Baking troubles - tunnels and big holes in my cakes. What to do?

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Permalink Reply by Sandra I. Vazquez Lossiseroni on September 13, 2012 at 11:31am

Hi Rama, 

I had to bake a double recipe of WASC last night.  This is what I did different with excellent results.  I used DH French Vanilla (is my favorite and it is still 18.25)  I purchased two 3.4 oz of vanilla puding mix and added 2 tablespoon of 'extra' all purpose flour, I only use buttermilk (for my liquid) the rest of ingredients as the WASC calls for.  I got perfect leveled cakes, beautiful color and NO HOLES>>> yeeeh.  

Now, I usually do the DH French Vanilla, and when I did WASC (as indicated) I was getting those holes (and this is the one flavor that is still 18.25) so that means the mixes have been altered or reformulated even if the size is the same. 

I thought you would like to try that.  

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Permalink Reply by June Kowalczyk on September 13, 2012 at 7:02pm

Well Rama

All I can say is.... go for scratch.... 99.99% of the time they turn out great. Can't say 100%.... nothings perfect. :o)

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Permalink Reply by Rosario Diaz-Greenberg on November 2, 2012 at 1:24am

Hi!!! I am wondering which WASC recipe you used for these cakes. Also, where did you find the DH French Vanilla? I looked everywhere today and none of my local stores had it! Thank you so much for your help. Ever since PB changed the size my WASC is really rubbery!

Sandra I. Vazquez Lossiseroni said:

Hi Rama, 

I had to bake a double recipe of WASC last night.  This is what I did different with excellent results.  I used DH French Vanilla (is my favorite and it is still 18.25)  I purchased two 3.4 oz of vanilla puding mix and added 2 tablespoon of 'extra' all purpose flour, I only use buttermilk (for my liquid) the rest of ingredients as the WASC calls for.  I got perfect leveled cakes, beautiful color and NO HOLES>>> yeeeh.  

Now, I usually do the DH French Vanilla, and when I did WASC (as indicated) I was getting those holes (and this is the one flavor that is still 18.25) so that means the mixes have been altered or reformulated even if the size is the same. 

I thought you would like to try that.  

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Permalink Reply by Rama Sola on November 2, 2012 at 6:19am

Angela said:

Hello everyone, please exuse my ignorance but what is WASC?.  I make all my cakes from scratch and can't answer any questions about packet cakes.

WASC is white almond sour cream

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Permalink Reply by suziq auzzi on November 2, 2012 at 7:12am

WASC is White Almond Sour Cream Cake which is a "doctored" cake mixture. It consists of two white cake mixes [water, egg whites and oil] plus the additions of flour, sugar, salt flavour and  sour cream.

The problem now is the fact that manufacturers have reduced the size of boxed mix - still makes the same amount courtesy of more leavener - and it does/does not cook up the same ...

 

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Permalink Reply by Rosario Diaz-Greenberg on November 15, 2012 at 2:38pm

Here is a comment and recipe posted by KAKELADI on another site ( Cake Central???)  with different proportions for the new size mixes. I have not tried it yet but definitely will soon:

I baked a cake today for the 1st time in about 2 yrs (retired).  I used a 15.25 oz box of Pillsbury yellow mix using my *original* WASC recipe with a few minor changes: 

4 medium eggs (instead of 3 large)

2/3 cup of sugar (instead of the full 1 cup)  

1 cup of water

1 cup sour cream

1 cup flour

the cake mix

Mixed it as usual and baked in a 12x9x2 (Wilton) pan adding a fruit mixture - dropped it by spoonfuls and swirled  (1 lg apple and 1 fresh pear diced fine; mixed w/1 cup brown sugar and 2T butter and 2T cornstarch - cooked until thick).  This was just the perfect amount of batter for that size.  I baked it at 350*F for 50 minutes. 

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Permalink Reply by Rosario Diaz-Greenberg on November 15, 2012 at 3:37pm

Here is the thread and information about the recipe http://cakecentral.com/t/751124/how-much-batter-do-i-need#post_7335559

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