Cake Central › Cake Forums › Cake Talk › Recipes › Scratch Pink Champagne Cake
New Posts  All Forums:Forum Nav:

Scratch Pink Champagne Cake - Page 5

post #61 of 159
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! thumbsdown.gif Sour, musty undertone. tapedshut.gif So by using a sweet champagne, can you actually tell that the cake has champagne, or does it just taste sweet?
post #62 of 159
Johnnycakes, I did the same thing in the past when I tried making Champagne cake. The Brut was awful and sour.

I can definitely taste champagne in this Moscato cake but the cake itself is really just the stage for the Cointreau vanilla bean syrup and the delicious orange curd and IMBC.

It's a nice fluffy white cake that baked up even, but it definitely needs a syrup because without, it doesn't have much flavor.

It's definitely not a sweet cake on it's own but I taste the Moscato in it.

I tasted the Moscato before I used it to be sure it was good and it was...but I could never drink an entire glass, it's too sweet for my liking.
post #63 of 159
Thread Starter 
Johnnycakes, this is supposed to be the scratch pink champagne thread. I still need that cake. Now that I have a success with this one, I will adapt it to the pink champagne. Instead of the Moscato d'Asti, I'm going to try Barefoot Pink Moscato and the flavor will be the Frangoli, a strawberry liqueur.

Cakestyles, did you have any orange curd left? Southern Living has an Italian cream cake I've been wanting to try with an orange curd filling. That's in my plans this week.
post #64 of 159
You could also try a sparkling merlot or pino noir if you want to add the natural red. I much prefer the flavor of those over "pink" champagne because they are not sweet and I prefer bold reds over whites. I really need to make a trip to Bev Mo! This thread is making me want to get drunk and bake this weekend!
post #65 of 159
I have really enjoyed following this thread. As some of you may know, I also bake from scratch. But I have not touched alcohol in cake batters yet. (only in ganache, so far)
Maybe it's time for me to take that step too? So much to learn.

Anyway, with the original question in mind (pink champagne) I asked my dh who is very knowledgeable and experienced. Here is what he said;

the choice of wine or champagne depends on what flavor you are after. He did not necessarily recommend an overly sweet wine or champagne since you could add more sugar yourself to increase the sweetness. Rather focus on the flavor of the wine itself.

If you are after a soft berry flavor he recommends Alsace Cremant. It has a soft and round feeling in the mouth, he says. This one would go well with strawberry or raspberry fillings. He specifically recommends (and personally loves) Lucien Albrecht Cremant d'Alsace Brut Rose.


If you want citrus notes, then he recommends Persecco or a Spanish Cava.

Now he is not a baker, so these recommendations are based on mouthfeel and flavor when drinking.

Hoping with was helpful!
Sofia
Reply
Sofia
Reply
post #66 of 159
Okay this is going to sound crazy. I moved here, Thomasville, Georgia (south) 15 years ago. When I moved here as a teacher I was told at new teacher orientation by the superintendant that if any of us drank, not to buy it in town as well as other things. I am no longer teaching because I chose to stay home to raise my children. So, I have volunteered to do Wednesday Surprise for the teachers at my girl's school in October. Being Breast Cancer Awareness month I wanted to do mini cupcakes. Originally I was thinking of strawberry, then I thought of pink champagne. I know they want get drunk, so do I just do it or go back to the orginal idea of strawberry. I can always say they are vanilla cupcakes with some foodcoloring.
post #67 of 159
Thread Starter 
MadMillie, that's a great idea about using it for a breast cancer theme. That is one of my charities. Last year I made raspberry cupcakes, but the pink champagne sounds nice for their dinner party. I have a cupcake tower I use for them covered in pink paper and lined with ribbon.
post #68 of 159
MadMillie, I wouldn't hide the fact that they are champagne cupcakes. I know the amount of alcohol is minimal - and I realize there's alcohol in extracts - but for some people, even a small amount of alcohol can be a problem. I'm not suggesting you don't do champagne cupcakes, but I wouldn't say they're vanilla with food coloring.

Jen, I like your idea of a merlot or pinot, which might give more of the alcohol flavor. That was my concern about using a sweet champagne.....it might just taste like sugar once the cake was baked, so then what's the point in using alcohol? Using a Brut Champagne might work if you add sugar, but it sure didn't work by itself!
post #69 of 159
Thread Starter 
My champagne worked just fine. I could definitely taste it, but I didn't want an overwhelming taste. If I did, the reduction would work. In the frosting, using a reduction will allow you to vary the intensity of the taste.

Cakestyles, I just torted my cake and, like yours, the bubbles were on the top.
post #70 of 159
Quote:
Originally Posted by scp1127

Cakestyles, did you have any orange curd left? Southern Living has an Italian cream cake I've been wanting to try with an orange curd filling. That's in my plans this week.



I had about 6oz of the curd leftover, but as you can see from my picture I piled it on there pretty thick. lol
'
Normally I would make my filling 1/4" thick, but since this was for home I used as much as I could.


With all the alcohol in the syrup and the IMBC I definitely wouldn't recommend this cake for a kid's party.

The alcohol in the cake obviously gets cooked off but in the syrup the Cointreau is added after the syrup cools and it's added straight to the IMBC as well (although I reduced my Moscato for the IMBC)

So definitely an adult dessert.
post #71 of 159
Thread Starter 
Adevag, do you know approximate prices on those champagnes?
post #72 of 159
Susan, I think those are sparkling wines. I don't think they're very expensive.

Adevag, do you mean Prosecco? I actually have a bottle of that around. I use it to make babyback ribs in the oven. I would love to try to use the rest of it.
post #73 of 159
Quote:
Originally Posted by imagenthatnj

Susan, I think those are sparkling wines. I don't think they're very expensive.

Adevag, do you mean Prosecco? I actually have a bottle of that around. I use it to make babyback ribs in the oven. I would love to try to use the rest of it.



Yes, sorry for the misspelling.

scp1127- you can find Spanish cava or Italian prosecco anywhere from $7-$25 range. The Lucien Albrecht Cremant d'Alsace Brut Rose retails for about $22.

Let me know how this comes out if you decide to try it. I plan on trying it myself with the Lucien Albrecht Cremant d'Alsace Brut Rose.
Sofia
Reply
Sofia
Reply
post #74 of 159
Thread Starter 
Thanks, adevag. I've used Mionetto Prosecco for bellinis before. Still, I don't drink (migraines trigger) so this is tough for me.

I am still wading through hundreds of chocolate chip cookies this week for my daughter's carnival. Not so bad unless they are 1/4 lb each. Next, the strawberry version, due to the client on Oct 1, so no time to spare.
post #75 of 159
I was just looking through one of my books last night and saw a recipe for a Bellini cake. Let me know if you want me to post it and I'll do it later after work.

annie
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Scratch Pink Champagne Cake