Pink Champagne Cake Recipe by e s
Cooking Instructions 1 Cake: preheat the oven to 350 F. Prepare 3 8"or 9" round pans. Mix all of the dry ingredients together using a stand mixer. Add the melted butter, egg whites, oil, vanilla, and champagne. Beat for 1 minute on medium speed. Add the food coloring and beat for 1 minute more on medium. 2 Cake: equally divide the batter into the 3 pans. Bake for 30-35 minutes until the a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pans, then remove and cool on a wire rack. 3 Frosting: in a saucepan, bring the champagne to a boil, turn down the heat, and let reduce to 1/2 cup. Let it cool; may refrigerate. 4 Frosting: Beat the butter on medium speed until light and fluffy. Add the sugar, 1 cup at a time on low speed and increase to higher speed, and incorporate sugar fully before adding the next cup. Add the salt, vanilla, and the champagne, reserving 2 tablespoons for adding later if too thick. Frost the completely cooled cake. 1 Cake: preheat the oven to 350 F. Prepare 3 8"or 9" round pans. Mix all of the dry ingredients together using a stand mixer. Add the melted butter, egg whites, oil, vanilla, and champagne. Beat for 1 minute on medium speed. Add the food coloring and beat for 1 minute more on medium. 1 Cake: preheat the oven to 350 F. Prepare 3 8"or 9" round pans. Mix all of the dry ingredients together using a stand mixer. Add the melted butter, egg whites, oil, vanilla, and champagne. Beat for 1 minute on medium speed. Add the food coloring and beat for 1 minute more on medium. 2 Cake: equally divide the batter into the 3 pans. Bake for 30-35 minutes until the a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pans, then remove and cool on a wire rack. 2 Cake: equally divide the batter into the 3 pans. Bake for 30-35 minutes until the a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pans, then remove and cool on a wire rack. 3 Frosting: in a saucepan, bring the champagne to a boil, turn down the heat, and let reduce to 1/2 cup. Let it cool; may refrigerate. 3 Frosting: in a saucepan, bring the champagne to a boil, turn down the heat, and let reduce to 1/2 cup. Let it cool; may refrigerate. 4 Frosting: Beat the butter on medium speed until light and fluffy. Add the sugar, 1 cup at a time on low speed and increase to higher speed, and incorporate sugar fully before adding the next cup. Add the salt, vanilla, and the champagne, reserving 2 tablespoons for adding later if too thick. Frost the completely cooled cake. 4 Frosting: Beat the butter on medium speed until light and fluffy. Add the sugar, 1 cup at a time on low speed and increase to higher speed, and incorporate sugar fully before adding the next cup. Add the salt, vanilla, and the champagne, reserving 2 tablespoons for adding later if too thick. Frost the completely cooled cake. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Orange Cranberry Muffins Mediterranean fruit salad 🍓 Corn & black bean salad Lemon Pound Cake Beef chow mein with kale and sweet pepper Orange Cranberry Muffins Mediterranean fruit salad 🍓 Corn & black bean salad Lemon Pound Cake Beef chow mein with kale and sweet pepper Lemon Pound Cake Orange Cranberry Muffins Corn & black bean salad Chicken Balochi Karhai 🍲🍲🍲 Malai chicken handi Burrito George Foreman Green Chile Cheeseburgers Salmon Spinach butter Cream Chicken balls Indian Chickpea Batata Lemon Pound Cake Orange Cranberry Muffins Corn & black bean salad Chicken Balochi Karhai 🍲🍲🍲 Malai chicken handi Burrito George Foreman Green Chile Cheeseburgers Salmon Spinach butter Cream Chicken balls Indian Chickpea Batata