Monday, 04 March 2013
Once more I would like to ask of all of you forgiveness, for the reason of my recent tardiness lies within my technical issues. A few weeks ago I bought a new phone and I've been having issues trying to get my photos sent to my email. I figured with this recipe I'd take the photo with my phone seeing as it's...well frankly, it's better than my camera. (Sad I know) Anyway, I'd like to post this recipe and when or if the photo ever makes it up I will make it my top notch priority to post it ASAP.
Onward! I've been wanting to make this for quite some time, while easier things arose. If I had known this recipe was super simple It would have been up ages ago. This is a recipe I got from Sweetapolita, I decided to do a little remastering. I'm not a BIG champagne flavor kind of Gal, so I got to thinking instead of doing the champagne cake with a champagne butter cream; I would just go with my go to vanilla buttercream and then toss in some peach preserves. Let me tell you, this cake tasted like pure summer. I could totally seeing relaxing on the front porch with some peach pink champagne! It was a pretty unique taste to me and I loved it.
Here's whats up:
I followed the cake recipe from Sweetapolita.
What you need:
- 3/4 Cups butter, softened
- 2 Cups sugar
- 3 Cups cake flour
- 1 1/4 Teaspoon baking powder
- 3/4 Teaspoon baking soda
- 3/4 Teaspoon salt
- 6 Eggy whites at room temperature
- 1 Teaspoon vanilla
- 2 Cups champagne
- a few drops of pink food coloring (optional)
- Here's my addition: A small jar of homemade peach preserves.
Preheat your baking buddy to 350 degrees!
Grease two 9 inch cake pans, line with parchment and grease again.
Beat the butter and sugar until fluffy, in a separate bowl whisk together your dry ingredients. Gradually add in your egg whites to the creamed butter and sugar, then alternate your additions of champagne and dry ingredients beginning and ending with dry. I added the vanilla in last and also another teaspoon of vanilla vodka.
Pour into your prepared pans and bake 25-35 minutes. I had to keep mine in for the full 35. Do not open your oven ebfore 25 minutes. Your cake should be bouncing back when you touch it lightly or a clean toothpick comes out just as clean as it went in.
What's on top?
- 2 Sticks unsalted butter, softened
- 2 Tablespoons of shortening
- 3/4 Cups powder sugar
- 2 Teaspoons vanilla
- 1 Teaspoon vanilla vodka
- Few drops of pink food coloring.
- I did just enough for a pale strawberry shade.
Beat your butter and shortening until it's fluffy and gorgeous. (You know what you're doing!)
Slowly beat in your powder sugar, it will get very fluffy and tempting to taste. Do taste it! I hardly ever measure when it comes to this stuff, I add some and taste it! I encourage you to do the same. What is perfect for me might be too sweet for you! beat in your flavorings and colorings and call it a day!
Once your cakes are cooled, cut them in half and fill with the peach preserves, one jar should be sufficient for the 3 layers filled. Slather your buttercream on there! That's what I did and I ended up with a nice rustic looking pink peach champagne cake that was a hit!
See More Shenanigans here.