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liquid substitues for cakes, what do you use?

post #1 of 2
Thread Starter 

I have always been a 'from scratch' baker, but I am babysitting 3 little girls and they wanted to make cupcakes by themselves. My recipes are a bit complicated, so I just bought a couple cake mixes for them, and had one left over, so decided to try it out... it was seriously the BEST chocolate cake I have ever eaten, and I have made countless recipes.

I added my usual cup of sour cream, an extra yolk, a shot of espresso, but instead of milk or water I replaced the liquid with a 'chocolate truffle' drink from Safeway, (it's a super thick, too sweet Christmas thing they sell each year, tasted like liquid pudding.)

 

It tasted nothing like a box mix, quite dense and super moist. Now I'm all excited to try it with my from scratch recipe, and see how that turns out.

 

Got me wondering what other yummy substitutes are out there that I have been living in ignorance of, lol.

I usually use butter/chocolate/whole milk, sometimes coffee, but was wondering if anyone else had something new I could try out?

post #2 of 2

Rum or brandy (mixed 1+1 with water) or champagne replacing the water.

 

Eggnog.

 

Almond milk.

 

Canned pineapple or mandarin oranges, blended with the liquid in the can and added to a mix in place of water.

 

Real Thai canned coconut milk (even the lowfat kinds are OK)

 

Buttermilk.

 

(but only one of these at a time, please)

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