I Enhanced My Cake And ... Oh Lord, Help Me...

Decorating By thedessertdiva Updated 3 Nov 2007 , 7:43am by justme50

seskenn Posted 28 Oct 2007 , 3:52pm
post #121 of 127

Has anyone out there tried the creamer/water replacement while using a cake extender recipe? All the different flavors you're talking about make me anxious to get more cake orders, just so I can experiment with them all!

Susan

sweetrat Posted 28 Oct 2007 , 6:56pm
post #122 of 127

Mary, you said you used it in icing, do you refrigerate the cake after you ice it? I'm still wondering about the refrigeration requirements of the cake/icing when you use the liquid creamer.

mchames Posted 29 Oct 2007 , 2:59pm
post #123 of 127

I just tried this for the first time for some cakes I made for my daughters' school Halloween Carnival bake sale. I've gotten a ton of positive feedback from people. YAY!!!

I had no problems with cakes sinking. This is what I did:

1 pkg Duncan Hines Yellow Cake Mix
1 pkg Jello Instant Pudding-Vanilla
1 8oz container sour cream
1/2 cup Coffee Mate Vanilla Caramel Creamer(I added a smidge of vanilla extract to this)
1/2 cup vegetable oil
3 large eggs

I baked at 325. 2 8" for apporox 40-45 minutes and a second batch of mini-bundt cakes for 20-25 minutes each

Mary

maryindublin Posted 29 Oct 2007 , 7:02pm
post #124 of 127

sweetrat: I didn't chill the icing that I put the creamer in..didn't even think about it! It didn't have very much though, just a few tablespoons, so I'm thinking it would be fine. After all, you can use milk in icing and not chill it. And I read somewhere on here about the science of the sugar and milk molecules something or other acting as a preservative. Or something to that effect anyway. I'd make a horrible Alton Brown! icon_wink.gif

Susan: the WASC is esentially an extender recipe and that's what I used when even just 1/3 cup of creamer made it sink. But some people just don't have the sinking problem.

seskenn Posted 29 Oct 2007 , 8:54pm
post #125 of 127

I guess I'll just have to experiment with regular cake mixes, an extender, and the Vanilla Spiced Rum creamer I just picked up at the store. I think the guys at my husband's office are going to be my new (fat) guinea pigs!

KonfectionKonnection Posted 29 Oct 2007 , 9:12pm
post #126 of 127

OMG--Vanilla Spiced RumCreamer? I haven't seen it yet! I'll definitely want to stop by the store now. I've been in a baking mood since it cooled down. icon_rolleyes.gif (OK--I'm almost always in a baking mood, but it's been much worse lately.) Please post and let us know how it turns out! Sounds yummy!

justme50 Posted 3 Nov 2007 , 7:43am
post #127 of 127

I live in Oklahoma so altitude isn't an issue for me.

I made the pie a couple of days ago...omg, it is so good! The pecans toasted with the honey that you sprinkle on the top is probably the best part! It occurred to me though that you could use the recipe for any flavor of pudding....4 layer chocolate! icon_eek.gif

I'm going to be a mile wide if I don't stop cooking. My problem is I only do desserts. I can't remember the last time I actually cooked a meal. icon_lol.gif

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