For those of you using coffeemate, do use use the liquid or the powder. Also, how much do you use. I have baked cakes replacing the water for the liquid coffeemate. Sometimes they come out well and sometimes the just sink in the middle to the point of being unusable, well my family and I eat them! Maybe I am using too much or should I be using powder? Anyway, any and all help much appreciated!

Thanks in advance!
~ihavasweet2th~

I use the liquid coffeemate all the time when I do the 'Durable' recipe here. I use the same amount the recipe calls for instead of water and I've never had a flop (I use french Vanilla most of the time). I use coffeemate liquid instead of milk almost always in buttercream, it seems to make the buttercream thicker than normal and sometimes I have to cut it with regular milk for consistency.... but the cake itself has so far been no problem.

I have never used coffeemate in a cake mix, but I use the liquid kind (usually flavoured) every time I make buttercream. I make sure it is hot when I use it. I love how it flavours and works in my buttercream.

Does anyone know if it can be used to flavor the Whimsical Bakehouse House Buttercream? I use Watkins double strength Vanilla right now but I pay $93.00 for a 4 litre jug of it.Ouch!! I'm just wondering if using the cheaper alternative would be cheaper.


Laurel

Hi ihavasweet2th,

I don't know if you've seen this thread or not, but they talk a lot about coffemate, and how to use it.

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=614554&postdays=0&postorder=asc&&start=0

Tammy

the last cake i made i used a coffee syrup; the kind used in espresso's and cuppacino's it was delicious and a stronger flavor in the bc then i expected. i had to make another batch w/o flavoring to ease the strength of the taste lol

I use liquid creamer and substitute for 1/2 the water and I also cut the oil I use in 1/2 as well. However, I do have a cake sink from time to time. Just the nature of the beast I guess.

My latest fav? Belgium Chocolate Toffee! Just made TWO Dark Belgium Chocolate Toffee Cream Cheese cakes! YUM!

Beth in KY

Kiddiecakes - I don't use the coffeemate to replace the vanilla flavouring (or almond or whatever you are using). Sugarshack uses the coffeemate to replace the milk/water/cream part of the recipe - whatever you use to thin your buttercream. Does that make sense?

Welll, I don't know........it's pretty hard! LOL

Pillsbury Dark Chocolate Cake Mix
Substitute Creamer for 1/2 the water
Substitute cold strong coffee for the OTHER 1/2 of the water
Substitute 4 oz. cream cheese for the oil

Bake at 325 until knife comes out clean!

Now, if you are like me (and Paula Deen) you need to check it out so I do a little "plug" out of the middle while it's still warm.....OH MY WORD! It is SO good warm! But, alas, I have to put Chocolate Cream Cheese Icing on it tomorrow! LOL

HAPPY BAKING!

Beth in KY

Edited to add: Uh YEAH, go ahead and use the 3 eggs....no subbing for them! LOL Just in case you were wondering!

Thank you for all the replys!! I appreciate everyones help. Bethola, thank you for the hot tip on the Begium Chocolate Truffle cake recipe, it sounds yummy!!!!!!!!!!!!!! I can't wait to try it!!!

~ihavasweet2th~

Tammy, I forgot to thank you for the thread!! It is a great one! Thanks!!
~ihavasweet2th~

This sounds delicious. I have to try it