Champagne

Baking By dandymom Updated 7 Jul 2014 , 3:30am by MissJoyous

BakingIrene Posted 23 Jun 2012 , 5:46pm
post #31 of 50

You can make an Italian meringue buttercream by using egg whites instead of egg yolks in the Oceana recipe. The Oceana chef was using up the leftover yolks from the cake.

MunchkinsMom Posted 7 Jul 2012 , 9:08pm
post #32 of 50
Quote:
Originally Posted by BakingIrene

You can make an Italian meringue buttercream by using egg whites instead of egg yolks in the Oceana recipe. The Oceana chef was using up the leftover yolks from the cake.




Which meringue would be best to serve at the end of an already-too-rich dinner? I'm guessing the Italian, but am tempted to use up the rest of the eggs. Is the French appreciably richer or "heavier" than the Italian?

BakingIrene Posted 8 Jul 2012 , 1:06am
post #33 of 50

I think they are about the same, because you whip the egg and then the whole mixture. Buttercream will hold a fair bit of air if it's not too watery.

scp1127 Posted 8 Jul 2012 , 2:00am
post #34 of 50

Sorry to refute the alcohol percentages, but I have studied this because of my use of alcohol and it is important to get this right.

According to the Dept of Ag, 35% remains in the cake.

If we are going to sell it, it is important to know the facts on alcohol in our products.

scp1127 Posted 8 Jul 2012 , 2:07am
post #35 of 50

French Buttercream is much more rich compared to Italian. I never use it with vanilla only. It is perfect for egg nog French Buttercream because the yolks make it taste like egg nog. It is best used when a richer, bolder, flavor is needed. For example, I make a very light cake, my lightest, that is a banana cake. It is paired with a mocha FBC, the boldness of the buttercream counters the light cake.

BakingIrene Posted 8 Jul 2012 , 2:27am
post #36 of 50
Quote:
Originally Posted by scp1127

Sorry to refute the alcohol percentages, but I have studied this because of my use of alcohol and it is important to get this right.

According to the Dept of Ag, 35% remains in the cake.




Which dept of ag? website?

Anyway that means 35% of 12% or 4% of the original cup. Divided among 12 servings it comes to
(0.04 x 240)/12 = 1 gram of ethanol per serving. Religious objectors will need to know.

JerryLINY Posted 16 Oct 2012 , 12:04am
post #37 of 50

Does the champagne have to stand for awhile to get rid of the excess bubbles or can you use it right out of the bottle?

Thanks

JerryLINY Posted 16 Oct 2012 , 12:07am
post #38 of 50

Does the champagne have to stand awhile to get rid of the excess bubbles or can you use it right out of the bottle?

Thanks

BakingIrene Posted 16 Oct 2012 , 12:08am
post #39 of 50

Using it right out of the bottle will make the cake lighter. Yes it will be tricky to measure...

You can then let the bottle stand open for the icing, because cooking will drive off the bubbles.

JerryLINY Posted 16 Oct 2012 , 2:57pm
post #40 of 50

2cups of champagne seems like a lot of liquid for 3 cups flour. For those who made it, did you measure flour by scoop and level or spoon and level method? I really want to make this but I don't want anything to go wrong.

Thanks![/list]

BakingIrene Posted 16 Oct 2012 , 6:11pm
post #41 of 50

Don't worry about the 2 cups champagne in the cake batter--some of that is the bubbles.

Look carefully at the video, you can probably see that on the second go around when you are not trying to write down the ingredients...

I just watched it again--that has to be bleached all-purpose flour measured by scoop and level. It gets sifted after measuring. And that is definitely a soft cake batter when he is putting it into the pans.

JerryLINY Posted 16 Oct 2012 , 6:37pm
post #42 of 50

Thanks, Irene! icon_smile.gif

steveproxy Posted 18 Oct 2012 , 12:40pm
post #43 of 50

I bought some champagne flavored sugar in hopes to add the flavor without adding additional liquid to a standard yellow cake recipe.....!!!

Dani1081 Posted 18 Oct 2012 , 1:34pm
post #44 of 50

Oh, I am sooo glad this post got revived otherwise I would have completely missed it and never seen that awesome Youtube video from the Oceana. Thank you to BakingIrene for posting the link to Oceana's video on making the cake and buttercream- it looks DEVINE and I can NOT wait to try it! BTW, I make FMBC all the time (it's the only MBC I make actually) because it uses up the yolks left over from my white cakes which I hate to waste, and it is completely delicious.

BakingIrene Posted 18 Oct 2012 , 10:30pm
post #45 of 50
Quote:
Originally Posted by steveproxy

I bought some champagne flavored sugar in hopes to add the flavor without adding additional liquid to a standard yellow cake recipe.....!!!




I'm afraid you will not find this sugar to be of much help in cake batter.

The LorAnn champagne flavour, on the other hand, works extremely well in cake batter. You would use about 1/2 teaspoon for two standard layers. You can buy the small dram size to test.

steveproxy Posted 20 Oct 2012 , 4:47pm
post #46 of 50

This is beautiful weather here has me craving something sunny, sweet and tangy. I have a ton of oranges..!!!

steveproxy Posted 22 Oct 2012 , 6:15pm
post #47 of 50

I made a pink champagne cake once and it was awesome, very delicate flavor.

JerryLINY Posted 29 Oct 2012 , 3:12am
post #48 of 50

I made the Oceana restaurant champagne cake and it was delicious!!

MissJoyous Posted 7 Jul 2014 , 3:18am
post #49 of 50

Thank you to the post about the reduction of the champagne and being able to safely serve it to children. I appreciate this very much!

 

Making champagne cupcakes with strawberry puree injected inside, topped with delicious champagne buttercream to serve at a wedding! Love that I can come to CC and find the answers I need! Thank you!

MissJoyous Posted 7 Jul 2014 , 3:30am
post #50 of 50

And I still cannot find this Oceana recipe, if that is the one everyone is referring to on this thread. I was just going to use my normal WASC variation and substitute champagne... have you all found a better way? Cannot find Oceana champagne cake (or cupcakes, which is what I'm making) on Google or YouTube.

 

Thanks.

Quote by @%username% on %date%

%body%