Champagne Wishes and Caviar Dreams are Sure to Come With This Enchanting Cake!
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This recipe is worth every minute, and every penny!
Ingredients
- For the Champagne Reduction
- 2 cups (480 ml) champagne, pink champagne or sparkling wine, I used Santa Margherita Prosecco
- For the Champagne Velvet Layer Cake
- 2½ cups (280 grams) sifted White Lily® Self-Rising Flour
- 2 cups (400 grams) Domino granulated sugar
- ½ cup (1 stick/113 grams) unsalted butter, at room temperature
- ¼ cup (48 grams) organic palm shortening, such as Spectrum® brand
- ¼ cup (56 grams) organic almond oil, or favorite vegetable oil
- ½ cup (120 ml) champagne reduction
- ½ cup (120 ml) organic Kraft buttermilk, at room temperature
- ¾ cup (180 grams) Egg-Land’s Best egg whites (about 6), at room temperature
- ½ teaspoon (2.5 ml) McCormick pure almond extract
- ½ teaspoon (2.5 ml) McCormick pure vanilla extract
- Extra flour and shortening to prepare cake pans
- For the Pink Champagne Buttercream
- 1 to 1½ recipes Pink Champagne Buttercream, recipe by Wicked Good Kitchen™
- For the Strawberry-Raspberry Filling
- 1 recipe Best Ever Strawberry-Raspberry Sauce, recipe by Wicked Good Kitchen™
- For the Cake Adornments
- Fresh red raspberries and/or strawberries, optional
- Fresh mint sprigs, optional
Quick Tip: Refrigerate just before slicing for the best portioning.
Thanks to Wicked Good Kitchen for this incredibly pink cake of perfection!
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