Cake Central › Cake Forums › Cake Talk › Recipes › WASC
New Posts  All Forums:Forum Nav:

WASC

post #1 of 12
10/27/10 at 8:41am
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?
Reply
Reply
post #2 of 12
10/27/10 at 8:58am
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.
Peace,
Diane

Learn to make loopy bows here http://www.cakecentral.com/cake-decorating-ftopict-629785-loopy.html
Reply
Peace,
Diane

Learn to make loopy bows here http://www.cakecentral.com/cake-decorating-ftopict-629785-loopy.html
Reply
post #3 of 12
10/27/10 at 10:05am
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.
Reply
Reply
post #4 of 12
10/27/10 at 10:11am
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.
Peace,
Diane

Learn to make loopy bows here http://www.cakecentral.com/cake-decorating-ftopict-629785-loopy.html
Reply
Peace,
Diane

Learn to make loopy bows here http://www.cakecentral.com/cake-decorating-ftopict-629785-loopy.html
Reply
post #5 of 12
10/28/10 at 11:30am
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
Want to become Facebook Friends ???

http://www.facebook.com/#!/profile.php?id=100000994465036

Send me a friend request!! =)
Reply
Want to become Facebook Friends ???

http://www.facebook.com/#!/profile.php?id=100000994465036

Send me a friend request!! =)
Reply
post #6 of 12
10/28/10 at 11:55am
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.
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.
Reply
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.
Reply
post #7 of 12
10/28/10 at 12:19pm
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.
Peace,
Diane

Learn to make loopy bows here http://www.cakecentral.com/cake-decorating-ftopict-629785-loopy.html
Reply
Peace,
Diane

Learn to make loopy bows here http://www.cakecentral.com/cake-decorating-ftopict-629785-loopy.html
Reply
post #8 of 12
10/28/10 at 12:24pm
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!
Want to become Facebook Friends ???

http://www.facebook.com/#!/profile.php?id=100000994465036

Send me a friend request!! =)
Reply
Want to become Facebook Friends ???

http://www.facebook.com/#!/profile.php?id=100000994465036

Send me a friend request!! =)
Reply
post #9 of 12
11/4/10 at 9:12am
Thread Starter 
Diane,

this happens with the 11x15 and 12x18 Wilton pans
Reply
Reply
post #10 of 12
11/5/12 at 6:36pm

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!

Reply
Reply
post #11 of 12
11/8/12 at 7:22am

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.

Reply
Reply
post #12 of 12
11/8/12 at 7:26am

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

Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › WASC