Mmmmm....sounds delicious! Thanks for sharing.
Question? What kind of Champagne did you used . I have made some before, but I didn't like the champagne I brought. I just asked my family do them know of a good champagne that taste good.
Colababy, I have used many different champagnes in my cakes and buttercream and have found a couple that I like most. I have a local brand that is orange, like a mamosa, that I really like. I also found an almond champagne that was excellent when I used a WASC base for champagne cupcakes. You may want to try a few different ones, to see which suit your recipes and tastes, best.
sounds good I can't wait to try these, for my Sisters night! thanks for sharing!.
I would love to be a tester. I have always wanted to try new products to see whether they would help make things easier. Love the idea.
Could you share your recipe for champagne cake? I've been searching for a good recipe for ages to use up the asti spumante left over at New Year's. Thanks!
yes please can u share the recipe for the champagne cake
Yum, Can't wait to try this icing
I actually used a recipe from this website. I tried making one from scratch like I do with all of my other cakes, but it was way too heavy, the texture was not right. I have two that I tried and I am still debating about which one I like better. I am not a huge fan of champagne or alcohol in general so the lighter tasting one from a box mix that was doctored is more my preference. The doctored cake mix is at this link: http://cakecentral.com/recipe/pink-champagne It was originally posted by DiscoLady. The other recipe is from scratch and is from scp1127. I will post that one after I find it.
Colababy- I agree with ladyren. I have used several different champagnes. Some pink some not. The recipe from scp1127 says to use a Moscato I believe. I used what I could afford, although in her notes she says the one she used was only about $8.00 a bottle. I wouldnt go from something too dry. You want it to be a sweeter champagne.
How light is the champagne flavor of the cake? Will it get drowned out if I added strawberries to the cake? I was also thinking a rich frosting like brie. Lastly, I found some all natural champagne flavored sugar, would you reduce the amount of actual champagne added to either the cake or frosting recipe?
this recipe sounds sooooo good. Could I use this frosting as a filler between layers as well? Has anyone tried using it underneath fondant?