Pink Champagne Layer Cake Food

PINK CHAMPAGNE CAKE

Steps:

• Use a box of white cake mix (NO pudding) and substitute champagne - 1/2 to 3/4 cup to replace all of the liquid called for in the cake mix. So if the box says 3/4 cup water replace with 3/4 cup champagne. I did use one that had 1 1/4 cups water and replaced with champagne, just depends on the cake mix brand you buy. The kind of champagne/sparkling wine (pink, white, sweet, dry) used will determine the flavor. I usually just buy the cheap pink sparkling stuff in the grocery store, it's sweet and yummy in this!
• Tint with red food coloring to a soft pink, use a drop at a time, this stuff will stain, probably take about 3 drops.
• Bake cake as instructed on box. I usually make in 9x13-inch pan, but for an elegant layer cake use two 9 round cake pans, a heart pan would be perfect for Valentine's Day!
• Creamy champagne frosting:.
• Beat 1 cup softened butter for 30 seconds. Gradually add 4 cups powdered sugar.
• Beat in 1/4 cup milk, 1/4 cup champagne, and 1 TB vanilla.
• Beat in 5-5 1/2 more cups powdered sugar till you can spread it or is consistency you want.
• Add red coloring till pink color, again slowly add a drop at a time till color you want. Frost completely cooled cake.
• This is excellent served the next day after being refrigerated all night so the flavors can blend!

PINK CHAMPAGNE CAKE

Steps:

• For the pink champagne cake: Preheat the oven to 350 degrees F. Lightly coat three 8-inch cake pans with cooking spray.
• Whisk together the all-purpose flour, cake flour, baking powder and salt in a medium mixing bowl. Set aside.
• Combine the granulated sugar and butter in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. With the mixer on low, add one-third of the flour mixture to the creamed butter mixture. Mix until the flour is just blended. Combine the Champagne and milk. Beat in half of the Champagne mixture. Alternate adding the flour mixture and the Champagne mixture, ending with flour and incorporating fully. Set aside.
• Beat the egg whites with an electric mixer just until foamy. Add the cream of tartar and beat until stiff peaks form. Gently fold one-quarter of the egg whites into the batter. Then fold in the remaining egg whites.
• Spoon the batter into the prepared cake pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely.
• For the stabilized whipped cream: Pour the heavy cream into a medium bowl. Add the powdered milk, vanilla and 6 tablespoons of the confectioners' sugar. With an electric mixer, beat the cream until it reaches stiff peaks, adding additional confectioners' sugar if needed for desired consistency. (Makes 2 cups.)
• For the strawberry Swiss meringue buttercream: Place a glass bowl over a saucepan filled with approximately 1 inch of water; bring to a simmer. Add the egg whites and granulated sugar to the bowl. Cook, whisking constantly, until the egg whites are hot, the sugar is dissolved and the temperature of the mixture has reached about 140 degrees F. (You can test this by rubbing a small amount between your fingers to make sure it's not gritty.)
• Pour the hot egg mixture into the bowl of a stand mixer. Beat with the whisk attachment until the bottom of the bowl is no longer warm and the meringue is thick and glossy, 7 to 10 minutes.
• Slowly add the butter cubes, one at a time, until incorporated. The mixture may curdle; keep beating and it will come back together. Continue beating until the mixture is silky and smooth. If it becomes too thin, refrigerate for around 15 minutes and then beat until it comes together.
• Add the pureed strawberries, vanilla extract, salt and a splash of lemon juice. Mix until smooth. (Makes 5 cups.)
• To assemble the cake: Fold the diced strawberries into the stabilized whipped cream, then spread half of the strawberry whipped cream on the top of one cake layer. Place a second cake layer on top of the filling. Repeat with the remaining half of the whipped cream. Place the third cake layer on top of the second. Frost the entire cake, top and sides, with the strawberry Swiss meringue buttercream.

PINK CHAMPAGNE CAKE

Steps:

• Preheat oven to 350°F. Lightly grease 2 (8-inch) round cake pans with cooking spray, and line bottoms with parchment rounds. Lightly grease parchment with cooking spray.
• Add cake mix to the bowl of a stand mixer fitted with a whisk attachment. Add eggs, sour cream, and 1 cup of the champagne; mix on low speed until combined, about 30 seconds. Increase speed to medium, and beat 2 minutes. Divide batter between prepared pans. Bake in preheated oven until edges begin to pull away from sides of pan and a toothpick inserted in center comes out clean, about 20 minutes. Remove from oven, and let cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
• Place freeze-dried strawberries in a food processor, and process until a fine powder, about 30 seconds. Remove 1 tablespoon of the powder, and set aside for garnish.
• Add butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 2 minutes. Add powdered sugar, vanilla, salt, remaining strawberry powder, and remaining ¼ cup champagne; mix on low until incorporated. Increase speed to medium, and beat until light and fluffy. Add additional champagne, 1 teaspoon at a time, if frosting is too thick.
• Remove parchment rounds from cakes. Place one cake layer on cake plate, and spread with about 1 cup of the buttercream. Top with second layer, and press gently.
• Spread a very thin layer of frosting over top and sides of cake (crumb coat). Chill 15 minutes. Remove from refrigerator, and spread remaining frosting evenly over top and sides of cake. Decorate with remaining 1 tablespoon strawberry powder and nonpareils.

CHAMPAGNE-COCONUT CAKE

Steps:

• Resift flour with baking powder and salt. Cream shortening with 1 cup sugar until light and fluffy. Blend in flour mixture and champagne alternately, mixing to smooth batter.
• Beat egg whites until stiff. Gradually beat in remaining 1/2 cup sugar, continuing to beat to stiff meringue. Fold about half of meringue into batter, mixing gently but thoroughly with whisk. Gently fold in remaining meringue.
• Turn into 2 greased and floured 9-inch cake pans. Bake at 350 degrees F for 25 to 30 minutes, just until cake tests done. Let stand 10 minutes then turn out onto wire racks to cool.
• When layers are cool, fill with Coconut Filling between layers. Using 2/3 cup Fondant Frosting, spread thin layer smoothly over top and sides. This seals any crumbs. Pour about 1/2 cup additional frosting over top of cake and spread quickly to smooth layer. Cover sides of cake with second layer of frosting.
• Dip marshmallow quarters in remaining frosting to coat both sides and set randomly over top and sides of cake. Makes 10-12 servings.
• Coconut Filling: Combine butter, marshmallows and wine in top of double boiler. Set over simmering water and stir occasionally until marshmallows are melted. Remove from heat and stir in coconut. Cool until thick enough to spread.
• Fondant Frosting: Sift sugar into top of double boiler. Add corn syrup and water. Stir over simmering water until smooth. Blend in vanilla, salt, and almond extract. Stir in food color, if desired. Keep frosting warm while using so it spreads smoothly.