Pink Champagne Mold Recipes

STRAWBERRY CHAMPAGNE PUNCH

Steps:

• In a large punch bowl, combine champagne, ginger ale and strawberries. Gently stir and serve.

CHAMPAGNE CAKE POPS

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

CHAMPAGNE GUMMY GEMS

Steps:

• Place champagne in a small saucepan over medium low heat. Slowly sprinkle in the gelatin, stirring as you add it in to avoid clumping. Stir in the flavored Jell-O until fully combined.
• Stir continuously as the mixture heats and cook until gelatin and jell-o powder has dissolved into the champagne and the mixture is evenly heated, about 3-5 minutes. Remove the mixture from the stove and pour into a measuring cup.
• Stir the mixture to help settle the bubbles and skim if necessary so that the liquid is clear. Pour the mixture into 2 11-well silicone gem molds.
• Place the mold directly into the freezer for approximately 30 minutes. Remove from freezer and remove gummy gems from the mold. Sprinkle over edible glitter, matching the glitter color to gem colors.
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CHAMPAGNE AND SUMMER FRUIT WEDDING JELLY

Steps:

• Place gelatin in a heatproof bowl and add enough Champagne to cover (about a scant 1/2 cup); let stand 10 minutes. Place bowl over (but not touching) simmering water, stirring occasionally, until gelatin has melted; stir in sugar until dissolved.
• Stir another scant 1/2 cup Champagne into gelatin mixture and strain through a fine mesh sieve into a large liquid measuring cup. Strain lemon juice through sieve and add enough Champagne to gelatin mixture to make 2 cups.
• Place fruits in the bottom of a 2-cup mold. Add one-third of the gelatin mixture and transfer mold to refrigerator. Refrigerate until fruit is set, about 2 hours. Add remaining gelatin mixture to mold and return to refrigerator until set, 2 to 4 hours more.
• Moisten a serving plate with water. To unmold, set the mold in a bowl filled with warm water until the jelly around the edge has melted just slightly (this can take anywhere from 2 to 30 seconds). Invert mold onto prepared serving plate. Serve immediately or refrigerate until ready to serve.

PINK CHAMPAGNE CAKE -A DOCTORED CAKE MIX RECIPE

Steps:

• Preheat oven to 350 degrees. Grease and flour three 8 inch cake pans. In the bowl of your mixer add the sifted cake mix, flour, sugar, baking powder and salt.
• Whisk at least 30 seconds to combine ingredients. Add the melted butter, egg whites, vegetable oil, vanilla and champagne.
• With the mixer on low speed, increasing to medium speed, mix for 1 minute. Scrape the bottom and sides of the bowl. ADD THE COLORING GEL AT THIS TIME if you want a pink cake. We added the gel color with a toothpick to control the amount.
• Beat on medium speed for 1 more minute ( a bit longer if using a hand mixer). Scrape the bottom and sides of the bowl and put into prepared cake pans. Bake at 350 degrees for 30 - 35 minutes, check at 30 minutes.
• Recipe makes about 7 1/2 cups of batter.

PINK CHAMPAGNE CAKE {SCRATCH RECIPE}

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.

PINK CHAMPAGNE MOLD

Steps:

• Combine dry gelatin mixes in large bowl. Add boiling water; stir 2 min. or until gelatin is completely dissolved. Refrigerate 20 min. Stir in champagne and ginger ale. Refrigerate an additional 25 min. or until slightly thickened (consistency of unbeaten egg whites). Gently stir in strawberries.
• Pour into 10-cup mold sprayed with cooking spray; cover.
• Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.

PINK CHAMPAGNE WEDDING PUNCH

Steps:

• Pour water into a 4 1/2 -cup ring mold to a depth of 3/4 -inch. Evenly distribute roses and leaves in mold. Freeze. Fill mold with water. Freeze again.In a chilled punch bowl, mix lemonade concentrate, cold water, champagne and soda. Stir gently.Dip ice ring in warm water and unmold. Float flower-side up in punch. Serve in punch cups or champagne glasses.