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WASC failure!

post #1 of 28
Thread Starter 
I tried both the WASC recipes that I found (Kakeladi's and denise2434) and both sunk in the oven. I'm making a Valentine's day cake for my kids at work and I just hate having an issue. I've only ever made straight box mix before so I was very excited to try WASC from all the good reviews and I'm heartbroken that they aren't working out. I followed the recipes exactly and my oven is fairly new so there isn't a temp issue.

I just can't figure out what went wrong! I know the kids will still love it, but I look at every cake as a marketing opportunity and their parents are going to see the cake too. I'm afraid that they'll fall in love with the texture and taste and then I wouldn't be able to work with the cake in the future.

Are there any tips for WASC that I might have missed?
post #2 of 28
The WASC is a LOT more dense then just a plain mix. The one time I tried it I baked at 325 degrees and it seemed to take a very LONG time.

I don't particularly care for this cake because it is SO heavy, dense and "wet" to me, but I'm used to my scratch cakes which are a lot lighter.

Even though your oven is new I would check the temp with an oven thermometer......you never know it may not be calibrated correctly.

How does it taste to you?
post #3 of 28
Thread Starter 
Well it tasted delicious. I have no complaints there. I tried cooking it through on 325, and like someone suggested at 300 for half the time and then 325 for the second half. The second one looked great for the first half but sunk near the end.

My mom suggested beating it longer, would that help possibly?
post #4 of 28
I have used this recipe several times and have never had any issues with it falling.
post #5 of 28
I have NEVER had success with the WASC recipes icon_mad.gif , and I really wish that I could figure out why.

One thing I know is that they will not work as well with DH mixes.

I'm going to watch this topic and maybe try again... icon_rolleyes.gif .

Good luck!
post #6 of 28
Quote:
Originally Posted by kjt

One thing I know is that they will not work as well with DH mixes.



All I use is DH mixes and I've never had a problem.
Angela
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Angela
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post #7 of 28
Quote:
Originally Posted by AngelaM

Quote:
Originally Posted by kjt

One thing I know is that they will not work as well with DH mixes.



All I use is DH mixes and I've never had a problem.



REALLY, wow, with the WASC recipe???

That was one of the suggestions that I got most often the last time I looking for help in finding the the cause of MY failure (collapsing) with the recipe. I swear by the DH brand for my doctored mix recipes. May I'll try again; it's just hard to waste $ on ingredients again...
post #8 of 28
I have yet to have a WASC came out tasting good...they just seem "ehh" to me....not sure what I am doing wrong as they get such rave reviews!
post #9 of 28
I only use DH mixes too! The only time I've ever had a WASC fall is when I underbake it. I bake at 325 also, and a 6 inch cake can take over 45 minutes. A 12 inch takes at least 90 minutes. It not only has to pass the toothpick test, but spring back when lightly touched in the middle. Usually when I start smelling the cake really strongly, then I know it's time to test it.
Be careful not to open the oven before that point.

I hope that helps.....

Jodie
post #10 of 28
Having only made it once I'm not really an expert on it, but I do know that with my scratch baking if my baking powder is old it does not perform as well.

One way to check is to add a tsp of bak powder to 1/3 cup hot water, if it bubble vigorously it's still good if not throw it out. Recommended shelf life of baking powder is 3 months after it's opened.
post #11 of 28
Quote:
Originally Posted by AngelaM

Quote:
Originally Posted by kjt

One thing I know is that they will not work as well with DH mixes.



All I use is DH mixes and I've never had a problem.



Ditto for me too...I've used DH mixes and they all work, never a problem.
post #12 of 28
I always use DH mixes with the WASC recipe. I add 1 box of instant pudding mix for each box of DH mix in the recipe.

I have to say that I've tried all types of flavors, sizes of cakes, etc. and I've never had a problem with it. I get a dense, moist cake that holds up well to all types of decorating.

Hope it works out for you.
Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #13 of 28
Okay, I must say this is a little worrysome. I am mostly a scratch baker, but because of my work schedule this week, I thought I'd make WASC because I'll need it in a pinch. Hope it works for me! (And I'm sorry to hear it didn't work out so well for the OP!)
* Gentleness isn't for the weak or the weak-minded. It's for the blessed who understand what grace is all about ~ Anonymous
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* Gentleness isn't for the weak or the weak-minded. It's for the blessed who understand what grace is all about ~ Anonymous
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post #14 of 28
Only use DH here too and have never had a problem. I use the WASC that Sugarshack uses.
It's not how hard you fall, It's how soft you land.
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It's not how hard you fall, It's how soft you land.
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post #15 of 28
Check the expiration date on the box mix, maybe it is old. Over beating is not a good idea, it could make it worse. When I make WASC, I also use DH with never a problem.
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