Prosecco Pound Cakes With Sparkling Glaze Food

PINK PROSECCO CAKE WITH CHOCOLATE TRUFFLE FROSTING

Steps:

• For the pink prosecco cake: Preheat the oven to 350 degrees F. Grease two 10-inch round cake pans with nonstick baking spray and line with parchment paper.
• Whisk the flour, baking powder and salt in a large bowl.
• Combine the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, at least 5 minutes. (Don't skip this step!)
• Add the eggs, one at a time, waiting until each one is completely combined before adding the next. Stir in the vanilla, red food coloring, milk, prosecco and raspberry liqueur. Stir in the flour mixture with a wooden spoon until just combined.
• Pour the batter into the prepared pans. Bake until golden and the cake slightly pulls away from the sides, 30 to 35 minutes. Cool the cakes in their pans for 10 minutes, then flip them onto a wire rack to cool completely.
• For the chocolate truffle frosting: While the cakes bake, heat the heavy cream in a medium saucepan until bubbles begin to form. Remove the saucepan from the heat and whisk in the chocolate chips and salt until the chocolate melts and the mixture is smooth. Let cool to room temperature.
• To assemble the cake: Place one cake layer on a serving dish or cake stand. Spread the raspberry jam on top of the cake. Put a generous spoonful of the chocolate frosting on top and spread it to the edges. Put the cake in the refrigerator to set. Once set, add the second cake layer and finish frosting the sides and top of the cake with the remaining chocolate frosting. Decorate as desired.

SPARKLING BABY CAKES

Steps:

• Preheat the oven to 350 degrees F. Line the muffin tin with mini cupcake liners.
• Whisk the flour, baking powder, and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tins (about 2 teaspoon batter per cup cake.)
• Bake until a tester inserted in the center of the cakes comes out clean, about 15 minutes. Cool cupcakes on a rack in the tin.
• Whisk together the confectioners' sugar and Prosecco until smooth and sugar dissolves. (If cupcakes are not cool enough to ice, lay plastic film directly on top of the glaze to prevent it from drying out and set aside at room temperature until ready to use.) Dip the tops of each baby cake in the Prosecco glaze, sprinkle with sugar or top with tiny candies and return to the rack to set, about 25 minutes. Cooks Note: This is a great way to use up leftover bubbly. This recipe works just as well with flat Prosecco. For a full wine flavor, prick the mini cupcakes with toothpicks when they are cooling; then drizzle with some Prosecco before icing with the glaze.

PROSECCO CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Butter the inside of 2 deep, loose bottomed 21cm tins. Cream the butter and sugar together with electric beaters until it is light and fluffy, then gradually beat in the eggs a little at a time. Fold in the flour and a pinch of salt, don't worry if the mixture look like it has split, it will come back together when the flour is added. Pour in the Prosecco and stir until smooth.
• Spoon the mixture into the tins, level the top and bake for 45-50 mins or until the cakes are well-risen and golden and a skewer inserted comes out clean. Leave to cool in the tin for 10 minutes and then turn them out onto a rack.
• While the cakes cool, make the icing. Beat the butter with the icing sugar until it is smooth. Add the Prosecco and beat again until the frosting is fluffy and smooth.
• Level the cakes if you need to and spread the raspberry jam on one of the cakes followed by some of the butter cream, sandwich the other cake on top. Roughly ice the cake all over in a very thin layer with a couple of tablespoons of buttercream, this will help all the crumbs stick to the cake and help make the outer layer of icing nice and clean. Ice the cake all over with the remaining buttercream, this can be quite rough because you are going to stick sweet all over it. Now stick sweets all over it. Go mad. Drink Prosecco with it.