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marble WASC

post #1 of 14
4/17/12 at 7:51pm
Thread Starter 
Hello,
I need to make a marble cake for Saturday and I haven't done one in years. I usually make WASC (minus the almond flavor) or AMAZING chocolate WASC. should I combine the 2 or just make WASC and take some batter out and mix it with cocoa powder? Thanks for the help.
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post #2 of 14
4/17/12 at 9:11pm
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post #3 of 14
4/17/12 at 10:35pm
I just asked a similar question and the person suggested just adding cocoa powder to some of the batter. I'm making a tiered cake and I think I have to double the recipe anyway so I'm thinking of makin one of each. Ive read countless posts and I have seen people say they do both. This is my first time making the WASC cake. I've seen a few different variations of the recipe. The biggest difference seem to be oil vs no oil. Anyone have any suggestions on which one to use for a marble WASC cake? Has anyone tried both and liked one over the other??

Thanks!
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post #4 of 14
4/18/12 at 7:02am
Thread Starter 
I know. I look at your post but I didn't get my answer that is why I posted again. I was thinking about doing the 2 cakes but only if I know it is going to work because I do not have time to have to make the recipes again. I have read that chocolate cakes take longer to bake, that is why I am nervous about it. I have made both the chocolate and vanilla WASC but never together.I do not know if it helps you or not but I always use the The *Original* WASC cake recipe. The other recipe yields more batter but if you double The *Original* WASC cake recipe you get the same amount of batter. I like it better than the other recipe because it uses whole eggs so it saves time. I also it fits better in my KA. Good luck with your tiered cake, I hope we get our answers soon. Thanks for replying to my post. icon_biggrin.gif
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post #5 of 14
4/18/12 at 7:03am
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post #6 of 14
4/18/12 at 7:05am
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post #7 of 14
4/18/12 at 7:17am
Good Morning! I actually made a 1/4 sheet marble WASC last night. icon_smile.gif

I used the basic white WASC recipe and added 2 tbls oil (I think the cake is too dry otherwise). Then I took 1 1/2 cups of the batter and added 3 tbls cocoa. Marbled it into the white and baked at 325. It was wonderful!

Don't let this stuff intimidate you, ladies. Remember - - "It's only cake!" icon_wink.gif
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post #8 of 14
4/18/12 at 9:40pm
Thanks! I have to say it's a little intimidating after reading through a lot of the comments. It seems like there is no right answers and everyone just experiments to find what works best for them. Guess I'll just have to get in the kitchen and see what works for me. I think I will just add the cocoa powder to the yellow cake though. Sounds like people have had success with that.

Karukaru - Let me know what you decide and how it goes!
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post #9 of 14
4/18/12 at 9:44pm
Thread Starter 
Quote:
Originally Posted by jgifford

Good Morning! I actually made a 1/4 sheet marble WASC last night. icon_smile.gif

I used the basic white WASC recipe and added 2 tbls oil (I think the cake is too dry otherwise). Then I took 1 1/2 cups of the batter and added 3 tbls cocoa. Marbled it into the white and baked at 325. It was wonderful!

Don't let this stuff intimidate you, ladies. Remember - - "It's only cake!" icon_wink.gif



LOL, I know It's only cake but I don't want to disappoint or have a disaster, Hehehe. Have you ever tried the "original wasc?" It is never dry. I cannot remember how the regular wasc came out when I made it a long time ago but the original wasc is always moist. Does the 2 tbsp of oil change thr consistency much?
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post #10 of 14
4/18/12 at 10:15pm
Hi there,
I have made the marble Wasc and just added cocoa powder to the batter. I added just enough until it got a nice brown color. I didn't change anything else and it turned out just fine.
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post #11 of 14
4/18/12 at 10:33pm
I have one more question for the WASC cake. Do you sift the ingredients? If so, do you sift before or after you measure?
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post #12 of 14
4/19/12 at 3:58am
Thread Starter 
Quote:
Originally Posted by JodieB

I have one more question for the WASC cake. Do you sift the ingredients? If so, do you sift before or after you measure?


Hi, I Always sift and I sift after I measure.
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post #13 of 14
4/19/12 at 7:00am
I use the original WASC recipe. The first time I made it I thought it was the most horrible cake I had ever made. It was dry and I didn't like the texture. Don't know what I did wrong, because every time since it has turned out really good, but I also added oil after the first time so maybe that's what does it.

This one I don't sift, but I mix all the dry ingredients with a whisk before I add the wet.
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post #14 of 14
10/3/12 at 1:20pm
Great info, thank you!
"Life is short...eat cake!"
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"Life is short...eat cake!"
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