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WASC

post #1 of 12
Thread Starter 
Okay so I have baked the WASC a few times and the cakes have been coming out very dense inside almost rubbery taste. The larger cakes anyway. What am I doing wrong?
post #2 of 12
The larger cakes are probably not thoroughly cookied in the center. Try using a heating core or flower nails to help distribute the heat to the center of the cake.

Another possibility - you may be slightly overfilling the pans. If that's the case, the cake will sink in the center, giving it a dense texture.
post #3 of 12
Thread Starter 
"Another possibility - you may be slightly overfilling the pans. If that's the case, the cake will sink in the center, giving it a dense texture."

You may be right the cakes do seem to be that way at the bottom. I never know how much to put in the larger pans. I do use the flower nails though.
post #4 of 12
I use the WASC recipe most of the time. I fill my pans by weight. The WASC batter, mercifully, measure 8 oz. per cup! (Some batters weigh more or less per cup.)

If you tell me what size and brand pans you're using, I can tell you how much batter to use. On some sizes, Magic Line and Wilton use different amounts. I've never used Fat Daddios pans, but I imagine they're closer to Magic Line.
post #5 of 12
Quote:
Originally Posted by DianeLM

I use the WASC recipe most of the time. I fill my pans by weight. The WASC batter, mercifully, measure 8 oz. per cup! (Some batters weigh more or less per cup.)

If you tell me what size and brand pans you're using, I can tell you how much batter to use. On some sizes, Magic Line and Wilton use different amounts. I've never used Fat Daddios pans, but I imagine they're closer to Magic Line.



Please let me hijack this thread. I have a Magic Line 12" round pan. This will be the FIRST time I ever have baked a 12" round cake. How much batter and how long do you think it will take to bake?

Thanks,
Michael
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post #6 of 12
Like the OP, I sometimes have issues with WASC cake having a rubbery texture even though it is done (and no matter the pan size). Never had this issue with chocolate WASC, only the white and lemon versions. I have changed recipes because of the uncertainty with the texture.
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Lam 3:22, 23 (KJV) It is of the Lord's mercies that we are not consumed, because his compassions fail not. They are new every morning: great is Thy faithfulness.
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post #7 of 12
Michael, you'll need 8 cups of batter to fill the 12-in round ML pan. Don't forget to use a flower nail.

I have no idea how long it takes to bake. I just bake til it's done. It will take over an hour at 325 degrees.
post #8 of 12
Quote:
Originally Posted by DianeLM

Michael, you'll need 8 cups of batter to fill the 12-in round ML pan. Don't forget to use a flower nail.

I have no idea how long it takes to bake. I just bake til it's done. It will take over an hour at 325 degrees.



Thanks Diane!
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post #9 of 12
Thread Starter 
Diane,

this happens with the 11x15 and 12x18 Wilton pans
post #10 of 12

Diane- I may be new to this but why the flower nail? Do you actually cook with it in? Do you use those in all of your cakes? Appreciate the help!

post #11 of 12

I made my first WASC cake this weekend and I had the same problem. The texture was awful - I had to saw at it to cut it. I made a half recipe in 9" pans, but I don't think over filling was the problem.

 

At what temp do you bake this cake? My recipe did not included any baking information.

post #12 of 12

Oh, I'm sorry, the temp question has already been answered. I missed it.

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