed to copy, save, and print the recipes in the thread. Don't know why it didn't work before, but thanks for the help!!
post #93 of 434
Oh, how funny, I was JUST posting on a different baking forum about wishing I could find a scratch version of WASC that could work with a large number of variations. I have tried making substitutions with a different white cake recipe and it isn't fool proof like the original WASC (but I don't like the WASC because I can still taste the box taste). The problem is that the extra sugar in juice or flavored yogurt or the acidity in some ingredients throws off the whole science of it.

Those of you who tried creamers with this recipe - is it still coming out the right texture, height, etc? It seems like something else has to be added or taken away, I'm just not smart enough about the science to know what or how much. Less sugar when using a flavored creamer? Some baking soda if using an acid? But how much?

Can't wait to see more results in this thread!
post #94 of 434
Quote:
Originally Posted by Larkin121

Oh, how funny, I was JUST posting on a different baking forum about wishing I could find a scratch version of WASC that could work with a large number of variations. I have tried making substitutions with a different white cake recipe and it isn't fool proof like the original WASC (but I don't like the WASC because I can still taste the box taste). The problem is that the extra sugar in juice or flavored yogurt or the acidity in some ingredients throws off the whole science of it.

Those of you who tried creamers with this recipe - is it still coming out the right texture, height, etc? It seems like something else has to be added or taken away, I'm just not smart enough about the science to know what or how much. Less sugar when using a flavored creamer? Some baking soda if using an acid? But how much?

Can't wait to see more results in this thread!

funny you should ask......

i did the pumpkin recipe with creamer and it was delicious.
i'm in the kitchen now trying to do a lemon version.
i didn't realize how much sugar was in the creamer or the lemon curd so i got wayyyy too much and the sides carmalized while the middle sunk. i'm watching my second batch using milk and although it's too low in the middle, it doesn't look nearly as bad. when i try again i'm going to use less sugar.
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post #95 of 434
Does anyone have a recipe for caramel buttercream, sounds good with the pumpkin version!!!
post #96 of 434
Quote:
Originally Posted by MissRobin

Does anyone have a recipe for caramel buttercream, sounds good with the pumpkin version!!!



I iced my pumpkin version with caramel buttercream and I thought it turned out great. I saw a post somewhere that someone iced a pumpkin cake with cinnamon buttercream which sounds good too. My caramel buttercream is super easy. I just make my regular buttercream frosting (1 cup shortening, 1 cup butter, 2 lbs powdered sugar) and then I add jarred caramel sauce in as my liquid instead of milk. I just add until I get the right consistency. Its not super caramel tasting but its good.
post #97 of 434
i tried this using butter and substituting lemon juice for half of the milk.
it's delicious! the lemon taste is not as strong as i like it so next time, i'm going to use more.
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post #98 of 434
Crazydoglady, you could add lemon zest - it will make it much more lemony. Actually, if you put lemon zest into the food processor with your sugar and give it a whirl a few times, it releases all the oils into the sugar and really stands out in your recipe!

I'm so excited to try this recipe... gotta go buy some sour cream today so I can do it. I'll let you guys know how it works out for me.
post #99 of 434
Quote:
Originally Posted by Larkin121

Crazydoglady, you could add lemon zest - it will make it much more lemony. Actually, if you put lemon zest into the food processor with your sugar and give it a whirl a few times, it releases all the oils into the sugar and really stands out in your recipe!

I'm so excited to try this recipe... gotta go buy some sour cream today so I can do it. I'll let you guys know how it works out for me.

i thought that would be good too but didn't have a lemon.
i hadn't thought to process it with sugar though - sounds really good!
please don't forget to post your result!
oh, i made raspberry filling for the lemon cake.
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post #100 of 434
If you use DH mixes with WASC, that could be why they sink.

The reason the scratch version doesn't sink is due to the cake flour, which gives it a lighter crumb, and the extra egg whites. (I'm still crazy about the WASC icon_wink.gif ) I always say the cake mix is just another ingredient!

But it's good to know there is a recipe that works great for all ya'll die-hard scratch bakers icon_smile.gif I'm going to add it to the Gourmet google document...
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #101 of 434
Hey, regarding subbing butter for shortening... I was wondering what the "correct" ratio would be... I found this:

"From Land O'Lakes: Shortening:
1 cup butter or margarine can be substituted for 1 cup shortening. When using shortening in place of butter or margarine, 1 tablespoon milk or water for each 1/2 cup shortening used may need to be added. DO NOT substitute vegetable oil for shortening when recipe calls for melting the shortening."

So, by this way, doing the reverse, we should remove 1 tbsp milk for each 1/2 cup of shortening in the recipe... am I reading that right? I see some of you used only 1 cup of milk. Has anyone tried 2 cups? By reading above, it sounds like 2 cups would be more like it. UNLESS the original recipe is off, so that when using shortening, the 2.5 cups of milk is also too much.

Just trying to figure out how I'm going to attempt this today!
post #102 of 434
larkin,
near the beginning of this thread, there was some discussion of how much milk should be used and someone tried reducing it to one cup (or 3/4 cup if you use butter instead of shortening).
i don't know how she calculated the amount needed but the cake is moist with one cup.
good luck with your cake!
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post #103 of 434
Yes, I too found 1 cup of milk to be just right. I just kept adding the milk until I got the consistency in the batter that I'm used to and 1 cup was it. I also just sub butter for shortening in the same amt.

HTH
post #104 of 434
Ok mine is baking. I made the following changes:

Butter instead of shortening
1 cup milk
2 whole eggs, 6 egg white...figured it might be the best of both worlds.
Added orange zest and extract
Different mixing technique - like some other recipes I have, I mixed all dry ingredients together, added the butter and beat together until like fine sand. Then I added all the liquid ingredients at once and beat on medium high for 2 minutes, so it fluffs up.

The batter looks very similar to my favorite (so far) scratch white cake, except that it has a delicious sour cream smell to it. It's maybe a little fluffier, too.

I made an 2 8" cakes and 12 cupcakes. I'll let you know how they turn out!
post #105 of 434
Thread Starter 
I'm so glad you guys are loving this recipe as much as I am! I'm baking it right now as I type with all butter instead of shortening and 1 cup milk. The little taste of batter I had was so delicious, like a light golden butter flavor. Can't wait to see how the cake itself comes out, but I have no doubts it will be awesome. This recipe is pretty foolproof, I've found. thumbs_up.gif

Shall I share my no-fail chocolate scratch recipe with you all?
-Skye
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-Skye
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