A while ago I posted a question regarding Macsmom's orange dreamscicle cake and the problems I was encountering with sinking in the middle 
Macsmom said it sould've been due to the extra sugar in the recipe so I made some adjustments and it came out beautifully..no sinking at all 
1. Instead of 2 cups of orange sherbert....use 1 cup
2. Add 3/4 cup of DIET Sunkist pop to the 2/3 cup suggested
3. Instead of the 3-6oz containers of orange yogurt, I used 18 oz of sour cream
4. I added 1T of orange extract ( I use orange emulsion from Lorann)
Just thought I'd share for any others who've had problems with this recipe.
Happy caking 
I also cut the amount of liquid that I use in this recipe because I thought it was too "wet". I love the flavor though.
Oh, that's good to hear! I'm going to have to try it. Like Mamawrobin said I loved the flavor but I thought it was too wet and gummy. What brand of cake mix did you use? I heard that sometimes that can make a difference.
would someone mind posting the recipe in its entirety?
I'd very much love to try it.
Thank you in advance.
Jess
Here's the google link to all of the gourmet recipes. You can check it out here. There's some good stuff!
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Oh, that's good to hear! I'm going to have to try it. Like Mamawrobin said I loved the flavor but I thought it was too wet and gummy. What brand of cake mix did you use? I heard that sometimes that can make a difference.
I'm a Betty Crocker girl and it works great! I also froze this cake (my first time freezing) I froze it 1 week ago and it was still very moist when I torted it today. I set the cakes out last night to thaw and put them together today. I was skeptical about freezing, but after reading that thread, decided to try it.
Oh, that's good to hear! I'm going to have to try it. Like Mamawrobin said I loved the flavor but I thought it was too wet and gummy. What brand of cake mix did you use? I heard that sometimes that can make a difference.
I use Duncan Hines. DH produces 1 - 1 1/2 cups more batter per box of mix than BC or PB and I just like it better.
Ok, usually I use Duncan Hines. I've been trying BC lately but only when I make kakalei's original WASC version because she specified that that's what she uses. She does also state that you can use any brand, but I've been getting such good results with the BC, I'm scared to go back to Duncan Hines.
So, mamawrobin do you use all purpose flour when making the original WASC version or cake flour? I've been using cake flour because I wanted a lighter crumb, but I'm just curious what you use. 
I know that there's the saying "if it ain't broke, don't try to fix it". Maybe I should just listen to that advice. Lol.
@Kellbella - I just added your modifications to my copy of the google document that Macsmom created. Your 4th point says you added 1 tablespoon of orange extract. Is that in addition to the 1 tablespoon that is already listed? Thanks.
Yes, so 2T total
@Kellbella - I just added your modifications to my copy of the google document that Macsmom created. Your 4th point says you added 1 tablespoon of orange extract. Is that in addition to the 1 tablespoon that is already listed? Thanks.
Yes, so 2T total
Great! Thanks!
Ok, usually I use Duncan Hines. I've been trying BC lately but only when I make kakalei's original WASC version because she specified that that's what she uses. She does also state that you can use any brand, but I've been getting such good results with the BC, I'm scared to go back to Duncan Hines.
So, mamawrobin do you use all purpose flour when making the original WASC version or cake flour? I've been using cake flour because I wanted a lighter crumb, but I'm just curious what you use.
I know that there's the saying "if it ain't broke, don't try to fix it". Maybe I should just listen to that advice. Lol.
I use all-purpose flour. I tried cake flour and thought the cake was kind of 'heavy' and it didn't rise as much either. If you've been using cake flour with good results...keep doing it ...like you said..."if it ain't broke, don't try to fix it". I've tried the BC as well and I like it. I'm sticking with the DH though because of the extra batter.
I do use kakeladi's original WASC recipe but instead of 1 cup of water in my white cake I use 1/2 milk and 1/2 cup half and half and I always add an extra egg white. I add an extra 'white' to all of my cakes.
So, with the recipes on the google document are you using the WASC plus whatever is listed under each specific cake? Or are the recipes just as they are written without adding the WASC recipe to each of them?
thanks for posting ! Looks like I will have to try this too!
Jodi
Okay found a question here. Went back to the link posted on previous page to do a shopping list so I can try this cake, with the modifications of this post. Original poster of this thread posted.... 3. instead of 3-6oz containers of orange yogurt she used 18 oz sour cream. The link with the full recipe doesn't show any yogurt, but 2 cups sour cream....What am I missing here?? 
I use all-purpose flour. I tried cake flour and thought the cake was kind of 'heavy' and it didn't rise as much either. If you've been using cake flour with good results...keep doing it
...like you said..."if it ain't broke, don't try to fix it". I've tried the BC as well and I like it. I'm sticking with the DH though because of the extra batter. I do use kakeladi's original WASC recipe but instead of 1 cup of water in my white cake I use 1/2 milk and 1/2 cup half and half and I always add an extra egg white. I add an extra 'white' to all of my cakes.
I was curious as to what difference you notice by replacing the water with milk and half and half? Also what difference does the extra egg white do? Thanks I know this is an old post, but would love to know ;0)
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