Comments on: Champagne Mimosa Cake

By: Cara Sloate

Cara Sloate — Thu, 22 Aug 2019 21:26:42 +0000

Hi! I used your butter cake recipe a few weeks ago and it was phenomenal! I want to use this orange sponge cake recipe but use lime instead. Do you think using lime will translate the same as the orange? Thanks!!

By: Champagne Mimosa Cake ~ Gastronomy-Art | Food Art

Champagne Mimosa Cake ~ Gastronomy-Art | Food Art — Sat, 11 May 2019 19:01:37 +0000

[…] SOURCE: thecakeblog.com […]

By: Melinda

Melinda — Tue, 01 Jan 2019 02:03:07 +0000

In reply to Carrie Sellman. Yes the icing is gross....way too much butter! I kept checking the recipe to make sure 3 cups of butter was correct. Too bad I didn’t see this post before making the cake. I would definitely decrease the amount of butter! Also, you couldn’t taste the champagne.

By: Susan Schulte

Susan Schulte — Tue, 25 Sep 2018 23:38:59 +0000

I am unsure about the 1/2 vanilla bean, seeds scraped out. Do you put in the actual split bean skin in, or the seeds? Can you also use pure vanilla extract instead? If so then how much? Thanks

By: Jill

Jill — Tue, 08 May 2018 13:09:31 +0000

How many days in advance can this be made? I would imagine it just needs to be refrigerated if being made in advance?

By: Carrie Sellman

Carrie Sellman — Sat, 25 Nov 2017 04:37:25 +0000

In reply to Julia. Sure, it would hold up fine under fondant. Just chill the frosted cake to firm up the buttercream before covering with fondant.

By: Carrie Sellman

Carrie Sellman — Sat, 25 Nov 2017 04:36:44 +0000

In reply to Tracey Rolling. If the butter flavor was too strong for your preference, you can reduce the amount of butter used. We have other SMBC recipes that use 1 3/4 cups of butter for 6 egg whites. So definitely feel free to adjust as needed for your tastes.