Champagne Cake Ii Recipes

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PINK CHAMPAGNE CAKE {SCRATCH RECIPE}



Pink Champagne Cake {Scratch Recipe} image

This flavorful Pink Champagne Cake will make any occasion feel more special!

Number Of Ingredients 17

Preheat the oven to 350 degrees, grease and flour 3 (8 inch) pans
3 cups (342 g) cake flour
1 Tablespoon (15 g) baking powder
1/2 teaspoon (2g) salt
6 egg whites (194g)
1 cup (242g) pink champagne, I used Andre Blush Champagne
2 teaspoons (8 g) vanilla
2 Tablespoons vegetable oil (18 g)
2 cups (400 g) sugar
1 cup (2 sticks) (226 g) unsalted butter, softened slightly
Small amount of pink food color, I used AmeriColor Deep Pink but any pink would be fine. I added the color with a toothpick, just a small amount will give you blush pink
4 sticks (452g) unsalted butter, softened
12 cups (1380g) powdered sugar (depending on the desired consistency, more sugar = more crusting) If you prefer a frosting that crusts less, see the note at the bottom of the recipe.
4 teaspoons ( 16g) vanilla
1 teaspoon (6g) salt
1/2 cup (122g) pink champagne
Pink Coloring Gel of Choice (We used a touch of Americolor Deep Pink)

Steps:

  • In a medium size bowl whisk together the flour, baking powder and salt. Set aside
  • In another bowl combine the egg whites, champagne, vanilla and vegetable oil. Whisk until blended and set aside.
  • In the bowl of your mixer, cream the butter and sugar 3 to 5 minutes. When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended. Then add 1/2 of the liquid ingredients mixing until blended. Continue alternating dry and wet ingredients. Begin and end with dry ingredients (3 additions of dry and 2 wet). Add the pink color at any time during the mixing of the dry and wet ingredients. *Makes 7 1/2 cups of batter.
  • Pour into prepared pans and bake 25 to 30 minutes. The cake is done when a toothpick inserted the center comes out clean. Cool in baking pans 10 min. then turn out.
  • Cream the softened butter until smooth and lightened in color
  • Blend in the salt and vanilla
  • Gradually add the powdered sugar with the champagne until the powdered sugar is incorporated. Beat at medium speed 3 to 4 minutes. The texture will become very smooth. If you are tinting the entire batch of buttercream light pink, you can add a very small amount of coloring gel while it is mixing.
  • This recipe makes approximately 8 cups of frosting.

CHAMPAGNE CAKE I



Champagne Cake I image

A moist cake made with champagne.

Provided by Krissyp

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 7

2 ¾ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
⅔ cup butter
1 ½ cups white sugar
¾ cup champagne
6 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan.
  • In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
  • In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 47.7 g, Cholesterol 27.1 mg, Fat 10.5 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 6.5 g, Sodium 417.4 mg, Sugar 25.3 g

CHAMPAGNE CAKE II



Champagne Cake II image

This version of champagne cake has a cooked marshmallow-coconut filling and fondant icing. Use the recipe for Champagne Cake and bake it in two 9 inch layers.

Provided by MARBALET

Categories     Desserts     Cakes

Yield 12

Number Of Ingredients 12

¼ cup butter
1 tablespoon white wine
16 large marshmallows
1 cup flaked coconut
4 cups confectioners' sugar
¼ cup light corn syrup
¼ cup water
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
½ teaspoon almond extract
2 drops red food coloring
6 large marshmallows

Steps:

  • Prepare Champagne Cake I as directed, but bake in two 9 inch round pans. Allow to cool. When cool, put together with coconut filling.
  • Coconut Filling: Over boiling water in double boiler, melt 16 marshmallows, butter and wine. Remove from heat and add coconut.
  • Fondant Frosting: Sift powdered sugar in top of double boiler. Add corn syrup and water. Stir over boiling water until smooth. Add the vanilla, salt and almond flavoring. For pink champagne effect, add 2 or 3 drops red food coloring.
  • Keep frosting warm so it spreads evenly. With spoon, carefully pour fondant over top and sides of cake. Slice marshmallows into 4 rounds each, dip in fondant and place at random on top of cake.

Nutrition Facts : Calories 282.1 calories, Carbohydrate 59.1 g, Cholesterol 10.2 mg, Fat 5.6 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 4.1 g, Sodium 84.5 mg, Sugar 50.9 g

CHAMPAGNE CAKE POPS



Champagne Cake Pops image

Champagne Cake Pops | Champagne Cake Pops are the perfect sweet treat to add to any celebration! New Years, Valentines Day, Wedding and Baby Showers.. these Champagne Cake Pops are so versatile, you can customize them for any occasion! | A Wicked Whisk

Provided by Heather - A Wicked Whisk

Categories     Dessert

Time 45m

Number Of Ingredients 4

1 Strawberry Cake Mix and ingredients
32 ounces White chocolate melts or chips
2 teaspoons Champagne Extract
2 tablespoons Pink Frosting

Steps:

  • Preheat oven to 350 degrees or whatever temperature your cake box indicates. Make your cake per manufacturers instructions and add in 1 1/2 teaspoons of champagne extract. Bake and remove from oven.
  • Once your cake is cooked and cooled, using your hands or a food processor, shred the cake into crumbs into a medium sized bowl.
  • In a separate smaller bowl, add in your pink frosting and the remaining 1/2 teaspoon of champagne extract and mix. Add the frosting to the cake crumbs and stir and mash it all together until you have a big solid clump of cake and then cover it with plastic wrap and either chill it in the refrigerator for a few hours or even over night or move your bowl in the freezer for about an hour.
  • Once your dough has chilled, scoop out enough batter into your hand to roll into a 1 inch ball. Once rolled, move the ball to baking sheet lined with parchment paper. Repeat until all the batter has been used.
  • In a small microwave safe bowl, heat the white chocolate on medium for 2 minutes, stirring after every 30 second interval until completely melted. Place a cake ball on a fork and dip into the chocolate and cover completely. Remove from the chocolate, tap gently to remove the excess, sprinkle with sprinkles and gently slide it off the fork back onto the parchment paper and repeat until all are done. Once done, move pan to the refrigerator or freezer for about 30 minutes to set the chocolate. Once set, they are ready to serve

Nutrition Facts : ServingSize 1 ea, Calories 115.5 kcal, Carbohydrate 10.8 g, Protein 1.2 g, Fat 7.6 g, SaturatedFat 5.6 g, Cholesterol 12.2 mg, Sodium 24.3 mg, Sugar 10.5 g, UnsaturatedFat 6.6 g

CHAMPAGNE CAKE



Champagne Cake image

Provided by Sandra Lee

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 10

Cooking spray
1 box (1-pound 2 1/4-ounce) moist white cake mix
1 1/4 cups extra dry Champagne
1/3 cup vegetable oil
3 large egg whites
1 can whipped white frosting
1/4 teaspoon Champagne flavoring
Silver mini disco balls, optional
Silver Dragees, optional, if available in your area
Silver edible glitter, optional

Steps:

  • Preheat the oven to 350 degrees F. Lightly coat the bottom of a 9 by-13-inch cake pan with cooking spray.
  • In a large mixing bowl combine the cake mix, Champagne, vegetable oil, and egg whites. Beat on low speed with an electric mixer until just combined. Scrape down the sides of the bowl with a rubber spatula and continue beating on medium speed for 2 minutes. Pour into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Remove it from the oven and cool completely.
  • Empty the frosting into a small bowl and add the Champagne flavoring. Stir to combine and set aside.
  • To make the mini-cakes, with a 3-inch ring mold (or use an 8-ounce pineapple can with top and bottom removed) stamp out 6 cakes. Slice the cakes in half, horizontally, to make layers. Frost the bottom layer, replace the top layer and frost the tops and sides of cake. Decorate with the disco balls, Dragees, and glitter, if using.
  • Cook's notes: Champagne flavoring and edible glitter are available where cake and candy making supplies are sold. Dragees, or silver candy balls, are not available in all states.

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