I am hosting a champagne dinner for 12 women tomorrow night, I made the cake today. It took nearly a whole bottle of pink champagne, so how can it not be tasty?
Champagne Cake
6 egg whites
3 cups sifted all purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup shortening
2 2/3 cups sugar
1 teaspoon vanilla
8 to 10 drops pink or red food coloring
2 cups pink champagne
Let egg whites stand at room temperature for 30 minutes. Grease pans and line with parchment paper. Grease paper and lightly flour pans.Preheat oven to 350. In a medium bowl stir together flour, baking powder, baking soda and salt, set aside.In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, food coloring and beat until well combined. Gradually add egg whites beating well after each addition. Alternately add flour mixture and champagne to beaten mixture starting and ending with flour just until combined. (batter will appear curdled after champagne additions, but smooth after all of the flour mixture has been added.Pour in prepared pans and bake for 35-40 minutes until toothpick comes out clean.
Champagne Frosting
1/2 cup softened butter
5 cups sifted powdered sugar
1/2 cup Champagne
few drops of pink food coloring
2 teaspoons vanilla
Beat butter for 30 seconds gradually add powdered sugar, champagne and vanilla. Beat until of spreading consistency.
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5 comments:
I am a champagne fanatic and I LOVE how you decorated this cake! So cute and very creative!
Yum. Cannot wait. Yum.
How did this end up tasting? I was thinking about making it for a bridal shower/bachelorette :)
It is really sweet and really dense. Would work well for a bridal showe, maybe in cupcake form? No one was able to finish their piece, because of the sweet/dense issue (and we had eaten/drank a lot with dinner)
Thanks!! :)
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