Hi,
I know I have seen post on here of people who have used flavored coffee creamer in the cakes and icing. Could you please tell me what ratio you guys use. Is it in place of the water for the cakes or part water part cremaer? I wanted to try this for some up coming cakes, but was not sure how much to use. Thanks so much!!!

Dawn

I've just started using creamer in my cakes and icing and I don't think I'm ever going back!! I've tried using half creamer/half water in my cakes, which makes a good but still light cake, and then tonight I used ALL creamer in a chocolate cake and oh my gosh! It was sooo good! It took longer to bake, but it was so dense and chewy almost...Kinda brownie-like. Sooo good! I used chocolate caramel creamer in a devil's food mix with an extra egg, and for the icing, I used a coconut creamer in buttercream...Everyone loved it- and it was soooo good! The cake was also very sturdy and I can imagine it would have been a good cake to carve had I needed to. Good luck!