Champagne Colored Wedding Cakes: How To
Today, we’re going to be taking a look at champagne colored wedding cakes. On your wedding day, you want everything to look perfect and run as smoothly as possible, understandably. One of the key features of a wedding is the cake, and champagne wedding cakes have become increasingly popular in recent years. If you’re trying to be more budget friendly for your wedding, why not try making the cake yourself? It may take some patience and practice, but it’s worth the effort. So how do you go about making champagne colored wedding cakes? Let’s take a closer look.
Calories: 1817kcal
Ingredients
Champagne Themed Cake Recipe
For the cake:
- 13 oz of cake flour
- 10 oz of sugar
- 1 tbsp of baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of salt
- 6 oz of unsalted butter
- 4 oz of buttermilk
- 6 oz of champagne
- 4 oz of egg whites
- 1 tsp of vanilla extract
- 2 oz of vegetable oil
- 1-2 drops of bright pink food coloring
For the frosting:
- 8 oz of egg whites
- 32 oz of unsalted butter
- 32 oz of powdered sugar
- 1 tbsp of molasses
- 1/2 tsp of salt
- 2 tsp of vanilla extract
Champagne Icing Color Recipe
- 3/4 cup of champagne
- 1 cup of unsalted butter
- 4 cups of confectioners’ sugar
- 1 tsp of vanilla extract
- pinch of salt
Instructions
Champagne Themed Cake Recipe
- Prepare - Preheat your oven to 335F and spray two cake pans with cooking spray. Also, ensure your ingredients are at room temperature before starting to make the batter.
- Make the Batter - Grab a bowl and add the flour, sugar, baking powder, salt, and baking soda. Mix well until just combined. In a separate bowl, add the milk and oil together and mix well. In a third bowl, add the egg whites, champagne, food coloring, and vanilla and mix well. Add your butter to the first bowl (the dry ingredients) and mix well. Now add the third bowl to the first bowl and mix well. Lastly, add the egg white mixture to the bowl gradually; mixing as you go.
- Make the Cake - Pour the batter into your prepared cake pans and bake for around 35-40 minutes. You can check it’s baked by placing a toothpick into the center of your cake. If it comes out clean, your cake is ready. Leave to cool and move on to making the buttercream.
- Make the Buttercream - Add the egg whites and sugar to a bowl and beat for several minutes. Once completely combined, add in your butter gradually until that is also completely combined. Once combined, add the salt, vanilla extract, and molasses. Keep mixing your buttercream until it has a fluffy, light texture. This may take a while, but just keep mixing.
- Decorate your Cake - Once your cake is cool, you can completely cover the cake in your buttercream/frosting and use whichever decorations you’d like to make it even more gorgeous. Serve, slice, and enjoy!
Champagne Icing Color Recipe
- Reduce the Champagne - Grab a saucepan and pour in your champagne. Place on medium-high heat and bring to a boil. When it begins to boil, leave it to simmer until it’s decreased around 2/3 in size. This should take around 8-10 minutes. Once reduced, remove from heat and leave to cool down. It needs to be at room temperature before you add it to your frosting.
- Make the Frosting - Grab a bowl and add your butter. Beat on high for several minutes until the butter is light and fluffy. Once you’ve achieved this texture, gradually add the confectioners’ sugar. Only add more once the previous batch has been mixed. Once all the sugar has been added, add your vanilla extract, as well as 3 tablespoons of champagne. Sample and add more champagne, as well as salt. Mix well and enjoy.
- Decorate the Cake - Use your frosting to decorate your cake in any way you wish. I find that this frosting tastes best when used on top of the cake, as well as coating the sides. You can store this frosting in the refrigerator until ready to use, for up to 2 days.
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Nutrition
Calories: 1817kcal | Carbohydrates: 186g | Protein: 12g | Fat: 118g | Cholesterol: 291mg | Sodium: 475mg | Fiber: 1g | Sugar: 149g
