WASC Cake
Set one layer of cooled white cake on the cake stand. Cover with 1/2 cup of buttercream. Place other layer on top. Cover cake in a thin crumb coat.
Divide remaining buttercream between pastry bags fitted with #18 and Russian tip.
Starting at the bottom of the cake and moving around the base, pipe out a criss-cross border with the #18 tip. (think heart shape, then overlap) For the next layer, repeat this same motion but in the opposite direction. Do this around the entire base (sides) of the cake.
For the top, simple pipe out the roses with the Russian tip. I started at the outer edge and moved in towards the center of the cake. I tried to pull up and “out” as I released pressure from the piping bag so that the outer roses are leaning out a bit instead of straight up and down.
Chill cake until ready to serve.
PRO TIPS for WASC Cake
I used egg whites and clear vanilla extract to ensure that my cake would be as white as possible.
I also used room temperature ingredients and did not over-mix the batter.
Allow the cake to cool before decorating! I often pop it into the freezer which helps to minimize crumbs.
So how does this cake hold up? Very well! Now only is it stable, but it tastes really fresh and delicious!
WASC Cake
PREP TIME10MINUTES MINS
COOK TIME35MINUTES MINS
TOTAL TIME45MINUTES MINS
Most experienced bakers have tried this recipe at least once in their career, and there is a reason that folks keep coming back to it. It works!
Ingredients
▢1 box white cake mix (standard size)▢1 cup (126g) all-purpose flour▢1 cup (200g) granulated sugar▢½ teaspoon table salt▢1 cup sour cream, room temperature▢1 cup water▢4 egg whites▢1 teaspoon clear vanilla extract▢½ teaspoon pure almond extract, can use imitation if there are allergies
Instructions
Mix all dry ingredients by hand using a whisk in a very large mixing bowl.
Add the rest of the ingredients and mix on medium-low speed with a stand mixer or medium with a handheld mixer for 2 minutes.
Pour into two 8-inch round prepared cake pans.
Lightly tap cake pans on counter to bring air bubbles to top.
Bake at 325°F for 25-35 minutes (every oven is different!), or until an inserted toothpick is removed mostly clean. Do not overbake.