Happy sunny Sunday to you wherever you may be. :) How’s your day going? I feel like I hardly did anything this weekend except for lounge about (shh)! So if you got out and about, you beat me. I had an incredibly lethargic morning today with a noon sleep-in, which felt especially indulgent on such a gorgeous Vancouver morning (I always get a guilty twinge when I waste a weekend morning). I woke up feeling refreshed, but ready to snap out of my slothliness and bike here, eat this and make these.
Currently, I am sitting in one of Kitsilano’s prettiest cafes , perking up with coffee and getting in the mood for some serious blogging and school-work business. Despite my lazy weekend, I managed to muster the motivation to bake a cake on Friday! Let’s be honest though, of all the activities in my life, I can usually find any sort of excuse to prioritize baking… ;)
Today’s cake is a Champagne Celebration Cake. YES!! Another boozy cake!! I just can’t stay away from boozy recipes apparently. Admittedly, I am a little obsessed! For today’s cake, I liked the idea of using champagne in the recipe since it added an element of occasion and glamour to what would be a pretty standard vanilla butter cake. The champagne gave the cake batter an extra airy texture and created a delicious, delicate dessert to share with my girlfriends on Saturday night. It made a birthday cake for a special lady in my life just a little more glamorous. ;)
The recipe called for a champagne swiss whipped buttercream, which was an absolutely perfect frosting to use for the celebration cake and worth the extra effort of heating and whipping the egg whites. I frosted the cake’s exterior with the smooth, fluffy champagne french buttercream but decided to sneak in a secret raspberry buttercream frosting between the cake’s four layers. One more surprise for the birthday girl!! (PLUS who DOESN’t love raspberries in their champagne flute? ;) )
Another reason why I went all-out for this cake is that I am training to perfect the art of buttercream flower design. I have not experimented with buttercream flowers and thought that this cake would make a perfect opportunity. Here is a helpful tutorial if you are interested in giving buttercream flowers a try! Make sure that you have the piping tools necessary: a flower nail, wilton tip 12, a piping bag, gel food colouring and lots of patience. Good luck!
Champagne Celebration Cake
with Swiss Whipped Raspberry Buttercream
Yield: four 6 inch cake pans. Time: 1.5 hours. Oven Temp: 350 F
2 2/4 cup cake flour 2 tsp baking powder 1/2 tsp salt 3/4 cup unsalted butter, room temp 1 1/2 cup granulated sugar 1 tsp vanilla 4 large egg yolks 1 cup whole milk
Directions:1. Pop the bottle of champagne!! Pour yourself a glass. Get to work: Preheat oven to 350 degrees. Butter four 6 inch cake pans (or 2, just plan to use them twice for the four cakes !) and butter, dust with flour. Into a medium bowl, sift together flours, baking powder, and salt. Set aside. 2. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. 3. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk + champagne and beginning and ending with the flour; beat until combined after each addition. 4. Divide batter between the prepared pans, and smooth top until flat! Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 25 to 35 minutes depending on how hot your oven is. Transfer pans to a wire rack to cool 20 minutes. 5. Scrape around sides of pans with a butter knife, and shake pans gently from side to side. Carefully invert cakes onto the cooling rack. Reinvert cakes and let them cool completely, top sides up. 6. Frost cake with buttercream frosting recipe below. Cakes can store up to 2 weeks in wrap and in sealed containers. Recipe credit: Martha Stewart.
Champagne Whipped Swiss Buttercream Frosting
Yield: 2.5 cups.
Fresh Large Egg Whites Granulated Sugar 300g (1 + ½ cups) Unsalted butter at room temperature (3/4 cup) Vanilla Extract Or Vanilla Paste 1 Tablespoon Salt - pinch 1/4 cup champagne
- Over a double boiler, in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 degrees F and the sugar grains have dissolved and are not longer gritty to the touch.
- Pour this mixture into the metal bowl of the stand mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in color. The peaks should be as firm as firm can be.
- Be sure your butter is at room temperature. Add it in about 2-3 additions, but FAST Additions.
- Add vanilla extract
- Switch to the paddle attachment and blend on low speed until smooth. Slowly add the champagne and beat until combined.
Recipe Credit: Tessa Huff’s Layered Cookbook.
I hope you have a great next few days ahead. I am looking forward to the next post in the web series Time for Cake! If you missed the first one, I blogged about the best kind of cake for a baby shower. Check it out here! Talk soon.
PS: How to make the best salads at home. (Step 2 is so true!)
PPS: Vancouver did you catch the fireworks last night? Here’s the schedule for the rest of the summer in case you missed it like me!
PPPS:This restaurant is still on my Vancouver bucket list! Have you been?