Dry Vs. Liquid?

Decorating By Lybby2000 Updated 7 May 2007 , 3:35pm by JanH

Lybby2000 Cake Central Cake Decorator Profile
Lybby2000 Posted 7 May 2007 , 12:25pm
post #1 of 3

I didn't want to tread-jack, so I'm going to ask this here...

When it comes to adding flavored creamer to cake mixes is it better to use the dry or liquid creamer?

And, depending on which one is better, how much do you use?

2 replies
tbittner Cake Central Cake Decorator Profile
tbittner Posted 7 May 2007 , 1:33pm
post #2 of 3

I have only used the liquid, I usually replace 1/2 to 3/4 the water with the liquid creamer, it depends on how strong I want the flavor(1/2 more subtle). I have read here that if you use the dry 2 tablespoons per cake mix is the perfect amount. I think it depends on the availability of flavors and how quickly you will use it! It really has added many new flavors to my recipe book!
Best of luck,
Tracy

JanH Cake Central Cake Decorator Profile
JanH Posted 7 May 2007 , 3:35pm
post #3 of 3

Recipes using both liquid and powdered non-dairy creamers:

http://forum.cakecentral.com/cake-decorating-ftopict-159851-.html

Adding creamer to WASC cake:

http://forum.cakecentral.com/cake-decorating-ftopict-270263-.html

HTH

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