This is the Mimosa cake, right? Looks delish! Since the thread began talking about Pink Champagne, I'm wondering if you actually taste the champagne - or I believe you used Moscato - in the cake itself or if it just tastes sweet? The one time I made a champagne cake, I decided to use a Brut because I thought if I used a sweet champagne, the cake would taste like I just used sugar instead of champagne. Well let me tell ya, Brut was NOT the way to go! Sour, musty undertone. So by using a sweet champagne, can you actually tell that the cake has champagne, or does it just taste sweet?
post #61 of 156
9/20/11 at 6:10am