On The Subject Of Vanilla Caramel, I Also Found...
Decorating By Chef_Stef Updated 26 Sep 2006 , 2:42pm by tonenia
several others actually
but I was especially interested to see Limited Time offer of Spice Chai Latte. Grabbed that one too. Can't wait to try them both for cakes this weekend.
BTW--what flavor (besides caramel) would you recommend for filling in vanilla caramel cake? I'm doing caramel, but I also have black walnut and butter rum...hmm...
If you go to the CoffeeMate website (I don't remember the exact address, but you could google it) they have $1.00 coupons on CoffeeMate. You can print up to six of them.
I saw a few liquid flavors in the milk section of the grocery today. There are some spectacular ideas popping in my head right now.
My question is, is the liquid stronger than the powder? How much is recommended? I can't see where a TBS or two would thin the batter, or change its consistency in any way, but you never know.
I read on a thread just the other day to put apple filling in a vanilla/caramel cake. I am making one this weekend.
Sounds good, doesn't it!!! Nothing better to start Fall off than with a caramel apple cake!
That sound yummy....is the vanilla carmel cake a doctored box mix or is it from scratch? AND can I have the recipe to whichever it is because it sounds really good.
do you mix the apple pie filling in with the cake or the icing. Is it regular bc icing or something else.
AND here I am trying to lose weight....that's a laugh ...especially being addicted to this website... 
You mix 2 T. vanilla/caramel Coffeemate creamer powder to one recipe of white cake. I have also heard you can substitute 1/4 c. of the liquid creamer in place of 1/4 c. of the already called for water (I actually use milk in my cakes to make them more moist and rich). Bake as usual.
The filling is put in between the layers of cake before you ice them. I always torte my cakes so I have 3 layers of fillings. You can either do storebought apple filling/topping or make it homemade.
I, personally, have not tried any of the creamers yet, but everyone has been raving about the vanilla/caramel coffeemate added to a white cake. I am actually adding mine to french vanilla. But, I would guess that you could add it to other cake flavors. Not sure how they would taste though. Don't know if the caramel flavor will come through on a chocolate cake. I guess there is only one way to find out. Use family or friends as guinea pigs..... 
My mouth is watering just thinking about a caramel apple cake!!! I will definitely be getting some of that creamer!!! Great tip! Thanks!!!
Oh my gosh you guys! Oh. My. Gosh.
I opened both flavors tonight to smell them. The Vanilla caramel is really nice and I can't wait to try it.
But....the Vanilla Chai Spice....!!! 
It just about made me swoon. Think Christmas and vanilla and some sort of swoony warm scent! Omg, omg. I keep going back and sniffing it. It makes my eyes cross. LOL I'm trying it for sure soon. You should get some--if nothing else, just to smell it or put it in something to drink; it's heavenly!!
*sneaking back to the kitchen to smell it again*...hee hee
??? Can you add the coffee creamer to other flavored cakes like chocolate?
that might be good without the apple.
I added the Vanilla Caramel creamer to a DH Coconut Supreme cake mix (along with a box of vanilla pudding mix and an extra egg), and it was really tasty. At least the scraps were! It was sort of reminiscent of caramel macaroons.
I'm not sure what kind of filling I should use when I will fill it tomorrow. It is for a group birthday party at work, and I want to do something that at least most people would like. I think the coconut/vanilla/caramel PLUS apple might be too much. Suggestions?
RP
how much does the creamer affect the flavor of the cake? I havent tried this yet, but curious.
Merissa, the effect that the creamers have on the cake is wonderful--it does overpower the cake but adds just that little umphh to it. I use 1/4 cup of it to replace some of the liquid called for. I have used the vanilla caramel and french vanilla so far (the french vanilla is my fav) but I can't wait til the holidays when they come out with gingerbread, eggnog, and I am sure they'll have more. I think I have seen cinnamon also.
Those creamers are the best thing I have done with a cake mix!!
Thanks for the info...so 2T of powder or 1/4 cup liquid...is that right? Can someone recommend some good flavor combinations for cakes flavors/creamer flavors and creamer flavored cakes/fillings?
Charb31 - I have also heard you can use either or. If you are uncertain about the moisture using the powder, substitute whole milk instead of the water that the recipe calls for. I haven't used the creamer yet, but I ALWAYS use whole milk in my cakes. Makes for a very moist cake! Can't wait to try the creamers though!
I had actually planned on purchasing the powder once I found out about the tip on the creamer, but went to my local grocery store.....they had the liquid creamer on sale 10 for $10, 11th free. I stocked up. I believe I will use the powder once these are gone....again, like you said, longer shelf life for the powder.
Anyone know how long you can keep an used container of liquid creamer in the fridge before it goes bad?
As far as the whole milk versus skim....I don't know, I just started using whole because I figured it would be a little heavier. I know that when I drink skim milk, it is more watery, the whole milk is a little thicker and richer. I guess it is just personal preference.
Edited to also ask, if there is a specific reason that you use whole milk, I only keep skim milk in my fridge, and usually use that!
I was taught to use canned evaporated milk, so sometimes I use 1/2 evaporated milk and 1/2 water.
Makes the cake tastes almost scratch.
I love the Chai Spice....it's what is in my coffee right now!! Soooo yummy! I was wondering if it wouldn't be good to add to a spice cake mix??? And then maybe add a cream cheese icing? or maybe the Brown Sugar cream cheese icing recipe on this site??
Also with the caramel/vanilla creamer, I was thinking of a peach filling or something along the lines of a peach & praline filling, but I can't find anything like that. I absolutely love caramel and peaches together and I have found the combo of pecans (pralines), peaches and caramel go fantastice together in cheesecake!! Anyone know where I can find a good peach filling??? Wow, I'm getting hungry just thinking about it!!!
Last weekend I took a White cake mix (don't remember which brand), added my package of vanilla pudding and extra egg, substituted 1/4 cup of the milk with 1/4 of the caramel coffee creamer (I always use milk instead of water as well) and lemme tell ya, the cake scrap from leveling the cake was YUMMY!
However, then I made caramel filling from sweetened condensed milk, and covered the cake in some yummy homemade chocolate buttercream and let me just say....HEAVENLY!
Pam
OKay I have a question. How does this sound for a combination?
White cake, add the Pumpkin spice liquid creamer (just came out for the fall)_ and then use a cream cheese icing to fill/ice.
Would that taste good you think?
Anyone know how long you can keep an used container of liquid creamer in the fridge before it goes bad?
Liquid coffee creamer has an expiration date on it. I purchased some 2 weeks ago and the expiration date on it is Dec. 2006. It last for a while but check the date before you buy it because I have found some that are only good for a month.
Last weekend I took a White cake mix (don't remember which brand), added my package of vanilla pudding and extra egg, substituted 1/4 cup of the milk with 1/4 of the caramel coffee creamer (I always use milk instead of water as well) and lemme tell ya, the cake scrap from leveling the cake was YUMMY!
However, then I made caramel filling from sweetened condensed milk, and covered the cake in some yummy homemade chocolate buttercream and let me just say....HEAVENLY!
Pam
When you make the caramel from the condensed milk, does it need to be refrigerated? I'm making a cake next week (when my niece will be born) and I'm bringing it to the hospital so it won't be refrigerated for a couple of days. I wanted to do a chocolate cake with the caramel filling. Could you let me know if it will sit well?
When you make the caramel from the condensed milk, does it need to be refrigerated? I'm making a cake next week (when my niece will be born) and I'm bringing it to the hospital so it won't be refrigerated for a couple of days. I wanted to do a chocolate cake with the caramel filling. Could you let me know if it will sit well?
Hmmmm, my cake didn't last long enough for me to worry about it LOL, but I would think it would be fine for a few days.
Pam
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