You can make an Italian meringue buttercream by using egg whites instead of egg yolks in the Oceana recipe. The Oceana chef was using up the leftover yolks from the cake.

I think they are about the same, because you whip the egg and then the whole mixture. Buttercream will hold a fair bit of air if it's not too watery.

Sorry to refute the alcohol percentages, but I have studied this because of my use of alcohol and it is important to get this right.

According to the Dept of Ag, 35% remains in the cake.

If we are going to sell it, it is important to know the facts on alcohol in our products.

French Buttercream is much more rich compared to Italian. I never use it with vanilla only. It is perfect for egg nog French Buttercream because the yolks make it taste like egg nog. It is best used when a richer, bolder, flavor is needed. For example, I make a very light cake, my lightest, that is a banana cake. It is paired with a mocha FBC, the boldness of the buttercream counters the light cake.

Does the champagne have to stand for awhile to get rid of the excess bubbles or can you use it right out of the bottle?

Thanks

Does the champagne have to stand awhile to get rid of the excess bubbles or can you use it right out of the bottle?

Thanks

Using it right out of the bottle will make the cake lighter. Yes it will be tricky to measure...

You can then let the bottle stand open for the icing, because cooking will drive off the bubbles.

2cups of champagne seems like a lot of liquid for 3 cups flour. For those who made it, did you measure flour by scoop and level or spoon and level method? I really want to make this but I don't want anything to go wrong.

Thanks![/list]

Don't worry about the 2 cups champagne in the cake batter--some of that is the bubbles.

Look carefully at the video, you can probably see that on the second go around when you are not trying to write down the ingredients...

I just watched it again--that has to be bleached all-purpose flour measured by scoop and level. It gets sifted after measuring. And that is definitely a soft cake batter when he is putting it into the pans.

Thanks, Irene!

I bought some champagne flavored sugar in hopes to add the flavor without adding additional liquid to a standard yellow cake recipe.....!!!

Oh, I am sooo glad this post got revived otherwise I would have completely missed it and never seen that awesome Youtube video from the Oceana. Thank you to BakingIrene for posting the link to Oceana's video on making the cake and buttercream- it looks DEVINE and I can NOT wait to try it! BTW, I make FMBC all the time (it's the only MBC I make actually) because it uses up the yolks left over from my white cakes which I hate to waste, and it is completely delicious.

This is beautiful weather here has me craving something sunny, sweet and tangy. I have a ton of oranges..!!!

I made a pink champagne cake once and it was awesome, very delicate flavor.

I made the Oceana restaurant champagne cake and it was delicious!!

Thank you to the post about the reduction of the champagne and being able to safely serve it to children. I appreciate this very much!

Making champagne cupcakes with strawberry puree injected inside, topped with delicious champagne buttercream to serve at a wedding! Love that I can come to CC and find the answers I need! Thank you!

And I still cannot find this Oceana recipe, if that is the one everyone is referring to on this thread. I was just going to use my normal WASC variation and substitute champagne... have you all found a better way? Cannot find Oceana champagne cake (or cupcakes, which is what I'm making) on Google or YouTube.

Thanks.