Help Champagne Cake Recipe
Baking By ElizabethsCakeCreations Updated 18 Sep 2016 , 12:53pm by ElizabethsCakeCreations
Yet another question for the old Hollywood wedding cake. Below is my usual recipe,
My friend the bride wants a champagne flavoured wedding cake. There's only 1/2 a cup of water in the recipe, but I'd like more champagne than that I was thinking of reducing the sour cream to 1/2 cup and having 1 cup of champagne, what do you all think? I really want to keep the pudding mix and sour cream.
Hell I'd prefer to keep all the sour cream, I've already bought it plus I love it in the cake. Any thoughts on increasing the champagne?
Durable Cake for 3D and Wedding Cakes
Ingredients
•1 cake mix (change as needed)
•4 egg whites
•1/2 cup water or
champagne :)
•1/3 cup vegetable oil
•1 small pkg of instant pudding mix (change as needed)
•1 cup sour cream
I find champagne gets totally lost in cake batter to start with and is too expensive to pour too much of it in. So I don't offer a champagne cake but a filling. What I do to enhance the flavour is to brush the cake with champagne before I fill it. So instead of simple syrup. The filling is a white chocolate champagne filling which has more champagne than if I would just mix a few tsps with buttercream. Maybe you could do that?
Lol already doing champagne buttercream! But I love your idea of brushing it! I love my recipe I didn't want to change it, especially since I won't have time to test. She actually bought cooks California sparkling wine. So unless I'm missing something she's having a wine cake! Lol
@Nana52 thanks but the bride already supplied the booze!
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