Can You Use Coffee Creamer In A Scratch Cake??
Decorating By butternut Updated 22 Sep 2007 , 7:11pm by BakingGirl
Hello all. Alrighty, I decided that it is time to try my hand at a scratch cake. Not sure yet which recipe to try. I would like to know if anyone substitutes coffee creamer for the water or milk in their scratch cake recipes? I always use it in my boxed cake mixes but I'm not sure if it will work in a scratch cake. If anyone knows of a really good white scratch or yellow cake, please let me know. I thought that maybe I should also use the simple syrup because I've heard so many people talk about their cakes turning out dry. If anyone has any advice that they wouldn't mind sharing, I'd surely appreciate it. Thanks so much.
Non-dairy liquid (and powder) scratch cake and frosting recipes:
http://forum.cakecentral.com/cake-decorating-ftopict-159851-.html
Scratch cake recipes:
http://forum.cakecentral.com/cake-decorating-ftopicp-3904583-.html
HTH
if you NEED a syrup, then either your cake is overbaked or the recipe is a bad one.
Hmmm, interesting, I never thought of it that way. I've just read so much about scratch cakes being dry because well "they're scratch cakes"?? Do you make scratch cakes? If so, if you don't mind my asking, which recipe do you use??? Thanks so much!!!
butternut, you're very welcome; it was my pleasure. 
I agree with jmt1714, some scratch recipes are better than others.
However, a person used to cake mix cakes exclusively - upon tasting a scratch cake might think it was dry (even if it was a perfect recipe, perfectly baked).
Why Cake Mix Cakes Are Always (Perceived) More Moist Than Scratch:
http://forum.cakecentral.com/cake-decorating-ftopict-102531-.html
HTH
i dunno - I have eaten box mixes and i have eaten my own scratch cakes, and I do not think the mixes produce more moist cakes. Everyone has a different perception I guess.
I htink it has more to do with knowing HOW to mix a scratch cake - with a box mix you mostly just dump it all together and voila. With a scratch recipe, usually the way it is mixed makes a difference (like creaming the butter and sugar correctly, beating the eggs in to a ribbon stage, and then barely mixing it once you add the flour).
okay, so I read the article. Now who's got a hi-ratio cake mix recipe to share??? Anyone?
I did try using creamer once in one of my scratch cakes. I really did not like it, found the flavour a bit artificial - maybe it is more pronounced in a scratch cake since there is nothing else artificial in there. I also found the end result super sweet. If you were to do it I would absolutely recommend cutting down on the sugar in the scratch recipe.
As it has been mentioned in the thread already, using a good recipe which makes the type of cake you like (what I mean is if you like moister cakes go for butter cakes and not angel food cakes) and using correct mixing methods and baking time and temperature will make the biggest difference in how your end result is.
The Whimsical Bakehouse cookbook has some really nice recipes in it. The Cake Bible is another great source of good recipes and the book will really explain the differences between different types of cakes.
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