Using Creamer Made Cake A Little Dry...

Decorating By Starkie Updated 13 Jun 2007 , 8:18pm by dadams

Starkie Cake Central Cake Decorator Profile
Starkie Posted 9 Jun 2007 , 7:15pm
post #1 of 8

...and I'm not sure why? I made a devil's food cake and replaced the water with Cinnamon Hazelnut creamer. The cake had a wonderful flavor, but it was dry. I used the extra egg when mixing up the batter, so I'm not sure what I did wrong. Anyone else have this problem?

<S>

7 replies
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smbegg Posted 9 Jun 2007 , 10:17pm
post #2 of 8

I only replace 1/2 the water and I use the extender recipe, so I can't answer the egg part. I havn't had a problem with texture.

Stephaine

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Wendoger Posted 10 Jun 2007 , 2:39pm
post #3 of 8

I only use the extender recipe as well. Sometimes I will add one cup of flavored coffee syrup instead of water for more intense flavor. thumbs_up.gif

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Biya Posted 11 Jun 2007 , 12:12am
post #4 of 8

Mine was dry and I used half creamer and half milk in a white cake mix. Didn't care for the texture. Had a couple people tell me it was to dry and dense.

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alibugs Posted 11 Jun 2007 , 12:20am
post #5 of 8

try adding 1/2 cup sour cream or 1/3 more water. I did notice it was dry also. I really didn't like the flavor either.

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Wendoger Posted 11 Jun 2007 , 12:43am
post #6 of 8

....it'll never be dry if ya use the extender recipe.....and you can still add the creamer!!! thumbs_up.gif

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Shaynamills Posted 13 Jun 2007 , 7:46pm
post #7 of 8

Can some one tell me what the extender recipe is? Thank you, new to the site and love it.

dadams Cake Central Cake Decorator Profile
dadams Posted 13 Jun 2007 , 8:18pm
post #8 of 8

I made a pillsbury white cake and replaced all the water for white cho raspberry creamer
the cake did not rise in the middle and was very dense but very moist

using the egg white recipe
it called for 1 1/4 cup water (replaced with creamer)
and 4 egg whites
( didnt have any more eggs so didnt add extra egg white)

next time I will try 1 cup creamer and add 1 extra egg

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