I just started a new job about 3 weeks ago that I love and we got a few days off for Spring recess. I decided to use these free days to bake a cake. And what is more festive for a wedding than a champagne cake?
My plan is to bake a two tier cake- one 10′ layer and one 8′ layer. So for this cake just made what would be the top 8′ layer. The biggest thing I learned is that I need to make more frosting. It got a little light on the sides of the cake because I did not make enough and cake with not enough frosting is one of my pet peeves.
Also, for the wedding I will be making a white cake but it was fun to experiment with champagne. Plus, I love that it called for some pink food coloring to make it a blush color. Gives it a little more whimsical and festive feel. This cake was very moist, but very champagne-y. A little too strong for my taste but the bride to be was pleased and that’s all that matters. Hope you enjoy 🙂
Snag the cake recipe here!