Hi all,


Does anyone know if pregnant women can eat cakes with champagne or liquors in them? I mean baked in the actual cake, not the fillings. My most popular flavor is pink champagne and I thought it would be perfect for a baby shower cake I have coming up........and then I realized the champagne part. Anyone know the scoop on this one?

Thanks!

I would say it's perfectly fine. I mean, the amount of alcohol that goes into the cake really isn't that much when you divide it by how many servings you have and that's if most of the alcohol doesn't get baked off in the oven.

I don't see why it would be a problem. It's just for flavoring, and not like she'd be drinking it. Also the alchohol evaporates when it's being baked, so if there's any trace of it in a slice of cake, it's so small that it won't be harmful

least, that's my educated guess

Yes it is fine, and I am saying this as a medical professional. The alcohol bakes off from the heat, you are left with the flavor without the alcohol (you know when you open the oven and the alcohol burns your eyes?). Most extracts have alcohol in them anyway. It is perfectly safe as long as the cake is baked.

I agree with everyone else...but I'd LOVE for you to share your pink champagne recipe!! Is it in the recipe tab??

Same here. I'm under the impression that the alcohol evaporates from the heat.

I think is safe from the eating standpoint, but if i were you I would ask the customer or the friends that are hosting the shower and make sure is OK. You don;t want people at the shower commenting that "she got a champagne cake and is pregnant OMG!!!! " You know, some people might not get it!

Alcohol takes a long time to burn completely off. Yep. I was surprised.

JanH has some handy dandy links for that.

Actually, studies have found that only some of the alcohol evaporates during cooking. I don't remember the exact amount, but it seems like I remember reading it was either 70% remained, or 70% evaporated.

That being said, the amount used in one recipe is only the amount in one drink, two at the most. So when you divide that by the 12-20 servings one recipe makes, any one person would aonly be getting the equivalent of a couple of sips, and that's assuming none evaporated.

I would have no qualms about it myself, but I would check with either the hostess or guest of honor, just to be sure they were okay with it.

there is no alcohol after baking. The heat takes care of that. Also, when you think about it Vanilla extract has a strong alcohol content, so it's really not a big deal because it is so little.

Pink Champagne cake sounds interesting.

here is a link with some info on the subject:


http://whatscookingamerica.net/Q-A/AlcoholCooking.htm

Wow thanks for all the wonderful replies and info!!!! I will definitely check with the soon to be grandmother and see what she thinks!


For those who would like the recipe here's a link to a loooooong list of cool recipes...

http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs


It's alphabetical obviously so just scroll down to Pink champagne....

I do not use the Lorann Champagne flavoring in the recipe because the bottle I bought smelled kinda funky......but I found that the cake tastes delicious anyway!!!! I've made it several times and it appears to be everyone's favorite!!! It's very moist and delicate!

Another chart:

http://www.ochef.com/165.htm

HTH

Well, I can't really comment until you send me a generous sample of your Pink Champagne cake, and a bottle of pink champagne. I prefer Perrier Jouet, thankyouverymuch!

haha I'll work on that

what kind of filling do you use with this cake?