Champagne Celebration Cake

Title:
Champagne Celebration Cake

Yield:
20 Servings

Categories:
Cakes,
Frostings,
Holidays,
Alcohol




Ingredients:





     4 c  Flour


     3 c  Sugar


     5 ts Baking powder


   1/2 ts Baking soda


 1 2/3 c  Milk


     1 c  Shortening


   1/2 c  Champagne


     1 tb Vanilla


    12    Red food coloring (optional)


     8    Egg whites


     9 tb Champagne


          Edible carnations





---------------------------CHAMPAGNE
BUTTERCREAM---------------------------


   3/4 c  Shortening


   3/4 c  Butter or margarine


     1 tb Champagne


 4 1/2 c  Powdered sugar


          Red food color





 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini