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Champagne

post #1 of 48
6/3/12 at 9:17am
Thread Starter 
Anyone here ever use champagne as the liquid in cake batter? I'm thinking of experimenting with it. Just curious if anyone here has done this and had success with it.
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post #2 of 48
6/3/12 at 10:47am
There`s a few recipes that use champagne as the liquid.

http://cakecentral.com/recipe/pink-champagne-cake Do a search under the recipes tab ( located at the top) and you should be able to find a few more results. icon_smile.gif
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post #3 of 48
6/3/12 at 8:07pm
Thread Starter 
Thanks so much!
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post #4 of 48
6/3/12 at 8:23pm
I made a pink champagne cake once and it was awesome, very delicate flavor. If you want it more pronounced, add more champagne than what the recipe calls for.
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post #5 of 48
6/3/12 at 9:04pm
Thread Starter 
Quote:
Originally Posted by VaBelle

I made a pink champagne cake once and it was awesome, very delicate flavor. If you want it more pronounced, add more champagne than what the recipe calls for.



I'm thinking of experimenting with mimosa cupcakes. This beautiful weather here has me craving something sunny, sweet and tangy. I have a ton of oranges to use up and I bet they'd make a great curd. Omm nomm!

-D
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post #6 of 48
6/4/12 at 7:45am
Google "oceans recipe champagne cake". You will get a link to a youtube that displays the ingredients and method. It uses 2 cups champagne in the cake batter and more in the buttercream--I plan to try this as soon as I can get a bottle.
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post #7 of 48
6/4/12 at 12:50pm
Thread Starter 
Quote:
Originally Posted by BakingIrene

Google "oceans recipe champagne cake". You will get a link to a youtube that displays the ingredients and method. It uses 2 cups champagne in the cake batter and more in the buttercream--I plan to try this as soon as I can get a bottle.



I've looked and cannot find the link. Could you please send it to me?
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post #8 of 48
6/4/12 at 1:05pm
Sorry my typo. It's Oceana.

http://www.youtube.com/watch?v=VF3SmfdgnEg
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post #9 of 48
6/4/12 at 2:14pm
Thread Starter 
Quote:
Originally Posted by BakingIrene

Sorry my typo. It's Oceana.

http://www.youtube.com/watch?v=VF3SmfdgnEg



OMG thanks! I might make this tonight or tomorrow. I have a bottle of Asti just waiting! ::runs to kitchen to count eggs::

-D
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post #10 of 48
6/13/12 at 8:00pm
Thread Starter 
Quote:
Originally Posted by BakingIrene

Google "oceans recipe champagne cake". You will get a link to a youtube that displays the ingredients and method. It uses 2 cups champagne in the cake batter and more in the buttercream--I plan to try this as soon as I can get a bottle.



Im not sure if you had the chance to make this yet. I finally got to it today (it's been busy here with my kids) and I absolutely love this recipe! It has such a unique flavor and it stayed true to the type of champagne that I used. You really must use a good one because it leaves a strong flavor in the cake. I actually made cupcakes and they came out perfect. The French buttercream is divine! So, so so good! Thanks for this! It will be the base for several types of cupcakes for me.

<3

D.
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post #11 of 48
6/13/12 at 9:50pm
D, I'm so happy it turned out well. Somebody posted a request a month ago and that got me VERY curious. I had a quick look thru the champagne cakes section on CC and then I went fishing with google. I haven't had a chance to bake this cake yet, but this recipe stood out for being a chef's personal specialty. Not to mention that it very neatly used up a whole bottle. I will be sure to use the most decent sparkling wine I can afford...or else I will use it with a local white wine that should turn out just as well.
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post #12 of 48
6/14/12 at 6:35am
Thread Starter 
BakingIrene, I did use the whole bottle minus two sips leftover for me. I used a bottle of Asti Gionelli. It ran me about $12, so not bad. I also used it raw in the batter. I think this contributed to the fluffy texture. I shared these with my neighbors and family. Each one of them raised their eyebrows after the first bite and all said that it was not what they expected it to be...and then proceeded to devour.. This is truly a "grown-up" cake. My house smelled like a distillery as they baked....and for ours after icon_wink.gif As cupcakes, I baked them at 350 for 16-17 minutes. I'm not convinced that was enough time to bake all the alcohol out!

D
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post #13 of 48
6/14/12 at 7:22am
There used to be another recipe that members discussed here at CC. Original came from snarkybaker, who used to come here before her bakery became really big. Here are the links. Snarki's old thread and SCP's new thread. Thanks for sharing that other recipe and video. I'll add it to my folder and I'll try it one of these days.

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=382023&postdays=0&postorder=asc&&start=0

http://www.sugarlandchapelhill.com/aboutus/

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=730232&postdays=0&postorder=asc&start=0&sid=025d3138582b0c569c64e24ef3ace9f6
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post #14 of 48
6/16/12 at 8:44am
Thread Starter 
Quote:
Originally Posted by imagenthatnj

There used to be another recipe that members discussed here at CC. Original came from snarkybaker, who used to come here before her bakery became really big. Here are the links. Snarki's old thread and SCP's new thread. Thanks for sharing that other recipe and video. I'll add it to my folder and I'll try it one of these days.

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=382023&postdays=0&postorder=asc&&start=0

http://www.sugarlandchapelhill.com/aboutus/

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=730232&postdays=0&postorder=asc&start=0&sid=025d3138582b0c569c64e24ef3ace9f6



Thanks for the links! I'm going to have to give these a try too!

-d
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post #15 of 48
6/21/12 at 8:31am
Help on this please.

I bought some champagne flavored sugar in hopes to add the flavor without adding additional liquid to a standard yellow cake recipe.

http://www.faeriesfinest.com/sugars.html
But if I were to go with the Oceana recipe, do you think I should still use the sugar and reduce the amount of champagne? Or do you think those two different champagne flavors may result in an off taste?

Thanks in advance!
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