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Scratch Pink Champagne Cake - Page 11

post #151 of 159
Only a couple at the very top of the cake, when I levelled it I removed most of the affected area anyway so it wasn't an issue for me.
post #152 of 159
Thread Starter 
My first and second cake had some bubbles, but after the colored syrup was added, it was sort of pretty, but I would not want them in a wedding cake. It's nice to know that the bubbles in the asti weren't needed.
post #153 of 159
I tried making Snarky's recipe and I didn't like it. But I also noticed it had no baking soda to deal with all the acid you are putting into it with the wine so I added some. In fact, I always add baking soda into cuppies to make sure they don't shrink and pull from the papers. Anyway the flavor was good but I didn't care for the texture and the tops of my cuppies were crusty and had a few bubbles.

I ended up making my go-to white cake and subbed out Moscato for the buttermilk and they came out perfect. Super perfect. Really yummy, moist, perfectly sweet and held their flavor nicely without having to rely on flavored syrup. I am very excited about these cupcakes/cake. I will be making a twist on Snarky's buttercream using the white creme de cocoa and such, and really think these are going to be a big hit!
post #154 of 159
Oh by the way! I forgot to add... I changed the recipe to be UK friendly as we don't have cake flour and I've converted it to weight, so if any European/UK users want the recipe by grams I can send it you.
post #155 of 159
Thread Starter 
FromScratch, I had raves over that cake hen I made the strawberry and the Mimosa. I had to cut them in tiny slices for family, friends, employees, and I think a few patients.

I think I lucked out on the Moscato brand, Bella someting, in an earlier thread. I had a few bottles of other brands too. I tasted each (and I hate wine taste), the one I chose just screamed dessert. I knew immediately that one was it. Mellow, not one bit of bitterness, and the subtle taste was going to be perfect in the background of the cake and frosting.

For the texture, it was perfect for the syrup. I did have a few bubbles.

I have googled cupcakes and listened to LiasPeps, and it looks like they don't convert well to cupcakes.

Try again before you give up on it. Get that brand asti and follow the recipe exactly. I tweaked the filling and frosting, but I left the cake alone. You must be like me. I have to change a recipe and make it mine. But since I was dealing with champagne in the batter for the first time, I'm glad I did.
post #156 of 159
I was wondering if you could please ps me your recipe.
post #157 of 159

Since this topic is a few years old I was wondering if anyone might be willing and able to PM a copy of this recipe to me. I tried sending a couple PMs but I'm not sure if the people I sent them to are still active.

 

Thanks for taking the time to read this request.

post #158 of 159
Quote:
Originally Posted by Eachna View Post
 

Since this topic is a few years old I was wondering if anyone might be willing and able to PM a copy of this recipe to me. I tried sending a couple PMs but I'm not sure if the people I sent them to are still active.

 

Thanks for taking the time to read this request.

 

I have a copy of the recipe now, thanks for sharing!

post #159 of 159

Does anyone mind sending me the champagne recipe?

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