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  1. Champagne Celebration Cake

  2. Yield: 24 servings

  3. 4 c flour

  4. 3 c sugar

  5. 5 ts baking powder

  6. 1/2 ts baking soda

  7. 1 2/3 c milk

  8. 1 c shortening

  9. 1/2 c champagne

  10. 1 tb vanilla

  11. 12 dr red food coloring; optional

  12. 8 egg whites

  13. 9 tb champagne

  14. carnations; edible

  15. 3/4 c shortening

  16. 3/4 c butter or margarine

  17. 1 tb champagne

  18. 4 1/2 c powdered sugar

  19. red food coloring

  20. 9" round pan and one

  21. 13x9x2 pan; set

  22. aside. In a very large bowl stir together flour, sugar, baking

  23. 1/4 teaspoon salt. Add milk, shortening,

  24. 1/2 cup

  25. champagne, vanilla, and, if desired, red food coloring. Beat on

  26. low to medium speed about 30 seconds or just till combined, scraping

  27. bowl constantly. Beat on medium speed 2 minutes. Add unbeaten egg

  28. whites; beat 2 minutes. (Batter may appear slightly curdled.)

  29. 2-3/4 cups batter in

  30. 9" pan and remaining batter in

  31. 30-35 minutes for round cake and 40-45 minutes

  32. for rectangular cake or until cake tests done. Cool cakes in pans

  33. on racks 10 minutes. Remove from pans and cool completely.

  34. 4 and 6 inches, cut one 4-inch

  35. 6-inch cake layer from the

  36. 13x9x2 cake. If desired, drizzle

  37. 3 tablespoons of champagne over the top of each round cake layer.

  38. Place the 9-inch cake layer on a serving plate; frost sides and top. Lining up the backs of the layers, place the 6-inch cake on

  39. top of the 9-inch cake; frost sides and top. Repeat with remaining

  40. 4-inch cake. If desired, tint any remaining frosting; decorate with

  41. tinted frosting and flowers. Serves 24.

  42. CHAMPAGNE BUTTERCREAM FROSTING: In a bowl beat shortening and butter or margarine until combined.

  43. Beat in champagne or cream sherry. Beat in sifted powdered sugar

  44. and a few drops red food coloring. If necessary, beat in additional

  45. champagne or cream sherry to make frosting spreading consistency.

  46. Makes 3-3/4 cups.

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