If anyone has used Champagne in a cake before - Do you let it go flat, or use it bubbly? I have a recipe that calls for it, but it does not specify.
I've always used it bubbly straight out of the bottle. It tastes great!
Either really. I usually just pop the bottle, pour myself a glass and then use whatever amount I need for the cake. I cork it and stick it back in the fridge for the next time that I need some. You arent going to get a fizzy cake, you will just taste the flavor of the champagne.
I use pink champagne in french vanilla cake batter with some minced strawberries. You can also flavor your BC with some strawberry flavoring or a couple of spoons of strawberry jam and a couple of tbsp of champagne. Its very yummy in BC.
Thank you for letting me know! I will definately be saving some for myself
When i make my champagne cakes i just use Loranns oils. I find that the oils taste better and you don't have to worry about subbing anything out, just add the oils at the end to the right flavor you are looking for. I have always gotten great reviews for doing it this way. Plus it might be cheaper than buying a good bottle of champagne. Good luck and HTH.