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Champagne cake from a boxed mix?

post #1 of 5
Thread Starter 
A bride of mine wants a champagne-flavoured cake and forwarded me a recipe as "inspiration". thumbsdown.gif However, I'd rather not use it as I'm a boxed mix baker.

If I used a white cake mix and subbed the water/milk for champagne, would this work out, does anyone know? Thoughts?
post #2 of 5
Well, I do not use box mixes, but I use my regular scratch white cake recipe and sub champagne for the liquid.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #3 of 5
Yes, just use your regular mix and use ColdDuck (white wine/champagne) as the liquid.
post #4 of 5
Champagne Cake Recipe:
From Carolyn Rodish (Iowa) 5/6/06

1 Duncan Hines white cake mix (works best)
Follow box instructions,
except substitute 3/4 C. Andre' Pink Champagne for part of the liquid called for, and the rest milk.
The rest of ingredients as called for on the box,
tint cake batter with 1-2 drops of red food coloring to tint the batter a pastel pink color.
Bake as usual.

For Champagne Butter Cream Icing:
Substitute part of the milk called for with Andre' Pink Champagne (at leaset 2-3 T.)
follow the rest of the recipe as usual.

This is a crusting Butter cream recipe from Wilton magazines.
You can tint the icing a pastel pink or any other color if necessary.

Sometimes I add between the cake layers a Raspberry filling for an even more wonderful flavor. I mix
seedless raspberry jam in with my buttercream icing (more jam than icing to your own taste) or just use
raspberry jam by it's self. 1 bottle of champagne will go as far as 5 cake mixes if needing it for a
post #5 of 5
, but I use my regular scratch white cake recipe Image
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