Thursday, October 20, 2011

I am DYING for some Madonna Inn Pink Champagne Cake!

It looks like this recipe makes enough cake for tiers or a really nice layer cake and lots of cupcakes. I have not tried this recipe so I have no idea what it tastes like.

Pink Champagne Celebration Cake

6 egg whites
3 cups sifted all purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup shortening
2 2/3 cups sugar
1 teaspoon vanilla
8 to 10 drops pink or red food coloring
2 cups pink champagne (or regular champagne)

Let egg whites stand at room temperature for 30 minutes. Grease pans and line with parchment paper. Grease paper and lightly flour pans.

Preheat oven to 350.
In a medium bowl stir together flour, baking powder, baking soda and salt, set aside.

In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, food colorling and beat until well combined. Gradually add egg whites beating well after each additon. Alternately add flour mixtue and champagne to beaten mixture starting and ending with flour just until combined. (batter will appear curdled after champagne additons, but smooth after all of the flour mixture has been added.

Pour in prepared pans and bake for 35-40 minutes until toothpick comes out clean.

Creamy Champagne Frosting

1 cup softened butter
4 cups sifted powdered sugar
1/4 cup milk
1/4 cup Champagne
few drops of pink food coloring
1 tablespoon vanilla
Additonal 5 cups of powdered sugar

Beat butter for 30 seconds gradually add powdered sugar, milk, champagne and vanilla. Beat in an additonal 5 cups powdered sugar until of spreading consistency

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