Pink Champagne Cake

Decorating By bakery_chick Updated 29 Jan 2009 , 11:34pm by lilthorner

bakery_chick Posted 29 Jan 2009 , 3:03pm
post #1 of 4

Anyone have any thoughts?
Have you made this before?
Did you like it?
What do you think of the recipe here...

3 replies
Katie-Bug Posted 29 Jan 2009 , 5:19pm
post #2 of 4

I've never had it, sounds pretty neat though. I'm not sure exactly what it's supposed to taste like. I'd like to know too!

bakery_chick Posted 29 Jan 2009 , 11:29pm
post #3 of 4

CC,
I just wanted to let you know, I just finished a sample cake. I used the recipe from this website (for the cake portion only). I increased the champagne to 1 cup instead of 3/4 because I thought the cake batter was too thick before I added the egg whites. I used cake flour instead of AP. I used butter instead of shortening. After tasting the cake, which is actually quite nice I would also decrease the salt to at the most 1/2 tsp if not 1/4. The cake is nice and moist, and the texture is pretty solid but not as dense as a pound cake IMO. The flavor is very subtle though so I think I will make a champagne filling to go with it.

lilthorner Posted 29 Jan 2009 , 11:34pm
post #4 of 4

hi Bakery chick,

I love champagne cake!

the bakeries around me (napa, vallejo, dixon, fairfield) call pink champagne cake a chiffon cake with champagne custard filling.. iced in buttercream with pink white chocolate on there...

what you made, with the changes sounds good!

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