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Pink Champagne Cake

post #1 of 7
Thread Starter 
Hi
I hope someone can help! I'm a newbie so apologies if I'm posting this in the wrong forum....

I'm keen to try my hand at a Pink Champagne Cake, however the recipe I have found - Oceana Restaurant recipe - talks about raw champagne and cooked champagne ?!? I haven't baked with alcohol before and I'm a little lost as to how to go about 'cooking' champagne....
icon_smile.gif

Please help clever people! lol icon_redface.gif
post #2 of 7
I never cook my champagne before baking with it. I use "flat" champagne. I just measure it out and stir it a bit to get the bubbles out.

Good luck!
tlreetz

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tlreetz

www.TalkCake.com

We are here to make your cake dream a reality. Our designs are limited only by your imagination.
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post #3 of 7
Thread Starter 
Quote:
Originally Posted by tlreetz

I never cook my champagne before baking with it. I use "flat" champagne. I just measure it out and stir it a bit to get the bubbles out.

Good luck!





Thank you so much for your advice! THIS makes sense to me.lol. 'Cooking' champagne doesn't! heehee. Fingers crossed icon_biggrin.gif
post #4 of 7
VictoriaSponge, I will pm my pink champagne cake recipe if you pm me your victoria sponge. My guess is you must have a good recipe. Are you from the UK? I forgot to look before I started to post. Susan
post #5 of 7
Champagne has yeast in it which is what causes the bubbles. I would just make sure it's flat before using it or you may get lots of tunnels and air pockets in the final cake.

With most alcohol in cooking or baking, you really shouldn't use anything you wouldn't drink (i.e. cooking wine...blech).
post #6 of 7
post #7 of 7
Thread Starter 




Thank you so much for these threads! I'll let you know how I get on....lots to be keeping me busy. Can't believe how generous you guys are on this site sharing information!! Thank you thank you icon_biggrin.gif
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