gayle-mo
Well-known member
Champagne cakes are denser, heavier, more moist.
This is a very easy cake to make. According to my local baker, purchase the BEST Duncan Hines White Cake. It has to be Duncan Hines. Substitute champagne for 1/2 to 3/4 of the liquid called for. Tint with red food coloring to a soft pink.
Fill with strawberry or raspberry pureé or jam between layers and frost with your favorite butter cream icing, adding up to 3 T champagne for part of the liquid called for. Also tint pink.
Add silver dragees for a festive finale
nlb
Whipped "Cream" Icing
3 T all-purpose flour
1/4 t salt
1 c milk
1 t pure vanilla extract
1 c sugar
1 c butter, softened
Stir together flour, salt and milk in a small
saucepan until smooth. Cook over medium heat
until thick, stirring constantly, about 5
minutes. Stir in vanilla, and let cool
completely.
While the paste is cooling, cream the sugar
and butter until smooth and fluffy, about 10
minutes with electric mixer at highest
speed.. Add the paste mixture and beat until
mixture looks like whipped cream, about 10
more minutes.
Makes enough to generously frost a 2-to-4
layer cake.
***tips
IMHO, magic ingredients are magic ingredients==then they name the recipe. I have always used the champagne bubbly so I can't tell you what happens if its flat but I definitely think it adds a spark to the recipe just like wine would do. If you are so concerned, conduct your own test of this recipe well before the party and then you can serve it confidently to your guests. It is always a good idea to do this anyway so you don't have any surprises (success or failure) serving a dish for the very first time. I hope this helps you. It is the best advice I can give you. nlb
nlb: I made your champagne cake w/ whipped "cream" icing>>>>>
and it was GREAT!!! Light and rich at the
same time - perfect for a white cake lover -
not plain at all! Thanks so much and hope
you are having a wonderful holiday season.
This is a very easy cake to make. According to my local baker, purchase the BEST Duncan Hines White Cake. It has to be Duncan Hines. Substitute champagne for 1/2 to 3/4 of the liquid called for. Tint with red food coloring to a soft pink.
Fill with strawberry or raspberry pureé or jam between layers and frost with your favorite butter cream icing, adding up to 3 T champagne for part of the liquid called for. Also tint pink.
Add silver dragees for a festive finale
nlb
Whipped "Cream" Icing
3 T all-purpose flour
1/4 t salt
1 c milk
1 t pure vanilla extract
1 c sugar
1 c butter, softened
Stir together flour, salt and milk in a small
saucepan until smooth. Cook over medium heat
until thick, stirring constantly, about 5
minutes. Stir in vanilla, and let cool
completely.
While the paste is cooling, cream the sugar
and butter until smooth and fluffy, about 10
minutes with electric mixer at highest
speed.. Add the paste mixture and beat until
mixture looks like whipped cream, about 10
more minutes.
Makes enough to generously frost a 2-to-4
layer cake.
***tips
IMHO, magic ingredients are magic ingredients==then they name the recipe. I have always used the champagne bubbly so I can't tell you what happens if its flat but I definitely think it adds a spark to the recipe just like wine would do. If you are so concerned, conduct your own test of this recipe well before the party and then you can serve it confidently to your guests. It is always a good idea to do this anyway so you don't have any surprises (success or failure) serving a dish for the very first time. I hope this helps you. It is the best advice I can give you. nlb
nlb: I made your champagne cake w/ whipped "cream" icing>>>>>
and it was GREAT!!! Light and rich at the
same time - perfect for a white cake lover -
not plain at all! Thanks so much and hope
you are having a wonderful holiday season.