Pink cham­pagne and vanilla bean cake

Better Homes and Gardens (Australia) - - Party Cakes -

Three cheers for cham­pagne cake! And don’t stop there, make sure you have ex­tra bub­bles to serve with this party star.

Recipe on page 65 A gold cake stand el­e­vates your gor­geous cre­ation to new heights

Prepa­ra­tion time 40 mins plus 2 hours cool­ing Cook­ing time 50 mins Serves 20

Melted but­ter, to grease,

plus ex­tra 250g, melted 250ml pink cham­pagne or pink sparkling wine (at room tem­per­a­ture), plus ex­tra 125ml 6 free-range eggs

1 Tbsp vanilla bean paste

2 cups caster sugar, plus ex­tra ½ cup 4 cups self-rais­ing flour

Pink food colour­ing gel, to tint Fresh flow­ers (for dec­o­ra­tion only, not for eat­ing), we used David Austin roses, bach­e­lor but­tons, lisianthus, pink boro­nia and pep­per­corn fo­liage, to dec­o­rate

PINK CHAM­PAGNE FROST­ING 375g un­salted but­ter, at

room tem­per­a­ture

4½ cups ic­ing sugar mix­ture 60ml pink cham­pagne or pink sparkling wine

(at room tem­per­a­ture)

1 tsp vanilla bean paste Pink ic­ing colour gel, to tint

STEP 1 Pre­heat oven to 160°C fan-forced (180°C con­ven­tional). Grease two 20cm round cake tins with but­ter and line bases and sides with bak­ing pa­per. STEP 2 Put cham­pagne, eggs, vanilla and ex­tra melted but­ter in a large bowl. Beat with a hand whisk un­til com­bined.

STEP 3 Pour in sugar and beat again with whisk. Sift in flour, then beat again un­til a smooth bat­ter forms. Di­vide bat­ter in half.

STEP 4 Tint 1 batch of bat­ter very pale pink and the other stronger pink, us­ing food colour­ing gel.

STEP 5 Pour bat­ters be­tween pre­pared tins, smooth sur­face. Bake for 50 min­utes, or un­til cooked when tested with a skewer. Cool cakes in tins for 15 min­utes be­fore turn­ing out onto a wire rack to cool com­pletely.

STEP 6 Mean­while, com­bine ex­tra cham­pagne and ex­tra sugar in a saucepan over a low heat, stir­ring un­til sugar has com­pletely dis­solved. In­crease heat to medium and bring to the boil. Sim­mer for 4 min­utes or un­til slightly thick­ened, then re­move from heat and set aside to cool com­pletely.

STEP 7 To make frost­ing, beat but­ter in a large bowl of an elec­tric mixer with whisk at­tach­ment on high speed un­til light and fluffy. Grad­u­ally add sugar, ½ cup at a time, beat­ing un­til smooth, light and fluffy. Add cham­pagne and vanilla and beat again. Tint pale pink with a lit­tle ic­ing colour gel and beat un­til colour is even.

STEP 8 Trim the top of the cooled cakes to level, then slice each in half hor­i­zon­tally us­ing a ser­rated knife or cake lev­eller. STEP 9 To as­sem­ble the cake, put the base piece of dark pink cake on a cake stand, cut side up. Brush with 1 heaped ta­ble­spoon of cham­pagne syrup. Top with ¾ cup frost­ing, and spread to coat top. STEP 10 Con­tinue lay­er­ing with cake (in al­ter­nat­ing colours), syrup and frost­ing, fin­ish­ing with soft pink cake on top.

STEP 11 Us­ing a pal­ette knife, spread re­main­ing frost­ing over top and side of cake to cover com­pletely. Dec­o­rate cen­tre of cake top with flow­ers and fo­liage, ar­rang­ing them to cascade over side of cake. Serve.

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