post #1 of 3
I'm going to attempt to make my first WASC cake this week. My question is can I use light/low fat sour cream or do I need to use "full strength"??
Thanks!!
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post #2 of 3
Use full fat sour cream. Fat serves an important purpose in cakes. I used to make cakes with low fat milk when I 1st started off cuz that is what my baking teacher did but it just didn't have the richness of a cake made with whole fat or full fat. I also made a wasc with low fat sour cream..accidentally bought it. Wasn't as moist as the full fat sour cream.
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