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!

I use it in place of the liquid in my icings and never have had a problem with the crusting.

Beth in KY

Ok...so I have made a few cupcakes today... 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!!!!!!

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

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!

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

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..

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?

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!

Martyz - which supermarket have you seen them in and which section is it in. I don't think I have seen them before.

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?

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.

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

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

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!

I usually bake from scratch too. However, I have tried the WASC recipe from CC and it is yummy.
I buy the Greens brand of Vanilla cake mix. The box is 470g but the cake mixes in America are 516g. To make up the weight, I just add the difference in weight with almond meal.

To our Australian CCer's:

Martyz: You are going to have to use a LOT of little tubs girl! Basically you substitute the liquid in your recipes with the creamer. Here in the states ours come in, I think, 240 ml and 500 ml...I think International Delight (another brand) comes in a 900 ml, but, I could be wrong about that. All I know is the container is HUGE compared to Coffeemate. It could be just packaging though.

GOOD LUCK! Let us know how it works for you!

Beth in KY

Last week I made cakeballs with the blueberry cobbler creamer then stuck a blueberry in the middle of them!!! They're my families new favorite!!! They were AWESOME!!!
Carrie

I went to wally world today and bought Bluerberry cobbler, white chocolate rasberry, and 2 from international delites... one is chocolate caramel! I can't wait to try them OMG, I think I am going to just scream I am so excited about the possibilities

I KNOW!!!

Last night my husband came out at 2 am asking..."what are you doing?"

uh....baking, hello?

Tonight I am going to make a white cake mix with melted dove white chocolate reaspberry ice cream and use the white chocolate raspberry creamer or just the chocolate raspberry creamer as my filling/frosting...

I'm drooling just thinking about it...

I bought the ID White chocolate raspberry, chocolate caramel, and butter pecan today to try these out. I made a white cake mix with the butter pecan and it sunk in the middle. I've never had any cake do this and wonder if it was the creamer. I haven't tasted it yet though. I did taste the white chocolate raspberry creamer by itself and my immediate thought was that it tastes identical to the blue cotton candy from the fair. No mistaking that flavor, but I wonder how it will work in a cake.

Oh my, ladies!!! I'm so excited to read this, I'll have to make a trip to the store now!

I'm chomping at the bit to head to Walmart and buy out the coffee creamer aisle!! Thanks for the tips

I have noticed with cakes, you may need to cook a wee bit longer. I have been maing a TON of cupcakes and those are turning out to be perfection!!

if all else fails, replace the water with creamer, use the requested amount of oil and add an extra egg. Maybe that will "firm" it up a bit...

Ok. Just made 2 batches of cupcakes 1 with powdered and one with liquid white cho. rasp. creamer. Mixes called for 1 1/4 c. water so for the powdered I put 1 cup warm water in measuring cup and added the powdered creamer until I had 1 1/4 c. liquid. Both tasted yummy but the cupcakes that I used the liquid creamer for sank in the middle. Powdered may be the way to go since it won't spoil. Also added so powder to the icing.

My DD said to tell ya'll thanks so much for the idea they are too good.

Bethola,
That was what I was afraid of! I think the packet that I bought might end up in coffee, rather than cake - The bag was $3.50 and to make up a decent amount I'm going to need to buy a lot more...I'm sure the cake is yummy but gee it'll be an expensive one as a try out!
Oh well, my mum and dad are going to the US later this year...I wonder if I can talk them into bringing a couple home! hehehe (not!)

Ok I tried the coffee creamer routine... I used ID white chocolate rasberry... it was pretty darn good... I had some extra champagne flavored BC in the fridge from weekend cakes, and it paired pretty nicely, but I think it would have been OUTSTANDING with some chocolate icing. I noticed the cake was a little more dry than my usual cake.... could have overcooked since I did thin layers, but it was good nonetheless.... I will be trying the praline and creme next I think! I was also thinking, they come in 16 oz bottles, so maybe we could just pour 1 cup into plastic bags and freeze the excess for the next time.... just a thought Enjoy your attempts!

I wonder if you used the coffee flavourings (like they have at Gloria Jeans) if that would work the same way...perhaps mixed in with the milk? You probably wouldn't need to use much of it (just guessing)...

Mmmm, seems not everyone is having 100% success with the creamers.

The most common problem being the cakes are not rising properly (when using liquid creamers):

http://forum.cakecentral.com/cake-decorating-ftopict-185351-.html

http://forum.cakecentral.com/cake-decorating-ftopict-3419-.html

http://forum.cakecentral.com/cake-decorating-ftopict-281973-.html

http://forum.cakecentral.com/cake-decorating-ftopict-51114-.html

http://forum.cakecentral.com/cake-decorating-ftopict-10144-.html

http://forum.cakecentral.com/cake-decorating-ftopict-185351-.html

Scratch Cake recipes using liquid & powdered creamers:
(Also has several frosting recipes.)

http://forum.cakecentral.com/cake-decorating-ftopict-159851-.html

Cake Formula Guidelines:

http://www.bakingandbakingscience.com/Cakes.htm

HTH

P.S. Please don't hate me. I just wanted to provide all the info on this subject, and perhaps prevent an unwanted mishap.
(Like don't bake a huge cake order without first doing trial run.)

can someone please tell me what coffee creamer is
im am in australia and have never heard of this...