I have a couple questions about the champagne cake recipe on CC.
1) Can you taste the champagne? Or does it just make the texture different?
2) Would you use BC, or some other icing?
3) And if you wanted to make cake balls out of it, what binder or add-ins would you pair with it? Would it pair better with white choc or milk choc coating?
I don't know either- but am interested.
I've used champagne flavoring in BC- it is a very light & fresh taste- cuts some of the sweetness.
I've used carbonated flavored sodas in cake mixes- it adds flavor and a lighter textue.
Would imagine the champagne would add a subtle flavor and lighten the texture up.
I'm sure someone else will know for sure!
I used the recipe from CC. It was good. You do taste the champagne but it is subtle; not strong at all. (Caryl is correct.)
When I made the cake I also used buttercream (and did a FBCT also). If you want to see the cake it's in my photo album (my neighbor's picture - he's in a blue shirt).
As for the cake balls, I'm not sure. Maybe something with a strawberry flavor (jello or kool aid or a jam perhaps) as a binder. And I know chocolate covered strawberries (white or darker) are usually paired up with the bubbly so I'm guessing it would be a good combo.
Let us know what you decide to do and how it turns out.
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