Any idea how to resolve this issue for next time? I leveled the two pieces, added my filling and placed the two halves together, iced it and put in fridge. I take it out and it seems to have set a bit. (bottom got a little squashed looking) SO I proceed with fondant and buy the time I got finished getting it nice and smooth, I didn't have much of a bottom half left. More than half of it disappeared!! Now that the cake is done and it's been sitting a few hours, the bottom half is all but gone!
I used my wasc recipe as always....how do you get such a nice looking round ball like on the box of the sports ball pan???? 
hmmmm...I normally fill my ball pan about 3/4 full like I do my layers. that way when it bakes the dome gets nice and high over the edge and you have enough cake left over to make a nice round ball.
is this what you did? i know the cake settles but you should have something left over 
I've never had that problem. Did you have full 1/2's to start with? Did you really squish the cake hard to cover it? Almost sounds like what an angel food cake would do. What did you use for a recipe?
I used a doctored WASC and I did fill them and had nice little domes to trim perfectly even. It looked great when I put them together, but the halves did feel heavy to me.....pretty dense cake. The scraps were very moist, so maybe that was the problem I thought a light, fluffy cake wouldn't hold up, that's why I went with the WASC.
Ahh.. yes! I see the WASC there in the fine print! 
I'm at a loss as to why that happened. Fondant too thick, cake slightly underbaked? W/o seeing it I really don't have any clue. Hope the next one goes to gether smoothly tho!
Just to add, I use the extender recipe with sour cream, etc and the texture hasn't let me down yet. *still scratching my head here*
Did you use butter or sour cream in the recipe?
The reason I ask is because the other night I went to make WASC and didn't realize that I was out of sour cream so I used butter instead. The cake was really soft. The bottom layer of my cake was squashed and bulging, luckily I was able to fix it.
I have never had a problem before, so I thought maybe the butter made it too soft and that's why it smooshed.
Did you use butter or sour cream in the recipe?
The reason I ask is because the other night I went to make WASC and didn't realize that I was out of sour cream so I used butter instead. The cake was really soft. The bottom layer of my cake was squashed and bulging, luckily I was able to fix it.
I have never had a problem before, so I thought maybe the butter made it too soft and that's why it smooshed.
Yep your cake had fat overload. Yogurt would have been a good subsitute for the sour cream, or buttermilk--I've even used 6 ounces of cream cheese plus 3 T milk (beat together well before adding to batter)
Did you use butter or sour cream in the recipe?
The reason I ask is because the other night I went to make WASC and didn't realize that I was out of sour cream so I used butter instead. The cake was really soft. The bottom layer of my cake was squashed and bulging, luckily I was able to fix it.
I have never had a problem before, so I thought maybe the butter made it too soft and that's why it smooshed.
Yep your cake had fat overload. Yogurt would have been a good subsitute for the sour cream, or buttermilk--I've even used 6 ounces of cream cheese plus 3 T milk (beat together well before adding to batter)
Thank you 
I will definately remember that next time. I never would have thought to use cream cheese. That's a handy little tip to add to the tip box. 
Did you use butter or sour cream in the recipe?
The reason I ask is because the other night I went to make WASC and didn't realize that I was out of sour cream so I used butter instead. The cake was really soft. The bottom layer of my cake was squashed and bulging, luckily I was able to fix it.
I have never had a problem before, so I thought maybe the butter made it too soft and that's why it smooshed.
Yep your cake had fat overload. Yogurt would have been a good subsitute for the sour cream, or buttermilk--I've even used 6 ounces of cream cheese plus 3 T milk (beat together well before adding to batter)
kansaslaura
I would love to use your recipe would you be willing to share it ?
Molly
I wasn't refering to any particular recipe, just things you can use if you're out of sour cream and need to subsitute.
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