Champagne Reccomendation For Champagne Cake And Icing??

Decorating By kutabby Updated 31 Jul 2008 , 3:20pm by staceyboots

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kutabby Posted 30 Jul 2008 , 10:09pm
post #1 of 11

I want to try a cake and icing recipe this weekend that call for champagne. What do I get? What should I ask for at the liquor store? Any suggestions?
Thanks so much!!!
Tabby

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kutabby Posted 31 Jul 2008 , 2:13am
post #2 of 11

Sorry to bump, but my husband will be calling soon on the way home from his softball game to find out what I need from the liquor store. Thanks!

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JennaB Posted 31 Jul 2008 , 6:19am
post #3 of 11

When I make Champagne cake, I use the whatever I can get in the individual size bottles. I will use Cook's (cheap) or sometimes if I'm in World Market I'll pick up the Mumm Cuvee (blue bottle) because I like it better. If I use the cheap stuff, sometimes I add a little Cognac, it will give more of the champagne flavor that way.

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playingwithsugar Posted 31 Jul 2008 , 6:27am
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Mumm is a great champagne, but I use Remy Martin black, which is a champagne cognac. It gives more flavor than using straight champagne, without the bubbles.

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leah_s Posted 31 Jul 2008 , 11:04am
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I use whatever's least expensive and add a couple of drops of Loran Champagne flavor.

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cakebaker1957 Posted 31 Jul 2008 , 2:43pm
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Quote:
Originally Posted by leahs

I use whatever's least expensive and add a couple of drops of Loran Champagne flavor.




Sorry Leahs, but do you let your Champagne go flat before adding to the batter??

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southerncake Posted 31 Jul 2008 , 2:49pm
post #7 of 11

I use whatever is on sale or whatever is cheapest.

And I do not let mine go flat. My recipe does not call for it; however, I have seen some recipes that do.

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julzs71 Posted 31 Jul 2008 , 2:53pm
post #8 of 11

are you using a filling to match it. I use orange curd. Delish!

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stsapph Posted 31 Jul 2008 , 2:54pm
post #9 of 11

Sorry to go off topic, but I have been hearing a lot about champagne cakes lately, and I want to try one. What is a good recipe to start out with?

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tyty Posted 31 Jul 2008 , 3:00pm
post #10 of 11

I use whatever is cheap, I don't let it go flat. I have tried that before and it gives the cake more of a yeast taste than champagne.

I use Lorann champagne oil for the frosting.

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staceyboots Posted 31 Jul 2008 , 3:20pm
post #11 of 11

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