I need to make a champagne cake, never done it, never ate it.

I need some suggestions or learned from mistake ideas.

The cake will actually be tinted pink frosting, so is there any good frostings to go with it since white isn't going to be an issue.

Thanks all

Haven't made one yet, but there is a highly-rated "Champagne Cake I" recipe on this site. I've been meaning to try this recipe for some time. Good luck!

Ditto. I've had a recipe for a while and haven't had an opportunity to make it. I found this recipe on AllRecipe.com:

Pink Champagne Cake Recipe
Ingredients
2-3/4 cups sifted flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup shortening
1-1/2 cups sugar
3/4 cup champagne
6 egg whites
6 large marshmallows, quartered

Coconut Filling
1/4 cup butter
16 large marshmallows, quartered
1 tablespoon white wine
1 cup flaked coconut

Fondant Frosting
1 pound powdered sugar
1/4 cup light corn syrup
1/4 cup water
1-1/2 teaspoons vanilla
Dash salt
Few drops almond extract
2 to 3 drops red food coloring


Instructions
Resift flour with baking powder and salt. Cream shortening with 1 cup sugar until light and fluffy. Blend in flour mixture and champagne alternately, mixing to smooth batter.

Beat egg whites until stiff. Gradually beat in remaining 1/2 cup sugar, continuing to beat to stiff meringue. Fold about half of meringue into batter, mixing gently but thoroughly with whisk. Gently fold in remaining meringue.

Turn into 2 greased and floured 9-inch cake pans. Bake at 350 degrees F for 25 to 30 minutes, just until cake tests done. Let stand 10 minutes then turn out onto wire racks to cool.

When layers are cool, fill with Coconut Filling between layers. Using 2/3 cup Fondant Frosting, spread thin layer smoothly over top and sides. This seals any crumbs. Pour about 1/2 cup additional frosting over top of cake and spread quickly to smooth layer. Cover sides of cake with second layer of frosting.

Dip marshmallow quarters in remaining frosting to coat both sides and set randomly over top and sides of cake. Makes 10-12 servings.

Coconut Filling
Combine butter, marshmallows and wine in top of double boiler. Set over simmering water and stir occasionally until marshmallows are melted. Remove from heat and stir in coconut. Cool until thick enough to spread.

Fondant Frosting
Sift sugar into top of double boiler. Add corn syrup and water. Stir over simmering water until smooth. Blend in vanilla, salt, and almond extract. Stir in food color, if desired. Keep frosting warm while using so it spreads smoothly.

Yield: 10 to 12 servings

here's the recipe I use. I make an orange curd filling and a champagne buttercream and call it mimosa cake. It is very popular for weddings:

* 2 3/4 cups sifted cake flour
* 3 teaspoons baking powder
* 1 teaspoon salt
* 2/3 cup butter
* 1 1/2 cups white sugar
* 3/4 cup champagne
* 6 egg whites

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch round cake pan.
2. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
3. In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.

The way we did it at the bakery I used to work for, and the way I do it at home, is to make a white cake mix but use whole eggs and add 1/4 teaspoon Loran champagne flavoring per mix. Very good and much easier than making it from scratch (if you aren't opposed to mixes) and has the advantage of being non-alchoholic in case your bride doesn't want you to use actual champagne in it. I have one of those situations coming up in October.

I make a regular buttercream recipe using one capful of Loran champagne flavor per 3-cup recipe. Two capfuls for a double (6 cup) recipe. The caps are small so the flavor is subtle. You can add more flavoring if you want it stronger.

Deanna

Oooh....champagne cake w/orange filling....txkat, would you mind sharing that filling recipe too? And while we're at it, how about that champagne buttercream recipe?

Orange Curd ( you can use any lemon curd recipe and swap the juice, but here is mine)
Orange Curd

3 large eggs
2 large egg yolks
1/2 cup sugar
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 teaspoons finely grated orange zest
2 teaspoons finely grated lemon zest
1 stick (4 ounces) cold unsalted butter, cut into tablespoons

In a small heavy saucepan, whisk together the eggs and egg yolks. Whisk in the
sugar, then whisk in the citrus juices and zests. Add the butter and whisk
constantly over moderately low heat until the mixture thickens, about 8 minutes;
do not let it boil. Immediately strain the curd into a bowl. Press plastic wrap
directly on the surface of the curd and cut 6 small steam vents in the plastic.
Refrigerate the curd overnight; it can be refrigerated for up to 1 week.
Makes about 1 2/3 cups

Champagne buttercream ( for a 3 tier wedding cake)

2.5 lb butter( softened but not room temp)
2.5 c. sugar
3/4 c. water
12 large egg whites
1.5 t. cream of tartar
1/2 c, champagne
1/4 c. Cointreau
1/4 c. Frangelico or amaretto ( I use frangelico because it colors the frosting less)

Beat the butter until smooth. Set aside. Make a syrup with the sugar and water. Bring it to firm ball stage ( 248 to 250 degrees) This will take about 15 minutes. While your sugar syrup is heating beat your egg whites and cream of tartar together until you achieve soft peaks.

Pour your syrup into a glass measure and pour into egg whites while mixing on low speed. ( Be careful not to get any on the whisk or it will immediately harden) Whisk until glossy and the bowl begins to cool. Gradually add butter 2-3 T at a time and whisk until fluffy ( it may curdle a bit, but will whip up beautfully) Add in flavorings gradually until fully incorporated.

thanks!!