Vegetables FAQ

champgne wedding cake recipe

Question:

I need a wedding cake recipe that has champange in it!!!!!!  I am a Maid of Honor in a wedding in October and the bride is determined to have this type of cake! HELP! — Posted via Talkway – http://www.talkway.com Surf Usenet at home, on the road, and by email — always at Talkway.

Response:

If you find the recipe, please forward it to me.

Response:

Doing a quick web search, I found the following recipe for cakes using champagne: http://www.saltandpepper.com/recipes/n/0962373.html It apparently uses a Duncan Hines mix as a base – I don’t know if that’s the type of thing you’re looking for.  DejaNews didn’t come up with anything of interest.  I’ll probably go home and search some cookbooks tonight and see what I can find. Karen — Karen Simmons, Photographer       The DK Gallery http://www.thedkgallery.com

Response:

Oh, wait, another couple of sites: http://members.aol.com/scslv/recipe1.txt.  This is a "from scratch" recipe. http://russia.uthscsa.edu/Cuisine/RX/Messages/253.html.  Lists both from scratch and mix recipes.  Also lists butter cream/champagne icing recipes. HTH, karen — Karen Simmons, Photographer       The DK Gallery http://www.thedkgallery.com

Response:

>I need a wedding cake recipe that has champange in it!!!!!!  I am a >Maid of Honor in a wedding in October and the bride is determined to >have this type of cake! HELP!

Why isn’t the bride talking to a BAKER to get a champagne (not spelling) cake? Ron Ng Knows!

Response:

> >I need a wedding cake recipe that has champange in it!!!!!!  I am a >Maid of Honor in a wedding in October and the bride is determined to >have this type of cake! HELP! > Why isn’t the bride talking to a BAKER to get a champagne (not spelling) cake? > Ron Ng Knows!

Ron Ng is an idiot.  Why don’t you stop harassing people?  Move on to another newsgroup and bug other people, or better yet, don’t log on anymore and save us all the trouble of seeing your name. Tata, Find below 2 recipes for Champagne cake, from rec.food.recipes. Pink Champagne Cake Champagne Cake                    *  Exported from  MasterCook  *                          Pink Champagne Cake Recipe By     : Serving Size  : 1    Preparation Time :0:00 Categories    : Cakes                            Italian               Pasta                            Tried               Vegetables                       Polish               Tomatoes Amount  Measure       Ingredient — Preparation Method  2 3/4  cups          sifted flour  1      tablespoon    baking powder  1      teaspoon      salt    2/3  cup           shortening  1 1/2  cups          sugar    3/4  cup           champagne  6                    egg whites  6      large         marshmallows — quartered                       Coconut Filling    1/4  cup           butter 16      large         marshmallows — quartered  1      tablespoon    white wine  1      cup           coconut — flaked                       Fondant Frosting  1      pound         powdered sugar    1/4  cup           light corn syrup    1/4  cup           water  1 1/2  teaspoons     vanilla  1      dash          salt                       few drops     almond extract  2      drops         red food coloring — to 3 Resift flour with baking powder and salt.  Cream shortening with 1 cup sugar until light and fluffy.  Blend in flour mixture and champagne alternately, mixing to smooth batter. Beat egg whites until stiff.  Gradually beat in remaining 1/2 cup sugar, continuing to beat to stiff meringue.  Fold about half of meringue into batter, mixing gently but thoroughly with whisk. Gently fold in remaining meringue.   Turn into 2 greased and floured 9" cake pans. Bake at 350 degrees 25-30 minutes, just until cake tests done.  Let stand 10 minutes then turn out onto wire racks to cool.   When layers are cool, fill with Coconut Filling between layers.  Using 2/3 cup Fondant Frosting, spread thin layer smoothly over top and sides.  This seals any crumbs.  Pour about 1/2 cup additional frosting over top of cake and spread quickly to smooth layer.  Cover sides of cake with second layer of frosting.  Dip marshmallow quarters in remaining frosting to coat both sides and set randomly over top and sides of cake.  Makes 10-12 servings. Coconut Filling Combine butter, marshmallows and wine in top of double boiler.  Set over simmering water and stir occasionally until marshmallows are melted. Remove from heat and stir in coconut. Cool until thick enough to spread. Fondant Frosting Sift sugar into top of double boiler.   Add corn syrup and water.  Stir over simmering water until smooth. Blend in vanilla, salt, and almond extract. Stir in food color, if desired.  Keep frosting warm while using so it spreads smoothly.                  - – - – - – - – - – - – - – - – - –                    *  Exported from  MasterCook  *                             Champagne Cake Recipe By     : JUDI M. PHELPS Serving Size  : 8    Preparation Time :0:00 Categories    : Cakes Amount  Measure       Ingredient — Preparation Method  2 3/4  cup             Flour — sifted  2      Tsp            Baking powder  1      T             Salt    2/3  cup             Shortening  1 1/2  cup             Sugar    3/4  cup             California champagne  6                    Egg whites                       ******COCONUT FILLING*******    1/4  cup             Butter  1      Tbsp            White wine 16      Large            Marshmallows  1      cup             Flaked coconut                       ******FONDANT FROSTING******  1      Lb            Powdered sugar    1/4  cup             Light corn syrup    1/4  cup             Water  1 1/2  Tsp            Vanilla    1/8  T             Salt    1/2  T             Almond extract  2      drops         red food coloring — (2 to 3)  6      Large            Marshmallows Sift flour, baking powder and salt together and set aside.  Cream shortening with 1 cup sugar until fluffy.  Blend flour mixture alternately with champagne and mix to a smooth batter.  Beat egg whites until stiff and soft peaks form.  Fold about half the meringue into the batter, mixing thoroughly with whisk.  Gently fold in remaining meringue.  Turn into two greased and floured 9-inch cake pans.  Bake at 350 degrees for 25-30 minutes or until tested done.  When cake has rested 10 minutes, turn out to cool. When cold, put together with coconut filling.  Over boiling water in double boiler, melt marshmallows, butter and wine.  Remove from heat and add coconut. Sift powdered sugar in top of double boiler.  Add corn syrup and water.  Stir over boiling water until smooth.  Add the vanilla, salt and almond flavoring. For pink champagne effect, add 2 or 3 drops red food coloring.  Keep frosting warm so it spreads evenly. With spoon, carefully pour fondant over top and sides of cake.  Slice marshmallows into 4 rounds each, dip in fondant and place at random on top of cake.  Shared and MM by Judi M.                  - – - – - – - – - – - – - – - – - – ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting.  Please read the FAQ posted on Mondays.  Recipes/requests Please allow several days for your submission to appear.

Response:

Are you making this cake or are you looking for a recipe for the bakery to use? Try the following newsgroups: rec.food.baking and rec.food.recipes I am not a professional baker nor have I ever tasted a cake with champagne in it (at least I don’t think I have) but IMHO you can’t beat (no pun intended) Duncan Hines mixes for producing excellent taste and texture. Then you can spend more effort/time into the cake decorating. If the idea is to carry over a champagne "theme", people may not realize there is champagne in the cake. If you have made tiered cakes before there is one in "the Wedding Cake Book" (I forgot the author, sorry) that uses 3 champagne flutes filled to different levels with champagne as the columns supporting the top layer. It is very elegant looking (much better than the white plastic columns) -sasha – Hide quoted text — Show quoted text -> I need a wedding cake recipe that has champange in it!!!!!!  I am a > Maid of Honor in a wedding in October and the bride is determined to > have this type of cake! HELP! > — > Posted via Talkway – http://www.talkway.com > Surf Usenet at home, on the road, and by email — always at Talkway.

Response:

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