Need Asap - Pink Champagne Question

Decorating By lexi55033 Updated 10 Jul 2009 , 2:55am by sweetcakes

lexi55033 Posted 8 Jul 2009 , 2:00pm
post #1 of 15

Okay, this might be a really stupid question, but I don't drink wine, champagne, etc. myself so I have no idea. No particular reason, just don't like the taste.

Anyways, is there a certain kind of pink champagne that is best to use for the pink champagne cake? I plan on using the one found in the recipe section of this website. If so, could someone please advise me? Brand, name, etc. Also, do you just go to the liquor store and get it or is it something you can find at the grocery store?

I have a customer that would like these in 2 days so I'd have to get the ingredients tonight.

Any tips on making this kind of cake would be great too.

Thanks!

14 replies
lexi55033 Posted 8 Jul 2009 , 4:56pm
post #2 of 15

Sorry, but I'm bumping myself! I saw that there were 30 views, but no responses. I know someone has made this cake and can help me out... Anyone?

Carolynlovescake Posted 9 Jul 2009 , 5:11am
post #3 of 15

I ask the person what type of champagne they want and let them know the cost of the champagne will be added to the cake otherwise I will be buying the cheapest brand I can find.

If they want to purchase it and provide it I will let them do that as well.

Mac Posted 9 Jul 2009 , 10:51am
post #4 of 15

I just buy the cheapest kind unless the client request a certain one

grama_j Posted 9 Jul 2009 , 11:22am
post #5 of 15

Sorry this is to late for you, but for next time...... I bump the price of the cake up $10.00 and buy the cheapest one I can find (unless they want to supply the champagne) I found mine at the grocery store and it was 6 or 7.00........

funcakes Posted 9 Jul 2009 , 6:35pm
post #6 of 15

Sorry this is to late, but maybe next time-
Here in NJ it is almost impossible to find Pink Champagne anymore. It is easy to fine the new sparkling wines, and they are usually less expensive. I have used one that has a raspberry flavor to it because I was using a raspberry and lemon filling in the cake. Everyone loved the flavor.

matthewkyrankelly Posted 9 Jul 2009 , 6:53pm
post #7 of 15

The type we prefer is a pink champagne made from red grapes that are peeled. Some of the color remains from the peel and the champagne take son a blush color. Any good liquor store would make a suggestion. I can't remember which one we have purchased. However, I find it hard to think that the cost of that one ingredient really outweighs any added benefit it has on the cake. Do not simply substitute bad champagne unless the client wants it. Bad champagne tastes bad. Good champagne or sparkling wines are light and refreshing. I would cost the cake and add the champagne on additionally. Let them know. The color of the pink in the champagne may add little or no color to the cake.

sweetcakes Posted 9 Jul 2009 , 9:23pm
post #8 of 15

i like to use Cooks and add one small drop of pink colour to the batter.

grama_j Posted 9 Jul 2009 , 9:35pm
post #9 of 15

I forgot to add that , sweets...... a drop or two of pink or red (scant) will make a beautiful color.......... and if you bought the "good" champagne for cooking, the price of the cake would not be worth it.....now if you are going to DRINK it, it is a different story...... icon_lol.gif

Deb_ Posted 9 Jul 2009 , 9:37pm
post #10 of 15

Some liquor stores actually sell small single size bottles of champagne. I usually buy clear and add a drop of food coloring as well...........a very teeny tiny small drop. icon_biggrin.gif

lexi55033 Posted 9 Jul 2009 , 9:53pm
post #11 of 15

What is Cooks? Is it the brand or name of it? Would that be found at the grocery store or at a liquor store? Told you... I know nothing about this.

Thanks for all the help guys!

grama_j Posted 9 Jul 2009 , 10:43pm
post #12 of 15

I don't know what Cooks is..........I try to go to the liquor store so you CAN get the small bottle..... I think it is supposed to be enough for two glasses........ I replace the liquid that is called for in the cake,( if it is a cup and a third, I would use a cup of champagne, and a third of water...... I do the same with the icing . If you are using white or ivory icing, then just buy the plain champagne and tint it for the cake part......

lexi55033 Posted 9 Jul 2009 , 11:03pm
post #13 of 15

Thank you everyone for your responses! I really appreciate them! I'm learning something new (or several things actually) every day from this great website! My husband is on his way to the liquor store now.

varika Posted 9 Jul 2009 , 11:21pm
post #14 of 15
Quote:
Originally Posted by matthewkyrankelly

However, I find it hard to think that the cost of that one ingredient really outweighs any added benefit it has on the cake. Do not simply substitute bad champagne unless the client wants it. Bad champagne tastes bad. Good champagne or sparkling wines are light and refreshing.




Just because it's cheap doesn't make it bad, and just because it's expensive doesn't make it good. My favorite sparkling wine is Martin and Rossi's Asti, which is a fairly inexpensive sparkling wine at less than $20 a bottle.

I've never made a champagne cake, so I'm not sure what the champagne itself adds. I do know that LorAnn makes a champagne-flavored oil that went over very well when I made filled chocolates with it, though, with no concerns at all about alcohol.

sweetcakes Posted 10 Jul 2009 , 2:55am
post #15 of 15

i think its called Cooks, you can by it in the champagne section at the grocery store, liquor store and even Sams. its about $6 - $8 if i remember right,. I have also used the Martini Asti spumante and that is good too.

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