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**Hard Crust on top of WASC cakes**

post #1 of 4
Thread Starter 

Have been following the WASC recipe from CC and loving the results. Now suddenly in the last two weeks, Alot of my cakes are coming out of the oven with a hard shell on the top. Like the entire top of the cake is a baked bubble. Any idea what I'm doing wrong? How to stop this?

post #2 of 4

If you're using the version that begins with a mix, that could be the culprit.

 

My problems started with the smaller,(16 or so oz from the original18.25 oz) DH Classic flavor box mixes (PB & BC changed as well)...not only did they  contain less product, the formula was fiddled with and it SUCKSicon_mad.gif.

 

I first noticed the day I made a Devil's Food version of the WASC...always had wonderful results before. I thought I did something wrong, but couldn't imagine what as I'd made that cake a hundred times with no problems whatsover.

 

Discussion with the CC gang opened my eyes for sure! I tried the suggested 'make up the difference from another mix' but still had problems  with shrinking, crappy taste & texture, poor rising, etc. Not so with the Signature flavors, though. Then, I learned that the ingredients had changed, along with the lower package volume (for the same or higher price, I might add :(

 

HTH

In my opinion, cake should be at the base of the Food Pyramid.
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In my opinion, cake should be at the base of the Food Pyramid.
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post #3 of 4
Thread Starter 

Thanks Newbaker55 

Well crap! and I've been making up for the difference in the amounts of mix per box. Today I did a DH French Vanilla 18.25. It got the shell on top. Then I mixed up a Pillsbury Funfetti and NO shell but a shrinky-dink effect. I hope this isn't going to be the norm now! It just seems like the cake never gets truely done so it's a lil "gummy" under that hard shell. So I'm trimming more than before too. It's a pain. Any cakers got Solutions out there???

post #4 of 4

Hold that thought BomCakes...I used a French Vanilla DH a couple weeks ago (for an enhanced cake with the instant pudding, oil & extra egg...pound cake type) and didn't have any problems. The FV is a signature DH mix and I haven't noticed any changes in those (and I've also use the Spice, Lemon and Pineapple), just the Classics.

 

Since a shell and gumminess/underdone-ish stuff is going on maybe it's your oven? Have you checked the temp accuracy lately? I know some bakers have mentioned doing it before every use...I check mine only periodically but that's the first thing I did with the Devil's Food fiasco so I knew that couldn't have been the problem (that's when I decided to check in with other CC'ers).

 

Hope you find a solution...I feel your pain! I also hope the signature flavors don't go changing on us, too :)

In my opinion, cake should be at the base of the Food Pyramid.
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In my opinion, cake should be at the base of the Food Pyramid.
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