This sweetheart of a two-layer pink champagnecake is a real show stopper with its coconut marshmallow fillingand pink fondant frosting.
Recipe: Pink Champagne Cake
Cake:2 3/4 cups sifted all-purpose flour
For Cake: Preheat oven to 350°F (175°C).Grease and flour 2 (9-inch) round cake pans; set aside.
Whisk together the flour with the bakingpowder and salt. Set aside.
In a large mixing bowl, cream shorteningand 1 cup sugar until light and fluffy with an electric mixer.Beat in flour mixture and champagne alternately, beating untilbatter is smooth; set aside.
In another mixing bowl, beat egg whitesuntil stiff. Gradually beat in remaining 1/2 cup sugar, continuingbeating until meringue forms stiff peaks. Fold about half ofthe meringue into the cake batter, mixing gently but thoroughly.Gently fold in remaining meringue.
Pour batter into prepared cake pans andbake for 20 to 25 minutes or until tested done when a woodenpick inserted in center comes out clean. Cool cakes in pan onwire rack for 10 minutes. Remove cakes from pans and cool completelyon wire racks.
Spread Coconut Filling on to the bottomcake layer.
For Coconut Filling: Combine butter, marshmallowsand wine in top of double boiler. Set over simmering water andstir occasionally until marshmallows are melted. Remove fromheat and stir in coconut. Cool until thick enough to spread.
Top with remaining cake layer and frostsides and top with the Fondant Frosting.
For Fondant Frosting: Combine the powderedsugar, corn syrup and water in the top of double boiler oversimmering water until smooth. Blend in vanilla, salt and almondextract. Stir in food color, if desired. (Note: Keeping the frostingwarm while using it, helps it spread more smoothly.)
1 tablespoon baking powder
1 teaspoon salt
2/3 cup vegetable shortening
1 1/2 cups granulated sugar
3/4 cup pink champagne
6 large egg whitesCoconut Filling:1/4 cup butter, softened
16 large marshmallows, quartered
1 tablespoon white wine
1 cup flaked coconutFondant Frosting:1 pound (4 cups) sifted powdered sugar
1/4 cup light corn syrup
1/4 cup water
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 to 3 drops red food coloring (optional)
Makes 10 to 12 servings.
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