Champagne Wasc Questions

Decorating By allie73

allie73 Posted 5 Apr 2009 , 1:25pm
post #1 of 1

I would like to make a champagne WASC for my parents' 40th anniversary. Here are my questions:

Should I decrease the sugar in the recipe to compensate for the sugar in the champagne itself?

Should I use the champagne be bubbly or stir it until it goes flat?

Will the top be sticky? The last time I subbed alcohol (Bailey's, to be exact) for the water in the recipe, the top got very sticky once it cooled. Is there something I can do to avoid this?

Thanks a bunch!

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