I have a client who wants a pink champagne (sp?) cake but without the alcohol. Is this possible? Does the alcohol in the champagne bake out? I told her I'd research it and get back to her. Any ideas?
just googled it and came across this article. looks like some of the alcohol remains.
http://www.ochef.com/165.htm
Oh, wow! That's an interesting article! Guess I won"t go with the "baking it out" idea. The Lorann's champagne extract has no alcohol, right?
I just checked the label of my LorAnn champagne flavoring......no alcohol! BTW, I've only tried it a couple of times, but tastes great...they really captured that champagne flavor.
I just checked the label of my LorAnn champagne flavoring......no alcohol! BTW, I've only tried it a couple of times, but tastes great...they really captured that champagne flavor.
How much LorAnn champagne flavor do you use, and what recipe did you use for your cake?
I just checked the label of my LorAnn champagne flavoring......no alcohol! BTW, I've only tried it a couple of times, but tastes great...they really captured that champagne flavor.
How much LorAnn champagne flavor do you use, and what recipe did you use for your cake?
Not very much...1/4 to 1/2 tsp. per batch. I think I used this recipe, but I'm sure any white cake recipe would work:
http://cakecentral.com/recipes/2165/A-Better-White-Scratch-Cake
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