I was experimenting with this particular combination of the WASC and I used caramel vanilla coffee creamer for the liquid. It was for my daughter's 6th birthday party. It ended up turning out alright, but I really had an issue with how the cake baked up. I was not sure if it was because of the creamer or what it was. But the cake had this really hard top on it. It happened to the 9x2 square as well as the 6x2 square cake pan. It was so hard it was crunchy. I had to level my cakes anyway, so luckily the hard part was trimmed off.
However, if I was wondering if this has happened to anyone else who has used coffee creamers in their cakes? Everyone told me it tasted great, but I just don't like the idea of it baking that way. It made me feel like something was wrong. Also, I generally bake from scratch, but wanted to give this recipe a try and play around with it some as well.
So any advice or experience with this would be great. Thanks.
It may have just been baked a little too long. WASC does this for me, and if I don't bake it for a long time, the inside wont' cook, even with flower nails. I have not used coffee creamer, though. Sounds like it was delicious!
Too much sugar. You should have reduced the sugar. I have never used coffee creamer in any recipe but that's my best guess.
AThank you both. I didn't think about reducing the sugar. I used the flower nail trick and I still had to bake it longer than stated to have it cooked through. I've never had this happen with any of my cakes.