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

Champagne - Page 3

post #31 of 48
You can make an Italian meringue buttercream by using egg whites instead of egg yolks in the Oceana recipe. The Oceana chef was using up the leftover yolks from the cake.
post #32 of 48
Quote:
Originally Posted by BakingIrene

You can make an Italian meringue buttercream by using egg whites instead of egg yolks in the Oceana recipe. The Oceana chef was using up the leftover yolks from the cake.



Which meringue would be best to serve at the end of an already-too-rich dinner? I'm guessing the Italian, but am tempted to use up the rest of the eggs. Is the French appreciably richer or "heavier" than the Italian?
post #33 of 48
I think they are about the same, because you whip the egg and then the whole mixture. Buttercream will hold a fair bit of air if it's not too watery.
post #34 of 48
Sorry to refute the alcohol percentages, but I have studied this because of my use of alcohol and it is important to get this right.

According to the Dept of Ag, 35% remains in the cake.

If we are going to sell it, it is important to know the facts on alcohol in our products.
post #35 of 48
French Buttercream is much more rich compared to Italian. I never use it with vanilla only. It is perfect for egg nog French Buttercream because the yolks make it taste like egg nog. It is best used when a richer, bolder, flavor is needed. For example, I make a very light cake, my lightest, that is a banana cake. It is paired with a mocha FBC, the boldness of the buttercream counters the light cake.
post #36 of 48
Quote:
Originally Posted by scp1127

Sorry to refute the alcohol percentages, but I have studied this because of my use of alcohol and it is important to get this right.

According to the Dept of Ag, 35% remains in the cake.




Which dept of ag? website?

Anyway that means 35% of 12% or 4% of the original cup. Divided among 12 servings it comes to
(0.04 x 240)/12 = 1 gram of ethanol per serving. Religious objectors will need to know.
post #37 of 48
Does the champagne have to stand for awhile to get rid of the excess bubbles or can you use it right out of the bottle?

Thanks
post #38 of 48
Does the champagne have to stand awhile to get rid of the excess bubbles or can you use it right out of the bottle?

Thanks
post #39 of 48
Using it right out of the bottle will make the cake lighter. Yes it will be tricky to measure...

You can then let the bottle stand open for the icing, because cooking will drive off the bubbles.
post #40 of 48
2cups of champagne seems like a lot of liquid for 3 cups flour. For those who made it, did you measure flour by scoop and level or spoon and level method? I really want to make this but I don't want anything to go wrong.

Thanks![/list]
post #41 of 48
Don't worry about the 2 cups champagne in the cake batter--some of that is the bubbles.

Look carefully at the video, you can probably see that on the second go around when you are not trying to write down the ingredients...

I just watched it again--that has to be bleached all-purpose flour measured by scoop and level. It gets sifted after measuring. And that is definitely a soft cake batter when he is putting it into the pans.
post #42 of 48
Thanks, Irene! icon_smile.gif
post #43 of 48
I bought some champagne flavored sugar in hopes to add the flavor without adding additional liquid to a standard yellow cake recipe.....!!!
post #44 of 48
Oh, I am sooo glad this post got revived otherwise I would have completely missed it and never seen that awesome Youtube video from the Oceana. Thank you to BakingIrene for posting the link to Oceana's video on making the cake and buttercream- it looks DEVINE and I can NOT wait to try it! BTW, I make FMBC all the time (it's the only MBC I make actually) because it uses up the yolks left over from my white cakes which I hate to waste, and it is completely delicious.
post #45 of 48
Quote:
Originally Posted by steveproxy

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



I'm afraid you will not find this sugar to be of much help in cake batter.

The LorAnn champagne flavour, on the other hand, works extremely well in cake batter. You would use about 1/2 teaspoon for two standard layers. You can buy the small dram size to test.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Champagne