Strawberry White Chocolate Pink Champagne Cake Recipes

STRAWBERRY WHITE CHOCOLATE CHAMPAGNE CAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 2 (8-inch) heart-shaped or round cake pans with baking spray with flour.
• In large bowl, beat cake mix, champagne, oil and eggs with electric mixer on low speed 30 seconds or until combined; beat 2 minutes on medium speed. Divide batter evenly between cake pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 15 minutes. Remove cakes from pans to cooling racks; cool completely, about 1 hour.
• Meanwhile, in large bowl, beat butter with electric mixer on medium speed until creamy. Add melted and slightly cooled white chocolate chips; beat until smooth and combined. Add powdered sugar and vanilla; beat until well combined.
• To make cake flat, cut off rounded top of 1 cake. Place cake, cut side down, on serving plate. Frost top of cake. Top with second cake, rounded side up. Frost sides and top of cake.

CHAMPAGNE CAKE WITH WHITE CHOCOLATE STRAWBERRY FROSTING

Steps:

• Place oven rack in middle and preheat oven to 350F Take two 9 inch baking pans, line bottoms with parchment paper, grease and dust with flour or spray with baking spray In large bowl, sift flour, baking powder, salt and whisk...set aside In stand mixer with whisk attachment or hand mixer, beat egg whites until they form stiff peaks about 5 - 7 minutes...empty into a clean dry bowl and set aside In stand mixer or hand mixer, cream together the butter and sugar until pale and fluffy about 5 minutes. Then add the vanilla On low speed, add about third of the champagne, then a third of the flour mix...keep alternating until both the champagne and flour mixture is incorporated. Do not over mix. Fold in about a third of the stiff egg whites, then fold in the remaining egg whites- do not over mix. Distribute the batter into the two baking pans Bake for 25 minutes until a tooth pick comes out clean from the center Allow to cool in pans for about 20 minutes or so before transferring to cooling racks Allow to fully cool about 2 hours before frosting
• On a double boiler, melt the white chocolate...set aside to cool In a blender/juicer, puree the fresh strawberries...set aside In stand mixer with paddle attachment, beat the butter and sifted icing sugar on medium for 2 or 3 minutes until well combined. Add the 2 tablespoons champagne, vanilla and the cooled white chocolate Then add the cream and pureed strawberries. Beat for another 3-4 minutes until the frosting texture becomes consistent and smooth
• Lay first layer down. Spread a generous dollop of frosting Lay down second layer of cake and spread frosting on top and sides Pipe some domes or leave as is. Garnish with pink sprinkles or rose petals (optional)

STRAWBERRY, WHITE CHOCOLATE & PINK CHAMPAGNE CAKE

Steps:

• Line two nine inch round cake pans with parchment paper. Pre heat your oven to 350 degrees.
• Using a mixer in a large bowl for 2 minutes. Mix the ingredients using the milk last and adjust the amount of milk according to the consistency of the batter. Less if the consistency seems too thin or more if it seems too thick.
• Divide the mixed batter into the two pans and bake according to cake mix directions.
• Test the cake with a toothpick. Lightly insert the pick into the center of the cake. It should come out clean when the cake is done. Let the cake cool in the pans for 15 minutes then completely on wire racks before icing.