Coffee Creamer Worked For Me Because
Decorating By SugarBakerz Updated 25 May 2007 , 9:50pm by nokddng
Ok... this is an offbeat of a current thread about enhancing flavors in your cake with Coffee Creamers.. I wanted to post this so it wouldn't get lost as a thread within that one...
I tried substituting my water with liquid creamer and it did work just fine, however it seemed much dryer than my normal cakes. So today I had extra white batter left over and decided to just add some to the batter already mixed... I did creme brulee in a white mix and HOLY MOLY ROLY POLY... it is soooooo good. It made the cake just bounce with moisture. I have yet to make add to an entire batch, but will do so probably tomorrow and repost on how much I used. Sometimes I add flavor enhancers like creme bouquet to my wedding white cakes, so I thought why wouldn't it work for this stuff and voila it did! So if you are trying the liquid coffee creamer method, try it this way as well and see which you like best 
Lori
Glad to know the results in your expirement with coffee mate. I would love to do that flavor also.
I have tried the WASC cake and replaced 1/2 cup of water (this is on a 1/2 batch of batter) with white chocolate raspberry ID creamer and then added 1/2 tsp raspberry extract.... YUM! : ) I went and bought 10 bottle of the creamer and froze them...
I also made cake balls with butter pecan cake, almonds and vanilla hazelnut creamer.... they were gone before I knew it.. everyone loved them.
I cant wait to try more ... I always have coffee creamer in the house because we use it so I can only imagine.. my next adventure is WASC cake with blueberry cobbler creamer! 
I bought the International's Almond Toffee and hope to try that tomorrow! Whoohoo!!!! 
This post has restored my interest in trying liquid coffee creamers. I replaced the water with liquid coffee creamer once and my cupcakes were extremely dry. I was so dissapointed because everyone always raves about how it enhances the flavor of the cake. I think I will have to try it again and not use all liquid creamer, maybe half creamer and half water. Thank you for posting your experience!
lilsis... couldn't have said it better myself, YES... I just added the flavor to my mix once it was already mixed with eggs, oil, and water.. it made it a tad thinner and made my cake sooooo fluffy and YUMMY. I have also been thinking about this freezing thing and plan to freeze mine in serving sizes comparable to what I will need for 1 batter made... instead of freezing my whole bottle. I will freeze them in small freezer bags and label them accordingly. I have just emailed my customers to introduce the new flavors and consider the premium flavors, so it will add $2.50 to my cost, which is basically what I pay for flavoring on base, and if they only get a little serving in their mix, it pays for itself 10 fold IMO!
Ok... this is an offbeat of a current thread about enhancing flavors in your cake with Coffee Creamers.. I wanted to post this so it wouldn't get lost as a thread within that one...
I tried substituting my water with liquid creamer and it did work just fine, however it seemed much dryer than my normal cakes. So today I had extra white batter left over and decided to just add some to the batter already mixed... I did creme brulee in a white mix and HOLY MOLY ROLY POLY... it is soooooo good. It made the cake just bounce with moisture. I have yet to make add to an entire batch, but will do so probably tomorrow and repost on how much I used. Sometimes I add flavor enhancers like creme bouquet to my wedding white cakes, so I thought why wouldn't it work for this stuff and voila it did! So if you are trying the liquid coffee creamer method, try it this way as well and see which you like best
Lori
How much did you add? I am to make a cake this week end and thought I may give it a try.
Thanks Pearl
I had enough cake batter left to fill a 4 inch pan, so I added maybe a teaspoon of it. I am going to try it again tonight with an entire batter to test and see how much it needs.... I don't want to add too much or it will be too runny, I will post my result tonight or tomorrow AM when I know for sure
OK, had to make chocolate mini's for a kids grad bouquet... so I did DH milk chocolate mix normal and subtracted one cup (set aside for my mini's). I added 1/4 cup of the chocolate caramel flavored creamer and it is yummy, could have gotten away with more though... might have worked and been more chocolate-caramel flavored in a white cake.. .but nonetheless it is a start at figuring out how much we would use at least!
I did the WASC this weekend with thw White Chocolate raspberry creamer, and I loved it. The forum on best tasting cake ever made me try. I never had it without the creamer and as far as I am concerned there is no need.
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I still haven't been able to find that flavor here! 
I did get Blueberry Cobbler but haven't tried it in cake yet. I guess vanilla cake would work well with it. I usually use the vanilla carmel powdered version in my vanilla cakes and it's yummy!!!
Here's another thread on adding coffee creamer to cake mixes and frosting:
http://forum.cakecentral.com/cake-decorating-ftopict-285473-.html
HTH
I have a question about this. I usually enhance my mixes by adding butter and milk instead of oil and water (1 box white mix, 1 cup milk, 1 stick butter, 3 eggs, and 2 tsp vanilla). Would I just use the creamer instead of the milk? Any other modifications?
which one are you guys talking about the powder kind or the liquid and can someone brack it down like a recipe step by step on how to do it when adding it to the cake the reason why i say that is that i am confussed do i add what the box ask for plus the creamer the same amount of the water or i don't add the water and just the creamer. thanks
SHADDI, if you're using the powdered creamer - most add 2 tablespoons of the powdered creamer per mix.
When using liquid - there are no "recipes" for mixes yet - just what other's have tried.
For scratch recipes using liquid & powdered creamers:
http://forum.cakecentral.com/cake-decorating-ftopict-159851-.html
HTH
I have tried two now.
1st was a Wilton full size (9") soccer ball BC chocolate that I substituted all the water for ID Irish Cream creamer. THe consistancy of the batter was thick, creamy and light in color. I could not taste a huge difference in flavor which surprised me since there was so much creamer. The cake overflowed the pan and at one hour baking time was at a point where I tested for doneness. The next time I checked the cake had sunk! All in all it took 85 minutes to cook.
2nd was a 10x10x2 BC vanilla cake where I substituted 3/4 cup of the water for vanilla toffee carmel creamer by ID. The batter tasted nice and the cake turned out fluffy. Cook time was 45 minutes.
It is definitely something I will play around with. I have bought every flavor under the sun. I will say if you buy the small bottles of creamer and sub out the entire amount of water, you will only have enough creamer for one cake. Then you have about 3/4 cup creamer left.
HTH
OK... I did it today and figured out what I will be using... for a regular white cake mix, made according to the package and adding an extra smidge of oil, I added 1/3 cup of Creme Brulee and it was very nice... so my new recipes will consist of 1/3 cup of CC.... just thought I would update everyone who has been watching the post to get the measurements... adjust to your taste preference!
which one are you guys talking about the powder kind or the liquid and can someone brack it down like a recipe step by step on how to do it when adding it to the cake the reason why i say that is that i am confussed do i add what the box ask for plus the creamer the same amount of the water or i don't add the water and just the creamer. thanks
Here's what I use...thanks to someone (don't remember who) who posted how they doctor their cakes up.
- 1 boxed cake (use mix only, don't follow the ingredients they say to add to it) add 1 cup of water, 1/2 butter (I use unsalted), 4 eggs, package of instant pudding and 2 tablespoons of a powdered version of coffee-mate flavor (I've used Vanilla Carmel). Mix together then beat on high for 2 minutes. It makes a very moist cake/cupcakes.
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