4 cup flour
3 cup sugar
5 tsp baking powder
1/2 tsp baking soda
1 2/3 cup milk
1 cup shortening
1/2 cup champagne
1 tbsp vanilla
12 red food coloring (optional)
8 egg whites
9 tbsp champagne
1 edible carnations
CHAMPAGNE BUTTERCREAM
3/4 cup shortening
3/4 cup butter or margarine
1 tbsp champagne
4 1/2 cup powdered sugar
1 red food color
A Recipe for
Champagne Celebration Cake
Look, there's no metaphysics on earth like chocolates. |
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Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
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| Miss Piggy |
This Recipe for Champagne Celebration Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
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| Steven Wright |
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
This is a recipe for Champagne Celebration Cake from the recipe cookbook of Recipes-to-go (Dessert)
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
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Food Tip |
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.
Serves: 20
Champagne Celebration Cake Recipe brought to you by Recipes To-Go