I made a basic white vanilla cake, and added a tbsp of Caramel Coffeemate powdered creamer. After it was done, I brushed caramel syrup on it. The cake was a little dense. My question is, could it have been the recipe? I beat the eggs, and sugar for about 5 minutes because the recipe said to beat until pale in color. Or is it just from adding the syrup? Is that how cakes come out when a simple syrup is brushed on?
Also, has anyone found a good white recipe w/ caramel flavoring? Which are best?
Thanks!
Simple syrup should not change the texture of the cake. I've used it many times on many different types of cakes and never felt it affected any cake.
I made one but used liquid Van/Car coffee creamer. I just substituted about 2Tblsp of creamer in place of 2 Tblsp of water and the rest of called water.But Ive seen here before to use just coffee creamer not water it just makes it more intense flavored. I used just a classic white mix. Very good !!! I also filled with apple caramel filling.
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