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Scratch Pink Champagne Cake - Page 9

post #121 of 156
9/29/11 at 7:02pm
Thread Starter 
Jules, I think a lot of people will appreciate a base box mix cake. My cake requires a little knowledge of whipping and folding egg whites.

That cake base will accept just about any liqueur. I would stick with fruit base, not any of the creams. This will make a raspberry with Chambord, Cherry with Kirschwasser, apple with Calvados, and any number of flavors.

For any flavor, you will need a fine gourmet preserve i=or jam, and be sure to get a top shelf liqueur. Cheaper liqueurs have more of a potent fake candy flavor and will not give you the best results. Stay away from those rows of cheap flavors.

These finer liqueurs will be in the $20.00 per pint price range and you should get two cakes from each pint.

My next flavors will be peach and blackberry. I already have several Chambord offerings, so I'll probably add it as a flavor option. I know it will be excellent.

Cranberry would make a nice holiday flavor. My gourmet jam supplier has a cranberry jam ifused with cider.
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post #122 of 156
9/29/11 at 7:06pm
Thread Starter 
kmstreepey, next to the strawberry, I am sure that Chambord will be the best, but as I just posted, I already have about five Chambord offerings... including a Nuts and Berries cupcake. I can just list the flavor without ever making it because the results will be predictably great.
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post #123 of 156
9/29/11 at 7:11pm
I love chambord, I really need to start incorporating it into my baking. I don't know why I am just now starting to use alcohol in my cake.

Oh, my strawberry daq cupcakes were my strawberry cake then I brushed liberally with light Jamacian rum when they came out of the oven. I then topped them with a strawberry citrus SMBC (strawberry puree with a touch of lemon extract, a splash of grand marnier, and a few drops of orange extract). I sprinkled with some silver sanding sugar. They ended up quite pretty!

Sometimes I shock myself with the stuff I pull off on the fly. I literally made it up as I went along icon_biggrin.gif
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post #124 of 156
9/29/11 at 7:23pm
what a great thread! Can't wait to try a few of the cakes out icon_smile.gif

Thank you Susan for sending me the recipe, it sounds so lovely! Did you have pictures of it too on a different site?

How did the tasting go with your client go in the end?

...off to the liquor store icon_smile.gif now a reason to bake it ummmm... its Friday will do icon_smile.gif
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post #125 of 156
9/29/11 at 7:26pm
you know, with everyone on here that is so helpful I am getting more and more brave to make things up myself.

Scp1127, you are very helpful, but I am a little lost as to what you are saying about the alcohol you mentioned. Is that what you are reccommending that I use instead of what it calls for or what? I myself don't drink much at all. in fact when I buy a bottle of wine for Christmas dinner, it takes me a good part of the year to use up the rest of the bottle in my cooking. If someone brings a bottle of wine with them to dinner I have that in addition. I bought a bottle last year and hid it so good from myself(in the fridge) that I had to go buy another bottle to have with Christmas dinner. I just finished that bottle off late summer and still have to use the one I bought for last Christmas dinner. I Will probably still have enough left by Christmas this year to use for drinking. if I buy a liquor for cooking with, the bottle can be with me for quite a long time. WHen I do go to the liquor store to buy for cooking I usually explain what I need it for before they start asking me a lot of questions because I really don't know a lot. I find the small liquor stores to be much more accomadating in that way. And very interested in what I am making with it. SOmetimes they ask me if I can bring the recipe next time I come. The one I used to go to would do that and because they were so nice and helpful and never made me feel dumb that I didn't know muchI would tryreally hard to make sure I took a copy in the next time. Even if that was a year or several months away. anway thanks for any clarification.
I can do everything through Christ which strengtheneth me Phillipians 4:13
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I can do everything through Christ which strengtheneth me Phillipians 4:13
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post #126 of 156
9/29/11 at 7:27pm
you know, with everyone on here that is so helpful I am getting more and more brave to make things up myself.

Scp1127, you are very helpful, but I am a little lost as to what you are saying about the alcohol you mentioned. Is that what you are reccommending that I use instead of what it calls for or what? I myself don't drink much at all. in fact when I buy a bottle of wine for Christmas dinner, it takes me a good part of the year to use up the rest of the bottle in my cooking. If someone brings a bottle of wine with them to dinner I have that in addition. I bought a bottle last year and hid it so good from myself(in the fridge) that I had to go buy another bottle to have with Christmas dinner. I just finished that bottle off late summer and still have to use the one I bought for last Christmas dinner. I Will probably still have enough left by Christmas this year to use for drinking. if I buy a liquor for cooking with, the bottle can be with me for quite a long time. WHen I do go to the liquor store to buy for cooking I usually explain what I need it for before they start asking me a lot of questions because I really don't know a lot. I find the small liquor stores to be much more accomadating in that way. And very interested in what I am making with it. SOmetimes they ask me if I can bring the recipe next time I come. The one I used to go to would do that and because they were so nice and
I can do everything through Christ which strengtheneth me Phillipians 4:13
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I can do everything through Christ which strengtheneth me Phillipians 4:13
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post #127 of 156
9/29/11 at 7:52pm
Jules, you should experiment and then let us all know what comes of it!
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post #128 of 156
9/29/11 at 7:58pm
I do when I get a chance. Sometimes the money is not there to experiment as much as I would like to. Will keep you posted.
I can do everything through Christ which strengtheneth me Phillipians 4:13
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I can do everything through Christ which strengtheneth me Phillipians 4:13
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post #129 of 156
9/29/11 at 8:12pm
Just a comment for the non-drinkers and very little drinkers. Wine and champagne should always be stored on its side to keep the cork from drying out and any air from getting thru the cork. If it is stored up right the air will dry out the cork, air will get in and turn it to vinegar.
I know that alot of people know that, but in case there are some that don't.
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post #130 of 156
9/29/11 at 9:50pm
Thread Starter 
Jules, the Moscato d'Asti is the "champagne" and is used in the cake. The Fragoli is a liqueur that flavors the syrup and the cake. Both are used in the frosting. To change the flavor, you only need to change the liqueur (in the syrup and the frosting). All else stays the same.

Snarkybaker provided a well-balanced cake. My recipe varies from there. But my recipe can handle any fruit liqueur in any flavor. The contrast of the jam provides an essential depth of flavor. So for any flavor, get a great liqueur and a gourmet jam in the same fruit flavor. Jules, did this help?

I took this thread into the liquor store to get help on the champagne, but the one they suggested was not right. The Moscato d'Asti was right, in my opinion.

From Scratch, I checked Trickling Spring Farms' site and they do add active cultures. Because they sell butter, I assumed it was real. But for anyone in the MD, VA, DC, WV, PA area, they list all of their vendors on their site by zip code.
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post #131 of 156
9/29/11 at 10:17pm
Well it is real, just not what people think it is icon_biggrin.gif
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post #132 of 156
9/30/11 at 12:33pm
Quote:
Originally Posted by scp1127



I took this thread into the liquor store to get help on the champagne, but the one they suggested was not right. The Moscato d'Asti was right, in my opinion.




Moscato d'Asti was the one recommended in the recipe by snarkybaker (in my opinion, one of most experienced scratch bakers here). Wish she came around more often...but if her store is hitting the 1 million dollars in revenue this year she said it will, there might not be time to help as much as she used to. Really miss her.
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post #133 of 156
9/30/11 at 12:55pm
I just hit my local whole foods to get a few wines to try, I thought Moscato d'Asti was a champagne, it's not - it's a dessert wine, for any of you who are looking for it. I don't remember that mentioned. At least, the bottle I just bought was with the dessert wines, not sparkling. I have not opened it yet.

I want to invite all you boozy bakers to post in a thread I just started, I thought it would be fun...

http://cakecentral.com/cake-decorating-ftopicp-7212479.html#7212479
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post #134 of 156
9/30/11 at 12:57pm
Quote:
Originally Posted by vpJane

Quote:
Originally Posted by scp1127



I took this thread into the liquor store to get help on the champagne, but the one they suggested was not right. The Moscato d'Asti was right, in my opinion.




Moscato d'Asti was the one recommended in the recipe by snarkybaker (in my opinion, one of most experienced scratch bakers here). Wish she came around more often...but if her store is hitting the 1 million dollars in revenue this year she said it will, there might not be time to help as much as she used to. Really miss her.



I second that...it's sad that some of the most knowledgeable scratch bakers and business owners are no longer here. Snarky is one of the best in the business.

Did you see her shoppe when she was on the FN? It was on that Kid in a Candy Shop show last year. I'll see if I can find a youtube video of it.
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post #135 of 156
9/30/11 at 1:23pm
If there's a youtube video of it I can't find one.

But the name of the show is Kid in a Candy Store and the episode was called Brain Freeze....her bakery/Gelato/bar is Sugarland in Chapel Hill, NC.

Maybe somebody will have better luck at finding it than I had. icon_sad.gif
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