Cake recipes for scultping.

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Permalink Reply by Eileen S on January 4, 2011 at 9:03pm

WASC!!  Look it up in the recipes section.  It gives you nice firm, almost poundcake-like cakes, perfect for carving and also delicious!

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Permalink Reply by Lorin DiBenedetto on January 4, 2011 at 9:57pm

please don;t hink I am stupid. What is WASC???I am new to this web page. Thank you

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Permalink Reply by Deah on January 4, 2011 at 10:24pm

WASC = White Almond Sour Cream           It is the base for tons of flavor variations. 

 

Look here - http://www.cakeswebake.com/forum/topics/cake-recipes-1

 

and here - https://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs

 

You are going to LOVE it!

 

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Permalink Reply by Eileen S on January 4, 2011 at 10:25pm

Oh, I'd never call anyone stupid. :)  I learn more and more every day from this lovely bunch of bakers on here!

 

WASC is technically "White Almond Sour Cream" cake - but the beauty of the recipe is that you can make it any flavor you like by varying the flavor cake mix you start with and the flavorings you add! 

 

Here's a link to the chocolate version:

http://www.cakeswebake.com/forum/topics/chocolate-wasc-cake

 

And here's a link the basic version:

http://www.cakeswebake.com/forum/topics/original-wasc-white-almond

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Permalink Reply by Lorin DiBenedetto on January 4, 2011 at 10:30pm

Eileen S said:

Oh, I'd never call anyone stupid. :)  I learn more and more every day from this lovely bunch of bakers on here!

 

WASC is technically "White Almond Sour Cream" cake - but the beauty of the recipe is that you can make it any flavor you like by varying the flavor cake mix you start with and the flavorings you add! 

 

Here's a link to the chocolate version:

http://www.cakeswebake.com/forum/topics/chocolate-wasc-cake

 

And here's a link the basic version:

http://www.cakeswebake.com/forum/topics/original-wasc-white-almond

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Permalink Reply by Lorin DiBenedetto on January 4, 2011 at 10:30pm

Thank you both so much

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Permalink Reply by Lorin DiBenedetto on January 24, 2011 at 11:31am

Hi again,

 

Ok so I am getting ready t start and I see the recipes both vanilla nd chocolate call to start with boox cake. Which brand and flavors do youguys recommend.  Thanks

Lorin

 

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Permalink Reply by Eileen S on January 24, 2011 at 11:50am

Well, everyone has their favorites.  I prefer Duncan Hines as I tend to get consistent results.  As for flavors - if someone asks for chocolate cake, I use the dark chocolate fudge, if someone wants vanilla I use the French Vanilla.  For white I use the white cake mix and only use egg whites, no yolks.  For fruit flavors (strawberry) I start with white mix as it is more of a "blank canvas".  I'm sure others will have other suggestions. :)

Lorin DiBenedetto said:

Hi again,

 

Ok so I am getting ready t start and I see the recipes both vanilla nd chocolate call to start with boox cake. Which brand and flavors do youguys recommend.  Thanks

Lorin

 

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Permalink Reply by Lorin DiBenedetto on January 24, 2011 at 12:16pm

thank you. funny those are my favorites...

Eileen S said:

Well, everyone has their favorites.  I prefer Duncan Hines as I tend to get consistent results.  As for flavors - if someone asks for chocolate cake, I use the dark chocolate fudge, if someone wants vanilla I use the French Vanilla.  For white I use the white cake mix and only use egg whites, no yolks.  For fruit flavors (strawberry) I start with white mix as it is more of a "blank canvas".  I'm sure others will have other suggestions. :)

Lorin DiBenedetto said:

Hi again,

 

Ok so I am getting ready t start and I see the recipes both vanilla nd chocolate call to start with boox cake. Which brand and flavors do youguys recommend.  Thanks

Lorin

 

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Permalink Reply by Danielle on February 11, 2011 at 7:15pm

Can I use this recipe for a Giant Cupcake ?

Do you have another recipe that doesn't use a cake mix??

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Permalink Reply by Lorin DiBenedetto on February 12, 2011 at 8:24am

I would use the recipe that includes the box. They are very good, although for sculpting, I found a different version which is much firmer. Bakeries us a version of the Duncan hines as their starter too. All it is is a premixed version of flour flavor and leavenewrs. IF you notice, you are also adding yoiur own flour, eggs, and flavor. Try it and you will love it.

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Permalink Reply by Danielle on February 12, 2011 at 5:45pm

Lorin, we don't have that brand of cake mix here in Australia......... i'm not keen on using cake mixes!!

Thanx, anyway!!!!!!

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