Well, I made this topic once already, but someone moved it to 'recipe requests', when in fact, I was asking questions on how to use some champagne flavoring instead of actual champagne. I'm afraid that if they see it as a 'recipe request' it's going to get overlooked.

So...as for my, "How Do I?" question:

I need to know if it turns out just as well as champagne, and also, how much to use.

And just while I'm at it, if anyone knows of a recipe that actually calls for champagne extract, please, don't hesitate to PM it to me either.

THANK YOU!

- Kaci

:: bump ::

Once again, my topic was moved, and is being overlooked.

I really need help with this, and I have Google'd recipes calling for this flavoring and can't find anything.

I know people on here have used it - that's where I first heard of it. But I have searched the forums, and can't find recipes, and can't find any information about how much of it they used in a recipe.

I have heard of it used to flavor icing. I was watching Sandra Lee's semi homemade one day and she made a champagne cake (with actual champagne in it and for the frosting she added the champagne extract.

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

i see where bodaisy & Crimsicle have used it -you could try to pm them....

or maybe this will help


http://cakecentral.com/cake-decorating-ftopict-22603-champagne.html


good luck

Thanks everyone!