I've been trying new cakes with different mixing methods and tastes, and am now crazy about pink champagne cake. A pretty pink cake, not too sweet, with a sophisticated vanilla top note melting down to that unmistakeable smoothness of champagne.
I finally found a cake recipe that works at high altitude, but I don't like frosting it with a plain ol' vanilla buttercream with a little champagne added--yuck!
I've been thinking about boiling down a small amount champagne and sugar to a syrup, and adding that to a Swiss meringue buttercream. Would the heat destroy champagne flavor?
I have a buttercream recie that I like: it has 1/4 cup dry powdered coffee creamer (like Coffee-Mate) per recipe with 4 cups of powdered sugar, which cuts the edge of the flavor of te raw powdered sugar.
Anyone have any ideas? My family doesn't like coconut, so those seriously delicious-looking pink champagne cakes with marshmallows and coconut aren't for us.
I'm taking a poll: 1. vanilla Swiss meringue with Champagne syrup (with proportion of sugar to Champagne) OR
The North Karnataka Cuisine can be primarily found in
I have a Swiss Buttercream recipe that uses powdered egg whites, sugar and water in the syrup. I just substituted the water for champagne and continued as usual. It was wonderful. By the time the volume was added with the butter, the champagne flavor was not overpowering. I have also used Cpt. Morgan spiced rum and that was to die for.