Weekend Dessert - Strawberry Champagne Cake and Strawberry Champagne Buttercream Frosting Recipe

Strawberry Champagne Cake and Strawberry Champagne Buttercream Frosting Recipe

By Christan Monin

For Easter I wanted to make a spectacular treat for my guests, and after careful contemplation I decided to make a Strawberry Champagne cake. I thought this was perfect for two reasons. First, it has been a long winter full of no fresh berries. The stores are replenishing their shelves with lush, ripe berries, and I want in! Secondly, I thought the strawberries mixed with champagne would be the perfect celebratory cake to eat when I watched Prince William and Princess Kate marry. Yes, I woke up at 4 am to watch the festivities, and yes, I ate strawberry champagne cake at 8 am! I had planned on having a glass of gorgeous pink strawberry flavored champagne along with my slice of cake, but, alas, I couldn't bring myself to do it so early in the day.

Anyway, I searched online and found a recipe that looked pretty good. And then I made it spectacular by adding my own special touches. I also have a favorite buttercream frosting recipe that I always use, and I used it for this cake, and added extra delicious ingredients. There is much debate when it comes to changing a recipe -- some are for it, and some are against it. I think it is essential to keep your liquid to dry ingredients about the same as it calls for in the recipe. But when it comes to adding fresh fruit, chocolate, nuts, I say knock yourself out! Eyeball it, make sure it looks (smells) right, and go to town. These small touches really make a recipe spectacular.

To make the cake even more special I decided to add fresh strawberries and ganache to the center instead of just the strawberry buttercream frosting. This is a good idea in theory, however, I do not recommend using fresh fruit in a cake. I ended up having little streams pouring out of my cake, and I had a very sticky puddle on my cake platter. The sugar in the frosting brings out the juices in the fresh fruit. If you are intent on using fresh berries (as am I) I would recommend making a strawberry (or any other fruit or berry) sauce. This way you will still have the fresh ingredients without the sticky mess.

The cake was a hit! My family loved it, and my uncle even said that it would have to be his next birthday cake (what a compliment!). I think of all the desserts I have made, this is a fan favorite.

Strawberry Champagne cake:

1 cup (2 sticks) butter

2 cup sugar

2 egg

3 cups cake flour

2 tsp baking powder

½ tsp salt

½ cup champagne

½ cup pureed strawberries

1 tsp vanilla extract

1 ½ cup chopped fresh strawberries

4 egg whites

Cream butter and sugar until light and smooth. Add the egg and mix until completely incorporated.

In a separate bowl combine and sift the flour, baking powder, and salt. In a dish combine the puree and champagne. Alternate adding the flour and strawberry mixtures to the butter mixture. Start and end with flour for a fluffy cake. Add the vanilla. Add the strawberries mixing until just incorporated. Fold in half the egg whites, then fold in the remainder.

I like to put the batter into a piping bag to fill the cupcake tins. Batter should reach just over ¾ of the tin.

Bake at 350 for 35 minutes.

Strawberry Buttercream Frosting

1 cup butter

1 package (2 pounds) powdered sugar

heaping 1/3 cup pureed strawberries

1 tsp vanilla

chocolate shavings for garnish

Cream the butter until light and fluffy. With continuous mixing, add a bit of the powdered sugar (add some of the strawberry puree if it gets too thick). Keep adding the sugar in small increments until completely blended with the butter. Add the remainder of the strawberry puree and the vanilla. If the frosting is still thick, add some champagne! Add chocolate shavings on top of the frosted cupcake for a decadent treat!

Happy baking!

For a modified cupcake variation of this recipe see my website: http://bodhibaker.blogspot.com/2011/04/strawberry-champagne-cupcakes.html

See my website for other recipes: http://www.squidoo.com/bodhi-baker

Article Source: http://EzineArticles.com/?expert=Christan_Monin


http://EzineArticles.com/?Strawberry-Champagne-Cake-and-Strawberry-Champagne-Buttercream-Frosting-Recipe&id=6227764

Image source: google. Image may or may not reflect the above recipe

LWC - Easter Delights

Lisa's Weekly Coffee: Easter Delights

By Lisa Sandrino

My dear friends and readers Easter is here and I would love to share with you a few delightful desserts I came across during my virtual escape. Thinking coconuts and jelly beans I found this adorable lamb cake recipe one can share with friends and family on Easter Day. You'll love the cram filled cupcakes video, three sisters will show you how to create this delightful sunshine treat. Easter make me just want to and smell the roses or I should say all the beautiful Spring flowers and what better way to celebrate Spring and Easter than with the flower garden cake and/or Tulip Cookies. I want to finish with the Orange Blossom Drink, one that is sure to stand out!






Lamb Cake source: allrecipes.comPrep Time:
45 Min
Cook Time:
35 Min
Ready In:
1 Hr 20 Min
Ingredients
1 (18.25 ounce) package white cake mix
1 (16 ounce) can white frosting
3 cups flaked coconut
2 black jellybeans
1 black shoestring licorice
2 drops green food coloring

Directions
1.Prepare cake mix according to package directions and bake in two halves of a stand-up lamb cake pan. Cool completely.
2.Stick the two halves of the lamb together using white frosting. Sit the lamb up and frost the entire lamb. Coat the entire lamb with coconut. Decorate with jelly beans for eyes, and licorice for whiskers. Tint any remaining coconut with green food color and use as grass.



3 Sisters Cooking Italian: Cream Filled Cupcakes for Easter Dessert
















The Secret Garden cake this cake isn't the actual cake




Flower Garden Cake source:www.homemade-dessert-recipes.com

1 10-inch angel food cake
6 egg yolks
1-1/2 cups sugar
1 envelope (1 tablespoon) gelatine
1/4 cup lemon juice
3/4 cup orange juice
Grated rind of 1 lemon
6 egg whites
1 cup well-drained crushed pineapple
12 maraschino cherries, cut up

Tear angel food cake into pieces in large bowl. Beat egg yolks in top of double-boiler; combine 3/4 cup sugar and gelatine and stir into egg yolks; add lemon juice, orange juice, and lemon rind. Cook over hot water stirring constantly until custard mixture coats silver spoon. Cool.

Beat egg whites until frothy, then beat 3/4 cup sugar in gradually, beating well after each addition, then continuing to beat until stiff and glossy. Then fold whites into cooled custard mixture along with crushed pineapple and chopped maraschino cherries. Finally, pour custard mixture over angel food cake pieces.

Easter Cookies Source: myrecipes.com


This five-ingredient dough can be made up to three days ahead.

Prep Time: 25 minutes
Cook Time: 14 minutes
Other Time: 3 hours 50 minutes
Yield: Makes about 2 dozen (3 1/2-inch) cookies


Ingredients
1 1/2 cups butter, softened
1 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour, sifted
Simple Icing
Preparation
1. Beat butter, sugar, and salt at medium speed with a heavy-duty electric stand mixer until creamy. Add vanilla; beat until well blended. Gradually add flour, beating at low speed until blended. (Dough will be very soft.)

2. Divide dough into 2 equal portions; wrap each with plastic wrap, and flatten into a disc. Chill 2 to 24 hours.

3. Preheat oven to 350°. Unwrap 1 dough disc on a well-floured surface. Cover with a large piece of plastic wrap, and roll to 1/4-inch thickness; cut into desired shapes with 3 1/2-inch cookie cutters. Place 1 inch apart on ungreased baking sheets. Chill 15 minutes. Repeat procedure with remaining dough disc.

4. Bake at 350° for 14 to 17 minutes or just until edges are lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks, and let cool completely (about 30 minutes). Decorate cookies with Simple Icing. Let stand 1 hour or until icing is firm.


















Orange Blossom Drink source: idrink.com

Ingredients

0.5 oz. Cointreau
1.0 oz. Gin
0.5 oz. Sweet Vermouth

Directions: Fill mixing glass with ice. Add all ingredients, stir, and strain into chilled glass.



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Disclosure: the above publication is for entertainment purposes. The above recipes are based on Lisa's own personal online research and credit has been given to the source of the above recipes. Images are source of google and may or may not reflect the actual recipe

BlogMania - Yummy cakes

I just can't help it, I love sweets and I love cakes especially chocolate cake. When I came across Cake Italy's Blog and looked at the yummy and delicious cakes I couldn't miss out the opportunity to share this blog with my wonderful readers. So enjoy my friends with a touch of sweetness.

View here

Smile at the Pumpkin!

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