So I bought some new ingredients today after being inspired by CCers responses to my thread on yellow vanilla cakes. I bought Madagascar vanilla beans, Emborg unsalter butter, French Vanilla liquid coffee creamer and Hazelnut coffee creamer. I usually use margarine in my yellow cakes but was advised that yellow vanilla cakes need quality ingredients for the true flavour to come through. I'm very excited to use these new ingredients as I have seen CCers use a no. of these in many recipes. Have any of you substitued milk in your yellow cake recipes for all french vanilla liquid coffee creamers? I want the moistness of a WASC cake. Should I stick to sour cream or have you had success using 1/2 french vanilla liquid creamer and 1/2 sour cream? Just trying to find the best ways to use these new ingredients in my existing yellow cake recipe. I use the tasty and moist vanilla butter cake recipe from this site. I am also looking at using the Durable 3D Cake recipe under most saved recipes.
I will only comment on one of these ingredients - the French vanilla coffee creamer. My advice is put it in your coffee. I too had read on here about how this is a great flavor to add to baked goods. I thought it ruined my product. It is fake, fake, fake tasting. Especially if you are using real vanilla beans. If you're going to the trouble of using good stuff, stay away fromthe obviously fake. I normally use artificial vanilla flavoring, so am accustomed to that flavor, but the coffee creamer was way "off". Not spoiled of course, but a funky vanilla.
I totally agree with Leah on this one. If you add vanilla beans and other high quality ingredients to artificial stuff, it's like polishing a turd (for lack of better terminology).
I really appreciate both of yal for being honest. I will avoid the trouble of mixing it with quality ingredients. Thanks again.