Malted milk powder! The resulting cake was too moist for my liking, probably from wrapping them immediately. Absolutely wonderful! Or just the cake mix and these ingredients listed here? I find it where the Nestle Milk powder is. kakeladi. Cupcakes or layered cakes come out firm but not like cornbread. mom2counts-I've tried it with cupcakes & its great!cupcakes rise perfectllly and are so yummy! If you added oil you are not using the *Original* WASC recipe :( At different time I have used each of the 3 top brands (BC; DH; and Pilbury). My thought is that your oven is off. So Thank you again for sharing! Thanks, Can you please tell me how to make this recipe egg less?? Anyone found the best things to use for a chocolate cake? If anyone has had success with a nice strawberry cake recipe, I'd be eternally grateful! does this recipe still work with BC's new box weight (used to be 510 grams and now it is 432 grams) that is about a 15% difference. Thanks for your advice! Great recipe. I hope this helps with anyone who might be having problems with using coffee cream ! I hope NOW I have covered everything :). Also do you have any tips the sides of the cake are crumbling. Continue on as per you usual steps:) I basically do the same. Otherwise this cake is a no brainer. You won't find it in a grocery store for sure :) It is what I use in my flavoring mixture listed at the end of the recipe - even though I wrote it as 'butter flavoring'. Nienna777 It's so good hear your good results. Note the extra info at the end. I followed a tip I'd read in another thread and wrapped them in saran wrap after turning them out on the racks. It that the only option? June Kowalczyk said: I baked 2 (10 inch )cakes from this recipe after you sent it. Go ahead and continue what you are doing but leave those of us who cannot scratch bake alone please. How can I not after reading all of these wonderful comments? I get 2, 8" on the full side or 3, 6" from the recipe. 2004 - 2020 © Cake Central Media Corp. All Rights Reserved. The mix boxes are all over the place :( I used a lemon this week, and while it tasted fine, was a bit dry, not over baked (tops were sticky) my husband thought I might have under baked cause of the sticky tops though, lols. What is your favorite red velvet cake. As for making a banana cake I would not replace the water w/just banana, but reduce it about 1/2 when adding the banana. My old recipe is now in the back of my recipe box and this WASC recipe is my new favorite. I know you mentioned the new boxes of mix have slightly less than what original wasc recipe calls for, I know you suggested adding flour, but what do you think about this recipe I happened to find for your own mix. With prices today & the way the economy is you can't. this recipe is absolutely delicious!! If you are happy with using DH go right ahead keeping on with it :), pastrieslikeapro.com/2013/09/pan-size-conversions/#.Vs8VOMf6cXc, www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe#pDVw6TRITFwIk7I2.99, http://www.cakecentral.com/recipe/61773/5-best-white-almond-sour-cream-wasc-cake-recipes#dARIBZvmXkAEi7sT.99, http://media.cakecentral.com/wp-includes/images/smilies/icon_smile.gif, http://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe#H5BEJwSYuSVEo1Qr.99, https://www.cakecentral.com/recipe/342/cake-mixes-from-scratch-and-variations. SO EASY TOO!!! I have made it for regular cakes, cupcakes and mini cakes. I found this recipe while browsing the internet and there were so many positive reviews that I decided to give it a try. Custom folders. I used approx 2 cups of batter for each pan. you think I'll ruin it just by adding melted white chocolate? For some of the people asking about a chocolate version: I replaced mix w/ BC super moist chocolate cake mix, replaced the water for espresso, & added 1 cup mini chocolate chips. Can't wait to give it a try! I want to make the cake early this week, freeze it so it is easier to carve, and then decorate. :), this is my all time favorite. Sure I COULD bake from scratch, but why bother if you have a recipe that is flawless every single time. My go to for every cake I make thank you. - reducing the sugar. were for the original boxes? I really strive to be a health freak. I don't have a kitchenaid mixer :( so will this still work for me? My regular banana cake recipe calls for 1 1/2 cups mashed bananas, is this amount ok or should I reduce it to 1 cup? Prepare buttercream. As I remember it is basically a white/vanilla/yellow cake with just 2 or 3 Tablespoons of cocoa and some 4 oz of red liquid color added. It baked up beautifully, the density and texture were great, but the taste was just ok :(. Find recipes for your diet. I use bulk cake mixes and it still turns out wonderfully. Used 10`cake pans. 5. Thanks Kakeladi. Do you know why? I tried it with a vanilla and chocolate in the same week, and they loved it, also added coffee instead of water for the chocolate and it tasted amazing. I do not knot the link so google "Scratch WASC recipe on Cakecentral" It should come up. Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. It's good to hear others ...... in other countries are trying this recipe and finding it working out fine for them:). 1 box of Red Velvet cake mix (I think DH is the only brand that makes it), 1 or 2 tbsp. Many, many have asked for a 'scratch' version of this WASC recipe and there has been at least one linked here but I found this *old* post on making your own cake mix and thought it might help. :). sry for so many questions! Used this recipe for Mexican Chocolate Cupcakes, and they turned out AMAZING!! I can't wait to use this recipe again. 2004 - 2020 © Cake Central Media Corp. All Rights Reserved. ENJOY your strawberry cake! Thank you. Beat for approximately 1 minute or until the dry ingredients are crumbly and moistened by the butter. If you found the resulting cake dry my guess is it was overbaked :( But....everyone is entitled to their opinion as everyone's tasts are different. I'm from Hungary and the Hungarian cake recipes don't work here because the flour is different. I guess that's the 1st brand I used - could be my 1st teacher suggested BC (?). Also I had more successes than failures with BC. They usually will last 3 days at room temp. I have mine in the oven now. :). I like a moist, dense cake with lots of flavor. It was very crumbly and less of a cake than a cornmeal-type texture. It usually turns out of the pan w/out having to even run a knife around the sides. I am trying to find a champagne cake recipe sturdy enough for a 3 tier wedding cake. I added one box of vanilla pudding and mini choc chips. If you are happy with using DH go right ahead keeping on with it :). When it is weighed there is no ?. lutie, thanks for your input :) It help me and others. I have been searching for a very versatile recipe for my cakes and I really hope this is it. I think in another thread I have mentioned this and more about baking at high altitudes but I don't know what thread to point you to. I am trying to find a suitable cake for carving (ie: pound cake seems to be what people recommend)but I see this WASC term everywhere. For those of you experiencing dry cake you might try increasing the liquid a bit. Thank you, thank you thank you! I was thinking most sites have recommended more liquid and perhaps a TBSP more flour. Thanks so much for sharing this recipe years ago, ALL HAIL THE QUEEN! Mix up the batter for a white, french vanilla or yellow cake completely as the recipe is posted. I like the taste and consistency of the finished cake just a bit better. To make a caramel cake - my suggestion would be to use ice cream topping in a vanilla, fr. Mix on medium speed for 2 minutes. The best cak recipe ever. Updated 15 Jul 2014 , 3:41pm Sorry folks that I haven't been keeping up with your ?s :( I have *very limited* access to a computer these days. I'll have to remember to try that one out sometime, and I have that sweet buttery dough emulsion up in my cake baking cupboard, so I'm set except for the malted milk powder. Mixing without a KitchenAid - yes, a handheld mixer can be used. Combine liquid ingredients and eggs in a seperate bowl beat until smooth then add to dry ingredients by thirds. %PDF-1.4 On Feb 29th Apple posted: ........ how I doctor a white cake mix to make it firm but light. I would use whole eggs instead of egg whites too. I tried this recipe last night. I'm really sorry to hear that some of you are having problems with chocolate cakes :( I'm just not sure what to suggest as I don't remember ever having such problems. I add the recommended oil, 2 whole eggs, and add 1/4 cup more water to compensate for the extra egg. It smells heavenly. until now I have successfully used the smaller size with no changes at all You might end up with a slightly smaller (height wise) cake but I’m not baking except for myself so it doesn’t make any difference to me Many suggest buying an extra box of mix & dividing it up in 3 oz baggies to add one to each mix used, I always use the extra 3 oz. No matter how hard one tries there will be some who do not like this recipe. birdsbug: I baked at 8500 ft something like 8 yrs ago but don't remember too much about changes. Also when I had my shop I weighed all my ingredients rathen than use cups etc so that can make a difference. Has anyone else had this problem? I *LOVE* sweets! Does this cake have to be refrigerated, or can it be left out at room temp? Depends on how big you make them. Please check your browser settings or contact your system administrator. The flavoring is a deep, deep red, so it really will intensify the color to a very rich red. Thanks again! Keep on baking Kakeladi! When well blended scrap the sides and pour in a 8″ inches pan well greased with shortening, cooking oil spray and flour. for a chocolate cake I still use the vanilla, butter, almond combination Thank you! You could substitue 1/4 cup instead I suppose, but I love my chocolate hehe. Whisk until blended & set aside. I used to be strictly "by scratch", you madam have converted me, & I'll NEVER GO BACK! Regarding using a box mix in recipe: fondantslinger is spot on. TIA. It seemed ti work just fine for me. Eveyone has different tastes...........some like hot, spicy food, some eat snails and rattlesnake while others prefer sweet foods. Yes, it certainly a great recipe. No problems. I think it worked beautifully! I love this recipe and would like to try it for cuppies. Share !function(d,s,id){var js,fjs=d.getElementsByTagName(s)[0];if(!d.getElementById(id)){js=d.createElement(s);js.id=id;js.src="//platform.twitter.com/widgets.js";fjs.parentNode.insertBefore(js,fjs);}}(document,"script","twitter-wjs"); Anyone try this? Pour into 2 or 3 eight inch or 2 nine or 10 inch pans that have been prepared with cake release and parchment circles on the bottom. I'd suggest 1 cup and 1/2 cup water. But you are changing it so I am only able to guess what might be the problem. Plus I like that it has pudding in the mix already so it helps make the cake extra moist. Anymore suggestions for moist cakes?
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