Still consider myself a baking newbie...but I keep trying to experiment when I probably shouldn't!
Here's my situation. Son's birthday party is Sunday. He wanted a "caramel" flavored cake. I thought it would be a great time to use the flavored creamers!
I made a white cake from scratch (a Wilton recipe) and substituted half of the milk with Vanilla Caramel creamer.
Baked the cakes and tasteda bit of it. This is hard to explain, but it tasted "doughy". It is completely cooked, but when it hits the mouth it kind of dissolves strangely in the mouth.
Should I just go with it? Or make a box mix?
I think that's just a personal prefence. If you really don't like it and it bothers you, you should probably make a different cake. if it doesn't bother you, stick with it.
I know I make the Wasc (full recipe) and use 1 cup creamer substituted for 1 cup of the water. And just add the rest of the water the recipe calls for. I like the results, but it does seem a little more gummy than normal. Creme brule is fabulous. I don't really like the white chocolate rasp. that everyone loves though, I don't think it changes the flavor much.... I use it in frosting instead.
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