My sweetie brought home some almond milk and some hazelnut milk from work some time ago... I've been trying to figure out what to use them for (I can only eat so much kheer!) and I was wondering if anyone had used nut milks as a substitute for the water in cake mixes.
I was thinking the almond would go nicely in a white, the hazelnut in a chocolate fudge, and either of the two in a french vanilla.
Ideas, anyone? (What about adding some finely chopped nuts to the batter as well before baking?)
Thank you!
Illy
My sweetie brought home some almond milk and some hazelnut milk from work some time ago... I've been trying to figure out what to use them for (I can only eat so much kheer!) and I was wondering if anyone had used nut milks as a substitute for the water in cake mixes.
I was thinking the almond would go nicely in a white, the hazelnut in a chocolate fudge, and either of the two in a french vanilla.
Ideas, anyone? (What about adding some finely chopped nuts to the batter as well before baking?)
Thank you!
Illy
I use Flavered coffee creamers (liquid) in my cakes and in my frostings I would think that your nut milk would be just fine and have a good taste... If my recipe calles for say 1 1/4 cups of liquid I add a bit of the creamer depends on the day and then fill the rest with either water or reg milk.
You can use the milk in place of the water.
In fact, when I was taking my Wilton cake decorating classes, my instructor told us that using milk helps make the cakes "sturdier" and less likely to break when you're handling them and moving them around.
I use everything except water!! heheheh
Even fruit juices!!
I'm sorry ~ but ~ nut milk? How do you get milk from a nut other than a coconut? I've never heard of nut milk before... 
Debbie
The basic way of making nut milk is to chop up some nuts, soak them in a small amount of water for some time, pour the mess into a cheesecloth (over a second bowl, you want to keep the liquid), squeeze the liquid out of the nuts... lather, rinse, repeat. There's better instructions out there on the 'net.
It's kind of a tedious process, but why mess with something that's been done for centuries?
My sweetie works for Pacific Foods here in Oregon, and they make the stuff... around here, it's about $3 retail for a 32oz "juice box". Try looking for the pre-packaged stuff in the store where they keep the non-refrig juices and soymilk.
Illy
Oh gosh... I have stuff mess up all the time... but this happens when you're not afraid to take a risk. Good things are not discovered by people sitting on the side lines. You have to not be afraid to try something that people say can't be done.
I was told you could not do brushed embroidery over ganache. Welp... after I posted my picture I bet ladycakes site had 5 ganache cakes with brushed embroidery posted that week alone. Had I not tried it, neither would anyone else....
What have I got to lose????? One cake??? Is that all??? Go for it!!
I'll try anything once ~ and twice if it works!
Debbie
I was told you could not do brushed embroidery over ganache. Welp... after I posted my picture I bet ladycakes site had 5 ganache cakes with brushed embroidery posted that week alone.
Aint that a fact.... LOL I remember that day...
I'll try anything once ~ and twice if it works!
Debbie
Some times three times but that done mean its going to work all of them times you have to keep trying and fixing things to make it work... And remember just because I can do something with a recipe dont mean that its going to work for everyone...
But don't you dare strap a parachute to my back--- nu-uh!!! ROFLMAO!!!
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