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Scratch Pink Champagne Cake - Page 7

post #91 of 158
Send it to me!
post #92 of 158
Thread Starter 
FromScratch, I'll write it tomorrow and send it.
post #93 of 158
I'd love to have the recipe as well, if you don't mind sharing it with me. It sounds great.

Did your client get to taste the Mimosa cake?
post #94 of 158
Thread Starter 
Did everyone get my pm of the recipe? If not, pm me. Susan
post #95 of 158
I just checked my PM's and no I didn't get it...I'll PM you.
post #96 of 158
Thread Starter 
Cakestyles, I just sent yours seconds before I posted. Check again. But I have it in my copy/paste mode, so no problem with a re-send. Susan
post #97 of 158
OMG,

I've long awaited a pink champagne recipe!! Would you mind PM'ing it to me aswell??

TIA
post #98 of 158
Would love your pink champagne recipe! Would you mind sending it to me? Thanks so much!
post #99 of 158
I also, would love to have your pink champagne recipe! Would you Please mind sending it to me? Thank You VERY Much!
Be Helpful. When you see someone without a smile give them yours!
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Be Helpful. When you see someone without a smile give them yours!
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post #100 of 158
i would love this recipe as well, could you plis PM too.
thanks
post #101 of 158
Thread Starter 
josefina and From Scratch, and anyone else who posted for me to send the recipe instead of sending a pm:

I sent the recipe to cakestyles from the thread and it didn't go through. If anyone did not get it, pm me instead of posting, as I think all of the pm's went through.

Susan
post #102 of 158
Thread Starter 
For anyone who has seen my Mimosa cake and the one cakestyles made, we had one difference. She used more curd. At first, I liked the subtle orange of mine, but if I had to do it again, I would put more... closer to what cakestyles posted. The recipe makes enough to do it either way.

I had enough curd left over to make Southern Living's Italian Cream Cake with Orange Curd. This is my project tonight.
post #103 of 158
So I used my base vanilla cake recipe tonight only I subbed out 1/2 the buttermilk for zinfendel and added a touch of red color to the cake. It baked up wonderful and tastes pretty good, but it's not very sweet. I popped them in the freezer to see if the flavor develops more and will pair it with some buttercreams tomorrow. I think white chocolate SMBC might be the way to go but 'll see tomorrow. And it will be my pink champagne cake!
post #104 of 158
Quote:
Originally Posted by FromScratchSF

So I used my base vanilla cake recipe tonight only I subbed out 1/2 the buttermilk for zinfendel and added a touch of red color to the cake. It baked up wonderful and tastes pretty good, but it's not very sweet. I popped them in the freezer to see if the flavor develops more and will pair it with some buttercreams tomorrow. I think white chocolate SMBC might be the way to go but 'll see tomorrow. And it will be my pink champagne cake!



Do you plan on using a syrup made with the Zinfindel?
post #105 of 158
Probably no syrup. I don't use it as it is, I think it makes my regular cake recipe too wet. Anyway I am postponing my buttercream pairing until tomorrow, I have an event that I am doing cupcakes for so I figured I'll make these and bring them as a surprise flavor to see how people like them. I really think the white chocolate SMBC is going to go well since it's so sweet I hardly ever make it.
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