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.