Serves - 24.
Ingredients
- CAKE..
- 4 cups flour
- 3 cups sugar
- 5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 2/3 cups milk
- 1 cup shortening
- 1/2 cup champagne
- 1 tablespoon vanilla essence
- 12 drops red food colouring - optional
- 8 egg whites
- 9 tablespoons champagne - extra
- carnations - edible
- CHAMPAGNE BUTTER CREAM..
- 3/4 cup shortening
- 3/4 cup butter
- 1 tablespoon champagne
- 4 1/2 cups powdered sugar
- red food colouring
Directions
Lightly grease and flour one 9" round cake pan, also one 13"x9"x2" pan and set aside.
Preheat oven to 180*C (350*F)
In a very large bowl, sift together, flour, sugar, baking powder, soda and 1/4 teaspoon salt.
Add milk, shortening, 1/2 cup champagne, vanilla,and if desired, red food colouring.
Beat on low - medium speed for about 30 seconds or until just combined, scrape down sides of bowl.
Beat on medium speed 2 minutes.
Add UNbeaten egg whites.
Beat 2 minutes.
(Batter may appear slightly curdled at this point)
Spread 2 3/4 cups of batter into the prepared 9" pan.
Pour the remaining batter into the 13x9x2 pan.
Bake in preheated oven for 30-35 minutes for the 9" cake, and 40-45 minutes for the rectangular cake, or until cake tests done.
Cool cakes in pans on wire rack for 10 minutes, before turning out to finish cooling completely.
Using a cardboard patterns, cut one 6" cake round, and one 4" cake round from the reclangular cake.
If desired, drizzle 3 tablespoons champagne evenly over the top of each cake layer.
Place the 9" cake round onto a serving platter.
Frost the sides and top.
Lining up the backs of the layers, place the 6" cake layer on top of the (' cake.
Frost sides and top.
Repeat with the remaining 4" cake layer.
If desired titn any remaining frosting.
Decorate with tinted frosting and edible flowers.
CHAMPAGNE BUTTERCREAM FROSTING
In a bowl, beat butter and shortening until combined.
Beat in champagne or cream sherry.
Beat in sifted powdered sugar.
Add a few drops of red food colouring.
If necessary, beat in extra champagne or cream sherry to make frosting spreading consistency.
Makes 3 3/4 cups.
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Submitted 6/13/05.
Source: Neosoft
Submitted By: Angel Power
Angel@powercom.com.au
Champagne Celebration Cake