New Years Eve Cake
Ring in the New Year with this fun and festive pink champagne cake covered in white and gold buttercream stripes, water ganache drip and a yummy chocolate cake topper!
Servings 60 oz
- 12 oz AP Flour
- 10 oz sugar
- 8 oz unsalted butter
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp sparkling wine candy flavor (optional) affiliate link: https://a.co/74ZOSgf
- 4 large eggs room temp
- 6 oz champagne room temp
- 2 oz vegetable oil
- 1-2 drops electric pink food color
Blue Water Ganache
- 6 oz blue candy melts chocolate
- 1 oz hot water
- 8 oz pasteurized egg whites
- 2 lbs powdered sugar
- 2 lbs unsalted butter
- 1 tsp salt
- 2 tsp clear vanilla extract
Preheat oven to 350F. Make sure all of your ingredients (champagne, eggs, butter) are at room temperature
Place butter in a stand mixer with the paddle attachment and mix on low until smooth and creamy. Sprinkle in sugar and turn up to medium and let mix until very light in color and fluffy (about 8-10 mins)
Combine your flour, salt, baking powder and sift. Set aside
Combine your champagne, food color and flavorings. Whisk to combine and set aside
Once your sugar is ready, add in your eggs ONE AT A TIME. Letting mixture mix for one full minute after each egg is added before adding the next egg.
Add in 1/3 of your flour to your butter/egg mixture and once combined, add in 1/2 of your liquid, then flour, then liquid, then flour. Let mix just until everything is combined.
Divide into two 8" round pans. Bake for 25-30 mins until a toothpick comes out clean. Let cool and then chill before trimming and stacking your cakes.
Melt down your white chocolate until they are almost melted. Stir with a spoon until completely melted then add in your hot water. Stir until combined and smooth. Add in a couple of teaspoons of dark blue food coloring if you want a darker blue.
Place melted chocolate into a piping bag for the drip
Place powdered sugar, egg whites, vanilla and salt into the bowl of a stand mixer with the whisk attachment. Whip on high for 5 minutes then add in butter on low in small chunks.
Once all the butter is added, go back up to high until the buttercream is thick and white. This can take ten minutes.
Take out two cups of the buttercream and color it with ivory food color gel and mix until you don't see any streaks.
Serving: 8oz | Calories: 248kcal | Carbohydrates: 24g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 93mg | Potassium: 32mg | Sugar: 19g | Vitamin A: 520IU | Calcium: 14mg | Iron: 0.4mg