Champagne Celebration Cake

Name: Champagne Celebration Cake
Yield: 1
Cuisine: Fusion
Ingredients: flour; sugar; baking powder; baking soda; milk; vegetable shortening; champagne; vanilla extract; food coloring; egg whites; champagne; crystallized flowers; vegetable shortening; butter; champagne; powdered sugar; food coloring

Submitted by dapaulchris

YIELD

1 cake

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

CUPS ALL-PURPOSE FLOUR

CUPS SUGAR

TEASPOONS BAKING POWDER

TEASPOON BAKING SODA

1 ⅔

CUPS MILK

CUP VEGETABLE SHORTENING *

CUP CHAMPAGNE *

TABLESPOON VANILLA EXTRACT

EACH FOOD COLORING
red *

EACH EGG WHITES *

TABLESPOONS CHAMPAGNE

X CRYSTALLIZED FLOWERS *

Champagne buttercream

CUP VEGETABLE SHORTENING *

CUP BUTTER
or margarine

TABLESPOON CHAMPAGNE

4 ½

CUPS POWDERED SUGAR

X FOOD COLORING
red *

Directions

Grease and lightly flour one 9 inch round pan and one 13×9×2 pan; set aside.

In a very large bowl stir together flour, sugar, baking powder, soda, and ¼ teaspoon salt.

Add milk, shortening, ½ cup champagne, vanilla, and, if desired, red food coloring.

Beat on low to medium speed about 30 seconds or just until combined, scraping bowl constantly.

Beat on medium speed 2 minutes.

Add unbeaten egg whites; beat 2 minutes. (Batter may appear slightly curdled. ) Spread 2¾ cups batter in 9 inch pan and remaining batter in 13×9×2 pan. Bake at 350~F 30 to 35 minutes for round cake and 40 to 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 13×9×2 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 3¾ cups.