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WASC failure! - Page 2

post #16 of 28
Quote:
Originally Posted by Odyssey

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 farely 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?



a couple questions that might help answer it..

1. what size pan did you use?

2. what temp did you use?

3. how long did you bake it?

(you dont use the cook time on the box they take much longer) and you cant open the oven 1/2 way through baking they will sink


I always make wasc for all my cakes and have no issues.

I do 325degrees, for a 9" round @atleast 45 min or until tooth pic is clean or springs back when touched
post #17 of 28
I use denise's WASC recipe with DH mix and it turns out beautifully every time.....
"Cheap cakes are not good, and good cakes are not cheap"
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"Cheap cakes are not good, and good cakes are not cheap"
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post #18 of 28
My wasc are always wonderful! I use 15 oz of eggs instead of 12 oz the recipe calls for and I love it!
post #19 of 28
I just made a Red Velvet scratch cake yesterday and it was so dry. I will go back to WASC. I have never had one fall but I don't even open the oven until they have been in at least 40 mins, no matter what size pan. I prefer Betty Crocker but have used DH successfully too.
MACakes

Life's short, eat dessert first!
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MACakes

Life's short, eat dessert first!
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post #20 of 28
Wow, I have NEVER had a problem with the WASC. I use the recipe here by denise2434 as well, with DH mixes. They are light, fluffy and full of deliciousness! By far my most favorite and top requested cake as well. Another poster said that they are heavy - I find they are one of the lightest cakes I make. They spring right back, and I find they are easy to level and carve. Hopefully it was just a fluke! I follow the recipe pretty exactly - haven't made any changes to temperature - although, I have had to add maybe 5-10 minutes to baking time, but that's pretty typical for most recipes I try. Try it again - I promise once you have one that turns out, you'll use it again and again! Good luck!
post #21 of 28
I have used both DH and BC but I prefer DH with most flavors. I bake my Kakeladi WASC @ 325 for 20 min and increase temp to 350 for 15-23min more, perfection every time.
If you really put a small value upon yourself, rest assured that the world will not raise your price.
(Anonymous.)
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If you really put a small value upon yourself, rest assured that the world will not raise your price.
(Anonymous.)
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post #22 of 28
I made cupcakes using the wasp recipe. I got rave reviews. I have never made the wasp in cake form...
post #23 of 28
I always use DH cake mix for my WASC cakes (all flavors) and have used both kakeladi's original and Rebecca Sutterby's recipes (but always use RS's baking directions) - they always turn out moist (but not gooey/gummy) and have more body than a straight scratch box mix but are considerably less dense than a true pound cake. IMHO, they have the perfect density - not too light, not too heavy.

I've never really had many cake baking problems, but when I did it was when I used the 3" deep pans. Now I found it infinitely easier and faster to just bake two 2" layers than one 3" layer.

As you can see, Rebecca Sutterby's recipe has a perfect score:

http://tinyurl.com/2cu8s4

Quote:
Originally Posted by Odyssey

I tried both the WASC recipes that I found (Kakeladi's and denise2434) and both sunk in the oven.



Handy cake troubleshooting charts:

http://tinyurl.com/2p5bdu

http://tinyurl.com/32goqe

http://tinyurl.com/6c745g

http://tinyurl.com/6lpjww

What speed are you using for mixing the batter? And are you using an electric hand or stand mixer?

HTH
post #24 of 28
Today I am going to buy a 14" round pan to bake a wasc in tomorrow. If I put the magi-strips around the pan and a heating core in the middle, how long is this going to take to bake? I do not have a convection oven. I know all ovens are different, but I would love an estimate. A 10" round with no strips and 3 flower nails takes me about an hour. I have never baked a cake this big in my life, and I am a little nervous.

Also, I think I am going to drive a little further down the road to the shop that sells magic line pans, instead of just getting a wilton. I think to get a cake this big to work I am going to need all the help I can get. Do you think the thicker pan will help any?
post #25 of 28
Thread Starter 
I was using an old wilton heart pan. I had the oven preheated to 325 the first time and it sunk about half way through baking though I never opened the oven. For the second cake I used kakeladi's recipe. I baked that one at 300 for 20 minutes and then bumped up the temp to 325 for another 20. I never opened the oven, but at the half way point I did turn on the light and it looked like it was rising just fine, but it had sunk by the time the second timer rang.

I used a strawberry flavored Pillsbury mix that I mixed with an old reliable stand mixer on low to moisten and then medium to mix.
When I did straight box the same way it was perfect, no problems at all. I have never had a cake sink like these did.
I'm willing to give it another go, but I hate wasting cake.
post #26 of 28
Thread Starter 
Same thing happened for a third cake! I want so badly for it to work. I tried with room temp eggs and sour cream this time, 325 for 45 minutes. It didn't sink as bad, but it still sunk in the middle.
post #27 of 28
I am no expert, but I use to have the sinking program. I got frustrated and gave up on WASC for a while, but then came back for white cakes. I switched from egg whites to whole eggs and I upped my oven temp a little to 335. I switched from DH to BC mixes too. I use the WASC version with 2 2/3 c water and 4 Tbsp oil - which ever one that is. Oh, and I leave it the oven longer than I use to and I stick multiple flower nails in the suckers. Not sure which change made the most difference, but they don't sink anymore.
post #28 of 28
Quote:
Originally Posted by aej6

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!



Ditto here. Every once in a while I'll dust off my WASC recipe to "give it another shot", but am "underwhelmed" each time. The top also gets really "gummy", too. Oh, well. Good thing there are so many recipes out there!
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