Ours was wild, crazy, hectic, exhausting and super fun. Way too much eating go on for the last few weeks! (Going to have to diet a bit before we shoot the topsy turvy DVD, LOL) We had a big family party to attend on Christmas Eve and I hosted dinner at my house for 17 people on Xmas day. Now that I have slept for the better part of 3 days I am ready to roll! OK, maybe not quite yet.
J got Rock Band 2 for his X Box, and when he opened it he literally screamed and and ran around the house in circles. (I think that was a good gift choice.)
5 generous cups Sweetex shortening, or other brand of hi ratio shortening
5 pounds powdered sugar
Coffee creamer liquid (as shown in DVD) in amount needed
1 cup butter
1/2 cup Crisco
16 oz. cream cheese
3 lbs powdered sugar
1 T vanilla
1/2 tsp salt
Kathy says:
Mix on low speed for a couple of minutes.
This makes a fairly stiff icing if you use 3-1/2 lb. Powdered sugar. For a softer one you can use 3 lbs. of powdered sugar. Can stay out of fridge for several days. Freezes well.
1 box mix (does not work well with DH since they changed their formula)
one cup sugar
one cup flour
1 1/3 cup water
1 tsp vanilla
1 tsp almond if desired
3 whole eggs or 4 whites
one cup sour cream
2 tbs oil
*you can make this into any flavor by starting with flavored mix, and adjust extracts as desired . Bake at 325.
**My favorite for chocolate cake and best for sculpting
This cake is moist yet very durable and will hold up to many shapes and designs. It is light in taste and stays moist if making a day or two ahead.
1 cake mix
4 egg whites
1/2 cup water
1/3 cup vegetable oil (add 2 more TBS for choc recipe)
1 small pkg of instant pudding mix
1 cup sour cream
Preheat oven to 325.
Incorporate all ingredients together one by one on low speed.
Make sure to mix thoroughly between each ingredient.
Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes.
Contributed by: Heartsfire on Cake Central
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Massa Grischuna ** by far the best
Fondx
ChocoPan
Fondarific
Satin Ice / Pettinice
Thanks for the list! It’s great 🙂
I have a question though.. when you say :
“1 box mix (does not work will DH since they changed their formula)”
are you saying that the DH cake mixes don’t work well with the WASC cake? I usually always use DH, but am willing to change it up with BC works better! 🙂
Thanks for the recipes and the suggested list of companies you buy from! I finally got your DVD’s for Christmas and I’ve watched half of your buttercream DVD, and I’m waiting for a chance to watch the rest later! (I’ve got two kids!) Take care and I LOVE getting your updates through your blog! Best of luck in the New Year with all your baking!!
Angela B
What a great post! So much useful information. I love looking at and learning about cake decorating even though I am more of a polymer clay artist myself. Nonetheless, I’ll be coming back soon and getting some tools from you. Congratulations on a successful holiday season!
Dera Sharon
Thanks for sharing your favourite things ..it really helps in sugarcraft.
I love my FMM Funky Letters and Numbers cutters!
Oh, and LUSTER DUST – I never seem to have enough colors!!!
Thanks ya’ll!
Alexandra that is correct!
WOW Sharon.. you are simply GREAT.. ALL I can really say !
Thanks for the recipes! I tried the chocolate cake and it really is great!
So how do you choose which brand of fondant you will use on a cake? I’m trying to find some that actually tastes good…not having any luck.
Heatherly, i prefer the Massa to any other brand in performance and taste. Fondx tastes pretty good too.
Sharon, first of all thanks for all of the your wonderful help and expertise. Is the WASC great for carving?
Samona I find it a bit too soft though many do use it. I prefer the Durable recipe for carving.
Sharon,
Love your work I aspire to your expertise. Having said that my cake carving recipe is lacking the professional results I desire. I have tried the durable cake recipe to no avail was too moist to support the fondant it collapsed before I could decorate and tier it.
Any suggestions would be appreciated.
Does the DH exclusion apply to both recipes?
Thanks so much for the recipes. One question for the Buttercream Icing recipe, what is the powdered coffee creamer to water ratio and is there a particular brand you like better?
Thanks,
Kathy Savage
I watched your Successful Stacking and Perfecting the Art of Buttercream today. They are wonderful. My question is, what kind of pans do you use? I didn't see it listed. It's late, so I probably missed it. I'll go back and re-read your list of favs. Thanks Sharon!
I made the chocolate cake recipe above and it looks very dense, which I like. It is also very heavy and sorta dips in the middle. Anyone else have this? I wonder if it is a little too thick?
Is there 3/4 tsp. salt missing in this recipe? I was looking at the one on CC. Thanks.
WASC (white almond sour cream) by Rebecca Sutterby:
1 box mix (does not work well with DH since they changed their formula)
one cup sugar
one cup flour
1 1/3 cup water
1 tsp vanilla
1 tsp almond if desired
3 whole eggs or 4 whites
one cup sour cream
2 tbs oil
*you can make this into any flavor by starting with flavored mix, and adjust extracts as desired . Bake at 325.
Hi Sharon! I know this post is old, but someone just mentioned it and I noticed something. Your recipe of Kathy's Cream cheese has 6 oz of cream cheese. The Cake central post says she uses 16 oz. Which do you use? I can only assume one is a typo since there is such a big difference. Thanks!
hi , i always use DH in a wasc recipe and never had any problems. in fact people love my cakes. can someone please tell me what problems they are having?
Like Jackie, I use DH and always get rave reviews on the WASC or any other cake with extenders mentioned on CakeCentral. I am interested in knowing what problems folks are having with DH.
Thank you so much for your videos. I have a quick question regarding buttercream icing.
What is the ratio of shortening to sugar?
The reason is I have a 6 qt. mixer. The mixture doesn't reach the top and I'm getting air bubbles throughout.
I thought of adding one more cup of shortening and one more pound of sugar.
Does this sound right to you?
Hello! I need to make two 12×18 chocolate cakes (for a black forest cake) and was wondering how you would suggest I adjust the durable cake recipe above. Would I double it? Any suggestions would be much appreciated.