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Strawberry Champagne Cake- A Doctored Cake Mix

This Strawberry Champagne Cake is the perfect way to celebrate, and with New Year’s Eve just around the corner we are excited to share this moist and flavorful layer cake recipe with you!

 

Moist and flavorful Strawberry Champagne Cake Recipe- It all starts with a simple cake mix!

 

 

Strawberries and champagne go hand in hand, and this impressive (yet easy) cake recipe has the perfect balance of both! 

We’ve made a scratch Strawberries and Champagne Cake in the past, which is another recipe for your must-make list, but I love the additional strawberry flavor in todays recipe, and the convenience of using a cake mix is a wonderful time-saving bonus!

This cake is soft, fluffy, and moist- and the whipped cream and strawberries in the filling take it to another level of deliciousness. While it starts with a cake mix, the special additions that the recipe calls for makes it truly unique. 

 

How to Make a Strawberry Champagne Cake

*You can find the full, printable recipe below, but here is a quick rundown of the steps!

We started with a Betty Crocker Moist White Cake Mix. Go with your favorite brand, I actually thought I was picking up a Duncan Hines box in the store, haha but I love how this recipe turned out just the same.

Ignore the directions on the back of the box and go with our recipe instructions. We combined the dry ingredients first, including the cake mix, a half box of strawberry jello powder for strawberry flavor, flour, sugar, and baking powder.

Then, we mixed in the melted butter, egg whites, oil, vanilla, and let it mix for two minutes.

After mixing, I folded in about 1/2 cup of thinly sliced fresh strawberries and divided the batter between three 8 inch cake pans.

After baking, we cooled the cake layers in the pans for about 5 minutes on cooling racks before flipping them out. 

 

Strawberry Champagne Cake Recipe- Doctored Cake Mix

 

Freezing the Cake Layers

Wrapping and freezing cake layers while they are still warm is optional, but I do this step whenever possible no matter what cake recipe I am making.

I find that the trapped moisture from wrapping the warm cakes and freezing them creates cakes that are even more moist! 

After baking the cake layers, I allow them to cool in the pans on baking racks for about 5 minutes as mentioned above. I then flip them out, each on their own foil-wrapped cake board (so that the boards can be re-used). 

While the cake layers are still warm, I then wrap each individual layer in plastic wrap followed by foil and into the freezer they go! You can freeze the layers for just a few hours or up to a few months! 

When you are ready to assemble your cake, thaw the wrapped layers on the countertop until condensation forms on the foil. Then unwrap and continue to thaw. (It is fine to assemble the cake when the layers are partially frozen.)

 

Assembling the Strawberry Champagne Cake

  • Place the first cake layer on the cake base or pedestal. Then, pipe a dam of champagne buttercream around the cake layer, about 1/4 inch from the edge. Fill with sliced strawberries (optional) and a layer of whipped cream filling.

 

This moist and delicious Strawberry Champagne Cake all starts with a simple cake mix!

 

  • Repeat the above step with the next layer, and top with the final cake layer.

 

  • Frost the cake with champagne buttercream and top with additional strawberries!

 

Delicious Strawberry Champagne Cake from a Cake Mix

 

 

 

Other Boozy Cake Recipes

We’ve made several delicious “boozy” cakes over the years from champagne cakes to cocktail-inspired cakes and more! Here’s a quick roundup of our favorites!

 

 

 

 

 

 

 

 

Strawberry Champagne Cake Recipe

 

 

Delicious Strawberry Champagne Layer Cake

This Strawberries and Champagne Cake is so easy and delicious- and it all starts with a simple cake mix! It works great for cupcakes too!

Ingredients

For the Strawberry Champagne Cake

  • 1 box cake mix (sifted), we used Betty Crocker (15.25 oz)
  • 1 cup (121 g) all-purpose flour
  • 1 cup (200g) granulated Sugar
  • 1 1/2 sticks (12T) (179g) unsalted Butter, Melted
  • 4 Egg whites (large eggs)
  • 1 teaspoon (5g) baking powder
  • 1/2 teaspoon (3g) salt
  • 1/2 small box of strawberry jello (We 1.5 oz of the jello– a small box is 3 oz)
  • 1 teaspoon (4g) vanilla extract
  • 2 Tablespoons (16g) vegetable oil
  • 1 1/4 cups (302g) Champagne
  • 1/2 cup finely sliced strawberries (Plus additional for in between layers and whole strawberries for the top.)

Sweetened Whipped Cream Filling

  • 1 cup (240g) heavy cream
  • 1/4 (29g) cup powdered sugar
  • 1 (4g) teaspoon vanilla

For the Champagne Buttercream

  • 3 sticks (339g) unsalted butter
  • 7 1/2 cups (863g) Powdered Sugar
  • 1/4 cup +2 Tablespoons (84g) Champagne
  • 1/2 teaspoon (2g) vanilla
  • pinch salt

Instructions

For the Strawberry Champagne Cake Layers

  1. Preheat oven to 350 degrees (F). Grease and flour three 8 inch cake pans. In the bowl of your mixer add the sifted cake mix, flour, sugar, baking powder, half of small box strawberry jello, and salt.
  2. Whisk at least 30 seconds to combine ingredients. Add the melted butter, egg whites, vegetable oil, vanilla, and champagne.
  3. With the mixer on low speed, increasing to medium speed, mix for two minutes.
  4. Fold in the sliced strawberries.
  5. Scrape the bottom and sides of the bowl and divide the batter between the three prepared 8 inch cake pans. Bake for approximately 30-35 minutes (check at 30 minutes).
  6. This recipe makes about 7 1/2 cups of batter. Makes great cupcakes also!

For the Sweetened Whipped Cream Filling

  1. Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.
  2. Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.  
  3. The cream begins to thicken (approx. 1 1/2 minutes) and soft peaks form….peaks that slightly bend over.  Watch closely as this happens quickly.  Do not over beat.

For the Champagne Buttercream Frosting

  1. Cream the softened butter until smooth and lightened in color
  2. Blend in the salt and vanilla
  3. Gradually add the powdered sugar with the champagne until the powdered sugar is incorporated.
  4. Beat at medium speed 3 to 4 minutes. The texture will become very smooth.
  5. To make the frosting a little thinner, add either a bit more champagne or milk/cream. If you need to thicken, add in a little more powdered sugar.

To Assemble The Cake

  1. Place the first cake layer on your cake base or pedestal.
  2. Pipe a dam of buttercream around the cake layer, about 1/4 inch from the edge. (I do this with a disposable piping bag with the tip snipped away). Optional: Add desired amount of sliced strawberries on top of the cake layer. Top with a layer of whipped cream.
  3. Repeat the above steps for the next cake layer.
  4. Top with the final cake layer and frost the cake with Champagne Buttercream as desired.
  5. Top with additional strawberries.

Notes

This cake should be refrigerated because of the strawberries and whipped cream in the recipe.

Learn Cake Decorating Online with My Cake School!

Thanks so much for stopping by our site. Don’t forget to scroll through our full collection of favorite cake, frosting, and filling recipes in our Recipes Section! 

We also have an ever-growing collection of free cake tutorials and free cake videos! Find these in our Free Cake Tutorials Section!

Or, for access to our entire library of hundreds of cake decorating video tutorials, you should consider becoming a member of our site! We would love to have you!! You can find the details here: Joining Information for MyCakeSchool.com!

 

 

Delicious Strawberry Champagne Layer Cake

 

 

 

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Hot Chocolate Cake | My Cake School

Hot Chocolate season is upon us and we are excited to share a Hot Chocolate Cake recipe that is sure to please! Why not have a big slice of hot chocolate cake with your hot chocolate? We think you’re going to love this recipe.

Delicious Hot Chocolate Cake Recipe

 

 

This delicious chocolatey cake features homemade hot chocolate cake layers filled and frosted with hot chocolate buttercream, and piled high with whipped cream!  

Not only is Hot Chocolate Cake a great choice for winter and Christmas celebrations, but if you love chocolate desserts like we do, you’re going to want to serve this moist chocolate cake year-round! 

 

Hot Chocolate Layer Cake topped with Whipped Cream!

 

How to Make Hot Chocolate Cake

**You can find the full, printable recipe for this Hot Chocolate Cake a bit further down–here is a quick rundown of the process!

 

  • After pre-heating the oven to 350 degrees, we greased and floured three 8 inch cake pans. (or two 9 inch cake pans).

 

  • In a medium size bowl, add the flour, sifted cocoa powder, baking soda, baking powder and salt.  

Whisk at least 30 seconds to blend, set aside.

 

  • In another bowl,  add the milk, oil and vanilla. Set aside.

 

  • In the bowl of your mixer, beat the butter on medium speed until light and creamy.  Gradually 

add the sugar and mix until light and fluffy, approximately 4 to 5 minutes.  

 

  • Add the eggs one at a time, mixing after each egg just until the yellow of the yolk disappears. 

 

  • Scrape down the sides and bottom of the bowl as needed.

 

  • Prepare the cup of *hot* hot chocolate (if you haven’t already)

 

  • *Read this step all the way through before proceeding* Do not mix above medium speed.  Alternately add the flour mixture and milk mixture, beginning and and ending with the flour mixture–Add the cup of prepared hot chocolate just before the last addition of the flour mixture. Batter will be thin but that is okay! 

 

  • Pour into 3 prepared pans. Bake at 350 for 25 to 30 minutes or until a toothpick inserted into

the center comes out clean or with just a few crumbs attached. 

 

I love that this recipe makes 9 cups of batter! It works great for cupcakes also. If you are making standard sized cupcakes, bake at 350 degrees for about 15-20 minutes.

Delicious Hot Chocolate Cake

 

 

Frosting the Hot Chocolate Cake

For today’s recipe, we decided to frost our cake with a delicious Hot Chocolate Buttercream, which is also flavored with hot chocolate.

Since we love our Hot Chocolate with a dollop of whipped cream, we whipped up a quick batch to use on top of  the decorated cake!

I not only love the look but also the flavor combination. As a general rule, you can never have too much whipped cream! Add it by the spoonful or fill a disposable piping bag and snip the tip away to create a large round opening!

Quick Tip: (We really love homemade whipped cream for the top of the cake but if you prefer a store bought whipped topping, stay away from canned whipped cream as it deflates really quickly. Something like Cool Whip will hold up better!) 

Another great alternative for filling and frosting the Hot Chocolate Cake is Seven Minute Frosting as it has a great marshmallowy flavor! 

 

 

Sharing a roundup of the BEST Chocolate Cake Recipes!

 

 

 

 

We have more Favorite Chocolate Cakes to Share!

We love chocolate cake recipes and have made so many over the years!! Here are just some of our favorites. If you love chocolate cakes, make sure to check out our collection of The Best Chocolate Cakes!

 

 

 

 

 

 

 

 

 

 

Delicious Hot Chocolate Cake

Moist and delicious Hot Chocolate Cake with Hot Chocolate Buttercream Frosting and Whipped Cream! This is such a delicious dessert and perfect for winter!

Ingredients

For the Hot Chocolate Cake Layers

  • 2 sticks (226g) unsalted butter, softened just to the point that your finger easily makes an impression.
  • 2 cups (400g) sugar
  • 4 large eggs, at room temperature — put in a bowl with very warm water for 10 minutes if in a hurry
  • 2 3/4 cups (322g) all purpose flour
  • 1 cup (82g) unsweetened cocoa powder, measure then sift, don’t skip the sifting
  • 2 teaspoons (10g) baking soda
  • 1/2 teaspoon (2g) baking powder
  • 1/2 teaspoon (2g) salt
  • 1 cup (220g) milk
  • 1 teaspoon (4g) vanilla extract
  • 1/4 cup (54g) vegetable oil, I use canola oil
  • 1 cup (220g) hot water, mix in 1 packet hot chocolate mix ( we used Swiss Miss)

For the Hot Chocolate Buttercream

  • 2 packets hot chocolate mix (we used Swiss Miss)
  • 1/2 cup (240g) hot milk (not boiling)
  • 3 sticks (339g) unsalted butter slightly softened ( do not soften in microwave)
  • 7 cups (805g) powdered sugar (icing sugar)
  • 2 Tablespoons (4g) unsweetened cocoa powder (sift)
  • 1/2 to 1 teaspoon salt (optional to cut the sweetness)
  • 2 teaspoons vanilla extract

For the Sweetened Whipped Cream

  • 1 cup (240g) heavy cream
  • 1/4 (29g) cup powdered sugar
  • 1 (4g) teaspoon vanilla

Instructions

For the Hot Chocolate Cake

Preheat the oven to 350 degrees.   Grease and flour three 8×2 inch round pans or two 9×2 inch rounds.  

In a medium size bowl, add the flour, sifted cocoa powder, baking soda, baking powder and salt.  Whisk at least 30 seconds to blend, set aside.

In another bowl,  add the milk, oil and vanilla. Set aside.

In the bowl of your mixer, beat the butter on medium speed until light and creamy.  Gradually add the sugar and mix until light and fluffy, approximately 4 to 5 minutes.  

Add the eggs 1 at a time, mixing after each egg just until the yellow of the yolk disappears. Scrape down the sides and bottom of the bowl as needed.

Prepare the cup of *hot* hot chocolate (if you haven’t already)

*Read this step all the way through before proceeding* Do not mix above medium speed.  Alternately add the flour mixture and milk mixture, beginning and and ending with the flour mixture–Add the cup of prepared hot chocolate just before the last addition of the flour mixture. Batter will be thin but that is okay! 

Pour into 3 prepared pans. Bake at 350 for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. 

For the Hot Chocolate Buttercream Frosting

Prepare the hot chocolate in advance so it will have time to cool.

Add 2 packages of chocolate mix to a cup, heat the milk to just under boiling and pour over the chocolate mix and stir.  Let this mixture cool down in the refrigerator, otherwise it will melt the butter when added. 

Add the butter to mixing bowl and mix on medium speed until soft and smooth.  Add the vanilla and 2 Tablespoons sifted cocoa powder, salt and blend. 

Gradually add the powdered sugar and slowly add the cooled hot chocolate mix a little at a time.   

You may not need all of the liquid so add slowly.  It is a good idea to cover the bowl with a towel so you won’t have a cloud of powdered sugar over your kitchen.  Mix on medium speed until the buttercream is smooth and fluffy.  Add additional liquid or powdered sugar until it is the consistency you like.

The recipe makes approximately 6 to 6 1/2 cups frosting.

For the Sweetened Whipped Cream

Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.

Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.  

The cream begins to thicken (approx. 1 1/2 minutes) and soft peaks form….peaks that slightly bend over.  Watch closely as this happens quickly.  Do not over beat.

Use immediately as the whipped cream will gradually begin to deflate over time.

This recipe yields about 2 cups of whipped cream. 

Notes

For the Cake Layers

Makes 9 cups of batter 

Works well for cupcakes – For standard size cupcakes bake at 350 degrees for 15 to 20 minutes.

 

MY CAKE SCHOOL ONLINE CAKE CLASSES, FAVORITE CAKE RECIPES, AND MORE!

Thanks so much for stopping by My Cake School today! Don’t miss our full collection of the BEST cakes and frostings in our Recipes Section!  Whether you love baking from scratch or are searching for easy and delicious doctored cake mix recipes, you are sure to find something you’d like to try in our collection of favorites!

If you would like to learn more about cake decorating, we have lots of fun and creative cake tutorials in our Free Tutorials Section, which also includes a Free Video Tutorials Section.

Or, for access to our entire library of hundreds of cake decorating video tutorials, you should consider becoming a member of our site! We would love to have you!! You can find the details here: Joining Information for MyCakeSchool.com

 

Delicious Hot Chocolate Cake

 

 

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Butterscotch Cake | My Cake School

This moist and flavorful Butterscotch Cake is the recipe that we didn’t know that we needed, but are SO glad that we tried!

This Butterscotch cake is truly is a new favorite for us, with it’s fluffy butterscotch layers filled and topped with a light butterscotch cream filling and frosted in cream cheese frosting!

 

Butterscotch Layer Cake

 

 

How to Make Butterscotch Cake 

**See the full Butterscotch Layer Cake Recipe in our Recipe Card at the bottom of this post! Here is a quick rundown: 

What gives this moist Butterscotch Cake so much flavor is the melted butterscotch (combined with a small amount of oil) that we’ve added to the batter. 

This cake recipe uses the conventional mixing method (rather than reverse creaming) which results in fluffy and delicious cake layers. After baking three 8 inch layers, we allowed the pans to cool on a cooling rack for about 5 minutes before flipping them out.

Moist and Delicious Butterscotch Cake

 

 

Tip for Extra Moist Cakes: This is an optional step but for all of our cakes, whether we’re making a scratch cake or doctored cake mix, we like to freeze our cake layers while they are still warm.

To do this, double wrap the layers individually in plastic wrap while they are still warm  and place in the freezer.

For extra support, we like to wrap cake boards in foil (so that they can be unwrapped and re-used later), and we place each warm cake layer on a board. Then proceed with wrapping the cake layers in plastic wrap and foil and pop into the freezer.

 I do this step whenever time allows, even if it is just for a few hours (but they will stay fresh for up to three months as long as they are properly wrapped). 

When you’re ready to assemble the cake, allow the cake layers to thaw, still wrapped, until condensation forms on the foil. Then unwrap and continue to thaw on the counter.

Assembling the Butterscotch Cake

We filled our cake with a delicious Butterscotch Cream Filling (also known as a “mock mousse”) which can be easily whipped up using instant pudding and heavy cream! We’ve used several versions of this cream filling over the years!

**See our Note about Settling Cake Cake Below (optional)

After filling the cake layers, we frosted around the sides with Cream Cheese Frosting. We only needed a half-batch since we were not using the frosting on top of the cake or in the filling.

I added texture to the sides of the cake using a small rounded offset spatula which I applied to the frosting as I rotated it on the turntable.

Next, we used a french tip to pipe stars of Butterscotch Cream over the top of the cake. I finished things off with a small piped bead border using a Tip 3 as well as a few matching sprinkles around the top edge of the cake.

Butterscotch Cake Recipe

To Settle or not to Settle the Cake: When time allows, I like to wrap the filled, unfrosted cake with plastic wrap and settle it under the weight of a small book, cake pan, or something that will add light, consistent pressure across the top of the cake for a few hours.

Layer cakes are prone to settling over time, which can cause bulging between the layers around the sides of the cake.

While this isn’t harmful to the cake, it can be frustrating- especially if your cake design calls for a completely smooth effect around the sides. ** The textured frosting design that I used today is much more forgiving of settling ;0)

Adding the weight to the cake as we discussed above will minimize the chances of bulging. A gentle press-down on the cake doesn’t hurt either just before frosting. Since this cake has a perishable filling, you would settle it in the refrigerator.

 

Thanks so much for stopping by! We hope that enjoy this Butterscotch Cake as much as we have! If you give it a try, we would love for you to post a photo or comment below. 

 

 

This moist Butterscotch Cake has so much flavor! We’ve paired it with an easy and deliciously light Butterscotch Cream Filling as well as Cream Cheese Frosting for a dessert that is sure to please!

Ingredients

  • 1 1/2 sticks (170g) Unsalted Butter, Slightly Softened
  • 1 1/2 cups l(320g) Light Brown Sugar
  • 3 Large Eggs
  • 3 cups (342g) Cake Flour (Substitution in Note below)
  • 2 teaspoons (8g) Baking Powder
  • 1/2 teaspoon (3g) Baking Soda
  • 1/2 teaspoon (3g) Salt
  • 1 cup (242g) Milk
  • 1 Tablespoon (8g) Vegetable Oil

For the Melted Butterscotch to be poured into the batter

  • 1/2 cup (156g) Butterscotch Chips, melted (see method below)
  • 2 Tablespoons Vegetable Oil (16g) ( use for melted butterscotch )

For the Butterscotch Cream Filling

  • 1 small box instant Butterscotch Pudding (3.9 oz/96g) We used Jello- Brand
  • 2 c. (464g) heavy cream or whipping cream (stir in a little more if recipe is too thick)!For the Cream Cheese Frosting (This is a half batch of our usual Cream Cheese Frosting)
  • 1 stick (1/2 cup 112g) unsalted butter, slightly softened
  • 1 package (8 oz 226g) cream cheese, slightly softened
  • 1 teaspoon (4g) vanilla extract
  • 1/4 teaspoon salt (optional)
  • 3 to 3 1/2 cups (345 to 402 g) powdered sugar

Instructions

For the Melted Butterscotch Morsels (Which will be added to the batter)

*You will need only 1/2 cup of the melted butterscotch. (There may be about 2 Tablespoons leftover)

  1. Add 1 cup (156g) butterscotch chips and 2 Tablespoons oil to a microwave-safe bowl. Microwave for 20 seconds, remove and let sit for a minute, stir, another 10 seconds, let sit and stir, and a final 10 seconds .
  2. Stir until the chips are completely melted. It may take a bit of stirring. Be careful not to over microwave, the chips can burn easily.

For the Butterscotch Cake

  1. Preheat the oven to 325 degrees
  2. Grease and flour three 8×2 inch round pans,  you could also use two 9 inch round pans
  3. In a medium size bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds.  Set aside.
  4. In a measuring cup add the milk, 1 Tablespoon oil and 1 Tablespoon vanilla.  Set aside.
  5. In the bowl of your mixer, add the butter and mix at medium speed until smooth.  Gradually add the brown sugar and mix  for 3 to 5 minutes until well blended and lightened in color.
  6. Mix in 1/2 cup of the melted butterscotch morsels (as described above) 
  7. Add the eggs one at a time mixing until the yellow of the yolk disappears.
  8. Alternately add the flour mixture and the milk mixture,  beginning and ending with the  dry ingredients – 3 additions of dry ingredients and 2 of liquid.  
  9. Bake at 325 degrees for 22 – 25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.  Let cool 5 to 10 minutes and turn out.

For the Butterscotch Cream Filling

  1. Combine the pudding mix and heavy cream in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is just fine too. If using a mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy.
  2. If butterscotch mousse/cream is too thick, mix in small amounts of heavy cream to reach desired consistency.
  3. If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick.
  4. Refrigerate until ready to use. Cakes with this filling should be chilled until close to serving time.

For the Cream Cheese Frosting

  1. Cut the butter into slices and add to the bowl of your mixer, mix on low to medium speed until the butter is softened and smooth.
  2. Cut the cream cheese into pieces and add to the butter, mixing at low to medium speed  until incorporated.  If you are using a hand mixer, you may need to soften the cream cheese a bit longer.
  3. Add the vanilla.  Gradually add the powdered sugar beating on low speed until blended.  Don’t over mix or it will become too soft.  If it becomes too soft, just refrigerate a short while to firm it up a bit.
  4. This frosting is perishable and will need refrigeration.  

Assembly of the Butterscotch Cake

Place the first butterscotch cake layer onto your cake base or cake pedestal. Spread with the Butterscotch Cream Filling–

( I did not pipe a dam of frosting around each cake layer (to keep the filling from escaping). The filling is thick enough that I simply spread the filling up to about 1/4-1/2 inch from the edge of each cake layer so that the filling would not escape during the stacking process.)

Frost around the sides of the cake with the cream cheese frosting, and top the cake off with piped butterscotch cream. (I used a french piping tip but any large star piping tip will give you a similar effect!)

Notes

  • Substitution for cake flour – Measure out 3 cups all purpose flour  (plain flour in UK) remove 3 Tablespoons (21g) and replace with 3 Tablespoons (21g) cornstarch (cornflour in UK)
  • I used Canola Oil for the vegetable oil
  • Recipe makes 6 cups batter
  • If making cupcakes, Bake at 350 degrees for 18 to 20 minutes

 

MY CAKE SCHOOL ONLINE CAKE CLASSES, FAVORITE CAKE RECIPES, AND MORE!

Don’t miss our full collection of the BEST cakes and frostings in our Recipes Section!  Whether you enjoy baking from scratch or are searching for easy and delicious doctored cake mix recipes, we have something for you! 

If you would like to learn more about cake decorating, we have lots of fun and creative cake tutorials in our Free Tutorials Section, which also includes a Free Video Tutorials Section.

Or, for access to our entire library of hundreds of cake decorating video tutorials, you should consider becoming a member of our site! We would love to have you!! You can find the details here: Joining Information for MyCakeSchool.com

 

 

Moist and Delicious Butterscotch Cake

 

 

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Champagne Buttercream Frosting | My Cake School

This easy and delicious Champagne Buttercream Frosting perfectly complements so many of our special occasion cakes, including our recent Strawberry Champagne Cake recipe. 

 

Champagne Buttercream Frosting

 

 

Our Champagne Frosting is a classic American Buttercream recipe, which in this case calls for Champagne in place of milk or heavy cream.

The result is a versatile, perfectly pipeable, slightly crusting Champagne buttercream that comes together in a matter of minutes!

It can be used as a filling or frosting add a boost of champagne flavor to your cakes and cupcakes.

 

Champagne Buttercream

 

 

We love Champagne Desserts!

We’ve made several champagne desserts over the years- Here are a few more to add to your list!

 

 

 

 

 

Delicious Strawberry Champagne Cake from a Cake Mix

Strawberry Champagne Cake (from our Recipes Section)

 

Delicious “boozy cakes” to try

Champagne cakes and desserts are always a great choice for special occasions from anniversaries to Valentine’s Day, bridal showers, New Year’s Eve, dinner parties and more!

Here are a few more delicious alcohol-infused cake recipes to make your gatherings even more festive ;0)

 

 

 

 

 

Frequently Asked Questions about Champagne Buttercream

Can buttercream be frozen? Yes it can! You can freeze buttercream for up to a few months in an airtight container. The night before using, move to the refrigerator and then continue to thaw at room temperature for a couple of hours. You may need to re-whip the frosting to reach the original consistency.

Is this a crusting recipe?  Yes it is! It develops a light crust, and so if you are a fan of the Viva Paper Towel method of smoothing, this recipe works well for that. 

What if the Frosting Consistency is too Thick or Too Thin? If your Champagne Buttercream is too thick, add a little more champagne (or milk/cream) to reach the desired consistency. 

Should this frosting be refrigerated? The sugar in this recipe acts as a preservative, however, I usually refrigerate anyway. If you do not wish to refrigerate, the frosting will be fine at room temperature for a couple of days.

**Note that if you refrigerate this frosting (or your frosted cake), the buttercream becomes firm just as butter does. For this reason, it’s best to sit your frosted cakes out at room temperature a couple of hours before serving.

 

Champagne Buttercream

Add a little champagne flavor to your cakes and cupcakes with this easy and delicious Champagne Buttercream Frosting!

Ingredients

  • 3 sticks (339g) unsalted butter, softened
  • 7 1/2 cups (863g) Powdered Sugar
  • 1/4 cup +2 Tablespoons (84g) Champagne
  • 1/2 teaspoon (2g) vanilla
  • pinch salt

Instructions

  1. Cream the softened butter until smooth and lightened in color
  2. Blend in the salt and vanilla
  3. Gradually add the powdered sugar with the champagne until the powdered sugar is incorporated
  4. Beat at medium speed 3 to 4 minutes. The texture will become very smooth.
  5. To make the frosting a little thinner, add either a bit more champagne or milk/cream. If you need to thicken, add in a little more powdered sugar.

 

Champagne Buttercream

MY CAKE SCHOOL ONLINE CAKE TUTORIALS, CAKE RECIPES, AND MORE!

We’d love for your scroll through our full collection of THE BEST cakes and frostings in our Recipes Section.  Whether you like to bake from scratch or from a doctored cake mix, we have so many delicious recipes to share! 

If you would like to learn more about cake decorating, don’t miss the cake tutorials in our Free Tutorials Section, which also includes a Free Video Tutorials Section!

If you’re interested in viewing our entire library of hundreds of cake decorating video tutorials, you should consider becoming a member of My Cake School! We would love to have you! you can find the details here: Joining Information for MyCakeSchool.com

 

 

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