Hello all, I know this is not a good time for asking a last minute ? but I need major help! I want to make a box mix and I remember reading lots of posts about subbing coffee creamer in for some (or all, that is my ? ) of the liquid to doctor it up. BUT I can't find a thing and I am a bit frantic! Is it all creamer to the water, or part water part creamer??
I am having cake and ice cream for ds's 2nd b-day the day after Thanksgiving. I wanted to have the cake done and frosted today so I could leave it until Friday morning to decorate. I didn't want to worry about it on Thanksgiving. Well I made a box of BC butter pecan cake (awesome) and it was my prettiest ever!! I lined the pan in parchment, did the wet towel wrap for a nice even crown! I was so proud! I went to flip it out of the pan and took a small chunk out of the side. Not bad, but no torting this one now, oh well. I let it cool and tried to flip it back over and 1/3 of the cake crumbled off! (in cleaning it up I found the middle not quite done) SO now I have to start over! I could have dh buy a new box on his way home, but I have a yellow cake mix and English Toffee Almond creamer and could just use that. Sounds yummy too, since the buttercream has it in it too.
TIA,
Ck41500
When I use creamer I substitute 1/2 of the water with creamer. In other words if the box calls for 1 cup water then I use 1/2 cup water and 1/2 cup creamer. Works every time! And YES that yellow cake and English Toffee Creamer sounds YUMMY!
I just made a pumpkin bundt cake using spice cake mix; canned pumpkin, Pumpkin Spice Jello Pudding and Pumpkin Spice Creamer. I HOPE that tastes enough like pumpkin for them! LOL
Good Luck with this one!
Beth in KY
I have "played" with this, and find that using about 1/4 cup of the coffee creamer works well. Too much made my cakes crumble too much. And, I think the taste would be overwhelming. Just my opinion.
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