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I enhanced my cake and ... Oh Lord, help me... - Page 3

post #31 of 127
so if you were going to make coordinating icing, how would you adapt the recipe to add it to buttercream, and do you think it would affect its ability to crust????? I am soooo excited about this! Just signed up for my coupon and found out they sell most of the flavors at my local foodtown!
"It's not about who you've known the longest, it's about who came and never left your side."

***http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs***
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"It's not about who you've known the longest, it's about who came and never left your side."

***http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs***
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post #32 of 127
I use it in place of the liquid in my icings and never have had a problem with the crusting.

Beth in KY
post #33 of 127
Thread Starter 
Ok...so I have made a few cupcakes today... icon_rolleyes.gif and I have come to a conclusion. I did one batch with ALL liquid replaced with creamer and an extra egg, and one batch with ONLY the water replaced with creamer and just the 3 eggs and I even though both are wonderful, the batch with ONLY the water replaced seems to hold up better under pressure (decorations, cupcake bouquets, etc...).

If you are just making a sheet cake or non fancy cupcakes or even cake balls, I would recomend the ALL liquid/extra egg replacement batch. For major decorating or sculpting projects, use the ONLY water replacement batch.

Just my opinion...oh and the blueberry with white cake mix OUT OF THIS WORLD!!!!!! icon_biggrin.gif
The Sweet Stuffed Company
Cupcakes Galore! Cookies, and More!!
http://thesweetstuffedcompany.blogspot.com
For a fabulous deal on professional business cards ... www.essentialmarketingservices.com
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The Sweet Stuffed Company
Cupcakes Galore! Cookies, and More!!
http://thesweetstuffedcompany.blogspot.com
For a fabulous deal on professional business cards ... www.essentialmarketingservices.com
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post #34 of 127
Forgive me for showing my ignorance. If the creamer has to be refridgerated what do you with your cakes after using them in your icing? Do you treat it like a cream cheese icing?

Blessings,
Michelle
post #35 of 127
Thread Starter 
If you have an uneaten (un-heard of in my house...bwaaaaaahahahaa) frosted cake, yes, stick it in the fridge. I usually make a ton of cupcakes at one time, individualy wrap in saran wrap and then bundle them up in tin-foil and then stick them in a freezer bag until I need them. the pull them out, let them come to room temp, frost and go!
The Sweet Stuffed Company
Cupcakes Galore! Cookies, and More!!
http://thesweetstuffedcompany.blogspot.com
For a fabulous deal on professional business cards ... www.essentialmarketingservices.com
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The Sweet Stuffed Company
Cupcakes Galore! Cookies, and More!!
http://thesweetstuffedcompany.blogspot.com
For a fabulous deal on professional business cards ... www.essentialmarketingservices.com
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post #36 of 127
Can't wait to try this but I only have the powdered stuff here. Has anyone use this. Do you think I can just mix some in with the water or should I try milk.
Thanks Val
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my avatar is my little bugaloo Aarika Rose
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post #37 of 127
What sizes do these come in? Here we have little 15ml tubs. Is that the same as you? I'm guessing that wouldn't be the whole amount of liquid (milk) added to cake? I'm a bit confused.. icon_confused.gif
post #38 of 127
Here is the link to the coffeemate website that shows you what they are talking about=) It is the same site to get the free coupon from too! Jen

http://www.coffee-mate.com/7Days/default.aspx?
Let Go And Let God!
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Let Go And Let God!
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post #39 of 127
Thanks I will have a look at the site, though I'm not sure they'll send a sampla all the way to Australia! yay if they do!
post #40 of 127
Martyz - which supermarket have you seen them in and which section is it in. I don't think I have seen them before.
If you suppress laughter, it goes down to your hips and spreads!!!
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If you suppress laughter, it goes down to your hips and spreads!!!
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post #41 of 127
Hi BarbaraK,
I bought mine from Coles this evening! They are in the coffee aisle. They are in a bad and are individual serves (a bit like the little cups of milk you get in a motel fridge). It has 10x15mL serves. I think from the website previously posted, the American ones come in a big bottle, so that is where I am confused about how much to put in a recipe! They had hazelnut (which is what I bought), vanilla and irish cream. HTH Maybe you might have some idea about substituting the recipe?
post #42 of 127
I think that it is a straight substitution of water for the creamer. Not sure about which recipe is being used. Have to look through the recipes on CC and see which one has water as an ingredient,

I think in America many people have a book called the Cake Doctor that teaches you how to doctor recipes and they could be using recipes from that book.
If you suppress laughter, it goes down to your hips and spreads!!!
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If you suppress laughter, it goes down to your hips and spreads!!!
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post #43 of 127
Use a box cake mix and substitute the creamer for all of the water only or for all of the water and the oil and put in one extra egg
my avatar is my little bugaloo Aarika Rose
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my avatar is my little bugaloo Aarika Rose
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post #44 of 127
I haven't tried adding coffee creamer to cake yet but I will be now. As I sit here drinking my coffee with creme brulee creamer my absolute favorite thinking that now I can have cake that tastes like this, your gonna make me gain so much weight icon_cool.gif
post #45 of 127
Hi BarbaraK,
What brand cake mix do you reckon would be one to try? I usually make mine from scratch...it seems the brands in the US are better than what we have here...hard to compare when you don't have their brands to sample! icon_sad.gif
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