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.