Cake And/or Filling Flavored With Wine?

Decorating By allee Updated 17 Jun 2014 , 7:15am by sweettia

allee Posted 22 May 2008 , 3:52pm
post #1 of 21

I am making a cake for my uncle who just opened the tasting room @ his winery. He is having several friends/investors come in for a small "party" or tasting or whatever it's called (can you tell I don't drink wine?). So, anyway, is there a way to incorporate wine into a cake or maybe the filling and/or icing? I want to use Riesling, since that is one of the wines that he has. Any ideas would be greatly appreciated!

BTW, I am doing the cake like a wine bottle in a crate similar to ones on here. Would it be better to use a white cake since chocolate can overpower wines?
Thanks! icon_smile.gif

20 replies
diane Posted 22 May 2008 , 4:10pm
post #2 of 21

i know you can add it to cakes, but i've never heard of adding it to icing. that's not to say it can't be done. we've added coffee creamers to icing so i say...why not?!! icon_wink.gif

allee Posted 22 May 2008 , 4:21pm
post #3 of 21

Do you think I could sub the Riesling for the water in the cake recipe? The alcohol burns off anyway right? As for the icing, I just wonder what Riesling will taste like with buttercream? Oh well, it's just a bottle of to the kitchen I go! lol

cakenewbiekgm Posted 22 May 2008 , 4:24pm
post #4 of 21

What about the recipes that call for kahlua? Could you use that recipe and substitute wine for the kahlua? Does your uncles winery sell champagne? If he does there is a champagne cake recipe here. I'm really interested in how your cake turns out. Keep us posted! icon_lol.gif

Amia Posted 22 May 2008 , 4:24pm
post #5 of 21

I'm not going to be of any help, but if this cake tastes as good as it sounds will you please PM me the recipes you used (cake, filling, and icing)???? icon_biggrin.gif Riesling is my favorite wine!

allee Posted 22 May 2008 , 4:28pm
post #6 of 21

He doesn't sell champagne, only Merlot, Riesling and Chardonnay. Do you think a white cake would be best, flavor wise? I am just afraid that a chocolate will overpower the Riesling. I will keep you updated. Thanks

janebrophy Posted 22 May 2008 , 4:33pm
post #7 of 21

Mmmm...I think that sounds devine! I would use a white cake, and flavour some BC with the wine to use as a filling. I think it will take some experimenting, but I really think the final product stands to be amazing!
Please let us know how it turns out!!

janebrophy Posted 22 May 2008 , 4:35pm
post #8 of 21

I just typed " wine cake" into my browser, and a lot of really interesting recipes came up...HTH!

staceyboots Posted 22 May 2008 , 4:43pm
post #9 of 21

how about soaking the cake layers in the wine as opposed to adding it to the cake batter?

any experts out there can also answer this question? if a fruit filling is being used, can the filling be cooked with the wine for a few minutes? my guess is that the wine will reduce and absorbed into the filling. it's worth a try!!

domesticdiva85 Posted 22 May 2008 , 5:10pm
post #10 of 21

Martha Stewart has a recipe for a chocolate wine cake on her website that is divine. It calls for Cabernet Sauvignon, but you could probably substitute Reisling. As for a white cake, I have made WASC and substituted 1 cup wine for the water called for in the recipe, also adding a package of sugar-free blackberry or black cherry gelatin. Again, very good. You could also add some wine to your simple syrup and brush it over the cake layers to add a more intense flavor. I am actually making a wine bottle cake next week using the chocolate wine cake with a blackberry buttercream filling. Hope this helps!

allee Posted 22 May 2008 , 5:50pm
post #11 of 21

OK, so the cake is done and cooling. My house smells delish and I am off to p/u the kids. I think I am going to go with a b/c with Riesling for the icing/filling since I will be stacking the cakes for the "crate". Thanks for all the help. Stay tuned....

janebrophy Posted 22 May 2008 , 7:14pm
post #12 of 21

What kind of cake did you make??

allee Posted 22 May 2008 , 8:10pm
post #13 of 21

I went with a white cake and substituted Riesling for the water called for in the recipe. I am getting ready to start the icing experiment!

allee Posted 22 May 2008 , 11:04pm
post #14 of 21

OK, so the cake smells and tastes very good, but because I used the Riesling, it was a tad on the dry side (I assume from the alcohol evaporating). So, after dicussing options with my fiance/ official taste tester, I went with brushing on a simple syrup to help with the dryness. I also decided to go with a strawberry b/c for the filling to cut the bitterness of the Riesling. I then covered the entire cake in a thin layer of Riesling Buttercream. Now, I don't care for the taste of Riesling, but oh my, that was the BEST buttercream that I have ever made! I still have to decorate, so I will post photos asap
Thanks to all for your suggestions and help!

janebrophy Posted 22 May 2008 , 11:28pm
post #15 of 21

It sounds absolutely delicious! How did you make your strawberry BC? Did you just add Riesling to the BC as your liquid? I really want to try this, it sounds sooo good!
Good Luck with the decorating, I can't wait to see the end result!

allee Posted 22 May 2008 , 11:52pm
post #16 of 21

For the b/c I just used the Riesling instead of creamer and then I just took a portion of it and added strawberry kool aid (unsweetened powder) to it. OMG, it is so good! I am still working on these sides (for the crate) hopefully I will be in bed b-4 midnight, lol!!

allee Posted 23 May 2008 , 6:13pm
post #17 of 21

Well, I finally got it finished, and let's just say that I learned a lot! Oh well, it's a "gift" cake anyway, so I'm not too worried. The b/c was really really good, anyone that likes Riesling should try it. I wasn't happy with the grapes, but I can deal with it. Let me know what you think & thanks for all the help!

allee Posted 23 May 2008 , 6:15pm
post #18 of 21

oops! didn't mean to post that 2 times.......

janebrophy Posted 23 May 2008 , 7:07pm
post #19 of 21

Oh, I love it! I think it's a beautiful gift, and I'm sure it tastes just as good!

staceyboots Posted 2 Jun 2008 , 8:52pm
post #20 of 21

great job!!

sweettia Posted 17 Jun 2014 , 7:15am
post #21 of 21

AI was wondering if adding the simple syrup helped with the moisture in he the cake

Quote by @%username% on %date%