Pinkchumpagne Recipes

PINK CHAMPAGNE CHEESECAKE

Steps:

• Pre-heat oven to 375°F and lightly spray a 7-inch springform pan with cooking spray.

STRAWBERRY CHAMPAGNE CHEESECAKE WITH CHAMPAGNE CAKE BOTTOM

Steps:

• Add all of the champagne to a medium saucepan over medium heat and cook until the champagne has reduced to 1 and 1/4 or 1 and 1/2 cups. Make sure it doesn't boil, if it does begin to boil, lower the heat.
• To test if the champagne has reduced to the right amount, pour it into a liquid measuring cup. If you have too much, pour back into the saucepan and return to the stove and continue to cook, checking every now and then until you are left with the right amount. Set aside to cool completely, you can even transfer it to the refrigerator to speed up the cooling process.
• Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper, and spray the sides with non-stick spray. Set aside.
• Sift flour, baking powder and salt in a medium bowl. Whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until pale and fluffy, about 3-4 minutes.
• Scrape down the sides of the bowl and add the sour cream and vanilla. Mix until combined.
• Add the egg whites and continue to mix until combined.
• Scrape down the sides of the bowl. Add half of the dry ingredients to the bow and mix until combined.
• Add 1/3 cup of the cooled champagne reduction and mix until well incorporated.
• Add remaining dry ingredients and continue to mix until well combined. Tint batter with pink gel food colouring, if desired.
• Pour the batter into the prepared pan and spread into an even layer. Bake for 18-20 minutes or until a toothpick inserted into the cake comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack. Lower the oven temperature to 300°F.
• Take 1 extra large piece of aluminum foil that's bigger than your springform pan. Place springform pan in the centre and fold aluminum up to the sides to cover the outside of the pan. This ensures that no water seeps into the pan during the water bath. Alternatively, I placed my pan in a slightly larger pot to completely protect my crust from the water.
• In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream cheese on low speed until creamy, about 2-4 minutes.
• Scrape down the sides of the bowl and add sugar and cornstarch. Beat on low until smooth and combined.
• Add the sour cream and vanilla. Continue beating until smooth.
• Mix in 3/4 cup of champagne reduction. Beat until well combined.
• Scrape down the sides and bottom of the bowl and continue to beat until everything is combined.
• Add eggs and yolk one at a time, beating slowly until just combined, do not overbeat. Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is combined.
• Pour the cheesecake onto the cooled cake base and place into a larger pan.
• Bring a few cups of water to a boil and carefully pour into the larger pan. The water should only be a few inches up the sides of the pan. Do not go over the top.
• Bake at 300°F for about 1 hour and 25 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly.
• Turn off oven and leave the cheesecake to cool for 30 minutes. After 30 minutes, crack the door open and continue cooling the cheesecake for another 30 minutes. This helps prevent cracking.
• After an hour, remove cheesecake from waterbath and aluminum foil. Run a knife around the edge of the pan so it's not sticking to the sides and allow to cool completely on a rack.
• Once cheesecake has cooled to room temperature, transfer to the refrigerator to chill overnight.
• Combine fresh diced strawberries, sugar, water, and lemon juice in a saucepan on medium-high heat and bring to a boil.
• Once the mixture begins to boil, lower the heat and allow the strawberries to cook and soften, breaking up the strawberries and stirring occasionally with a wooden spoon for about 8-10 minutes.
• Pour sauce into a blender or food processor and pulse until the strawberries are smooth. Press through a fine mesh sieve and discard the seeds. Allow to cool completely.
• Once cooled, cover with plastic wrap and refrigerate until ready to use.
• Add all of the ingredients to a large stainless steel bowl and beat, using a hand mixer until stiff peaks form, about 3-4 minutes. Set aside.
• Once chilled, remove cheesecake from refrigerator and remove the springform pan ring. Transfer cheesecake to a serving platter.
• Pour chilled strawberry sauce on top and spread to cover the surface.
• Transfer whipped cream to a pastry bag fitted with a large round tip, I recommend Ateco 808. Pipe poofs on top of the cheesecake. The strawberry sauce will get pushed off the sides.
• Garnish the top with edible gold stars, if desired. Slice and serve!

PINK CHAMPAGNE MOCKTAIL

Steps:

• Combine ginger ale, cranberry juice, pineapple juice, and orange juice concentrate in a large punch bowl. Stir in ice.

NON-ALCOHOLIC SPARKLING PINK PARTY PUNCH

Steps:

• Stir together lemonade concentrate and cranberry juice cocktail in a large pitcher.
• Cover and chill at least 1 hour or up to 24 hours.
• Stir in club soda just before serving.
• Garnish, if desired.

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.

CLASSIC PINK CHAMPAGNE CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a bowl, whisk together the flour, baking powder and salt.
• In a separate bowl, cream the butter with sugar until fluffy. Add the egg whites and beat until foamy. Add the flour mixture and 1 cup champagne into the batter alternately, about ¼ of each at a time, and mix until smooth. Add 1 to 2 drops of red food coloring and mix until desired color is reached.
• Pour the batter into three greased 8-inch cake pans or two 9-inch pans. Bake 25 to 30 minutes, until cakes spring back when lightly touched and a toothpick inserted in the center of the cake comes out with only cake crumbs. Let stand 10 minutes, then turn out onto wire racks to cool. Cool completely before assembling.
• While the cake is cooling, make the Bavarian-style cream by adding cold whipping cream and pudding mix to a mixing bowl. Beat until the mixture becomes stiff. Slowly add in the vanilla extract, followed by the milk, a tablespoon at a time, until you reach the desired consistency. Refrigerate filling until ready to use.
• For the champagne buttercream frosting, begin by beating the butter on high speed until is creamy. Add the confectioner's sugar 1 cup at a time, and beat on low until combined. Add 1/4 cup champagne to the frosting, and continue to beat until frosting is creamy.
• To assemble the cake, place a layer of cake on a plate. Pipe a ring of frosting just on the inside of the cake layer to create a dam that prevents the filling from coming out. Add Bavarian-style cream to the center of the layer, and spread evenly. Place the next layer on top, and repeat. When you get to the top layer, spread a light layer of frosting on the top and sides of the cake to create a crumb coat. Refrigerate the cake for at least 30 minutes.
• Once the frosting is set, add a second layer of frosting to the cake, and smooth the top and sides of cake. Decorate as desired, and serve.

PINK CHAMPAGNE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
• Blend cake mix, 1 1/3 cup pink Champagne, eggs, and vegetable oil together in a large bowl until moistened, about 1 minute. Add 3 tablespoons cherry juice and red food coloring; beat at medium speed until smooth, about 1 minute. Divide batter between cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 29 to 34 minutes. Cool in the pans for 5 minutes. Invert onto wire racks and let cool completely, 25 to 30 minutes.
• Beat heavy cream with an electric mixer until peaks form. Sprinkle white chocolate pudding mix over cream; beat until thoroughly mixed. Mix in 1 tablespoon confectioners' sugar and 1 tablespoon half-and-half until filling is smooth.
• Spread filling over 1 cake layer and place second layer on top.
• Beat 2 1/2 cups confectioners' sugar and butter together with an electric mixer until combined. Mix in 1/4 cup half-and-half, 2 tablespoons pink Champagne, 2 tablespoons cherry juice, and vanilla extract until frosting is smooth and spreadable.
• Spread frosting over cake. Top cake with white chocolate shavings. Chill until serving.

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.