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Champagne Cake Questions - Page 2

post #16 of 24
Thanks, playingwith sugar. So the milder taste of the prosecco may not come through? Good point!
post #17 of 24
if anyone has any recipes to share i would appreciate it, thanks!
post #18 of 24
me too i need a recipe please.
post #19 of 24
I have the Wedding Cake Book by Dede Wilson. She has a recipe for Bellini Cake. It's not actually in the cake but the filling. She makes a basic white cake, then washes the layers with peach eau-de-vie or peach schnapps liqueur. Then she fills the layers with the following filling:

Champagne Peach Filling:

(From the book) This filling depends on the quality of the peaches and jam, as mentioned above (Use ripe or fresh-frozen peaches and a good jam with a high fruit content-look for peaches first on the label. Cheaper jams will list sugar first). The champagne does not have to be expensive, but I do recommend a brut, or the overall result will be too sweet. I tested the recipe with Freixenet, which can be bought by the split (small bottle). This can be made up to 4 days ahead.

Makes 6 cups

3 cups peach jam (36 oz)
3 cups diced peaches (either freshly peeled or IQF, defrosted and drained)
1 tablespoon unsifted cornstarch
2 tablespoons cold water
1/3 cup champagne

Combine the jam and the diced fruit in a heavy-bottomed, nonreactive saucepan. Cook over a low heat, stirring, until it simmers and continue cooking for 10 minutes. The mixture will reduce and thicken.

Meanwhile, dissolve the cornstarch in the water. Stir this mixture into the hot fruit. Raise the heat and boil for one minute. Remove from the heat. Stir in the champagne. Cool completely and store in an airtight container in the refrigerator. When chilled the filling firms, and it spreads easily over the cake layers.
post #20 of 24
For a recipe I would try substituting the liquid in any white or vanilla cake recipe you have.
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post #21 of 24
I've used this recipe before, and everyone loves it: http://cakecentral.com/recipes/6939/pink-champagne

My husband doesn't like fruit, and suggested I use a toasted coconut filling (made with Rich's bettercreme) which is a surprisingly good combo. Sometimes I add toasted almonds as well.
post #22 of 24
thank you christiemc... I am looking forward to trying that recipe!

And thank you everyone, as this was very informational icon_smile.gif
Kim
It's a great day to create!!!
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Kim
It's a great day to create!!!
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post #23 of 24
This is interesting..I have had requests for this cake-but it was uncommon when I was growing up, so I do not have a real comfort level with it.

If this is made as a sheet cake-would it be standard to add a filling (other than what the customer would request), would the expectation be for it to be filled???
Thanks!!
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How you think when you lose, determines how long it will be until you win.
Gilbert Keith Chesterton
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post #24 of 24
I would torte it and fill, or you can make two layers, which would make a pretty tall cake.
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