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Love WASC....but not for cupcakes?

post #1 of 36
Thread Starter 
I am a huge WASC fan....but it does something funny to my cupcakes. They are kinda spongey...rubbery. Does anyone else have that issue? Should I make some ingredient adjustments for cupcakes? I just burnt 2 dozen (new frickin wilton cc pans) icon_mad.gif so I will redo tomorrow. icon_cry.gif
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #2 of 36
Thread Starter 
Anyone??
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #3 of 36
Don't think I'll be much help here, but if it makes you feel better, the first time I tried WASC it was with cupcakes and they turned out horrible!! icon_sad.gif
Just like you're describing...kinda rubbery. Then I noticed that I replaced ALL of the water with oil by accident! So I'm pretty sure my mishap was a huge brain fart on my part!!
I convinced myself to try WASC again on a regular cake, and LOVE it!
I hope you get the answers you're looking for! icon_smile.gif
post #4 of 36
Thread Starter 
I've seen this discussed but it wasn't the "topic"...so I can't find it. I've googled and read that spongey is a good thing...but I don't like that texture.
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #5 of 36
Thread Starter 
Where is Jan when I need her? LOL
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #6 of 36
I have that problem with chocolate WASC cupcakes. The white ones seem to be okay, tho. So far, I've been filling my choc cupcakes with fudge filling to cover up the sponginess. Next time I think I'm going to add a box of pudding to see if that helps.
post #7 of 36
ddaigle....I have the same problem, if I make cupcakes from leftover WASC they are rubbery and dense, but the choc version come out great. I don't understand either. Hopefully someone out there can shed some light on this. So here's a bump. icon_biggrin.gif
post #8 of 36
Quote:
Originally Posted by ddaigle

I am a huge WASC fan....but it does something funny to my cupcakes. They are kinda spongey...rubbery. Does anyone else have that issue? Should I make some ingredient adjustments for cupcakes? I just burnt 2 dozen (new frickin wilton cc pans) icon_mad.gif so I will redo tomorrow. icon_cry.gif



yep, i've noticed this too. i try to stay away from cupcakes cause they drive me nuts in general. but if i *do* do them, i usually used a doctored recipe that i have. it calls for a brick of cream cheese (can't taste it, just makes them denser and moist). nothing worse then a wimpy cupcake!
Pray The Rosary
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Pray The Rosary
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post #9 of 36
Thread Starter 
I am using the WASC version with the oil. Like that one better. Are y'all with these same issues using oil?
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #10 of 36
Thread Starter 
Maybe we're overmixing? I read this:

"When mixing the batter, make sure to mix well. But, don't over-mix. Believe it or not, over-mixing can actually "damage" the batter and make the cupcakes chewy and taste a little flat."

I'm googling trying to find answers.
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #11 of 36
I don't use the WASC recipe for cupcakes. They sunk something awful and were just too too light. Just nothing to them. Love it for cakes though.
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #12 of 36
What temp and how long are you baking them? I do them all the time as CCs and they are fine. I bake at 350 for 18 minutes.
post #13 of 36
Thread Starter 
I bake all my cakes & cupcakes at 325. I have a gas stove, so I have to make my adjustments. I never overbake.. I am so anal about that. I'm thinking I overmixed.
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #14 of 36
Quote:
Originally Posted by ddaigle

I bake all my cakes & cupcakes at 325. I have a gas stove, so I have to make my adjustments. I never overbake.. I am so anal about that. I'm thinking I overmixed.



I'm not sure why people bake their cupcakes at 325... I've been baking cupcakes for thirty years plus and 350 has been the age-old standard. It seems to be a new thing for people to either bake at 325 or start them high and then drop the temp after a few minutes in the oven. It just seems so complicated for something that was always a "no brainer." 350 for 18 to 20 minutes and they should always be perfect.


That being said, some batters are just not conducive to good cupcakes. I, personally, find Kakeladi's Original WASC to be a better batter for cupcakes. I firmly believe that her use of the whole egg vs. just the whites is the key to her cake having relatively few issues compared to what I read on WASC forums all the time. I started out with WASC, had issues with it from the beginning and then found Kakeladi's. I find it to be a much truer recipe.

edited for typo
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
post #15 of 36
Quote:
Originally Posted by Win

Quote:
Originally Posted by ddaigle

I bake all my cakes & cupcakes at 325. I have a gas stove, so I have to make my adjustments. I never overbake.. I am so anal about that. I'm thinking I overmixed.



I'm not sure why people bake their cupcakes at 325... I've been baking cupcakes for thirty years plus and 350 has been the age-old standard. It seems to be a new thing for people to either bake at 325 or start them high and then drop the temp after a few minutes in the oven. It just seems so complicated for something that was always a "no brainer." 350 for 18 to 20 minutes and they should always be perfect.


That being said, some batters are just not condusive to good cupcakes. I, personally, find Kakeladi's Original WASC to be a better batter for cupcakes. I firmly believe that her use of the whole egg vs. just the whites is the key to her cake having relatively few issues compared to what I read on WASC forums all the time. I started out with WASC, had issues with it from the beginning and then found Kakeladi's. I find it to be a much truer recipe.

edited for typo



I agree that cupcakes should be baked at 350. However, if 325 is working for some people, why would they change? icon_smile.gif

I would have liked your analysis of the whole egg vs. whites only except that I get the spongy cupcakes with chocolate WASC, which uses whole eggs.

Isn't it strange we're all having different problems with different flavors? This is not getting us closer to a solution! icon_smile.gificon_smile.gif
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