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cocobean
Frequent Member
Joined: Sep 27, 2007
Posts: 441
Location: South Jordan, Utah
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 Posted:
Tue Jul 01, 2008 1:37 pm |
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Question for WASC bakers. Do you like to use regular sour cream or lite sour cream? Do you like or dislike the results from either one? I find that if I use regular sc my cake will sink in the middle because (I think) there is too much fat in the recipe. But, it is super moist. If I use the lite sc with less fat my cake does not sink but it is a little less moist. Anyone have similar results? Not sure if I want to fight the sinking problem or the little less moistness result.  |
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charlieinMO
Forum Addict
Joined: Feb 22, 2005
Posts: 654
Location: Missouri
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Tue Jul 01, 2008 1:40 pm |
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I use the regular sour cream. Haven't tried the lite. I was thinking someone said that the lite didn't have enough fat lol!!
I haven't had the sinking problem (knock on wood!!) I bake at 325, not sure if that helps or not but works for me. |
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Kiddiekakes
Forum SuperStar!
Joined: Jul 07, 2004
Posts: 3559
Location: Calgary,Alberta,Canada
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Tue Jul 01, 2008 1:41 pm |
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I like the regular sour cream...I just baked cakes today for a whimsy cake and wouldn't yah know I was taking the first one out and bumped the oven rack above and flipped the dam cake right out of the pan and onto the oven window.I was soooo mad but luckily I had enough sour cream etc to make another half batch...so how was your baking day??? |
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charlieinMO
Forum Addict
Joined: Feb 22, 2005
Posts: 654
Location: Missouri
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Tue Jul 01, 2008 1:48 pm |
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Oh MAN!!! That stinks!! Now, my luck would have been, bumped it, dumped it and NO sour cream!! lol Glad it worked out for you though! |
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tippyad
Frequent Member
Joined: Aug 20, 2006
Posts: 233
Location: Bluegrass to Gator Country
Birthday: Dec 10
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Tue Jul 01, 2008 1:59 pm |
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I just baked a WASC for a wedding this past weekend. It was a 6", 10" and 16" round. My most recent photo. I had no trouble using regular sour cream. I add a nail head to the middle of the pan to help w/ heat conduction. Maybe you could try that, cocobean. |
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Lady_Phoenix
Regular Member
Joined: Mar 07, 2008
Posts: 178
Location: Charlestown, Indiana
Birthday: Nov 21
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Tue Jul 01, 2008 2:22 pm |
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I use full fat sour cream in my WASC. No problem with it falling. I think if it falls then the batter was overbeaten or a touch underbaked. |
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jolmk
Junior Member
Joined: Sep 21, 2007
Posts: 75
Location: North Central Ohio
Birthday: Mar 06
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Tue Jul 01, 2008 2:29 pm |
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MacsMom
Forum Fanatic
Joined: May 05, 2007
Posts: 1255
Location: CA
Gallery Supporter Member
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Tue Jul 01, 2008 2:39 pm |
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I use light vanilla yogurt instead of sourcream and I replace 2 c of the water with 2 c coffee creamer.
I've never noticed a difference between using full-fat and fat-free coffee creamer, but I have noticed that Duncan Hines always bakes funky with the WASC recipe (I stick with Betty Crocker). |
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NikkiDoc
Forum Addict
Joined: Dec 25, 2006
Posts: 534
Location: North Carolina
Birthday: Mar 01
Gallery Supporter Member
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Tue Jul 01, 2008 2:43 pm |
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I can tell the difference in my own cakes when I use lite sour cream. I will use it in a pinch, but I much prefer the regular. It tastes richer and makes a more moist cake. I keep the lite on hand for baked potatoes and such to cut down on fat a little, which is why I will use it in a pinch. I love WASC and I would rather use lite than none at all, or run out at the last minute...lazy I am! |
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D77
Frequent Member
Joined: Feb 11, 2007
Posts: 280
Location: Iowa
Birthday: Sep 23
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Tue Jul 01, 2008 2:47 pm |
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I only use lite sour cream and itseems to work great for me.  |
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rmelendrez
Regular Member
Joined: Oct 17, 2007
Posts: 105
Location: CA
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Tue Jul 01, 2008 2:48 pm |
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Leaded! Full strength regular only!!! |
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summernoelle
Forum Fanatic
Joined: Mar 08, 2007
Posts: 1331
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Tue Jul 01, 2008 2:49 pm |
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When it comes to baking, I always use the whole fat stuff. Regular sour cream, regular cream cheese, whole milk, etc. Apparently, you really can taste a difference.
Now when it comes to me just eating, it's always to fat free stuff. So I have a selection of both around! |
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JodieF
Forum Addict
Joined: Dec 01, 2005
Posts: 832
Location: Midwest USA
Birthday: May 31
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Tue Jul 01, 2008 2:55 pm |
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I use the regular sour cream. If your cake is sinking I'm guessing you're underbaking it. I'm not sure the toothpick test works with WASC. I think the center should feel fairly firm. Since I test it that way, no more sinking! |
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cocobean
Frequent Member
Joined: Sep 27, 2007
Posts: 441
Location: South Jordan, Utah
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Tue Jul 01, 2008 2:57 pm |
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Really, noone is using lite sour cream. O.K. now for some reason I can't think if I have used the nail in the middle on any of these WASC's I've ever made.  Well I do know I haven't used a nail today. (I've heard that no estrogen affects your memory)! Haven't had any since the hystorectomy 15 years ago. Estrogen that is! Well I'm going to have to finnish these cakes I'm making with the lite sourcream but I'll try my next cakes, with the nail's, and the regular sc. BTW, I promise I never beat my batter over 2-2/12 minutes and always bake on 325 for cakes. 
I'm sure I must have tried the nails and regular sc in other WASC and still had sinking. (me talking to myself)! Oh brother thats a bad sign to.  |
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cocobean
Frequent Member
Joined: Sep 27, 2007
Posts: 441
Location: South Jordan, Utah
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Tue Jul 01, 2008 3:18 pm |
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O.K. here is something else I do that could add to to much fat along with the regular sc. I use 8 whole eggs instead of 8 egg whites. Does anyone think that is a problem? Maybe I should be using regular sc and only egg whites! Anyone else use the regular sc AND the 8 whole eggs AND not get sinking in the middle? |
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