Question 1

Does the Alcohol Bake out of Pink Champagne Cake?

Accepted Answer

No, when you add alcohol to cake batter, some of the alcohol may bake off, but a good amount still remains.

In today's champagne cake, not only is there champagne in the cake layers, but also in the frosting. So, while it is not a huge amount of champagne (about 1 1/2 cups for the whole cake), it is still present.

Question 2

Can Pink Champagne Cake Layers be Frozen?

Accepted Answer

Yes! Just as with the majority of our cakes, from lemon cake to carrot cake, almond cake and more, these champagne cake layers can be frozen with no problem. Simply allow the cake layers to cool (either to room temperature or to slightly warm).

Then, wrap in plastic wrap followed by foil. Freeze for up to three months! They will remain as fresh as the day they were frozen.

To thaw, bring the wrapped cake layers to the kitchen counter and let them sit for 30-45 minutes (or until condensation stops forming) before unwrapping. Continue to thaw to desired amount for assembling the cake.

Question 3

Does it matter what type of Champagne is Used in this Cake?

Accepted Answer

We don't know a lot about different types of champagne. We used Andre Blush for this recipe, but we have heard from readers who have used different types of champagne- all with great results. Use your favorites!

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