Champagne Cake

Baking By skylightsky Updated 15 Jun 2006 , 3:00pm by 4Gifts4Lisa

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skylightsky Posted 11 Jun 2006 , 10:40pm
post #1 of 30

Hi,

Recently searched for a thread on champagne cake. Just curious if any of you have tasted of one. I have read the ones here on CakeCentral, but there are no comments listed from other members.

How well do they hold up to carving?

Off site, here is a recipe, but there are some nice ones in the recipe box here at Cakecentral too...

http://homecooking.about.com/library/archive/blc97.htm


Problems cutting, using, taste?

29 replies
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bodaisy Posted 11 Jun 2006 , 10:44pm
post #2 of 30

i have an awesome one that is used from a box mix if you would like it. Discolady was kind enough to share it with me some time ago..

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skylightsky Posted 11 Jun 2006 , 10:47pm
post #3 of 30

Oh thank you.

Yes, I would appreciate the recipe.

I just want to know if these actually taste very good before I invest in a bottle of champagne that is NOT directly being consumed. icon_smile.gif

I would really like that. Thank you.

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DelightsByE Posted 11 Jun 2006 , 10:49pm
post #4 of 30

I would like to know about these also, and pm me a recipe if you would be so kind bodaisy! TIA! icon_smile.gif

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dodibug Posted 11 Jun 2006 , 10:50pm
post #5 of 30

bodaisy, if Discolady wouldn't mind you sharing, I'd love to have it too!

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regymusic Posted 11 Jun 2006 , 10:53pm
post #6 of 30

Sounds interesting. Would also love a copy of recipe.

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clb307 Posted 11 Jun 2006 , 10:53pm
post #7 of 30

Me too please! I want to make a champagne cake for my in-laws 25th anniversary.

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fearlessbaker Posted 11 Jun 2006 , 11:11pm
post #8 of 30

me too. I have been so curious about them!!! Thanks

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Rodneyck Posted 11 Jun 2006 , 11:12pm
post #9 of 30

The Food Network has a recipe for a mix champagne cake.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31137,00.html

P/S: As a side, I tasted champagne extract for the first time in my cake decorating class last week and it was delicious, my favorite next to creme bouquet extract. Yum.

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ihavasweet2th Posted 11 Jun 2006 , 11:26pm
post #10 of 30

If you don't mind sharing, I would love to have the recipe too!

Thanks in advance!

~luraleigh~

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tiggy2 Posted 11 Jun 2006 , 11:33pm
post #11 of 30

I'd like to have it too if you don't mind.
Thanks

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bodaisy Posted 11 Jun 2006 , 11:40pm
post #12 of 30

Here it is.... I truly cannot take credit for it as AGAIN I'd like to be sure Discolady gets the full credit..

It's a VERY divine recipe.. I've used and Italian Spumante (some really HOT guy in the liquor store sold it to me so I really can't remember the brand name :0)

I've also used Grand Spumante and died the batter pink and that was waaay awesome.

good luck

since she was soo kind to post this on another forum.. here it is. Good luck

Pink Champagne Cake: someone had asked for it when I (Discolady)posted my pics for the wedding cake tasting. It is SUPER MOIST and SUPER yummy and so romantic looking too when you cut into it.

1 box of French or white cake mix
2 envelopes Dream Whip (I tried it once using white chocolate pudding as a replacement but the DW makes it MUCH MUCH more moist...trust me!)
4 egg whites
1 whole egg
1/4 cup veggie oil
1 1/4 flat pink champagne (I used asti spumante)

Beat all ingredients together in mixer for 3 minutes. Add a couple of drops of light pink food color (keep it light or it looks too phony). Bake according to directions and til toothpick comes out clean.
When preparing the buttercream I used salted butter and replaced the milk with flat pink champagne...soooo yummy!!

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bodaisy Posted 11 Jun 2006 , 11:41pm
post #13 of 30
Quote:
Originally Posted by Rodneyck

The Food Network has a recipe for a mix champagne cake.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31137,00.html

P/S: As a side, I tasted champagne extract for the first time in my cake decorating class last week and it was delicious, my favorite next to creme bouquet extract. Yum.




that sounds yummy too!!!

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skylightsky Posted 11 Jun 2006 , 11:47pm
post #14 of 30

Can't wait to try this.

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ihavasweet2th Posted 11 Jun 2006 , 11:54pm
post #15 of 30

Thanks for posting the recipe Bodaisy!!!

~Luraleigh~

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bodaisy Posted 12 Jun 2006 , 12:00am
post #16 of 30

ANYTIME....Thanks again to Discolady for sharing such a wonderful tasting recipe.

forgot to mention that I torte the cake with black rasberry mousse filling....yummy!!

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tiggy2 Posted 12 Jun 2006 , 12:11am
post #17 of 30

Thak you for posting the recipe. I'll try it for a friends birthday on the 4th of july.

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gilpnh Posted 12 Jun 2006 , 12:38am
post #18 of 30

I baked the Pink Champagne Cake for Mothers Day. The taste is definately a little different, overall I would have to say that I like it, as did my neighbors who helped me devour it. The color is beautiful. I teamed it with cream cheese icing, however with the richness of the icing, the cake seemed to lose its unique flavor. Personally I would team the cake with a more sublime frosting if you are looking for the cake to shine through. There is a pix of it in my photos.

Heather

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oneprimalscream Posted 12 Jun 2006 , 6:27pm
post #19 of 30

Oooh, I'm gonna try the recipe that came from Discolady. I have been planning to make one of these this next week, but the one using the cake mix sounds much easier. Thanks!

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tonenia Posted 12 Jun 2006 , 7:41pm
post #20 of 30

Thanks for sharing.....

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4Gifts4Lisa Posted 12 Jun 2006 , 8:01pm
post #21 of 30

Yummy...thanks!

A few questions...

1. Does champagne quality matter?

2. When alcohol bakes, is the alcohol removed? (My sister is an alcoholic...I do not want to serve this if there are any issues...also, can kids eat it?)

Mmmm...I bought some champagne flavored extract at a local cake store last week...I am gonna try using that in buttercream...

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tiptop57 Posted 12 Jun 2006 , 8:14pm
post #22 of 30

bodaisy
Thank you for sharing! It looks like a keeper to me.

4Gifts4Lisa
I think since alcohol quality matters when cooking, it probably would for a cake. Mid-range quality I think would be perfect. Don't be worried about your sister. Remember all our vanilla and other extracts are alcohol based also and more concentrated!

My BIL the grocer sells them behind the counter so the wino's don't drink his profit. (Isn't that sad icon_sad.gif )

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4Gifts4Lisa Posted 12 Jun 2006 , 8:42pm
post #23 of 30
Quote:
Originally Posted by tiptop57



4Gifts4Lisa
Don't be worried about your sister. Remember all our vanilla and other extracts are alcohol based also and more concentrated!

My BIL the grocer sells them behind the counter so the wino's don't drink his profit. (Isn't that sad icon_sad.gif )




OMG...Duh! icon_smile.gif

That IS sad! It's a terrible disease...my BIL poured all the vanilla down the sink last summer (when sis was going through rehab)...he should have given it to me!

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dodibug Posted 12 Jun 2006 , 8:48pm
post #24 of 30

I know people say the alcohol content that is left after cooking is negligible but there will always be some left, it never completely cooks out. So if your sister is recovering she may not want to partake.

Just an example:I made chicken and yellow rice to take to a function at work one time and I make the rice with a little white wine. One of my co-workers could/would not eat it because of the use of alcohol in it. I don't know if she was sensitive to alcohol or had an alcohol problem.

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lsawyer Posted 12 Jun 2006 , 8:58pm
post #25 of 30

Here is a link that shows how much alcohol is left after cooking/baking:

http://homecooking.about.com/library/archive/blalcohol12.htm

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bodaisy Posted 12 Jun 2006 , 10:29pm
post #26 of 30
Quote:
Originally Posted by 4Gifts4Lisa

Quote:
Originally Posted by tiptop57



4Gifts4Lisa
Don't be worried about your sister. Remember all our vanilla and other extracts are alcohol based also and more concentrated!

My BIL the grocer sells them behind the counter so the wino's don't drink his profit. (Isn't that sad icon_sad.gif )



OMG...Duh! icon_smile.gif

That IS sad! It's a terrible disease...my BIL poured all the vanilla down the sink last summer (when sis was going through rehab)...he should have given it to me!




I'll be honest...I'm not a drinker, however, I can taste the champange in the cake. It's not a STRONG flavor, but I'm sure If I can taste it she may be able to... If I were you, I'd make a small one to sample for yourself and let your bil taste it himself to see what he thinks.

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Rodneyck Posted 12 Jun 2006 , 11:23pm
post #27 of 30
Quote:
Originally Posted by 4Gifts4Lisa

Yummy...thanks!

A few questions...

1. Does champagne quality matter?

2. When alcohol bakes, is the alcohol removed? (My sister is an alcoholic...I do not want to serve this if there are any issues...also, can kids eat it?)

Mmmm...I bought some champagne flavored extract at a local cake store last week...I am gonna try using that in buttercream...




Alcohol baked in a cake will disappear which is why it is best to flavor cakes with extracts. The alcohol in extracts evaporates during baking and you are left with the flavoring agent.

BTW, we went over extracts extensively in my cake decorating class and I was quite surprised to learn just how much alcohol is in them. Almond extract is the highest and it is way over 100 proof, vanilla is next down the ladder, then the lemons and limes and so forth.

The news says kids are stealing cough syrup for a buzz. I guess they aren't smart enough to look for the extracts, lol. Keep your extracts safe, under lock and key... icon_surprised.gif

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dodibug Posted 13 Jun 2006 , 1:00am
post #28 of 30

Thanks bodaisy for sharing the recipe and lsawyer for the link. I always wondered exactly how much actually cooked out. Very interesting.

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imartsy Posted 15 Jun 2006 , 1:45pm
post #29 of 30

This is a little off-topic, but what is a BIL???

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4Gifts4Lisa Posted 15 Jun 2006 , 3:00pm
post #30 of 30
Quote:
Originally Posted by imartsy

This is a little off-topic, but what is a BIL???




Brother In Law

You will also see MIL, FIL, SIL, etc (Mother, Father, Sister...)

Quote by @%username% on %date%

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