I have bitten off a lot...help.

I would probably use WASC cake, maybe use extra a vanilla and skip the almond extract. I would probably stay away from the topsy turvy for this one and just do a three tiered stacked cake. Good Luck!!!

i agree with the PP. WASC is a great choice, just change out the almond flavoring with vanilla.  its a dense, but light cake, commonly used for wedding cakes.  i'd also recommend sticking to a traditional shaped three tier and skipping the topsy turvy. it will still look lovely and you won't be as stressed out :)  but whatever  you choose, good luck!!

If you do decide to do a topsy- turvy cake you better do a practice cake beforehand to make sure you can do it. You also need to make sure that the cakes are leveled off perfectly especially for this kind of cake.  If your trial run does not work then you can try for a normal 3 tier cake. Good luck, I am sure you can do it!!! Keep your faith and take it one step at a time!!

i pm'd you one

very reliable

sounds like a big fun ordeal

The OP says she needs a scratch cake, so WASC will not do.  My go-to place for new recipes is www.allrecipes.com.  You find the one with a ton of reviews and still 4+ stars and you're golden!  If that many people from all experience levels can try and like it that much, then so can you.

 I don't have a tried and true cake recipe to share but you might narrow it down to a chocolate cake.  It seems those are easier to get a cake you are happy with than a white or yellow one.  So many people find their scratch white or yellow are dry or something but choc seems to be easier to get a good one.
 

^^^ truth.

WASC is a doctored mix cake.  No it won't do.

For cake recipes and tutorials, check out the recipes section of King Arthur Flour.  Use their "classic yellow" cake recipe that has sour cream or yogurt plus the AP flour.  Get the girls to sit down and compare several recipes before they start baking. Get them to find and read the Wilton online info on building tiered cakes.  Your girls should write up a paper explaining their cake recipe trials and results as part of their badge. 

You may need to explain to the audience that "practise makes perfect" and that these are not professional bakers.  Their final tiered cake may also benefit from some flavoured syrup added to each layer as they are assembling--that will get the "awesome" reaction from the party. Neat simple decorations better than fancy flops.  Maybe have them make a 2 tier "regular" and a 2 tier carved, instead of a 3 tier carved.

Fondant: look up any Wilton Celebrate! book from the 1970's (public library may have it) or from ebay online.  Their "rolled fondant" recipe with powdered sugar, water, gelatine, glycerine works like a charm.  Sorry can't post copyright recipes here...

WASC is white almod sour cream.  This is a modified mix.  Starts with a mix and a bunch of other things are added.  Not sure if that would work for your scratch recipe needs.  Another thing when you are making your 10 and 14 round is to bake at 325, put an oiled upside down metal flower nail in the center (to bring more heat into the center of your cake) and magic strips (purchased or homemade) around the edge of the pan to slow down the cooking on the outside edge.  All of these three things will make for a cake that doesn't over cook on the outside before the inside is done and also make for a flat cake so you don't have to cut a big hump off when done.  The home made strips are an old terry towel cut into long strips.  Make them at least as long as the circumference of your pan and the width of the towel is twice the height of the pan.  If you are using 2 inch pan your strips will be 4 inches wide.  Wet them, wring them out, fold it in half lengthwise and wrap it around the pan.  Use a metal paper clip or pin to secure it.  If I have extra length I just roll the extra up an place beside the pan.  Do you have to do a fondant cake?  Could you do a buttercream cake or a bc cake with fondant accents?  That way you wouldn't need any or as much fondant.  Another advantage of a chocolate cake is no expensive cake flour is needed.

Isn't there a scratch version of the WASC here in the recipe section?

Quote:

Originally Posted by BakingIrene 

 Sorry can't post copyright recipes here...

Recipes cannot be copyrighted, so there is no such thing as copyrighted recipe.  If CC has a rule against posting "published" recipes (which I admit I am unaware of) that is their choice.  The publishing of a recipe does not copyright it.   Thus no one is violating copyright by posting a list of ingredients and the directions for how to combine them.