skip to content

FREE SHIPPING on all orders over $50! *Limited to domestic U.S. orders only.

Discussion Forum

Navigation:
FORUMS > Weddings < REFRESH >
Topic Title: best brand mix to use for WASC recipe
Created On Friday September 04, 2009 6:27 PM
Topic View:

View thread in raw text format

leelee82663
Posts: 377
Posted: Friday September 04, 2009 6:27 PM
View users profile

have never made this, but all of the reviews have made me want to try it. what brand of cake mix turns out the best (taste AND texture) in this recipe? i am getting married september 19th and making my own cakes. i want it to turn out PERFECT! (HOPING FOR THAT ANYWAY!!!!!)

thanks,
Lee
 
Reply
   
Report Violation
   
Top
   
Bottom
     


KTB
Posts: 1291
Posted: Saturday September 05, 2009 3:45 PM

I've used both Duncan Hines and various No Name brands without trouble at all.
 
Reply
   
Report Violation
   
Top
   
Bottom
     


bunnywoman
Posts: 13768
Posted: Sunday September 06, 2009 12:06 PM

I use Duncan Hines.
 
Reply
   
Report Violation
   
Top
   
Bottom
     


lovegrace
Posts: 910
Posted: Sunday September 06, 2009 1:02 PM

Whichever box mix you normally use and like will be great for WASC. Personally, I hate Duncan Hines, so I would never put it in WASC. I'm a Pillsbury girl, so for me, that's what I know I like.
 
Reply
   
Report Violation
   
Top
   
Bottom
     


sweetgrandma
Posts: 13626
Posted: Sunday September 06, 2009 3:01 PM

I used either Pillsbury or BC, (can't remember...but it was the one someone on here recommended) and I wasn't overly impressed. I usually only use Duncan Hines and I think I would have been happier with it if I'd used it this time. I did get several compliments so the guests either liked it or were being polite..

Also I used a raspberry and buttercream filling which I think was too sweet. I like to put pineapple juice in my buttercream to cut the sweet taste and I didn't this time.
 
Reply
   
Report Violation
   
Top
   
Bottom
     


GrandmaKathy
Posts: 26
Posted: Tuesday September 08, 2009 4:39 PM

Can you please tell me what WASC is? I have seen it mentioned on here several times but haven't a clue as to what it is.
 
Reply
   
Report Violation
   
Top
   
Bottom
     


Jeanne G
Posts: 17115
Posted: Tuesday September 08, 2009 4:48 PM

White Almond Sour Cream
 
Reply
   
Report Violation
   
Top
   
Bottom
     


leelee82663
Posts: 377
Posted: Tuesday September 08, 2009 8:23 PM
View users profile

used the Duncan Hines French vanilla - everybody loved it. ANOTHER QUESTION..........anyone tried this recipe using chocolate or devils food cake mix?
 
Reply
   
Report Violation
   
Top
   
Bottom
     


treeves
Posts: 504
Posted: Wednesday September 09, 2009 8:16 AM

Can someone please post the recipe for WASC. That would be great. I'm glad GrandmaKathy ask what it was because I was wondering but didn't want to ask.
 
Reply
   
Report Violation
   
Top
   
Bottom
     


leelee82663
Posts: 377
Posted: Thursday September 10, 2009 3:57 AM
View users profile

here is the recipe. i completely omitted the vegetable oil in this recipe and it was just great without it. you can also half this recipe and it turns out just fine. hope this helps! didn't have a white cake mix on hand so i used duncan hines french vanilla. everybody loved it. also, i used wilton's snow white buttercream recipe for the frosting and decorations.

Lee



White Almond Sour Cream Cake (WASC)
Ingredients
2 boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teas. salt
8 egg whites
2 2/3 cups water
4 Tbls. vegetable oil
2 cups (16oz carton) sour cream
2 teaspoon clear vanilla flavor
2 teaspoons almond extract
Instructions
Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees




***One recipe makes: one 14? round + one 6? round
or one 16? round
or one 12? round + one 10? round
or one 12×18? sheet cake
or one 12? round + one 8? round + one 6?

Half a recipe makes: two 8? rounds
or two 6? rounds + 6 cupcak
 
Reply
   
Report Violation
   
Top
   
Bottom
     


dkjq
Posts: 323
Posted: Monday October 18, 2010 10:30 AM
View users profile

Does anyone know how many cups of batter this recipe makes?
 
Reply
   
Report Violation
   
Top
   
Bottom
     


Chasey
Posts: 2836
Posted: Monday October 18, 2010 1:03 PM

I don't know if you are talking about the whole recipe or the half?

Take a look at this chart and you can see how many cups of batter it takes for each sized pan. Pick which pans you were wanting to bake with (based on what the recipe said it would make) and then you'll get an estimate of how much batter it makes.

http://www.wilton.com/wedding/wedding-cakes/wedding-cake-data.cfm
 
Reply
   
Report Violation
   
Top
   
Bottom
     


dkjq
Posts: 323
Posted: Tuesday October 19, 2010 7:47 PM
View users profile

Thanks, Chasey. I'm signed up for a Wilton Basic cake class. I think I'll wait to ask questions until after that class? I'm making my first wedding cake in June and want to learn all I can before that time. The cake I'm copying says the layers are 18X4 (half-rounds), 15X4 hex, 12X4 hex and 7X4 round. Do they even make 4" deep cake pans? Do I put together two 2" layers? I have a lot to learn.
 
Reply
   
Report Violation
   
Top
   
Bottom
     


bean27
Posts: 7
Posted: Tuesday October 26, 2010 11:46 PM

It makes about 15 cups of batter
 
Reply
   
Report Violation
   
Top
   
Bottom
     


thecakediva40
Posts: 886
Posted: Thursday November 04, 2010 8:02 PM

sweetgrandma, do you use bw bc icing? I love it, but I would like to cut the sweetness down just a little more. Do you use the pineapple juce along with the pop corn salt? and how much juice do you use?
 
Reply
   
Report Violation
   
Top
   
Bottom
     


sweetgrandma
Posts: 13626
Posted: Saturday November 06, 2010 2:15 PM

thecakediva....
I do use bw's recipe most of the time with a few alterations. I use salted butter and only half the popcorn salt. I substitute half the water with pineapple juice, ....sometimes more depending on the flavor cake I'm using and how much pineapple taste I want). When I use half most people don't realize I've used pineapple juice...they just say they like the taste.
I also omit the butter flavoring.
 
Reply
   
Report Violation
   
Top
   
Bottom
     


princessataira
Posts: 56
Posted: Thursday May 17, 2012 6:27 AM

Is there a WASC Recipe with milk or butermilk instead of sour cream any doctored cake recipes without sour cream
 
Reply
   
Report Violation
   
Top
   
Bottom
     


krzykakes
Posts: 1361
Posted: Thursday May 17, 2012 6:58 AM
View users profile

I use buttermilk in my cake mixes instead of water...Ive never used sour cream unless it was a "soc-it-to-me" cake.
 
Reply
   
Report Violation
   
Top
   
Bottom
     

View thread in raw text format
FORUMS > Weddings < REFRESH >
Navigation: