Champagne Cake With Buttercream Icing
Here i give you the recipe for a 8″ chocolate cake, to be baked and then turned into the cake pops.
Recipe Summary Champagne Cake With Buttercream Icing
This recipe makes enough batter for both a 9-inch cake and a 9x13-inch red champagne cake decorated with edible flowers.
Ingredients | Buttercream Recipe For Cake Pops4 cups all-purpose flour3 cups white sugar5 teaspoons baking powder½ teaspoon baking soda¼ teaspoon salt1 ⅔ cups milk1 cup shortening½ cup champagne1 tablespoon vanilla extract12 drops red food coloring (Optional)8 egg whites9 tablespoons champagne¾ cup shortening¾ cup butter, softened1 tablespoon champagne4 ½ cups confectioners' sugaredible carnations, for garnishDirectionsPreheat oven to 350 degrees F (175 degrees C), Grease and flour one 9 inch round and one 9x13 inch pan.In a very large bowl stir together flour, sugar, baking powder, soda, and salt.Add milk, 1 cup 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 and beat for 2 minutes (Batter may appear slightly curdled).Spread 2 3/4 cups batter in 9inch round pan and remaining batter in 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes for round cake and 40 to 45 minutes for rectangular cake or until cake tests done. Cool cakes in pans on racks for 10 minutes, then remove from pans and cool completely.To make the frosting: In a bowl beat 3/4 cup shortening and butter until combined. Beat in 1 tablespoon champagne. Beat in sifted powdered sugar and a few drops red food coloring. If necessary, beat in additional champagne to make frosting spreading consistency. Makes 3-3/4 cups.Using cardboard circle patterns of 4 and 6 inches, cut one 4-inch and one 6-inch cake layer from the 9x13 inch 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 remaining 4-inch cake. If desired, tint any remaining frosting and decorate with tinted frosting and flowers. Serves 24.Info | Buttercream Recipe For Cake PopsServings: 24 Yield: 1 - 9x13 inch pan and 1 - 9 inch round pan
TAG : Champagne Cake With Buttercream IcingDesserts, Frostings and Icings, Buttercream,
Images of Buttercream Recipe For Cake Pops
Buttercream Recipe For Cake Pops - I've tried several times with no adjustments.
Lemon Drop Cake Pops Recipe ... | 1280x720 px Vanilla Cake Pops From Scratch ... | 680x815 px Cake Pops Recipe Bbc Good ... | 440x400 px Homemade Cake Pops Sally S ... | 1200x1800 px Spring Cake Pops Jam Lab ... | 3751x5252 px How To Make Cake Pops ... | 1103x2048 px Homemade Cake Pops Sally S ... | 1200x1058 px Vanilla Cake Pops Starbucks Copycat ... | 1200x1200 px How To Make Best Cake ... | 480x270 px
Simple Cake Pops Recipe Allrecipes ... | 3264x1836 px
0 comments