Originally Posted by cybourg
I've made the one from the recipes here, twice. The first time I thought it was nice but different. The second time, I ended up freezing it first. And then, instead of using the champagne icing I used regular buttercream. Because of that, I didn't refridgerate and it fermented. That is the only word I can think of to discribe the taste.
And I do think you can taste the alcohol in it. The texture is very dense, moist, not unpleasant.
I'll have to try what squirrelycakes said . . . substitute the water with champagne. Does that have to be refridgerated?
Hhmn, I will go have to look at the recipe here on the site.
No, with just substituting the champagne for water you don't have to refrigerate. The alcohol cooks off. I have seen another variation of this too where you only substitute 1 cup of the water called for with champagne or a sparking wine.