{"id":117,"date":"2023-11-09T23:30:31","date_gmt":"2023-11-09T23:30:31","guid":{"rendered":"https:\/\/recipes2.thecreativepage.com\/wordpress\/?page_id=117"},"modified":"2023-11-09T23:30:31","modified_gmt":"2023-11-09T23:30:31","slug":"pink-champagne-cake","status":"publish","type":"page","link":"https:\/\/recipes2.thecreativepage.com\/wordpress\/cakes\/pink-champagne-cake\/","title":{"rendered":"Pink Champagne Cake"},"content":{"rendered":"

INGREDIENTS<\/strong>
\nPink Champagne Cake:
\n1 1\/2 cups all-purpose flour
\n1 1\/2 tsps baking powder
\n1\/2 tsp salt
\n1\/2 cup unsalted butter room temperature
\n1 cup granulated sugar
\n3 large egg whites room temperature
\n1 tsp vanilla
\n3\/4 cup pink champagne or sparkling wine
\nFuschia color gel<\/p>\n

Vanilla Buttercream:
\n4 large egg whites
\n1 1\/4 cups granulated sugar
\n1 1\/2 cups unsalted butter room temperature, cubed
\n1 tsp clear vanilla extract
\nFuschia color gel<\/p>\n

Assembly:<\/strong>
\n2 jars of cake sparkles or 1 jar sanding sugar
\nWilton tip 1M
\nWilton tip 12<\/p>\n

METHOD<\/strong>
\nPink Champagne Cake:
\nPreheat oven to 350F and grease and flour three 6 inch cake rounds, line with parchment.
\nIn a medium bowl, whisk flour, baking powder, and salt. Set aside.
\nUsing a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy – 2-3mins.
\nReduce speed and add egg whites one at a time, fully incorporating after each addition. Add vanilla.
\nAlternate adding flour mixture and champagne, beginning and ending with flour – 3 additions of flour and 2 of champagne. Fully incorporating after each addition.
\nAdd a small amount of Fuschia color gel using a toothpick. Mix to incorporate but try not to overmix.
\nSpread batter evenly into prepared pans. Smooth the tops with a spatula.
\nBake for approx. 25 mins or until a toothpick inserted into the center comes out mostly clean.
\nPlace cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.<\/p>\n

Vanilla Buttercream:<\/strong>
\nPlace egg whites and sugar into the bowl of a stand mixer, whisk until combined.
\nPlace bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch – approx. 3mins.
\nPlace bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled – the bowl is no longer warm to the touch – approx. 5-10mins.
\nSwitch to paddle attachment. Slowly add cubed butter and mix until smooth. Add vanilla and continue to whip until smooth.<\/p>\n

Assembly:<\/strong>
\nPlace one layer of cake on a cake stand or serving plate. Top with approximately 2\/3 cup of frosting and spread evenly.
\nRepeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins. Frost and smooth the sides. Chill for 20mins.
\nUsing a toothpick, add a small amount of Fuschia color gel to the remaining frosting.
\nStir with a spatula to incorporate, or place back on the stand mixer to mix in the color.
\nGently press cake sparkles or sanding sugar into the sides and top of the cake.
\nDecorate with pink rosettes on top and beads along the bottom if desired.<\/p>\n

NOTE<\/strong>
\nEnsure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue wont stiffen.
\nThe buttercream may look like its curdled at some point. Keep mixing until it is completely smooth.
\nIts easiest to do this if the cake is on a cake board and you can place it on an upside-down glass or bowl so the edges hang over. Adapted from My Cake School.<\/p>\n","protected":false},"excerpt":{"rendered":"

INGREDIENTS Pink Champagne Cake: 1 1\/2 cups all-purpose flour 1 1\/2 tsps baking powder 1\/2 tsp salt 1\/2 cup unsalted butter room temperature 1 cup granulated sugar 3 large egg whites room temperature 1 tsp vanilla 3\/4 cup pink champagne or sparkling wine Fuschia color gel Vanilla Buttercream: 4 large egg whites 1 1\/4 cups … Continue reading “Pink Champagne Cake”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":110,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-117","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/recipes2.thecreativepage.com\/wordpress\/wp-json\/wp\/v2\/pages\/117","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes2.thecreativepage.com\/wordpress\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/recipes2.thecreativepage.com\/wordpress\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/recipes2.thecreativepage.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes2.thecreativepage.com\/wordpress\/wp-json\/wp\/v2\/comments?post=117"}],"version-history":[{"count":1,"href":"https:\/\/recipes2.thecreativepage.com\/wordpress\/wp-json\/wp\/v2\/pages\/117\/revisions"}],"predecessor-version":[{"id":118,"href":"https:\/\/recipes2.thecreativepage.com\/wordpress\/wp-json\/wp\/v2\/pages\/117\/revisions\/118"}],"up":[{"embeddable":true,"href":"https:\/\/recipes2.thecreativepage.com\/wordpress\/wp-json\/wp\/v2\/pages\/110"}],"wp:attachment":[{"href":"https:\/\/recipes2.thecreativepage.com\/wordpress\/wp-json\/wp\/v2\/media?parent=117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}