Champagne celebration cake
Yield: 20 Servings
Ingredients:
- 4 c Flour
- 3 c Sugar
- 5 ts Baking powder
- 1/2 ts Baking soda
- 1 2/3 c Milk
- 1 c Shortening
- 1/2 c Champagne
- 1 tb Vanilla
- 12 Red food coloring (optional)
- 8 Egg whites
- 9 tb Champagne Edible carnations MMMMM-------------------CHAMPAGNE BUTTERCREAM------------------------
- 3/4 c Shortening
- 3/4 c Butter or margarine
- 1 tb Champagne
- 4 1/2 c Powdered sugar
Instructions:
Red food color Grease and lightly flour one 9" round pan and one 13x9x2 pan; set aside. In a very large bowl stir together flour sugar baking powder soda and 1/4 teaspoon salt. Add milk shortening 1/2 cup champagne vanilla and if desired red food coloring. Beat on low to medium speed about 30 seconds or just till combined scraping bowl constantly. Beat on medium speed 2 minutes. Add unbeaten egg whites; beat 2 minutes. (Batter may appear slightly curdled.) Spread 2-3/4 cups batter in 9" pan and remaining batter in 13x9x2 pan. Bake at 350~F 30-35 minutes for round cake and 40-45 minutes for rectangular cake or until cake tests done. Cool cakes in pans on racks 10 minutes. Remove from pans and cool completely. Using cardboard circle patterns of 4 and 6 inches cut one 4-inch and one 6-inch cake layer from the 13x9x2 cake. If desired drizzle 3 tablespoons of champagne over the top of each round cake layer. Place the 9-inch cake layer on a serving plate; frost sides and top. Lining up the backs of the layers place the 6-inch cake on top of the 9-inch cake; frost sides and top. Repeat with remainging 4-inch cake. If desired tint any remaining frosting; decorate with tinted frosting and flowers. Serves 24. CHAMPAGNE BUTTERCREAM FROSTING: In a bowl beat shortening and butter or margarine until combined. Beat in champagne or cream sherry. Beat in sifted powdered sugar and a few drops red food coloring. If necessary beat in additional champagne or cream sherry to make frosting spreading consistency. Makes 3-3/4 cups.
