Rosé Wine Fault Line Cake Tutorial

Rosé Wine Fault Line Cake Tutorial

Have your wine and eat it too! I couldn't resist making this Rosé wine fault line cake after making my wine gummies! Layers of pink champagne cake, rose wine gummy and easy buttercream frosting!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 30

chilling 1

Total Time 1 1 30

Servings servings

Calories 1482kcal

Author Elizabeth Marek

Ingredients

Pink Champagne Cake

12 oz AP Flour
10 oz sugar
8 oz unsalted butter
2 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon 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

Easy Buttercream Frosting

8 oz Pasteurized Egg Whites
32 oz Unsalted Butter
32 oz Powdered Sugar
½ teaspoon salt
1 teaspoon vanilla

Rosé Gummy (enough for the gummy layer plus some for molds)

45 oz Rosé Wine Or any other type of wine
105 grams knox gelatin 15 packets
15 oz sugar or honey
15 oz corn syrup
1 teaspoon citric acid optional - gives the gummies "bite"

US Customary - Metric

Instructions

Champagne Cake Instructions

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, oil, 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 ⅓ of your flour to your butter/egg mixture and once combined, add in ½ 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 cakes cool in the pan for 15 minutes then flip out onto a cooling rack to cool another 15 minutes or so. Wrap in cling wrap and chill overnight before frosting or place in the freezer for about 1 hour before frosting and decorating your cake

Easy Buttercream Instructions

Place egg whites and powdered sugar in the bowl of your stand mixer with the whisk attachment attached and whip on high for 5 minutes
Start adding in your butter (softened) in chunks while it's whipping until all the butter is added. Add in your salt and vanilla
Continue whipping until buttercream does not appear curdled and is fluffy and white
(OPTIONAL) switch to the paddle attachment and mix on low for 10-15 minutes to remove bubbles from the frosting. Frosting will be soft and this is normal.

Wine Gummy Instructions

Mix together your wine and sugar in a large measuring cup. Slowly sprinkle in your gelatin 1 teaspoon at a time, mixing in between additions. Don't just dump it all in. Let it bloom for 5 minutes.
Melt the gelatin in your microwave for 30 seconds and stir with a spoon (not a whisk). Then 15 second increments until the gelatin is dissolved and isn't grainy anymore.
Let the mixture sit for 5 minutes and allow the foam to rise to the surface. Scoop the gelatin off the surface with a spoon.
Add in your corn syrup and stir. Add a tiny drop of electric pink to ¼ teaspoon of water and add to the gelatin mixture if the gelatin looks too orange like mine did.
Pour the gelatin mixture into a 6"x4" cake pan until it's 3" deep. Use the leftover gelatin to make sphere gummies on top of the cake. Let chill overnight before unmolding.

Video

Nutrition