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Champagne Cake recipe.... - Page 2

post #16 of 23
Thread Starter 
Could anyone give me the recipe for madeira butter cake?? I can't decide if I want to try that recipe or maybe just try the WASC cake and sub. champange for the water.

Thanks
Rhonda
post #17 of 23
can someone send me a picture of pink champagne cake and a tutorial with pictures? icon_biggrin.gificon_eek.gif thanks...
post #18 of 23
I have a recipe using a doctored mix too...it is a little different than CakeRolls's recipe...
I will post it...hang on...
"Kitchen-ista and Ranch-wife-extraordinaire" (It's all in a day's work!)
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"Kitchen-ista and Ranch-wife-extraordinaire" (It's all in a day's work!)
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post #19 of 23
Thread Starter 
I just made the WASC cake and added champagne. It was great!! but it didn't taste too champangy ( not sure of that word ) L.O.L.!

What I did was, I made the WASC and took out the almond flavor. I didn't add as much sugar, because I was looking for something that wasn't too sweet. For the wet ingredients, I used 1/2 of the water it called for, and then the other half, champagne. It would probably have tasted more champagne, if I had used all champagne.. I was a little scared to do that, because I didn't want it to flop..

I also frosted with a recipe I found on this website, "Extra Special Buttercream Icing Recipe". Instead of the almond extract, I added 3 TBS.. of champagne. This is my NEW buttercream recipe too!!

Guys, I am a newbie and have tried many recipes for frosting... this one is TO DIE FOR!! its light, not as sweet... its just great. When I printed this recipe out, it cut off the member who posted it so I can't give her the credit due her. SO...if you know who you are " THANKS"

My cake baked up very high and I did use my leveling strips and so it baked up very level. I have a hubby who doesn't like cake. He LOVED this!!!

THANKS for all the help!!
Rhonda
post #20 of 23
Champagne Cake
(taken from Betty Crocker)

1 pkg BC white cake mix
1 1/3 champagne or nonalcoholic sparkling white grape juice
4 eggs
1 pkg. (4 serving size) vanilla pudding (instant)

Heat oven to 350. Grease and flour pan(s). Beat cake mix, champagne, eggs and pudding mix (dry) in a large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan(s).
Bake 30-45 minutes (depending on pan size) or until toothpick comes clean.

Optional - drizzle with Champagne Glaze
1 c. powdered sugar
3 TBSP champagne
Stir until smooth and pour over cake.
"Kitchen-ista and Ranch-wife-extraordinaire" (It's all in a day's work!)
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"Kitchen-ista and Ranch-wife-extraordinaire" (It's all in a day's work!)
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post #21 of 23
Quote:
Originally Posted by funtasticake

can someone send me a picture of pink champagne cake and a tutorial with pictures? icon_biggrin.gificon_eek.gif thanks...



Forgive me if I'm missing something detective.gif... but since you bake champagne cake the same way that you'd bake a normal cake, and it generally looks the same as a normal 'white' cake (unless you put a tinge of pink in it), what do you need a picture tutorial for?

Just follow the directions for your normal white cake and sub in either all the water or parts of the water for champagne. LorAnn makes a champagne flavored oil. I have it but haven't used it yet to report on how well it works. To me it smells kinda like bubblegum (odd I know!).
-Alexandra
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-Alexandra
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post #22 of 23
I use Loran champagne oil in my champagne buttercream. I use real champagne in the cake. I bake a madeira cake and add champagne until the batter thins out a bit but not too much. About a 1/2 cup of champagne for a 8 or 9 inch cake.
MYW
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MYW
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post #23 of 23
i have never seen a champagn cake before and never heard of it until now...that's why i was wondering what its all about...never taste it before either...i've done alot of banquet weddings but i never had nor seen one...
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