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Love WASC....but not for cupcakes? - Page 2

post #16 of 36
Thread Starter 
Win...I need a very white cake so I omit the yolks. I also find if I used the version without oil, my cake is dry. I always used to bake at 350...but have recently changed my cake baking to 325 with more successful cakes. Maybe I should keep the cupcake baking to 350 instead of 325. I'm going to do my next batch that way. I'm willing to try anything. Maybe I'll tell my husband I think I need a new oven! icon_biggrin.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 #17 of 36
Thread Starter 
Husband is rebaking for me tolday since I burnt 2 dozen last night. I'm going to see how his turn out.
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 #18 of 36
Quote:
Originally Posted by ddaigle

Win...I need a very white cake so I omit the yolks. I also find if I used the version without oil, my cake is dry. I always used to bake at 350...but have recently changed my cake baking to 325 with more successful cakes. Maybe I should keep the cupcake baking to 350 instead of 325. I'm going to do my next batch that way. I'm willing to try anything. Maybe I'll tell my husband I think I need a new oven! icon_biggrin.gif



I'd definitely stick with the 350 and opt for the "New Oven Campaign." icon_lol.gif

Since I've made both versions on numerous occasions, I was pleasantly surprised to find the version with the whole eggs to be very less different in whiteness compared to whites only. As well, I've never had an issue with Kakeladi's being dry, but she does note not to let it bake until it pulls away from the sides of the pan as then it is overbaked. Using that caution, I get a consistent cake from her recipe.

I wish your husband the best of luck in his "rebake" today. We'll be sending him Cake Blessings! icon_biggrin.gifthumbs_up.gif
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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 #19 of 36
Quote:
Originally Posted by Win

Quote:
Originally Posted by ddaigle

Win...I need a very white cake so I omit the yolks. I also find if I used the version without oil, my cake is dry. I always used to bake at 350...but have recently changed my cake baking to 325 with more successful cakes. Maybe I should keep the cupcake baking to 350 instead of 325. I'm going to do my next batch that way. I'm willing to try anything. Maybe I'll tell my husband I think I need a new oven! icon_biggrin.gif



I'd definitely stick with the 350 and opt for the "New Oven Campaign." icon_lol.gif

Since I've made both versions on numerous occasions, I was pleasantly surprised to find the version with the whole eggs to be very less different in whiteness compared to whites only. As well, I've never had an issue with Kakeladi's being dry, but she does note not to let it bake until it pulls away from the sides of the pan as then it is overbaked. Using that caution, I get a consistent cake from her recipe.

I wish your husband the best of luck in his "rebake" today. We'll be sending him Cake Blessings! icon_biggrin.gifthumbs_up.gif



Me too. I used to use the egg whites only recipe until I got tired of wasting all those yolks. Now I use the whole egg recipe and it looks like white cake, not yellow.
post #20 of 36
Thread Starter 
That's good to hear...I also hate throwing away all those yolks. I even started buying the container of whites only so I wouldn't have to throw away the yolks..but I think that container of whites only is probably costs more than a doz eggs!
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 #21 of 36
Quote:
Originally Posted by ddaigle

That's good to hear...I also hate throwing away all those yolks. I even started buying the container of whites only so I wouldn't have to throw away the yolks..but I think that container of whites only is probably costs more than a doz eggs!



Oh, it does cost more. Just try out a batch using the whole eggs and see.
post #22 of 36
I've had that same problem!!! I'll try baking at 350 from now on, we'll how that goes.

Also...does anyone else notice that they get like gooey sticky tops?!?! My scratch recipes don't do that.

Any suggestions?!?

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post #23 of 36
Sometimes mine have sticky tops too. I don't know exactly why, but it has never been a problem.
post #24 of 36
It's not a problem when I make them and eat them the same day. But if I make them like a day ahead, and I cover them, the next day they are super super sticky, like goey like on top. I did 50 for a bday party in Sept., and I had to scrap off the tops before adding the buttercream. They were really good just the pain of scraping them before icing.

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post #25 of 36
I too have had sticky tops and no idea why. I can't say mine have been spongy though. But I dr it up a little more. I usually use pudding and whole eggs. For those who want a white cake and use whole eggs just add a touch (just a touch! of violet to cancel out the yellow. Too much will turn it grey) my problem comes with my cupcakes spreading when I use WASC
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post #26 of 36
When you have a sticky top on cake or cupcake and don't want to scrape ,try laying a paper towel over the top and rubbing lightly over all. When you peel it off the gooey top ought to come off with the towel. I don't like to ice over the gooey tops so this is what I do to remove the goo.
"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 #27 of 36
I read one doctored cake mix WASC recipe that called for an extra 1 - 1 1/2 tsp of baking soda and that's what I've been doing. I made chocolate fudge and mocha cupcakes and they came out really nice. So I make sure I add that to the mix. Some of the recipes don't call for extra baking soda.
post #28 of 36
I have used kakeladi's wasc recipe a few times now with great results. I have made both cake and cupcakes with it and they were great. Always moist and delicious. I bake at 325.
Sometimes I get sticky tops too. Not sure why but the cake is always good.
post #29 of 36
I've only used the WASC recipe for my cupcakes and MacsMom for the chocolate ones. My cupcakes are all baked at 325 which is the temp I preheat my oven with. I have never baked the cupcakes for longer than 14-15 minutes and they are always moist and domed. I have received numerous compliments for all the cupcakes that I have made icon_biggrin.gif .
post #30 of 36

I always had tons of holes when making WASC cupcakes. So I was determined to figure out a better way and I did and they are awesome!  I sifted all of my dry ingredients, and I blended all of the wet very well before mixing. When I blended them together, I literally counted to 25 (maybe a little quickly than 25 seconds) then I stopped mixing them, I mixed them on the lowest speed. I used a spoon to make sure all was mixed together well. I baked them at 325 and they were great!!!

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