JKJENoyes Posted 31 Jan 2010 , 10:44pm
post #1 of

Hi everyone! I have a cake coming up for a Valentine's Dinner. I have free reign with what I want to do, as this is for a volunteer fire department that my husband is part of and we are attending the dinner so the Chief told me it is my choice! Yay! I have heard about but have never tried or made a chamagne cake. I figure it would probably be quite appropriate for a Valentine's dinner.
My questions are these:
1. I have found many different recipes. They all sound great but I am not sure what to go with. I am not too keen on coconut, so I have already ruled that one out.
2. Can I put a layer of real strawberries mixed with buttercream icing for the filling without losing the taste of the champagne in the cake?
3. Would you make the icing flavored with champagne as well or would that be over done?

Thank you very much for your input! It is greatly appreciated! icon_biggrin.gif

11 replies
leah_s Posted 31 Jan 2010 , 11:24pm
post #2 of

I make champagne cake fairly frequently. Just substitute champagne for the liquid in your scratch white cake recipe. I also add a few drops of champagne flavoring to boost it. I never ever use fresh fruit in a filling, but I do use a strawberry filling with champagne cake all the time. Strawberries and champagne is classic.

msulli10 Posted 31 Jan 2010 , 11:35pm
post #3 of

leah_s this sounds delicious. Will this also work with the doctored cake mix - just substitute the water with champagne??

jojo0676 Posted 31 Jan 2010 , 11:47pm
post #4 of

Hmmmm, this sounds like a great idea for my sisters bridal shower!

Spuddysmom Posted 1 Feb 2010 , 12:01am
post #5 of

oooh, been under the weather, not feeling like baking/eating cake but - WOW! does this sound great.. gonna crack open that champagne I hid in the back of the fridge. Champagne and Strawberries - yes! How about chocolate-dipped strawberries on the side?

JKJENoyes Posted 1 Feb 2010 , 2:47am
post #6 of

Leah - thank you for your advise! I will scratch the fresh fruit as a filling but do a preserve-type filling.
Spuddy - what a great idea with the chocolate covered strawberries! Thank you.

This is probably a stupid question, but I really do not know - with the champagne in it, does it have an alcohol content when eating or does the alcohol bake off and only the favor remain?

Thanks! thumbs_up.gif

Ixtli Posted 17 Feb 2010 , 10:41am
post #7 of

sounds great, I'll have to give it a shot!

Sam_paggers Posted 23 Feb 2011 , 3:00pm
post #8 of

hi all,

i have been thinking about making a champagne cake for a while but its always hard to find a recipe to commit to (and one without coconut)! I am a scratch baker and have found the following for a white cake:

2 3/4 cups sifted cake flour
4 teaspoons baking powder
3/4 teaspoon salt
4 egg whites
1 1/2 cups white sugar
3/4 cup butter
1 1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract

I dont like almond so should i omit this flavor and replace with champange flavor? Also, someone above (sorry cant go back to get the name) said to replace the liquid part of a white cake recipe with champagne, so would i use the champagne instead of milk in this recipe?

Sorry for mass of questions! Also open to try anyones already tried and tested recipes out there

thanks
sam
xxx

Sam_paggers Posted 25 Feb 2011 , 10:00am
post #9 of

*Bump*

sorry not to be pushy but any input would be greatly appreciated icon_smile.gif

debster Posted 25 Feb 2011 , 11:36am

I use mixes due to the fact of dry cakes I doctor them semi homemade. I'm looking for a way to add the champagne also it's the rave pink chanmpagne and strawberries. They have a new cupcake shop by me and I've tried 6 if their cc 's so far and all are dry and I even shared with another person and asked what they thought before I put my input and we thought the same their frosting was great and the cake is awfully dry. Good luck to you let me know if you find something moist.

Sam_paggers Posted 2 Mar 2011 , 10:11pm

ok, i found a reciepe online and am still very dubious about the taste but the batter looks good, cooked cake looks good but i've lost my top cake!

Bloody spring tin... the base fell out when i went to remove the cake from the oven, thankfully i think it is salvagable with some clever carving!

will let you know how it goes and post recipe if its taste good icon_smile.gif

xxxx

SheriCakes4u Posted 25 Apr 2011 , 5:10pm
Quote:
Originally Posted by Sam_paggers

ok, i found a reciepe online and am still very dubious about the taste but the batter looks good, cooked cake looks good but i've lost my top cake!

Bloody spring tin... the base fell out when i went to remove the cake from the oven, thankfully i think it is salvagable with some clever carving!

will let you know how it goes and post recipe if its taste good icon_smile.gif

xxxx


Bump--how did your champagne cake turn out? Did you use strawberries for filling?

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