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Scratch Pink Champagne Cake - Page 4

post #46 of 159
icon_confused.gifWhat the heck, the photo didn't attach.

I clicked on "add an attachment", "browse", I found my photo and added it to the box, then clicked "add attachment" and nada!

Anyone know how to put a photo in a post? I'll keep playing with it and hopefully it'll work.
post #47 of 159
Thread Starter 
Jeanne, I just got back from the liquor store and got a liqueur called Frangoli, a strawberry liqueur. So I'm ready for the next flavor.

When I tasted my sliver, I found that I put too much curd on the layer. I made it a little layer and it was more balanced.

Yes, I did use the 8" pans and it came exactly flat and to the top. This recipe is very balanced and quite sturdy. I expected delicacy in such a light cake. I'm definitely going to offer my adaptation of this cake.

On the syrup, I think it is way too much syrup to Cointreau. I think I'll cut the syrup by about 25% so that the Cointreau can be more front and center.

Since I haven't put together the whole cake, I can't decide on four layers, to use two layers of curd or one. I'm thinking two thin layers for the looks.

Did you notice that she mentioned vanilla in the instructions on the buttercream? I didn't do it because mine would overpower the other flavors. What did you do?
post #48 of 159
Thread Starter 
Jeanne, I've never bothered to add photos so I can't help you. I will put mine on my site by tonight or tomorrow. I'll pm you the link. But I am looking forward to seeing your cake.
post #49 of 159
I would love to see the photos, too! I wish I could make this cake right mow, too. I am so excited!
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 #50 of 159
It is a nice sturdy cake, I was pleasantly surprised by that as well. But even though it was sturdy it almost reminded me of an Angel food cake, it was so light.

I tort my layers and I assembled as I do all of my tiers..
cake
curd
cake
IMBC
cake
curd
cake
So 4 layers of cake, 2 layers of curd and 1 layer of IMBC in the middle for stability. It makes a very pretty presentation.

I did notice the vanilla reference in the IMBC directions, and I did use about 1 t of my vanilla paste because I really love the little bit of "crunch" from the beans that it gives to the IMBC.

Overall I think it's a very nice recipe and I'll consider adding it to my flavor list with a few tweaks.

I think I'd like some orange zest in the cake because it really added a lot to the curd. I agree the syrup could use a bit more Cointreau, so I'll adjust that as well.

I ended up having about 8oz of syrup leftover, so I froze it in 2-4oz containers for future use. (this was 1/2 recipe)

I used most of the curd because it was so delicious.

I can't seem to figure out the photo attachment, I'll try to PM you a copy of the photo.

I can't wait to hear how your strawberry version comes out. I think it will be delicious.

I've been thinking of a peach/orange combination using this recipe, similar to I guess a "fuzzy navel" cocktail. I have some fresh peaches, I may have to try that next.
post #51 of 159
Well ladies, I couldn't even get a photo to post in a PM so I decided to put it on photobucket and post a link.

http://s1110.photobucket.com/albums/h447/cakestyles1/?action=view&current=P9090492.jpg

I started a thread in the technical forum about not being able to post an attachment in a thread, so hopefully someone from the site will see it and fix the problem
post #52 of 159
Ummmmmmmm! How come I can't taste it?!?!! We need to get tasteavision on here! Looks delicious, Jeanne. I've been following the thread and can't wait to try some of these recipes, but it'll be awhile as I have a birthday cake and a baby shower cake coming up here shortly and I don't have time to play....darn!!! I'm also gone every weekend until November, so makes baking a bit hard with all the other chores I have to do. Did your also frost it with the IMBC? Ohhhh! I'm getting hungry for cake!!!
post #53 of 159
hehehehe I know we really do need tasteavision!

Yes I used the IMBC recipe posted by Snarkybaker, but I reduced the Moscato down to about 2 Tablespoons and it worked out great.

I know what you mean about not having time to play...I wanted to bake this over the weekend but my "weedy" gardens were begging for my attention. lol
post #54 of 159
Quote:
Originally Posted by cakestyles

Well ladies, I couldn't even get a photo to post in a PM so I decided to put it on photobucket and post a link.

http://s1110.photobucket.com/albums/h447/cakestyles1/?action=view&current=P9090492.jpg

I started a thread in the technical forum about not being able to post an attachment in a thread, so hopefully someone from the site will see it and fix the problem



You have to use the {img} button and link to the photo to show up. Attachments hasn't worked as long as I've been a member here.

Jen
post #55 of 159
Image
post #56 of 159
Jen, thank you so much for posting that and explaining how you did it!
post #57 of 159
hey, thank YOU, because I'm SO making this cake!
post #58 of 159
Thread Starter 
I was so exhausted that I fell asleep like a normal person last night. I just got up to start my cookie dough marathon again.

The cake is sitting unassembled in the bakery. In between the cookies, I'll assemble, but my cake is going to look just like Jeanne's.

Did your cake have the few bigger holes here and there? I let it go half flat, but am thinking the whole way next time. Did the vanilla overpower the Cointreau in the frosting? My vanilla is 16 beans/2 c vodka, so it is a powerful addition.

I am definitely going to add this to my menu with adaptations. I'll write a short blog post with a link to her bakery site, thanking snarkybaker.

My daughter is going to take pre-vet in college and this fall we are visiting her two college choices, VA Tech and NC State. While we visit NC State, I plan on stopping by snarky's bakery, thanking her if she is there, and patronizing her shop.

I wonder if our versions are better than Victorian Cake Co.? I emailed my customer to meet her tonight for a slice of this cake. I found out she is allergic to strawberries so I will get her input for her particular cake, but in between the cookies, I'll make the strawberry one and report on the strawberry liqueur, which, by the way, was $20 for the pint. But the manager said that this particular liqueur was used as a pairing with champagne. So I'm on the right track.
post #59 of 159
Yay, a success!! I plan to try this one late this weekend or mid week. I can't wait! Thank you for posting your results and adaptations. I want to thank snarkybaker, too. That cake looks delicious icon_smile.gif
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 #60 of 159
Quote:
Originally Posted by scp1127


Did your cake have the few bigger holes here and there? I let it go half flat, but am thinking the whole way next time. Did the vanilla overpower the Cointreau in the frosting? My vanilla is 16 beans/2 c vodka, so it is a powerful addition.



If you look at the top layer of cake there are a couple medium size holes, but that was about it.
I didn't let the champagne sit out for very long, but I did wisk it a few times to release the gas before I added it to the batter.

I used my vanilla paste in the IMBC, not my extract because I too make a pretty potent extract and I didn't want it to outshine the Cointreau.

The paste added a nice mellow vanilla undertone and as I mentioned I love the "crunch" of the beans.
I also love the flecks of beans showing in the icing...it's wonderful for dessert cakes.

Do let us know when you visit Sugarland...I'd love to go there someday if I'm ever in NC.

Oh, and I'm glad you fell asleep last night...when I look at the times of some of your posts I often wonder if you ever get any sleep. icon_biggrin.gif
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