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Scratch Pink Champagne Cake - Page 2

post #16 of 156
9/14/11 at 5:23pm
I saw in the recipe that snarkybaker used Moscato Di Asti. That is a sweet wine and one of the only wines that I will drink. I have also tasted and love how sweet Verdi is but I am not sure if it is classified as a wine or champagne. Verdi costs about $6. I haven't tried many expensive champagnes as I don't drink them at home and wouldn't know where to begin with buying it.

I hope my ramblings above offered a bit of helpful info for you in your search. I would like to test the two recipes, too. I will post my results if I get a chance to make it.

scp1127, I know you will create an awesome cake that will exceed your client's expectations!
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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post #17 of 156
9/14/11 at 5:35pm
Thread Starter 
So is Moscato a pink champagne? Or just champagne? I plan on trying some variations anyway if I do this much research.

I feel like Tom Sawyer telling everyone how much fun it is to paint a fence. You all bake those cakes and let me know how it turns out! Kidding.

If this is such a controversial cake because of flavor, this will be fun to finally get a good one.
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post #18 of 156
9/14/11 at 5:39pm
I remember tasting a Moscato wine when we toured some of the vineyards in Napa and I would describe it as a white sparkling dessert wine. It was really very sweet for my palette.
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post #19 of 156
9/14/11 at 5:58pm
Technically, true Champagne can only come from grapes grown in the Champagne region of France. Most of the "champagnes" found in grocery stores in the US are really sparkling wines.

Moscato isn't champagne, but a sparking white wine as it is mostly produced in the Asti region. It's sweet and pretty low in alcohol and is considered a dessert wine.
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post #20 of 156
9/14/11 at 6:07pm
scp - I wouldn't be too concerned about the champagne being "pink," especially for baking. That just means that the red grape skins were left in the liquid longer, imparting a pink color. "Pink Champagne" doesn't have a particular flavor....the flavors of pink champagnes can vary as much as non-pink champagnes. I would be more focused on finding a good tasting, sweet champagne....add a little pink coloring to the batter and you're done. thumbs_up.gif
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post #21 of 156
9/14/11 at 6:34pm
Thread Starter 
Johnnycakes, thanks for the info. The client said that she was sure that the cake was lightly tinted and the frosting was white. OK, so ask for what you said... I'll take a copy of your post with me. Are you sure you don't know a few brands? Help! This champagne or sparkling wine is probably going to be the key to a good part of the success. I think the liquor store is going to think I'm nuts as usual. I don't think we have any wine specialty stores in our area. This may be a job for the Annapolis store. Their staff is very knowledgeable.

I hope nobody ever asks me for a vodka cake.
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post #22 of 156
9/14/11 at 6:50pm
I remember tasting Moscato wine at Robert Mondavi's vineyard.

I found an interesting read about Moscato wines and his is listed as one of the best.

http://www.buzzle.com/articles/moscato-wine.html
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post #23 of 156
9/14/11 at 7:07pm
Actually, I could probably help you more with vodka! icon_lol.gificon_eek.gif

You really could use a Moscato or any sparkling dessert wine...just keep in mind that they are usually very sweet. Personally, I wouldn't go for something expensive because I don't think you'll taste the quality once it's been baked. There are some very decent, inexpensive sparkling wines.

Martini & Rossi Asti Spumante is inexpensive and sweet. Really, any Asti is going to be sweet.

Mondoro Asti Spumanti is slightly more expensive than M&R, but I think it tastes better.

Banfi Rosa Regale is a darker pink/rose wine, sweet, not quite as carbonated as some other sparklings.....but you're going to let it go flat, so that really doesn't matter.....and very inexpensive.

HTH!
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post #24 of 156
9/14/11 at 7:23pm
Hello! Ironically, I just got a new book, Booze Cakes? Very informative as far as how much booze remains after baking and when doing reductions and such, and has lots of great ideas for working in booze. Anyway they have a pink champagne cake recipe, it says traditionally a pink champagne cake is a white cake soaked in rum with a Bavarian or cream filling and pink buttercream. It's changed over the years to be made with champagne, and looking at this recipe it's a basic all-egg white cake with no milk, it has champagne instead and a few drops of red food coloring. The buttercream is a basic crusting with champagne in it. But really, all champagne or sparkling wine is wine with bubbles in it, so save yourself some guesswork and go with a sweet port or ice wine.

Personally I am super interested in the rum version icon_biggrin.gif
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post #25 of 156
9/14/11 at 7:37pm
To only make things more complicated, I found some other pink champagne recipes! Please don't hate me for this icon_redface.gif Here goes:

http://www.playinghouseblog.com/2010/04/pink-champagne-cake.html

http://fooddiary.blogsome.com/2008/03/30/pink-champagne-chiffon-cake/

http://gimmesomeoven.com/champagne-cupcakes-with-sweet-champagne-buttercream-frosting/

http://bakingbites.com/2007/12/champagne-chiffon-cake/

http://laptopsandstovetops.blogspot.com/

I will obsess over this until I figure out which recipes to try. We will conquer this!!
icon_biggrin.gif
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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post #26 of 156
9/14/11 at 7:41pm
Quote:
Originally Posted by scp1127

Johnnycakes, thanks for the info. The client said that she was sure that the cake was lightly tinted and the frosting was white. OK, so ask for what you said... I'll take a copy of your post with me. Are you sure you don't know a few brands? Help! This champagne or sparkling wine is probably going to be the key to a good part of the success. I think the liquor store is going to think I'm nuts as usual. I don't think we have any wine specialty stores in our area. This may be a job for the Annapolis store. Their staff is very knowledgeable.

I hope nobody ever asks me for a vodka cake.




If you have a Wegman's close by, I know the store by my house has wine experts on staff.
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
Reply
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
Reply
post #27 of 156
9/14/11 at 7:42pm
Quote:
Originally Posted by scp1127

Johnnycakes, thanks for the info. The client said that she was sure that the cake was lightly tinted and the frosting was white. OK, so ask for what you said... I'll take a copy of your post with me. Are you sure you don't know a few brands? Help! This champagne or sparkling wine is probably going to be the key to a good part of the success. I think the liquor store is going to think I'm nuts as usual. I don't think we have any wine specialty stores in our area. This may be a job for the Annapolis store. Their staff is very knowledgeable.

I hope nobody ever asks me for a vodka cake.




If you have a Wegman's close by, I know the store by my house has a huge wine section with experts on staff.
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
Reply
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
Reply
post #28 of 156
9/14/11 at 7:47pm
Quote:
Originally Posted by FromScratchSF

Personally I am super interested in the rum version icon_biggrin.gif



Me too, Jen!! icon_biggrin.gif

I was also going to suggest a port or a sweet, non-carbonated wine (since she's going to let it go flat anyway), but thought the customer might be upset if champagne isn't used. icon_sad.gif

I'm glad to see you on this thread, Jen! You always have such great advice....I wish there was a way to follow you on the board. I hope that doesn't make me sound like a stalker!! icon_lol.gificon_confused.gif
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post #29 of 156
9/14/11 at 7:50pm
Edited-duplicate
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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post #30 of 156
9/14/11 at 7:58pm
Quote:
Originally Posted by JohnnyCakes1966

Quote:
Originally Posted by FromScratchSF

Personally I am super interested in the rum version icon_biggrin.gif



Me too, Jen!! icon_biggrin.gif

I was also going to suggest a port or a sweet, non-carbonated wine (since she's going to let it go flat anyway), but thought the customer might be upset if champagne isn't used. icon_sad.gif

I'm glad to see you on this thread, Jen! You always have such great advice....I wish there was a way to follow you on the board. I hope that doesn't make me sound like a stalker!! icon_lol.gificon_confused.gif



LOL! Thanks! YAY! My 1st stalker!!!!

icon_confused.gif
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