Champagne-Soaked Baba

Baba is a traditional bistro dessert. Its round cylindrical shape crosses over perfectly to tall bread machine pans. This is a grand baba, as opposed to individual petite babas. Baba is plump like a plush toy—soaked in a spirited champagne syrup, glazed, and then cut into wedges or slices to serve with sweetened whipped cream. Serve it the day it is made or no more than one day later for the best texture. For special occasions, I top the baba with a fresh, unsprayed rose by cutting a two-in