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What does WASC Stand for???? - Page 2

post #16 of 51
Hi, just wondering what proportions you would use for a "peanut butter "WASC. I'm making a teapot so it can't be too gooey. I can bake it in a slow oven to cook through so i have no problem cooking time. It must be a fairly strong cake. Not as moist like mud cake. I've been looking EVERYWHERE.i can't seem to find PB WASC. Can you help?
post #17 of 51

Hi is there a way I can get this WASC recipe to print I have never done this recipe it sounds delicioso yubirthday.gifm

post #18 of 51
post #19 of 51
Quote:
Originally Posted by BatterUpCake View Post

this is the one I use  http://www.food.com/recipe/white-almond-sour-cream-wedding-cake-69630

WOW, WASC recipe, I just clicked on the website address you gave and am amazed at the number of Full Five STAR ratings.  Have looked at hundreds of recipes online and that was a first!  Thanks BatterUpCake.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #20 of 51

This is a link to take you to the *Original* WASC recipe:  http://cakecentral.com/a/the-original-wasc-cake-recipe

Do read all the replies for helpful hints and interesting tidbits of information.

 

Those other links are to recipes that have added other ingredients to my original recipe.

post #21 of 51

This is a link to take you to the *Original* WASC recipe:  http://cakecentral.com/a/the-original-wasc-cake-recipe

 

copied it out and will try it this week.  my family is going to eat a lot of experimental cakes!

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #22 of 51
Quote:
Originally Posted by MBalaska View Post

WOW, WASC recipe, I just clicked on the website address you gave and am amazed at the number of Full Five STAR ratings.  Have looked at hundreds of recipes online and that was a first!  Thanks BatterUpCake.
It's amazing never would eat white cake before
post #23 of 51
Never understood the appeal of WASC before (mainly because of the almond flavor) but just had some at someone's wedding this weekend and wow! Totally a fan now! I usually hate other people's wedding cakes but I went back for seconds icon_smile.gif
post #24 of 51
Quote:
Originally Posted by BatterUpCake View Post

this is the one I use  http://www.food.com/recipe/white-almond-sour-cream-wedding-cake-69630

Wow!!! This sounds like an amazing cake...I'm going to try it tonight as a tester for my daughter's wedding cake...never seen so many 5 star ratings! !!!!!
post #25 of 51

Thank you all very much for the recipes icon_smile.gif

post #26 of 51
Quote:
Originally Posted by BatterUpCake View Post
It's amazing never would eat white cake before

BatterUpCake,

It has taken me until today to realize, that you meant that You would never eat white cake before you found the WASC recipe. Is that a correct understanding of your comment?

 

I am going to try both Kakeladi's  *Original* WASC Cake recipe with a yellow cake mix with whole eggs,

 

and then your Food Channel WASC recipe with a white box mix with just egg whites.

 

               Cheers to both of you.  One can never have too many delicious recipes. (my scratch butter cakes were just too dry.)


Edited by MBalaska - 8/7/13 at 12:10am
~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #27 of 51

That's what I meant. I missed the "I". I have found since my carpal tunnel surgery I miss a lot of keystrokes. It feels like I am hitting the keys hard enough, but I guess not. I do a lot more proofreading these days. I missed that one.

post #28 of 51

I took up baking, cakes, cookies, breads, rolls, hamburger buns, sweet breads, truffles, fudges, caramels, lollys etc. because I was having the same problems, along with a couple of people I know who had the surgery.  I had to give up hand knitting, crochet, hooking rugs, needle point .........the next hobby was Baking.

the kitchen aid does all the work and spared my hands/wrists.

PS: the cupcakes from the yellow *original* WASC recipe from Kakeladi are in the oven right now.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #29 of 51

Kudos to Kakeladi !!  My First Time Baking her  *original* WASC recipe cupcakes with Yellow box & whole eggs.

Soft tender moist sweet, good taste, good fragrance, nice round rise on the tops for frosting. This is a Keeper.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #30 of 51

Where did you get the yellow box mix from? Kakeladi's recipe that I have always seen uses a white mix...hence the name White Almond Sour Cream....but I use all flavors of mixes for different variations of the recipe. I was just wondering

 

http://www.food.com/recipe/kakeladis-original-wasc-white-almond-sour-cream-cake-309528

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