How To make Champagne Celebration Cake
4 c Flour
3 c Sugar
5 ts Baking powder
1/2 ts Baking soda
1 2/3 c Milk
1 c Shortening
1/2 c Champagne
1 tb Vanilla
12 Red food coloring (optional)
8 Egg whites
9 tb Champagne
Edible carnations
champagne buttercream:
3/4 c Shortening
3/4 c Butter or margarine
1 tb Champagne
4 1/2 c Powdered sugar
Red food color Grease and lightly flour one 9" round pan and one 13x9x2 pan; set aside. In a very large bowl stir together flour, sugar, baking powder, soda, and 1/4 teaspoon salt. Add milk, shortening, 1/2 cup champagne, vanilla, and, if desired, red food coloring. Beat on low to medium speed about 30 seconds or just till combined, scraping bowl constantly. Beat on medium speed 2 minutes. Add unbeaten egg whites; beat 2 minutes. (Batter may appear slightly curdled.) Spread 2-3/4 cups batter in 9" pan and remaining batter in 13x9x2 pan. Bake at 350~F 30-35 minutes for round cake and 40-45 minutes for rectangular cake or until cake tests done. Cool cakes in pans on racks 10 minutes. Remove from pans and cool completely. Using cardboard circle patterns of 4 and 6 inches, cut one 4-inch and one 6-inch cake layer from the 13x9x2 cake. If desired, drizzle 3 tablespoons of champagne over the top of each round cake layer. Place the 9-inch cake layer on a serving plate; frost sides and top. Lining up the backs of the layers, place the 6-inch cake on top of the 9-inch cake; frost sides and top. Repeat with remainging 4-inch cake. If desired, tint any remaining frosting; decorate with tinted frosting and flowers. Serves 24. CHAMPAGNE BUTTERCREAM FROSTING: In a bowl beat shortening and butter or margarine until combined. Beat in champagne or cream sherry. Beat in sifted powdered sugar and a few drops red food coloring. If necessary, beat in additional champagne or cream sherry to make frosting spreading consistency. Makes 3-3/4 cups.
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How To make Champagne Celebration Cake's Videos
Champagne Celebration Cake
Mr. Food shares his recipe for Champagne Celebration Cake
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Chocolate Champagne Mousse Cake
This Chocolate Champagne Mousse Cake is one of the best desserts to celebrate New Year’s Eve with your family and friends. A chocolate champagne cake at the bottom, followed by a semisweet and milk chocolate mousse and a champagne mousse. The cake is so delicate, elegant and moist, with a subtle champagne flavor that everybody will love.
#chocolatechampagnecake #champagnecake
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Chocolate Champagne Cake
1 large egg
1/3 cup (70g) sugar
1/3 cup (70g) vegetable oil
2 tbsp (30ml) sparkling white wine
1/4 tsp (1g) salt
1/4 cup (30g) unsweetened cocoa powder
1/3 cup (40g) all-purpose flour
1/2 tsp (2g) baking powder
Chocolate Mousse
3.5 oz (100g) semisweet chocolate
3.5 oz (100g) milk chocolate
2/3 cup (160g) whipping cream
1 tsp (3g) gelatin powder
1 tbsp (15ml) cold water
1 cup (240g) whipping cream (35% fat), chilled
1/4 cup (35g) chocolate crispy pearls, optional
Champagne Cream Cheese Mousse
7 oz (200g) cream cheese
2/3 cup (160g) sparkling white wine
1/3 cup (80g) powdered sugar
2 1/2 tsp (8g) gelatin powder
3 tbsp (45g) cold water
1 cup (240g) whipping cream (35% fat), chilled
White Chocolate Stars
2.5 oz (70g) white chocolate
1 oz (30g) white chocolate, for tempering
Gold edible powder
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Pink Champagne Cake Recipe| Must Try!
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Hey guys today I'll be showing you guys how to make a Pink Champagne Cake from scratch. This Pink Champagne cake be served on different occasion. If you looking for the perfect melt in your mouth Cake this one right is for you. Quick tip the Alcohol on this Cake does cook off so keep that in mind. Decorating this cake was a challenge for me because I am a beginner when it comes to Cake Decorating but I managed to make it look presentable in my opinion. Let me know down below your thoughts on how I did.
pink champagne cake madonna inn recipe
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INGREDIENTS!
1 1/2 cup all purpose flour
3/4 cup sugar
2 sticks unsalted butter (1 cup)
1/2 tsp baking soda
2 tsp baking powder
3/4 cup pink champagne
1 tsp pure vanilla extract
2 tbsp vegetable oil
1 to 2 drops pink food coloring
Buttercream Frosting
1/2 cup shortening *Crisco*
1 cup butter, softened
6 cups powdered sugar, sifted
1 cup pink champagne
1 tsp vanilla extract
3-4 drops pink food color
pinch of salt
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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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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
Rose Gold Drip Cake! I Pink Champagne Cake I Rose Gold Birthday Cake Ideas
Hey Sweetie! In this video you'll see how to decorate a Rose Gold Drip Cake AND put a real champagne bottle in a cake! Be sure to Like, Share, & Subscribe!
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