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!
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.
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
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!
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.
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!
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.
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!
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.