I've been trying new cakes with different mixing methods and tastes, and am now crazy about pink champagne cake. A pretty pink cake, not too sweet, with a sophisticated vanilla top note melting down to that unmistakeable smoothness of champagne. 

I finally found a cake recipe that works at high altitude, but I don't like frosting it with a plain ol' vanilla buttercream with a little champagne added--yuck!

I've been thinking about boiling down a small amount champagne and sugar to a syrup, and adding that to a Swiss meringue buttercream. Would the heat destroy champagne flavor?

I have a buttercream recie that I like: it has 1/4 cup dry powdered coffee creamer (like Coffee-Mate) per recipe with 4 cups of powdered sugar, which cuts the edge of the flavor of te raw powdered sugar.

Anyone have any ideas? My family doesn't like coconut, so those seriously delicious-looking pink champagne cakes with marshmallows and coconut aren't for us.

I'm taking a poll:    1. vanilla Swiss meringue with Champagne syrup (with proportion of sugar to Champagne)  OR
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The North Karnataka Cuisine can be primarily found in

I have a Swiss Buttercream recipe that uses powdered egg whites, sugar and water in the syrup.  I just substituted the water for champagne and continued as usual.  It was wonderful.  By the time the volume was added with the butter, the champagne flavor was not overpowering.  I have also used Cpt. Morgan spiced rum and that was to die for.