Only a couple at the very top of the cake, when I levelled it I removed most of the affected area anyway so it wasn't an issue for me.

My first and second cake had some bubbles, but after the colored syrup was added, it was sort of pretty, but I would not want them in a wedding cake. It's nice to know that the bubbles in the asti weren't needed.

I tried making Snarky's recipe and I didn't like it. But I also noticed it had no baking soda to deal with all the acid you are putting into it with the wine so I added some. In fact, I always add baking soda into cuppies to make sure they don't shrink and pull from the papers. Anyway the flavor was good but I didn't care for the texture and the tops of my cuppies were crusty and had a few bubbles.

I ended up making my go-to white cake and subbed out Moscato for the buttermilk and they came out perfect. Super perfect. Really yummy, moist, perfectly sweet and held their flavor nicely without having to rely on flavored syrup. I am very excited about these cupcakes/cake. I will be making a twist on Snarky's buttercream using the white creme de cocoa and such, and really think these are going to be a big hit!

Oh by the way! I forgot to add... I changed the recipe to be UK friendly as we don't have cake flour and I've converted it to weight, so if any European/UK users want the recipe by grams I can send it you.

FromScratch, I had raves over that cake hen I made the strawberry and the Mimosa. I had to cut them in tiny slices for family, friends, employees, and I think a few patients.

I think I lucked out on the Moscato brand, Bella someting, in an earlier thread. I had a few bottles of other brands too. I tasted each (and I hate wine taste), the one I chose just screamed dessert. I knew immediately that one was it. Mellow, not one bit of bitterness, and the subtle taste was going to be perfect in the background of the cake and frosting.

For the texture, it was perfect for the syrup. I did have a few bubbles.

I have googled cupcakes and listened to LiasPeps, and it looks like they don't convert well to cupcakes.

Try again before you give up on it. Get that brand asti and follow the recipe exactly. I tweaked the filling and frosting, but I left the cake alone. You must be like me. I have to change a recipe and make it mine. But since I was dealing with champagne in the batter for the first time, I'm glad I did.

I was wondering if you could please ps me your recipe.

Since this topic is a few years old I was wondering if anyone might be willing and able to PM a copy of this recipe to me. I tried sending a couple PMs but I'm not sure if the people I sent them to are still active.

Thanks for taking the time to read this request.

Does anyone mind sending me the champagne recipe?

I would like a copy of this recipe, as well. Thanks in advance!

I would love this recipe if someone that is it is still available.

Thank you in advance!

Hi Ladies, I have not been on the site for a while.  I came across this thread and I loved it.  Can someone please PM the pink champagne cake recipe if it is still available.  Thanks in advance.

I haven't received it yet lovelytee- I'm not sure anyone is still on this site that originally received the recipe

I have the pink champagne cake recipe which is Sweetapolita's adapted from Oceana's recipe.  (i actually have both) I googled the recipe a couple years ago although I used Prosecco not Champagne .  It's for the cake and icing. If that's what you are looking for let me know ;)

T

I would love your recipes theresaf, as I am supposed to make one tonight! Thank you so much!

Thanks for responding Cowgirl!  If I get the recipe I will forward it to you.

I would love get this recipe but am unable to get it. Would someone please pm it to me?

Hi everyone! 

I am looking for a punk champagne cake that I used to make in a bakery I worked for over 15 years ago. We did not use champagne in it, we used a flavoring, I think almond? Does anyone have a recipe like that? Thanks!!