Champagne cakes should be made with sweeter champagnes and should be white to avoid overwhelming the subtle flavor. Champagne should be used in both the batter and icing, and layer cakes work best for an elegant presentation. Pink and white are the most suitable colors, and stiff egg whites can create a delicate texture. The cake can be made the day ahead and stored in the refrigerator to increase the champagne flavor. Fresh berries and whipped cream can also be used for decoration.
When making a champagne cake, the sweeter champagnes are usually the better choice than the drier types. Champagne cakes should be white so that the subtle flavor of the drink in the dessert is not overwhelmed. To enhance the flavor of the cake, champagne should not only be used in the batter, but also in the icing. Especially since a champagne cake is typically made for a special occasion like a wedding or anniversary, for an elegant presentation, layer cakes tend to work best.
Whether the cake is made from scratch or from a mix, the champagne should replace the water or milk. It should also replace the milk used in a buttercream frosting. Vanilla or almond extract should be the only flavoring used in the batter and frosting so that the champagne in the cake can be tasted. Same-sized layers can be used in a champagne cake, or different-sized layers in circles or rectangles can be centered and stacked.
Pink and white are the most suitable colors to use in champagne cakes. The cake may be a single color in both the batter and icing, or alternative colors may be used. Typically, a few drops of red food coloring are used to tint white cake batter or frosting a pale pink color. Because champagne can be a soft pink, pinks used for cake frosting or batter should be pale rather than bright.
An excellent tip when making a cake using champagne is to fold stiff egg whites into the batter. This can create a delicate texture that fits the elegance of the champagne cake. One great thing about making a champagne cake is that it can be made the day ahead if stored in the refrigerator. The extra day allows you to increase the champagne flavor in the cake. To avoid a too dry taste, a sweeter variety of champagne should be used.
Some bakers like to use a sweet champagne with subtle berry notes, then decorate the cake with fresh berries just before serving. Whipped cream, left white or pale pink tinted with food coloring, can be used to fill and frost the cake instead of buttercream frosting. Another variation of the champagne cake is to make cupcakes. A tall, large, cone-shaped cupcake holder filled with white and/or pink frosted champagne cupcakes can add fun and whimsy to a party.
Protect your devices with Threat Protection by NordVPN
