Pink Champagne Cakes

IMG_0374-0.JPGPink Champagne Cake. Just let those words rest for a moment. Don’t they already sound delicious? It’s light, airy, and best of all, it’s got champagne in it.

Seriously, this has to be the easiest cake I’ve ever made and guess how many ingredients you’ll need? Two. That’s right, two. Ok, technically you need eggs and oil but still! So for all you novice bakers out there, this one’s for you.

Here’s the breakdown:

Cake:

1 box white cake mix
1/2-3/4 cups champagne
Red food color

Frosting:

1 cup butter, softened
4 cups powdered sugar
1/4 cup milk
1/4 cup champagne
1 teaspoon vanilla
5-1/2 additional cups of powdered sugar

Now here comes the best part. Take your white cake mix and replace every liquid with champagne. Milk? Champagne it.  Water? Champagne it. Eggs? Use the egg whites. I used a sweet pink champagne in the mix to give it a sweeter flavor. Mix everything together thoroughly and once mixed, add one or two drops of red food coloring to the batter. This will help give it that delightful pink hue. Next, bake the cake according to the box instructions.

While the cake is baking, begin assembling your ingredients for the icing. Start by beat the softened butter for thirty seconds whilst gradually adding in the powdered sugar. Next beat in the milk, champagne, and vanilla, the icing should start looking a little more consistent now. Begin adding in the additional powdered sugar until you get the consistency you want. I wanted mine to be in between soft and little stiff so it sticks to the cake better. Add one or two more drops of the red food coloring to the icing or leave white. I preferred mine to be white here to accent the pink cake more.

Once the cake has completely cooled, typically around 30 to 45 minutes, the fun part can begin!

I used a North Carolina cookie cutter, a delightful gift from Amy, who’s shower I made the cakes for, and used it to press out the pieces. Next, frost away and you’re done! They were a hit and you can definitely taste the champagne!

 A BIG thank you to my boyfriend for being an excellent hand model.

I was originally nervous about how the NC shapes would come out, so imagine my surprise when they came out pretty good! The bride gushed over the cakes and everyone loved the taste too. It was only fitting to make them NC shaped because that’s where the bride and groom met, fell in love, and are getting married. Sweet, right?

Tell me your thoughts! Would you make these cakes and if so, what would you do differently?

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