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....
Please help clever people! lol 
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 
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).
These threads might help:
http://cakecentral.com/cake-decorating-ftopic-730232-0.html
http://cakecentral.com/cake-decorating-ftopict-719310-.html&sid=2785b28da84a9f67814457da88ce2ffb
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
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