Pink Champaign Cake

                  

           This weekend, I baked a cake out of my new book Booze Cakes: Confections Spiked with Spirits, Wine, and Beer by Krystina Castella and Terry Lee Stone.  I baked the "Pink Champaign Cake" for my bff Leah's birthday.  It was a lot of fun to crank up my candy apple green Kitchen Aid mixer, and bake a cake from scratch.  The book has other yummy looking recipes such as rum cake among others.  Here is a glimpse at my morning baking.

*Both the Batter and the Frosting Contained REAL Champaign*

*On this light batter I decided not to color it pink for a classy look*

*So Far So Good the Cake Turned out Perfect!*

*Unfortunately, my frosting did not manage to be the same way.*

*It covered fine after doctoring it up, but it wasn't quiet right*

          Obviously, something did not go quiet right due to my soupy frosting.  I believe that when I was beating in all the ingredients for the frosting I added the champaign too quickly.  Another possibility is I did not wait for my butter to fluff up enough.  So I highly suggest using caution when making the frosting.  The cake still tasted yummy and had a nice moist texture along with the pleasant smell of champaign.