CWB Cake Club

Comment by Gretchen Belsome on August 2, 2010 at 11:49am

I have asked Jeri to come over here and see everyones concerns and see if she can give us some advise. Since I know she has made this cake. Please let me know Debbie how this one comes out.

Comment by Debbie Beltran on August 2, 2010 at 1:09pm

I used a 6" and 10". Use these sizes alot with no problem... Deah, I was concerned it wasn't cooked in the middle (even though the toothpick was clean) will try with a nail in the center. As my husband said, "It had to happen some time".. I was wonderin if maybe I could decrease the sugar amount.? This is really a learning curve for me. We'll figure it out.. Thanks guys.. Can't wait to see what Jeri has to say..

Comment by Gretchen Belsome on August 2, 2010 at 1:19pm

Yeah the learning curve is for allot of here too. I always use the nail. I was at Micheals this weekend and they had metals one on the shelf, I bought 3, I almost bought them all but I thought I would save some for other people. Do you use Baking Strips too? That was the best thing I ever bought!

Comment by Debbie Beltran on August 2, 2010 at 2:51pm

I've never used Baking Strips. After this weekend I was thinking of going to get some. Michael's is not that far from my son's doctors which we'll be at tomorrow so maybe I'll wait and bake the cake after I get them.

Comment by Deah on August 2, 2010 at 2:54pm

Oh, Debbie, once you use them you will be amazed. Don't forget your coupon!

Comment by Debbie Beltran on August 2, 2010 at 4:48pm

Oh no.. Number one rule, never go to Michael's without a coupon..

Comment by jeri c on August 3, 2010 at 5:01am

Sorry ladies... I have not been available to the computer for a few days... and the next few days will be incredibly busy for me too... will explain it all later.... I do apologize that I have not been here to answer questions... As for using the champagne.. I can not tell you how it will turn out if you use other ingredients because I have always purchased the pink champagne... I never pay over probably $5 to $7 a bottle for it. It is a "specialty" type cake and yes, it does cost more to make it. The grenadine gives it a unique flavor and also gives it the pink color without using food coloring. I have never had a problem with it not cooking all the way through and I make this cake all the time. Someone asked if this recipe holds up under fondant and yes... almost all of my cakes are fondant and I use this cake all the time with fondant. Basicly the pink champagne and grenadine just replaces the water in the recipe. If you follow it as I have you should have good results. I will try to check in and see how it is going for everyone but my computer time is very limited right now for a few days. Best of luck to everyone! Jeri

Comment by Debbie Beltran on August 3, 2010 at 3:11pm

Ok, cake is in the oven with stripes around the pan. Have my fingers crossed..

Comment by Gretchen Belsome on August 3, 2010 at 4:42pm

Yeah... can't wait to hear how it come out!

Comment by Debbie Beltran on August 3, 2010 at 6:01pm

ok ok, everything is fine now.. Still that cake is bugging me. Guess got to let it go.. Ha Ha Now on to putting it together and adding the fun stuff..

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