I have a problem. I can never remember your birthday. Well, I can remember it, if it falls the day before or after the 4th of July, or if you remind me constantly two weeks prior to the moment of your birth. But generally, I don’t know it. And the thing is, I really want to remember. I’m an ISFJ. I put a lot of stock in celebrating things like this.
I can barely even remember my best friends’ birthdays. I know Anthony was born in either August or September, on either the 15th, 16th, 17th, 18th, or 19th. We have a conversation about his birthday about twice a year because I always forget. It’s pathetic.
But this year, I surpassed myself. I almost forgot my own birthday. It just kind of snuck up on me. My last landmark birthday before 30, and I nearly forgot. I been busy, awright?
So I made myself a cake. It is called Pink Champagne Cake. And it was lovely. Eventually.
Remember that pretty book I received? I got this recipe from it.
As a cake-making amateur, I got impatient with letting the thing cool, so the slicing wasn’t perfect, the layers weren’t level, and the filling was not stiff enough to stay inside the cake. As you can see.
But somehow it came together. The frosting required 1/2 a cup of champagne, and my mind wasn’t thinking that this was unusual, so the frosting was way thin, and I had to add loads more powdered sugar to thicken it. It turned crusty on day two.
But the cake itself was particularly good. Light, but very moist, and with an unmistakable flavor of champagne. Bonus, you don’t even have to buy expensive champagne for this cake to taste good–the sugar rounds out the flavor of any cheap champagne very nicely. Pay no mind to the terrible filling job. I’ll do better next time.
It was also great fun to use my new piping tips and spatula. I use new spatulas for fun–ha! Among other things.
Pink Champagne Cake
Adapted from Booze Cakes
For the cake:
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
2 cups sugar
1 teaspoon vanilla extract
6 egg whites
red food coloring
2 cups champagne
For the frosting*:
3/4 cup (1 1/2 sticks) unsalted butter
4 cups powdered sugar (double this?)
1/2 cup champagne
1/4 whole milk
1 tablespoon vanilla extract
red food coloring
Preheat oven to 350 ° F. Grease and flour two 9-inch pans. (I used 8 inch pans–don’t do that.)
Combine flour, baking powder, and salt and set aside. In a mixing bowl, beat butter and sugar 3-5 minutes until light and fluffy. Add vanilla and beat in egg whites one at a time. Mix in the food coloring.
Beat in flour mixture and champagne in three alternating additions, starting and ending with the flour to prevent curdling. Pour batter into pans and bake 35 minutes or until a knife inserted in the center comes out clean.
For the frosting, beat butter for 1 minute in a mixing bowl. Gradually add remaining ingredients and beat until smooth and creamy.
Once the cake has cooled completely (you could even stick it in the freezer for a bit), place bottom layer on a cake plate and spread half of the frosting over top. Add top layer and cover with frosting.
*If I did this again, I would halve the amounts of both the liquids and add a little more champagne if the frosting is too stiff. Or figure out a better way. You can do it!