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?
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.
"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.
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.
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
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.
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.
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!
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!
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.
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