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?
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..
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.
I would really like that. Thank you.
I would like to know about these also, and pm me a recipe if you would be so kind bodaisy! TIA!
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.
If you don't mind sharing, I would love to have the recipe too!
Thanks in advance!
~luraleigh~
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!!
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!!!
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!!
Thak you for posting the recipe. I'll try it for a friends birthday on the 4th of july.
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
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!
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...
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 )
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 )
OMG...Duh!
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 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.
Here is a link that shows how much alcohol is left after cooking/baking:
http://homecooking.about.com/library/archive/blalcohol12.htm
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 )
OMG...Duh!
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.
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...
Thanks bodaisy for sharing the recipe and lsawyer for the link. I always wondered exactly how much actually cooked out. Very interesting.
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...)
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