I saw a ton of flavors at Wal-Mart today. Way more than usual. Maybe it was because I was at the "Neighborhood Grocery" Wal-Mart in the fancy part of town, but there were a ton of International Delight flavors.

I agree with Jan in that you should make a trial run before committing to placing the creamer in a large cake order. I haven't personally tried the creamers in my cakes, but adding extra sugar to a cake could make it fall. I've tried cakes that called for extas such as jello & they have always fell. I have, however, tried the creamers in bc and they're delicious. You may want to add a little at a time and taste as you go, b/c some of the flavors can be overwhelming.

I think this all sounds so great. I would really like to try it. But after reading 95 percent of this thread, and all the other stuff stated here I am a little confused. Do you use the powder or liquid? With the liquid creamer do you replace all or just some of the liquid in the mix. When using it in frosting, how much do you use. I told you I was confused. LOL.
I wish that some of you would post a few recipes using the coffee mate. I am not one for experimenting at this early stage of baking and decorating. It would be great to actually have a recipe for cakes and frosting using the coffeemate liquid or powder.

Ok. I had to go get me some and try it myself. I just baked one,it is not even cooled yet. It smells wonderful(caramel hazelnut swirl)but,,, it did not rise in the center much. I tried replacing all liquid with creamer. What did I do wrong? luckly it is just for my family here at home. I can't wait to try it even though it looks sad!

I just made a yellow cake box mix with an extra egg and a box of white chocolate pudding and added the white chocolate raspberry creamer in it....let me just say that it didn't make it to survive the afternoon. We devoured it!

Normally I don't eat cake...I just bake them for other people.

...but OMG! After reading this whole thread I want cake right now!

Lord, save me from myself

Thanks for all these great ideas and flavor combos. That might make a good thread, what cake/creamer combos people like most. I've seen a few here that sound delicious!

darrahmomof3, if you read back through the replies....many people were having problems with the cake sinking when they replaced all the liquid with creamer. Try just replacing 1/2 of the liquid with the creamer and that should solve the sinking cake problem. It's fabulous in the icing, too!!

If the cake sinks and looks bad, can you make cake balls out of it? Would it be too much if you added more creamer to bind it together?

I would think you could use the sunken cakes for cake balls....as for using more creamer as binder, it would depend upon the flavor used....since some are more potent than others. Back to the kitchen to conduct more experiments!!!!

If you scroll down the cake decorating articles on CC's homepage, there's instructions posted by OhMyGoodies on Nov 21,2006. Basically you take crumbled cake scraps, add a binder (buttercream, jam, creamer, liquor, etc.) and mix together until you get a stiff cookie dough consistency. Roll into balls (I use a cookie scoop) and freeze until firm. Melt chocolate or candy melts and dip the frozen cake balls, coating them completely. If you like, you can then fancy them up by rolling them in nuts, coconut, sprinkles, etc. or drizzling them with white chocolate. The possibilities are are endless with all the different cake flavors and whatnot....Give them a try!!!

I just tried the blueberry cobbler with white cake and cream cheese frosting and it came out pretty good tastewise =] It did sink a little but it REALLY wasn't that bad. I replaced only the water. I think it came out pretty good and I am anxious to try cupcakes

That combination sounds wonderful!!

So, I am making a cake this weekend, and was considering adding creamer to it when I came upon this subject. Lots of good info, heck, I read through all 8 pages! It seems to me, just from what you all have said... that the ones that added the extra egg did not have a problem with it collapsing.... Just an observation. I think that though it all sounds delicious, I will hold off on the creamer idea till an occasion when I am not making such an important cake, (this ones for my daughters first birthday) that way I don't risk screwing it up!

I've done this but I don't replace all of the water in the recipe...just a portion..I think it's less than half of the water, if this helps you.

I can't wait to try some of these combinations out! It's off to Wal-Mart I go

You all are gonna get me in SO much trouble! LOL!

It's bad enough I don't get anything done around the house, but now I'm gonna try the creamer and I need to stick to Weight Watchers...shame on you!


Muhahahahahaha

*saving*

hey everyone, this site is wonderful. here is a cake i just made, everyone loved it.
duncan hines spice cake mix, 2/3 cup southern pecan coffee creamer, 2/3 cup water, 1/3 cup oil, 3 eggs, mix as directed on back of cake box. then stir in 3/4 cup chopped pecans and 3/4 cup raisins. bake at 325 for approx. 30 minutes in a 9x13 pan. i then topped with a homemade coconut pecan frosting. there wasn't any problem with the sinking, it baked beautifully. only problem its too good. ate too much GOD bless you all, gail

hey i forgot to add that the cake was moist, does anyone have any ideal on, how to get it denser so it could be made into a tierd cake? thanks gail

I love love love using coffee creamer in my cakes! So far the Creme Brulee is my favorite. I also put it in my buttercream in place of milk. Here I sit at my desk drooling thinking about it. Can't wait for the holiday flavors, hopefully our small town will have them in stock.

I was just trying to decide what to do for my father-in-law's birthday cake when I found this post. I'm so excited for something so easy and new! I started throwing out flavor options to my DH about what his dad would like and he was quickly overwhelmed by all the options! He passed the buck to his mother! *lol* I'll make something yummy!

I may have missed another reference to this, but do you have to refrigerate the icing if you replace liquid with the creamer? It's usually so hot here and it's hard to refrigerate cakes depending on what size they are so I've avoided recipes that require refrigeration. I'm figuring the cakes wouldn't have to be because they are cooked. Also, the cake balls would have to be if you use it as the binder, right? I make goody baskets for neighbors during the holidays and wanted to add those (i.e. use up those cake trimmings) but I don't put anything in those that require refrigeration either. I am excited to try these out though!

Well, looks like everyone else has a life on Friday nights! Anywho, I tried the cake with part of the water replaced. Here's that I did:

3 Betty Crocker French Vanilla cake mixes
1 1/4 cups CoffeeMate French Vanilla liquid creamer
2 1/2 cups water
1 cup oil
12 eggs

Baked in 12x18 sheet pan with 2 heating cores spaced evenly apart. 325* for about 45-50 minutes (I think, just kept checking till sprung back when touched and passed the toothpick test.) Cooled in pan, then turned out to finish cooling.

Didn't have a moments trouble with it falling. In fact, I trimmed probably 1/2" of crown from the middle. The taste was OMG ! My DH was unloading the dishwasher for me. I had a little stickage when I transfered it to the cake board (just that extremely moist top crust) and we ate it to see if we could tell a difference. The flavor was much richer and that cake was so moist you could almost wring it out. Yet, it was dense enough for me to carve it into a baseball jersey then half it and fill it. We can't wait to start playing around with some flavors! He actually told me to level that cake quick so he could eat the trimmings! This and the Melvira smoothing method are taking my cake baking to a whole different level. Thank you so much for this suggestion and to all the people who have been testing and retesting it. This is a total keeper in my book. Now, where did I leave that baggie full of trimmings........

Sweetrat, I'm totally jealous that your cake didn't sink! The first time I tried creamer I used WASC with 1 cup of creamer, and it sunk like the Titanic! So I got back on here, read all about how some people are getting to work and others not, and the science lesson and all that jazz. Tried it again and only used 1/3 cup creamer...still sunk! So I gave up and just added some to the BC. Yummm...very sweet though. But, I'm thinking part of my problem could also be the altitude, I live at 7000 ft. and baking is sometimes hit-and-miss.

Anyway...3rd time just went with the WASC lemon flavor, only to discover I was out of lemon juice. Cake was still fabulous, can't imagine how good it would have been with the lemon juice!

Ya know, I bet altitude would play a major factor. Getting that fat, sugar, levening at just the right mix for stability would be that much more important. I agree with everyone else, play with it first. I wouldn't use it for the first time for a big order without the time & supplies to redo it if it failed. But, I think we should all be a little careful that we talk about it honestly but not discourage others from trying it if they're interested. Just know going into it, it might work for you and it might not. Experimentation is how we got all these great recipes on this site! And if nothing else, the leftover cake is to die for!

It IS quite yummy, just not pretty. I froze my 2 sunken ones and what I think I'll do is level them and just use them as (thin) layers. Or cake balls...haven't tried cake balls yet.

Has anyone tried using less sugar and/or fat, since the creamer is so full of those? I might give it a shot at some point and post the results. Don't have time to do it for a while though.