I have a client that wants a white cake mix with heavy decorations on it. I add a box of pudding, an extra egg, and 1/2 cup of oil to my mixes to make a sturdier cake. She wants a white cake though - no almond (I thought about the WASC). I'll omit the pudding and whole eggs since they make the cake yellowish. I use DH brands which asks for a lot less oil and 3 egg whites. Would you add an extra egg white or make the oil 1/3 cup? What do you guys do to make a sturdier white cake? Thanks!!
I would use WASC and just use 4 egg whites instead of 3 whole eggs. I use this recipe...
http://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe
1 box pudding
4 eggs
1/2 cup oil
1/2 cup water
1 cup sour cream
I use the same as snocilla posted. I don't use pudding mixes in my cakes because I just haven't had good results...they turn out too wet for me. Others use it fine though.
Omit the almond flavor and use whites only?
I have used the King Arthur white cake from their site. It was really delicious that day but it dried out very quickly and was yuck by the second day.
Thanks!! I am going to give that recipe a try tonight to test it out. 
I use kakeladi's "original" WASC recipe. No oil, no pudding, 4 egg whites and clear vanilla. I never use almond flavoring because I can't stand the taste and I'm not crazy about adding pudding either. This is my most requested "white cake".
I also use Kakeladi's WASC, and vary the flavorings to suit my customers. I often leave out the almond flavoring, and just use the butter and vanilla to make the 1T total. I also use the whole eggs even with the white cake, is it doesn't change the color all that much...it doesn't become a yellow cake because of it.
You mentioned that you use DH mixes.....I read on SugarShack's blog that DH mixes don't work well with the WASC recipe since DH changed the formula. I don't know if that's true for all extender recipes; she specifically mentions the Rebecca Sutterby extender recipe.
You mentioned that you use DH mixes.....I read on SugarShack's blog that DH mixes don't work well with the WASC recipe since DH changed the formula. I don't know if that's true for all extender recipes; she specifically mentions the Rebecca Sutterby extender recipe.
It works best for me with kakeladi's recipe. It also produces about 1 1/3 cups more batter per box than PB or BC mixes. 
I have also found that store brands and Aldi's brand (ie: cheap) are awesome in Kakeladi's recipe. Mamarobin...I never realized that brand affects the batter quantity. I have noticed sometimes that I have more batter than at other times...I always thought it was my measuring of ingredients. Now I am going to do an experiment..thanks for the heads up!
I use kakeladi's "original" WASC recipe. No oil, no pudding, 4 egg whites and clear vanilla. I never use almond flavoring because I can't stand the taste and I'm not crazy about adding pudding either. This is my most requested "white cake".
yep, this. I used to always do scratch white cakes. But kakeladi's WASC is so good, and easy...I'm not going to bother with scratch white cakes anymore!
thanks for posting this, I could always use a new recipe or two. Jodi
1 box pudding
4 eggs
1/2 cup oil
1/2 cup water
1 cup sour cream
foxymama,
you don't add the additional flour or sugar in the wasc? i would love not to add that and still get a firmer cake!
diane
that was actually a question, lol, but the question mark didn't post!
so, no extra flour or sugar?
thanks, diane
1 box pudding
4 eggs
1/2 cup oil
1/2 cup water
1 cup sour cream
foxymama,
you don't add the additional flour or sugar in the wasc? i would love not to add that and still get a firmer cake!
diane
that was actually a question, lol, but the question mark didn't post!
so, no extra flour or sugar?
thanks, diane
Nope I just add those ingredients to my cake mix and get yummy results
I add 6 ounces of melted Baker's white chocolate to kakeladi's "original" WASC recipe and it's absolutely delicious. I don't make any other adjustments to the recipe I only add the melted white chocolate. It has a good texture anyway but the white chocolate really steps it up a notch.
I add 6 ounces of melted Baker's white chocolate to kakeladi's "original" WASC recipe and it's absolutely delicious. I don't make any other adjustments to the recipe I only add the melted white chocolate. It has a good texture anyway but the white chocolate really steps it up a notch.
I am going to have to try this! Thanks for sharing 
I use BlakesCakes's enhanced mix recipe, and it always gets RAVE reviews. It's the only white cake recipe I use now, even for wedding cakes.
http://cakecentral.com/recipes/6948/enhanced-mix-recipe
I always use the 6 eggwhites instead of 4 eggs, though. I always try to use white chocolate or cheesecake flavored pudding mix. And I know the recipe specifies DH mix, but IMO, I get better results when I use Pillsbury brand mix.
Okay - I made the cake and it was wonderful.
I didn't do the Kakelady's recipe, but will still give that one a try. This is what I did:
1 DH White Cake Mix
1 small box of white chocolate instant pudding
4 large egg whites
1/2 tsp. vanilla extract
1 cup sour cream
1/2 cup water
1/3 cup oil
Since coming to this messageboard, I have used the WASC with oil. I love the flavor, but it is very heavy and moist. Not a problem, and I have had many compliments on it. Today I decided to try kakeladi's WASC without oil. I just took it out of the oven, and I can't believe the visual difference! It baked much higher took less time to bake. I can't wait to see what the flavor difference will be!
[quote="KayMc" Today I decided to try kakeladi's WASC without oil. I just took it out of the oven, and I can't believe the visual difference! It baked much higher took less time to bake. ![/quote] Just wait until you cut a slice. The crumb is perfect on this cake.
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