so, I've never made one! And i am for a wedding shower next week. Is it okay NOT to use filling? being my first of that shape and size, I thought I should keep it simple. they said, "anything you want to do...any flavor, any color" etc.................. Or is it more common to fill it???? If so, any tips, suggestions or cautions you can offer me??
thank in advance
not really sure. not that familiar with them at all. !! I know I'm using your BC now that I learned how to tweak it to my needs....not to mention everyone loves it... 
I assumed I would just do a butter cake with BC..nothing fancy. I guess I just wanted it to be WOW but kinda hard with a sheet cake huh?!
I guess I just wanted it to be WOW but kinda hard with a sheet cake huh?!
No, it's not! (especially if you're using my icing! 
). I'm amazed how people are blown away at the simplest designs on any cake. Remember .... they can't do ANYTHING that you've done on that cake, so anything you do is going to be "WOW!" to them! 
Thank you! That was nice of you to say! I know your right....I keep telling myself that. Never really had to ice a rectangle shape so I guess I'm just a little nervous!!!
do you ever flavor your BC differently? I mean, why mess with it since it's so yummy but I was just wondering if you've ever added anything to it to change it up?
I've never flavored it different, but there have been a number of posts from CC'ers who have made it with 1/2 butter, 1/2 shortening; some used almond flavoring or butter flavoring. I use the same basic recipe and sub out some shortening and add cream cheese for my cream cheese icing; I then take some cream cheese icing and add orange oil to make Dreamsicle icing.
If you want filling but don't want to torte the cake you can use what I call the injection method.
You *must* use a smooth filling...can't have any seeds or chunks in it for this menthod to work.
Fill a pastry bag fitted w/a med round tip (like a 4 or 5). Poke the tip into the cake and squeeze some filling in. Do this about every 1 1/2-2" all over the cake. Once you are finished put something big & flat over the cake and lightly but firmly push down to spread the filling you have injected.
To wow them use my *original* WASC recipe. You can use any cake mix flavor. A butter pecan or lemon cake is great
OR if you have The Cake Mix Dr there is a dreamcicle recipe in it that is super yummmmy
I actually was looking at my tips today and saw the one that I use to fill cupcakes and thought..........."hmmmm" and here you are giving me that idea! THANKS!!!
I couldn't find the recipe for WASC you suggested....can you help me with that??
I do have the cake doctor book.....I'll give that a glance through!!!!!!
thanks to you both!
Here you go........
Read thru the whole recipe before you start. Note the extra info at the end. Enjoy your baking!
The *original* WASC cake recipe by kakeladi
1 box cake mix (I prefer Betty Crocker) *see notes at end
1 cup flour*
1 cup granulated sugar
generous dash of salt
1 cup sour cream*
1 cup water *
3 whole eggs
1 tablespoon flavoring*
In bowl mix together dry ingredients. It's helpful if you use a wire whisk, but optional. It's important w/choco cake not so much for other flavors.
In mixer bowl place next 3 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes. Some tell me they just dump all ingredients into the bowl together. Some tell me they sift all dry ingredients together.
Pour into prepared pans * and bake as usual.
*NOTES: any cake flavor can be used. Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry/almond for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time.
You can use milk or cream for the liquid.
This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.
Most of the time I forget to add the salt
On rare occasions I have used other brands of mix.
This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10" sq OR 9x13 OR one 8" & two 6" round;OR two 8"rounds OR a 12" round; and other combinations of pans.
I prefer to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. If cake has pulled away from sides it is overbaked. After cooling, the top might be a bit sticky.
Some people have told me they use plain yogurt instead of sour cream.
I've always used all purpose flour. Some tell me they use cake flour but then the amount is less - maybe 3/4 cup - not sure.
The flavoring I most often use is this mixture:
1 part vanilla extract
1/2 part butter flavoring
1/4 part almond flavoring
A "Part" is any measure be it teaspoon; tablespoon; cup or quart Smile Since I made many wedding cakes I usually mixed it up by the cup about once a month
If you want filling but don't want to torte the cake you can use what I call the injection method.
You *must* use a smooth filling...can't have any seeds or chunks in it for this menthod to work.
Fill a pastry bag fitted w/a med round tip (like a 4 or 5). Poke the tip into the cake and squeeze some filling in. Do this about every 1 1/2-2" all over the cake. Once you are finished put something big & flat over the cake and lightly but firmly push down to spread the filling you have injected.
To wow them use my *original* WASC recipe. You can use any cake mix flavor. A butter pecan or lemon cake is great
OR if you have The Cake Mix Dr there is a dreamcicle recipe in it that is super yummmmy
Thank you...sure beats trying to torte that big sheet cake. 
I just made a 12 x 18 sheet cake. I used the WASC recipe (see above and double it) and filled it with a homemade raspberry filling. The lady called me yesterday to say EVERYONE loved it. BIG hit. The double recipe of the WASC filled it perfectly. Nice and tall.
Just A question is this 12 x 18 sheet cake what it's call a full sheet cake?
....... is a 12 x 18 sheet cake what is call a full sheet cake?.......
.......it's a half sheet cake......
A 12x18 is often referred to as a 1/2 sheet.
If you match the cake (pan) to the board and box sold as a 1/2 sheet you will find a 12x16 fits better - leaves room for a border.
I suggest you double the cake board so there is enough strength to move it around.
If making a 'full sheet' one would use 3 boards glued together. 2 12x18s work fine for a 'full sheet'.
The original WASC is a wonderful recipe and I use it as often as I can. I've had no problem using it with Duncan Hines. My 11x15 is my half sheet. I've tort/filled them but a regular sheet for me is as Debi says, plain 2" high sheet iced and decorated. I offer t/f when I know more servings are needed than one would get from the plain sheet, or if the customer might want a nicer plated serving than a 2x2 square. And I charge $10 more to tort and fill that size. [/b]
kakeladi thanks for posting the original WASC recipe. I tried one version and hated it but I want to perfect a MIX recipe so bad (I am a Scratch baker). I am going to try this over the weekend! I am so excited THANKS
Quote by @%username% on %date%
%body%