Hi Sugar Friend!
Hope you are having a great week and all your cakes this past weekend were a huge success!
Lately here on the blog we have been discussing cake baking, recipes, icing and baking issues. I thought it might be helpful to consolidate that valuable information (and more) for you. So I’ve created 3 awesome free charts that you can keep and reference forever. I’ve bundled them into one PDF file. Print them out or keep them on your mobile device to have at your fingertips anytime.
Here’s what’s included in the free PDF bundle:
1) The famous WASC recipe and a chart on how much batter to put into each cake pan size.
2) A handy chart of wedding and party servings for each size cake and shape.
3) An easy to reference guide with tips to troubleshoot common baking problems.
You’ll get all 3 full size info-graphics in PDF form. The images are way too big to post here on the blog and still be able to read them clearly. You will of course get the full size (free) PDF that you can zoom into as close as you like. (Me, I have to zoom in reeeeeeal close 🙂
Just click the button below and fill out the form, telling me which email address to send the PDF to. (I promise that I do not sell, share or in any other way abuse your email address. I guard it with my life, as I do my own.)
Please note: Sometimes the email that contains the PDF gets bounced back or goes to spam/junk and you may not receive it. Please know we do send out every request immediately, but if you do not get it within 15 minutes, please email support@sugaredproductions.com and I will personally zip one back to you. I really want you to have it; these are such helpful and convenient graphics to have on hand.
Grab yours now. I hope you find it helpful, and let me know if you have any questions in the comments section below. I’m happy to help.
(Be sure to check your emails daily this coming week (after you get the PDF). I have more free info and some fun stuff coming your way.)
Sweet regards,
Sharon Zambito
PS. I’m running a very rare FREE TRIAL to my online school this week.
You can have access to the whole website and over 300 tutorials for a full 2 weeks. (I have tons more information about baking cakes as well as cake decorating in the school.)
You can stay and pay at the end of the trial or cancel anytime and never be charged. It’s a rare opportunity to have a look at all the great things inside the school. See why we were named a finalist in the Cake Masters Awards for Best Learning Experience.
Join our thousands of happy members…. and me! (I give full personal support to all members.) Hope to see you on the inside!
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Pudgey says
Is the WASC mix the new updated one for the 15.25 cake box mixes
Sharon Zambito says
You can reduce the water to 1 1/8 cup per mix for the smaller boxes 🙂
Pudgey says
Thank you so much
Marie says
My daughter will love this , thank you
Sofia says
Thank you for sharing. Blessings
Cathy says
Absolutely amazing cakes they are beautiful
Saeeda . says
I am a great fan of your teachings. I have a few questions ,kindly guide me for that.
(1) What is unbleached flour and what colour is it,,,white or dark colour? Can we use unbleached flour for cake baking ?
(2) Some recipes say ,,,use baking soda and baking powder while in other recipes ,,,,it says use only baking powder,,,,what is the reason for that?
(3) If a cake recipe says,,,,beat egg whites separately and then add it later in mix,,,,do we have to add cream of tarter in it to get stiff peaks of egg whites ,,,if yes then how much of cream of tarter, in one cake recipe?
Many many thanks in advance ! ?
Sharon Zambito says
Hi Saeeda
I would use all purpose flour unless the recipe calls for unbleached. Baking soda and baking powder have different actions and they can not be interchanged. You must use the one the recipe calls for. And when whipping eggs to make stiff peaks, do not add cream of tartar unless the recipe says to.
I hope this helps!