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Coffee creamers - Page 2

post #16 of 28
I just reduce the flavoring by a tad! I like my BC to have lots of flavor if its a white cake as I think they tend to be somewhat flavorless anyway.
post #17 of 28
does it change the taste...or rather do you taste the flavor of the particular creamer you are using? is it the piauid or the poweder? didnt see an answer to that part.
Bake On!!!
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Bake On!!!
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post #18 of 28
I just tried this with chocolate cake this weekend, and it was really yummy. I used the dry hazelnut kind and mixed with water into my chocolate buttercream. It was really good.
Lisa
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Lisa
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post #19 of 28
i use powder or liquid. Mix the powder equal parts to water or use the liquid in place of milk or water. The taste is subtle - not overpowering.
post #20 of 28
Oooooh, I need to give an "Amen!" to Chisteena on the Hazelnut w/ chocolate cake!!! I love that Hazelnut creamer so much, I could bathe in it! Well, maybe not... But I really love it! icon_smile.gif
post #21 of 28
OMG, I love this... I heard of it but never paid much attention to understand how they did it... I LOVE IT!! I must go to the store today and buy some to try! Now, just a question... does it change the color of the BC? Or would it alter any color gel color? What if I want to decorate with blue BC, would I get the same color blue as with regular BC? Thanks so much and Thank You for this thread!
Gaby
www.SweetArtShop.com

For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
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Gaby
www.SweetArtShop.com

For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
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post #22 of 28
I just had an idea... what about those flavored syrups?? I just bought Davinci Syrup (Hazelnut) for my coffee. It's just a flavored simple syrup. No refrigeration needed. Would those work?? If so, there is a coffee house nearby that sells flavored syrups, in a ton of varieties. They even have a Chai Spice syrup. hmmmmmm....Anyone ever try those? If so, how did it turn out?


PS...I wonder if you could "wash" the cakes with the flavored syrup. (Dang..if only my boss could see how many hours I log into this site...I'd be getting a pink slip for sure!)
post #23 of 28
This is a bit OT, but during Christmas time I made an eggnog cake with eggnog BC. I used DH yellow cake and substituted eggnog for water and same for my BC. Everyone loved it!!
post #24 of 28
I would think the coffee syrups would work great. I'll have to give that a try. The amount used is so small compared to your sugar/shortening ratio that any color change would be MINOR! I never worry about it!
post #25 of 28
I love this site!!!!
post #26 of 28
If you do a search on google or whatever engine, you can get to Coffee Mate's website and get some good coupons for $1.00 or $1.50 off. Just an idea if you want to try it without spending full price. Hobby Lobby is running a Wilton coupon on their site this week, too. (There is another thread started on that.)
post #27 of 28
The actual site is www.verybestcoffee.com and they also say to store the liquid in the fridge at all times, and the powder in a cool dry place. HTH.
post #28 of 28
DAVINCI SYRUP:
I've used the caramel flavored syrup when I torte my cakes, I add a little bit to have my cakes be extra moist, turns out great!! Just make sure you don't add TOO much, otherwise you cakes will collapse (if too wet). HTH
Gaby
www.SweetArtShop.com

For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
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Gaby
www.SweetArtShop.com

For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
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