ok dumb question...but i read about ppl using coffee creamers in their baking. what do they put them in? cake, frostings, fillings? is it powdered or liquid? and im still new at cakes so i still use box cake, can i add some to like a white cake to get a better or different flavoring?
I think the answer to all of your questions is YES. You can put them in cake, filling, frosting, and either use powdered or liquid. If using liquid, substitute part of your milk or water in a recipe for creamer. If using powder, you might need a little extra liquid to offset.
I made a cake the other day (box mix), and substituted 1/4 cup of the water with Creme Brulee creamer. IT WAS AWESOME tasting. Everyone that tried it raved about it. I would try it and see what flavor you like the best. So far Creme Brulee and Hazlenut were good choices for me. I haven't tried it in frostings, yet.
p.s. You can do more than 1/4 cup if you want to. I just started out with a little just to make sure I liked it. I think next time I will add a little more, but 1/4 is definitely a starting point. Good luck!
so i can substitute some of the water that the box mix calls for and use liquid creamer? and can i make the cake as the directions says, and just add a little powdered creamer? and does this affect the outcome of the cake much, is it more moist or a little dry, i dont want it to crumble on me when i frost it!!
haven't tried it with the powder yet but have had some tasty results with the liquid.
If you are worried about it being dry, I'd suggest making the powder into a liquid like the about post mentioned....hot water and powder, mix it well and substitute that for some of the liquid required on the box.
Hey, when in doubt make a test cake and try the scrapes.
You can always donate it if your family is 'caked out' like mine.
We had two birthdays, my anniversary and a baby shower in six days...the family is done with cakes for a while. 
mommachris
haven't tried it with the powder yet but have had some tasty results with the liquid.
If you are worried about it being dry, I'd suggest making the powder into a liquid like the about post mentioned....hot water and powder, mix it well and substitute that for some of the liquid required on the box.
Hey, when in doubt make a test cake and try the scrapes.
You can always donate it if your family is 'caked out' like mine.
We had two birthdays, my anniversary and a baby shower in six days...the family is done with cakes for a while.
mommachris
I have tried powder and liquid both and they work equally well. With the liquid I ususally substitute creamer for aprt of the water or milk. With the powder, I use about 3 T per boxed mix and don't offset with any extra liquid. I have not had a problem with dry or crumbly cake doing it this way.
I have used vanilla caramel in white and yellow cakes, hazelnut, toffee nut, amaretto, and irish cream in white and chocolate cakes. All have turned out awesome.
Another flavoring trick I learned is to take the liquid liquer flavoring that coffee houses use in cappucinos and lattes and use it just like you would your liquid creamer in cake mixes. I get mine at Sam's club, but the coffee shop in town said they would order some for me if there's a certain flavor I want that Sam's doesn't carry. Can you just imagine the endless flavors??????? Woohoo!!!
Funny, I just made 2 cakes this week with the Creme Brulee Coffee Mate.
First cake was DH French Vanilla and We could NOT stop eating it!!! And we could not get the taste out of our head!!!! It was AMAZING. So, I couldn't wait to make it with chocolate. Nothing.... No different taste at all! We were all so disappointed. I iced it in Chocolate Buttercream, I think next time I will make a regular chocolate cake and add the Creme Brule to the icing?? Has anyone added liquid Coffee Mate to their icing?
I'd like to hear how much and how it turned out. This flavor makes me want to drink coffee. We can't get that flavor out of our heads!
BTW, I followed instructions I found on CC somewhere.
I used DH cake mix and followed the directions and ADDED 1/3 cup liquid Coffee Mate. Mixed and Baked as usual.
Yum, Yum! May have to run home and start baking again.
Thanks for bringing this subject up again.
I have tried adding White Chocolate Raspberry creamer (I think it's International Delights brand) to my cake and icing & it was very good. Be careful not to add too much creamer to the cake batter as it can cause the cake to sink in the middle. About half of the water called for on the box is good. Happy experimenting!!!
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