Hi folks. While I do prefer to make from scratch cakes...I am teaching my GD how to make cakes in a method she will actually be able to do without all the cake creaming reverse creaming stuff cause she just aint gonna pay that much attention...and her last cake was well...a bit hard to swallow. LOL! Chances that she will actually be able to make a cake from scratch at her own home is nil. So I need to teach her baking (and cooking) with common items she would have at her home...or else Nana has to furnish their kitchen. Best thing is to get her used to following a box type of recipe so she can be successful at home as well as at Nana's where she has access to any ingredient.
Anyways...I have used the WASC cakes before and do like them for their density for stacking. But I had issues with the downsizing of the box mixes...so when I was at the local Cash and Carry I saw these very large boxes of professional cake mixes by Krusteaz and they were very reasonable for baking lots of projects for her to practice her decorating. My thought was OH BOY...I can measure out 18.5 oz and then proceed with the WASC (or choc version).
Not so fast once I got to thinking about how to adjust liquids to account for the lack of needing egg whites. The white cake doesn't require anything but water...or if you want a richer formula you can add oil, and eggs to the mix.
Has anyone used these Krusteaz professional cake mixes that can be scaled down or up?
Has anyone figured out a WASC recipe for using these mixes?