How Do I Choose the Best Pink Champagne

  1. Pink Champagne Cake

  2. Pink Champagne
    Moët & Chandon Ice Imperial series which includes a white champagne wine (read review here) and the pink rosé sparkling wine reviewed here and that is specially crafted to be served on ice.

  3. Pink Champagne

  4. Pink Champagne
    Cheers to a New Year! I can’t think of a better cake to celebrate 2019 than my pink champagne cake. In this episode, I’ll show you how I made this champagne infused cake from scratch start to finish! If you are a novice cake maker, this is the episode to watch as this episode goes step by step how to make a cake, including all of my tricks of the trade!

    Champagne Cake Ingredients
    3 cups cake flour
    1 Tablespoon baking powder
    ½ tsp salt
    6 egg whites
    1 cup pink champagne
    2 tsp. vanilla
    2 Tbs. vegetable oil
    2 cups granulated sugar
    1 cup unsalted butter
    Pink food coloring (use toothpick to add small amount)

    Champagne Frosting Ingredients
    2 cups butter (4 sticks)
    10 cups powdered sugar (a little bit more or less depending on consistency)
    4 tsp. vanilla
    1 tsp. salt
    ¼ cup pink champagne
    Pink food coloring (use toothpick to add small amount)

    Cake Directions
    1. Preheat oven to 350 degrees F. Grease the bottoms and sides of three 8-inch round cake pans.

    2. In a medium mixing bowl, combine flour, baking powder, and salt. Set aside

    3. In another bowl combine egg whites, champagne, vanilla, and vegetable oil.

    4. In a large bowl, cream the butter and sugar for 3-5 minutes. Alternate adding the dry ingredients and wet ingredients in thirds, starting and ending with dry ingredients.

    5. Add a small amount of pink food coloring to the batter.

    6. Pour into prepared pans. Bake 25-30 minutes. Let cake cool in pan for 10 minutes before removing.

    7. Prepare Frosting (directions below)

    Frost and assemble cake. Cheers!

    Pink Champagne Buttercream Frosting Directions
    1. In a large bowl, beat butter until fluffy (approximately 3 minutes).
    2. Add in salt and vanilla. Gradually add the powdered sugar with the champagne until the powdered sugar is incorporated (I added a little bit more champagne to get the right consistency). Beat for 5 minutes or until the texture becomes very smooth.
    3. Add a small amount of pink food coloring.




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