Cake Central › Cake Forums › Cake Talk › Recipes › Scratch Pink Champagne Cake
New Posts  All Forums:Forum Nav:

Scratch Pink Champagne Cake - Page 10

post #136 of 160
I just found Sugarland's blog on her website (sugarlandchapelhill . com / blog) (obviously, remove the spaces!) I haven't read through it yet, but I'm a cake blog junkie, so I will sometime soon! icon_smile.gif
post #137 of 160
Thread Starter 
I forgot to mention which berand I used. It was so smooth and I'm sure contributed to the success. No bitterness and not too sweet. It was Bella Bolle. I got it at Walmart for about $8.00.

I looked for moscato based on snarky's suggestion.
post #138 of 160
Kmstreepey: Go for it, but please write down what you did and let us know how it all turns out. maybe even a pic. As I said, I had not tried it out either. I just wanted to send you something that might help.
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
post #139 of 160
I will, Jules! I was going to try to bake it today, but just got word that guests are coming this afternoon. So, the recipe will have to wait for a couple of days...
post #140 of 160
scp1127, yes it was most helpful and I am asking you if you would pm me your recipe so that I might have it. I copied the one down on this forum, but I would love to have yours too. God bless you.

it was also most helpful to have that other bit of information in the forum about the bottles being stored on their sides. other than the top shelf in my fridge that is the only way that I can store them. BUt since I know I will take the one from my top shelf and lay it on it's side. Thank you so much for your help. I do not remember which one of you it was. I had my mind on what I wanted to ask scp, that I forgot to notice. please forgive.
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
post #141 of 160
Renee: I have one more question on the wine bottles being on their sides. That did mean after they were opened once right? My bottle that was standing up had never been opened and had a wrapper around and over the cork. That is the one that I had hidden from myself and I did not even realize that I had not opened it yet.
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
post #142 of 160
No, any corked beverage should be stored on it's side. Think about wine racks and such, all have the bottles sideways. But for your purposes, whatever you buy will probably be used right away so I wouldn't worry too much about it.

Once opened, you can store it right side up, but wine does not last for more then a few days open, some wines mature then go over within 24 hours, tasting like vinegar and becoming really sour. I only open my nice wine ($80+) if I am sure it will get drank. If I'm not sure I'll open the cheap stuff, and whatever does not get drank that evening gets dumped. We have a chain in CA called BevMo that's a big liquor store, they have these sales, buy one get one for $.05 so I try and go stock up a healthy mix of good/cheap. Best. Sale. ever.
post #143 of 160
OH! I have more to report in my experiments - I got a few options yesterday to try and see what tastes the best. I got an orange muscat, and although I had a nice little glass while waiting for my stuff to bake, I did not like the flavor in the cake, at least not out of the oven. I have a few cuppies in the freezer to see how the flavor develops.

Have you ever seen the Sofia Coppola new sparkling wine in a can? I had it before, but decided to pick some up also for this experiment. So far, it's the best tasting! Cans run about $3 each. It was really tasty right out of the oven and I have some in the freezer, we'll see how tasty they are today. It might be my winner based on flavor, cost and minimizing waist since I can open only as many cans as I need.
post #144 of 160
fromscratch: I don't use my alcohol right away. Even my wine, but for some reason it has not turned. Even my wines have stayed good. Even if I take a long time to use them. Trying to get through all my emails today and there were a lot.
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
post #145 of 160
Thread Starter 
Jules, I thought I sent that to you. I'll do it now.
post #146 of 160
Quote:
Originally Posted by cakestyles

Quote:
Originally Posted by vpJane

Quote:
Originally Posted by scp1127



I took this thread into the liquor store to get help on the champagne, but the one they suggested was not right. The Moscato d'Asti was right, in my opinion.




Moscato d'Asti was the one recommended in the recipe by snarkybaker (in my opinion, one of most experienced scratch bakers here). Wish she came around more often...but if her store is hitting the 1 million dollars in revenue this year she said it will, there might not be time to help as much as she used to. Really miss her.



I second that...it's sad that some of the most knowledgeable scratch bakers and business owners are no longer here. Snarky is one of the best in the business.

Did you see her shoppe when she was on the FN? It was on that Kid in a Candy Shop show last year. I'll see if I can find a youtube video of it.



Thank you, cakestyles. I'll try to find her FN video. Hope I can. I read on this post that it seems she's pretty busy, making cakes for celebrities. I'm happy for her. Great scratch baker and great business person. I guess she does come around once in a while.

http://cakecentral.com/cake-decorating-ftopicp-7134767-.html#7134767
post #147 of 160
OK, no joke, I just went to BevMo last night and spent almost $300 buying various boozes and liquors, including all the liquor to make both the regular champagne, the mimosa, and strawberry versions of this cake. I am adding all three to my menu as soon as I am able to nail the recipes.

Thanks Susan for starting this thread!!!
post #148 of 160
Thread Starter 
FromScratch, I pm'd you before I read this. I have this habit of going in the liquor stores and comparing what they have in each flavor. Except for underage drinkers, I'm sure I'm the only one who "shops" in these stores. Oh well, now they all know me. They ask me what I'm making. I probably buy one new flavor a week, but that's $20 to $40 per bottle.
post #149 of 160
Just thought I'd let you know how I got on. I used the Moscato d'Asti, I left it out open over night and shook it a few times with a wine stopper in it, when I poured it out there was no fizz. I had a few bubbles on the top layer. My buttercream recipe is quite large so I used double the amount of the champagne reduction and about 7/8 tbsps of the fragoli. I took it into work last night and it was a hit! Everyone loved it! They said the buttercream was amazing and they could really taste the champagne. The balance is great, neither flavour overpowers the other.

I made cupcakes with some left over batter, they didn't work. The outer edge (the part which bakes next to the liner) was tough and overcooked but the top and inside was cooked perfectly. I just don't think it's a recipe which is suitable for cuppies.
post #150 of 160
Thread Starter 
I'll update too. I couldn't find a premium peach liqueur, so I settled for Dekuyper Schnapps. The taste (sip) is really peachy, but slightly sweet. Not good for mixing with the syrup. My plan is to use slightly less in the syrup and sub with some premium extract. I'll do my usual reduction for the IMBC.

Lisa, thanks for the cupcake update. I never like meringue batters in cupcakes. They shrink. And you still had a few bubbles with the flat asti?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Scratch Pink Champagne Cake