Cake Recipes
All of the cakes in this section are doctored box mix recipes based on Kakeladi's amazing creation, the WASC cake! WASC stands for White Almond Sour Cream. Her recipe was created as a no-fail white wedding cake recipe that uses a box mix as the base, yet it tastes like it was made from scratch! Using a box mix helps keep the cake moist and gives it a lovely soft texture! To see her original recipe, please click here: Kakeladi's Original WASC recipe.
Please note: Kakeladi's original recipe was written when cake mixes weighed 18.25 ounces, and also before Pillsbury and Betty Crocker began adding pudding to their mixes (hence the reason I prefer Duncan Hines). Since then the boxes of cake mix have shrunk down to 15.25 ounces. I have baked my cakes using the 15.25 ounce box mix and they have turned out okay! But if you are having trouble with the recipe or need your cake slightly sturdier, I recommend buying two boxes of cake mix and adding mix from the second box until you have 18.25 ounces of dry cake mix.
Also, please note these cakes are soft and fluffy! They will not be as sturdy as some of the scratch recipe cakes seen in some tutorials. If these cakes will be carved, they must be left in a freezer overnight, until frozen solid before carving.
Please note: Kakeladi's original recipe was written when cake mixes weighed 18.25 ounces, and also before Pillsbury and Betty Crocker began adding pudding to their mixes (hence the reason I prefer Duncan Hines). Since then the boxes of cake mix have shrunk down to 15.25 ounces. I have baked my cakes using the 15.25 ounce box mix and they have turned out okay! But if you are having trouble with the recipe or need your cake slightly sturdier, I recommend buying two boxes of cake mix and adding mix from the second box until you have 18.25 ounces of dry cake mix.
Also, please note these cakes are soft and fluffy! They will not be as sturdy as some of the scratch recipe cakes seen in some tutorials. If these cakes will be carved, they must be left in a freezer overnight, until frozen solid before carving.
Buttercream Recipes
Fillings
