My brother is getting married next month and I am doing the cake. I need to feature the color champagne.
It seems to me that it is dark ivory, maybe with a drop of brown and a pearl-y shimmer. I have the fabric swatch here but wonder if anyone has experience creating this color and could offer some guidance.
I want to really create a show piece here since I rarely get to make whatever I want. If anyone has ideas for a spectacular cake with this color and ivory accents I am all for it.
Thanks! 
I have a couple of champagne colored cakes in "my favorites". Take a look. Maybe you can PM or at least get an idea of what they might have done. Good luck!
http://www.cakecentral.com/cake-photo_1163981.html
http://www.cakecentral.com/cake-photo_100463.html
I did a champagne colored cake that was a little darker than the pp's using ivory gel color. Just kept adding small amounts until got a color that almost matched my swatch (b/c it will darken a bit after it rests). You can see mine here:
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1340470
My "champagne" color started with Wilton's ivory w/ a touch of soft pink. It looks really peach in the picture, but it was actually pretty close to what I would consider champagne.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1342710
Actually Indy I am with you, it's all the same pot o' greens to me!
I tried to gently explain the to my future SIL. She is upset that she can't find champagne so most things at the reception are ivory and wants the cake to feature the "champagne" color.
I do have a swatch but I really am not sure how to get there. I'll do my best and see what happens. The colors are ivory, champagne and chocolate brown. Thanks David's Bridal!!! 
The cakes ya'll posted are really pretty. I especially like the one from Martha Stewart's book. How the heck do you do embroidery like that I wonder?
Thanks to all of you!
I'm *pretty* sure the Americolor Ivory will get you that darker champagne. I love that MS crewel cake, too! The royal icing used for the embroidery looks slightly ivory in my book--its hard to tell on the computer. (I was wondering if I could do it with fondant & my new extruder, though...future project!)
Most people call anything that's not bright-white ivory. I'm sure thats what your SIL meant. A few books I've read suggest starting all the colors on a cake with the same undertone (does that make sense? Like blue flowers on a pink cake would have a tiny touch of pink in them, to keep things all relating to eachother well in their cool/warm tones). But the Ivory to Champagne is easier--its just a different quantity of the same coloring.
And of course, there's always luster to make something more champagney!
I like referring to this thread for colors. I don't know if the one your looking for is on there but it's still a great reference. There are also a couple of links on page 3 of the thread as well I think.
http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=589750&postdays=0&postorder=asc&highlight=mixing&&start=0
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