How To make Champagne Celebration Cake

BHG 40th Bday Pink Champagne and Vanilla bean cake recipe and photography styling.

Celebrating Better Homes and Gardens 40th birthday issue.
Pink Champagne and Vanilla bean cake recipe.
Elli Vernon food editor of Better Homes & Gardens magazine will guide you step by step on how to make this delicious Pink Champagne and Vanilla bean cake.
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Pink Champagne Birthday Cake | Pretty Birthday Cakes | Champagne Fruit Cake Decorating Ideas

Pink Champagne Birthday Cake | Pretty Birthday Cakes | Champagne Cake Decorating Ideas

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5. Russian nozzle Set 12pcs
6. Cake Turntable , Electric Hand Beater, 12Pcs Nozzle Set, Silicon Brush Spatula, 8Pcs Measuring Cup, Spoon, Stainless Steel Palette Spatula Knife, Scraper, 5Pc Cake Baseboard:-



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White Champagne Cake

This cake is perfect for birthday, anniversaries or any occasions. I made it white cake instead of ordinary pink champagne cake because of the theme color which is yellow and white. Love this cake!

Cake Ingredients:
2 sticks butter (room temperature)
1 3/4 cup granulated sugar
6 egg whites
1 cup strawberry greek yogurt
2 cups cake flour
1 cup all purpose flour
3/4 cup champagne (reduced)
1/2 cup oil
1 tsp. vanilla extract

Buttercream:
3 sticks butter (room temperature)
5 cups powdered sugar
1/4 cup heavy cream
1/4 cup champagne (reduced)

Champagne Bundt Cake made with REAL champagne!

Champagne Bundt Cake is a great way to celebrate the New Year! This amazing and delicious cake can also be enjoyed year round. Real champagne is the star ingredient in this cake and yes the champagne flavor is evident in this cake! The ingredients in this cake are really simple and most ingredients your probably have on hand in your pantry or refrigerator.
I particularly relish the idea of celebrating the New Year with this amazing cake as well as sharing it with my friends and/or guests. So head to the kitchen before midnight on New Years Eve and make this cake!
Here are the ingredients:
375g/ 3 cups all-purpose flour
226g/ 1 cup unsalted butter (soft)
228g/ 4 eggs
301g/ 2 cups granulated sugar
4g. 1 tsp vanilla
2g/ 1/2 tsp baking powder
1g/ ¼ tsp salt
239ml/1 cup champagne (room temperature)
14g/ 1 tbsp. powdered sugar (topping)
In a large bowl or stand mixer add butter and mix until light and creamy
Add sugar and mixed until completely dissolved
Add 4 eggs, one at a time and combine
Add vanilla and combine
In a separate bowl, combine all dry ingredients and set aside
Combine dry ingredients into wet ingredients in 3 batches
Alternate champagne in 3 batches along with dry ingredients
Combine on low speed until all 3 batches are thoroughly combined.
Spray baking pan of your choice with non-stick product.
Transfer batter to baking pan and spread evenly.
Bake @325F/ 162C for 70 minutes (ovens vary) or until toothpick comes out clean
Allow cake to completely cool
Dust cake with powdered sugar

Rosé Pink Champagne Cake That'll Make You Look Like A Pro

To see the full detailed recipe, click here:

Learn how to make this sweet and decadent Pink Champagne Cake for Mother's Day! This cake has showstopper qualities with its delicious rose champagne flavor, beautiful design and edible gelatin bubbles. The shimmer from the sugar crystals really tie in the pink champagne theme. It's a simple DIY Pink Champagne Cake with edible bubbles. #xokatierosario #pinkchampagnecake #ediblebubbles #mothersdaycake #cakedecoratingtips

To see the full detailed recipe, click here:

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Pink Champagne Cake

Pink Champagne Cake...Gluten Free!!

It was my friends Birthday and she asked for a Pink Birthday Cake. So of course I had to do something amazing for her, so I made her a Gluten Free Pink Champagne Cake. I'm so proud of how this turned out.

It was 4 layers of Champagne cake, with a strawberry cream cheese/whipped cream filling and swiss meringue buttercream on the outside of the cake. It took me 2 days to make it and it was worth it. Now, I'm sure you could make it all in 1 day, but I prefer not to because it's too much pressure and things can go wrong if your cakes aren't cooled enough. I like to make the cakes one day and let them cool over night and then the next day make all the frostings, fillings and decorate it.

For the cake recipe this is the one I followed:
This recipe does use regular flour, but I substituted it with Gluten Free flour I found at the grocery store. The packing said it was a 1:1 ration and to use it just like regular flour.


For the swiss meringue buttercream, this is the recipe I followed, I also tested this recipe in one of my other YouTube videos. I will also post that link in here too.

My video:

Swiss meringue buttercream recipe:

***Make sure to use UNSALTED butter, it makes a big difference in the taste of the buttercream.

Champagne Simple Syrup:

½ cup pink champagne
½ cup sugar

1. Mix them together in a pot over low heat and bring to a simmer, just until the sugar is completely dissolved.
2. Remove from the heat and let it completely cool.
3. Use a pastry brush and brush a little on each cake layer before adding the cake filling.

Strawberry cream cheese/whipped cream filling:

Ingredients:
1 block of cream cheese
½ cup of sugar
1 tsp of vanilla
2 cups of heavy whipping cream
⅛ cup of powdered sugar (icing sugar)
6-10 pureed strawberries
1 tbsp of sugar

Directions:
1. Mix the cream cheese, sugar and vanilla in a mixer until completely smooth.
2. Puree the strawberries with 1 tbsp of sugar.
3. Scrap the side of the cream cheese bowl, put it back on the mixer and add 2 cups of heavy whipping cream and mix until it looks like frosting.
4. If you want to set aside some of the frost while it's still white you can, if not, fold in a little bit of pureed strawberries at at time and keep mixing them in until you like how it tastes.
5. It's now ready to use between your cake layers. Remember to build a little barrier around each cake layer before adding the filling.

I know, I know....This was a very long recipe with lots of different steps. But it's absolutely worth every step.

If you make a cake using any parts of this, I would love to see you're posts about them. Happy Baking!!

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