Cooking Champagne

Decorating By Lazy_Susan Updated 19 Dec 2005 , 5:58pm by hamie

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Lazy_Susan Posted 19 Dec 2005 , 8:59am
post #1 of 6

I'm planning on making a Pink Champagne Cake for my Christmas Cake. Is there any one brand of Champagne that works best for cooking?

Thanks

5 replies
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Lazy_Susan Posted 19 Dec 2005 , 12:52pm
post #2 of 6

Just moving back up looking for replies icon_smile.gif

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izzybee Posted 19 Dec 2005 , 1:01pm
post #3 of 6

I would just use a domestic champagne. I assume you're using the champagne for the bubbles?

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Lazy_Susan Posted 19 Dec 2005 , 1:05pm
post #4 of 6

I am using the Champagne in the recipe for the cake icon_smile.gif I was just curious if anyone knew of one that was better to cook with than another. I'm wanting my Christmas Cake to be special.

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BalloonWhisk Posted 19 Dec 2005 , 5:55pm
post #5 of 6

Usually the rule is to bake with what you'd eat but I don't understand baking with wine or champagne. Of course the fizz will bake out and how good is white wine in cake???

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hamie Posted 19 Dec 2005 , 5:58pm
post #6 of 6

I would use champagne extract. I have done several that way and they tasted wonderful.

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