Has anybody tried the white choclate macadamia nut coffie creamer ? it sounds really good to me got any ideas for combo's
I have tried a Lemon cake with Fench Vanilla creamer mixed in. And I just did a Chocolate cake with Vanilla Caramel mixed in the buttercream icing. I have also done chocolate cake balls with Irish Cream creamer mixed in. I'm always looking for new ideas though.
Today I had 3 cakes crash and burn, in which I had used coffee creamer in place of water. Two were white cakes, one with White Chocolate Macadamia Nut and the other with Toasted Almond. Both of them rose as expected but had massive cave-ins in the center. The cake itself tasted good but was a tad overly sweet, dense, dry, and had very little air cell formation.
The other two cakes were a Milk Chocolate mix with WCMN creamer and a German Chocolate mix with the same creamer. One had the same massive center sinkhole, but the other - the German Chocolate, I think - appears normal.
I might use this opportunity to make my first batch of cake balls. *Shrug* I need to search the forums to see what I've done wrong, as alot of people swear by using coffee creamers in their cakes.
Subaru, there are a bunch of flavors at my local grocery stores as well as Super WMs.
Has anybody tried the white choclate macadamia nut coffie creamer ? it sounds really good to me got any ideas for combo's
I just bought one, sounded too good to pass up, but have not tried yet... still thinking wat would compiment it the most...
Cakepro-I make a french vanilla cake this weekend, but used about a cup of creamer and the rest water (this was for an 11 x 15). I found it gave a little subtle flavor but didn't change the texture. I also put about 2 T in the BC in place of milk and it was REALLY good! A little sweeter than normal, but I added just about 1/4 t more salt to offset.
I just replace 12 water with creamer and the rest milk or water.
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