I have noticed that when I use coffeee creamer in my cake mixes in place of the water, my cakes always sink in the middle when I take them out to cool. Is there something else I should be adding to the mix so this doesn't happen? Does this happen to anyone else? I just replace the water with the creamer and still add the vegetable oil & eggs as called for. Or maybe I shouldn't replace all the water with the creamer?
Adding too much creamer (especially Int'l Delight) will cause a cake to sink (too much sugar).
You can replace 1/4 cup of liquid with creamer (all flavors) without ill effect. Replacing more than this (especially on some of the flavors - like white chocolate raspberry) seems to not work well.
Here's a thread with links to liquid creamer disasters:
http://forum.cakecentral.com/cake-decorating-ftopict-293673-.html
HTH
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