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Champagne Cake Questions

post #1 of 24
Thread Starter 
Does champagne cake really taste like champagne? What's the recommended frosting and filling to go with it?

What recipe do you use for it?

Thanks!

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post #2 of 24
To me is doesn't really taste like drinking a glass of champagne, but it does have a distinct flavor. Kind of bitter, but rich and somewhat sweet. I really like it paired with raspberry filling and white chocolate whipped frosting. I think the buttercream overpowers it too much, where the whipped topping (Pastry Pride, Bettercreme, ect) compliments it. Also very nummy with white chocolate shavings on top.
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post #3 of 24
Thread Starter 
I forgot to mention that this is strictly a flavor combination experiment, not someone's wedding cake.

Sounds like berry is the way to fill this project. I was thinking of a wild strawberry filling. I have wild strawberries growing profusely along the fenceline of my yard. Anyway, I plan on picking them and using them as my filling.

I wonder, if I threw some orange marmalade in between, instead of a berry filling, would it remind someone of a mimosa?

I use smbc, which is not very sweet. Which type of buttercream did you try it with, mom2twogrlz?

Thanks -

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post #4 of 24
I sell a good bit of champagne cake for weddings. I almost always use a strawberry creme filling, as champagne and strawberries is a classic combo.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #5 of 24
OMG! I made a scratch champagne cake for my niece's 30th bday and made a SMBC using the champagne in place of the water....It was heavenly. It boiled off the alcohol taste and just left the champagne. I did a layer of this mixed with about 1/3 c. strawberry puree for the filling. It was great.
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post #6 of 24
Thread Starter 
dynee -

You put water in your smbc? why?

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post #7 of 24
O, I forgot to say I use a recipe that uses powdered egg whites. icon_redface.gif
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post #8 of 24
I tried it will Indydebi's buttercream, and I think it hides the cake too much. I like a lighter frosting on it, so SMBC would be much better.
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post #9 of 24
Now a dummy questions from someone who has tasted the Champagne cake, but never made it nor had a drink of champagne.

What is the best champagne to use in this recipe, I just had a request for it this week lol.

I would like to pull out the sweeteness I have heard is in the champagne.... and the strawberries and cream filling sounds scrumptious!

leah_s... do you mind sharing your recipe for strawberries and cream? Is it just buttercream with pureed strawberries?

And a good champagne cake recipe would be helpful lol.

TIA
Kim
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post #10 of 24
Thread Starter 
Champagne is not that sweet. A good champagne is considered dry, not sweet.

If you want a sweet taste, your best bet is to replace the champagne with asti spumanti. It's a sweeter version of champagne, and it's actually what I prefer to drink over champagne.

I make my mimosas and bellinis with asti instead of champers. Ooh - frozen bellinis from Olive Garden!

Sorry, got sidetracked for a minute, there.

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post #11 of 24
How do you think a champagne cake would pair w/a peach mousse filling? I would love a good recipe for champagne cake if anyone is willing to share.
post #12 of 24
Thread Starter 
Bellinis are made with peach nectar (usually white peach, but orange peach works well, too), so I see no problem with a peach mousse.

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post #13 of 24
Champagne and any fruit go together. i also agree - champagne is not sweet - if anything, it's bitter (people call it dry: I call it BITTER!). I prefer any bubbly Moscato to champagne.

Anyway. I've made a few champagne cakes - and I've made champagne cakes using sparkling white grape juice - honest to heaven... I can't taste a difference at all.
post #14 of 24
Anyone tried prosecco, the italian sparkling wine? I don't drink alcohol (headaches), but I use it in desserts and cooking for dinner. The prosecco is neither bitter or sweet. I am asking because I would like to try a champagne cake and you all have brought up some interesting points. Also bellinis are italian and I believe originated with the use of prosecco, and the fruit is perfect with it. I use Mionetto prosecco.
post #15 of 24
Thread Starter 
Yes, bellinis are Italian, and were invented at Harry's Bar in Venice in the late 30's to 40's. The original formula is about 1/4 to 1/3 white peach nectar, then fill the champagne flute the rest of the way with prosecco.

I won't say that you cannot use it, but because of it's moderate taste, you may need to use more than called for in the recipe, to bring the flavor out.

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