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365.290 - Pink Champagne Cake with Buttercream Frosting/Icing | by nettsu
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365.290 - Pink Champagne Cake with Buttercream Frosting/Icing

Larry's grandmother used to make Pink Champagne Cake so I thought it would be something nice to make for him. So I did :) Now as I came to understand there is no pink champagne cake. It's food colouring so if you want a pink cake - add food colouring - just not as much as I did!


The recipe I found for the Champagne Cake:


2 3/4 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

2/3 cup butter

1 1/2 cups white sugar

3/4 cup champagne

6 egg whites



Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch round cake pan.

In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.

In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.


I found that it actually took closer to 45 minutes to cook and it could have gone longer (the centre of my cake collapsed slightly).


Buttercream Icing:


185g butter, softened

2 1/4 cups icing sugar mixture

2 tablespoons milk



Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.


I spread the icing as thin as I could as it ends up being very sweet.


I should have cleaned the plate up a little before I took the photo. I'm not the worlds greatest food stylist ;)

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Taken on October 17, 2010