Thursday, February 19, 2015

Champagne Cake for Mardi Gras

I am SO proud of this one!  I think it's the best decorated one yet.  I still have lots of practicing to do, especially making the corners of a square fondant-covered cake smooth.  But from where I was over a year ago, I'm doing pretty good.

I'm not one for hearts and such, so I chose a Mardi Gras theme for this February birthday cake.  I used tumeric for the gold fondant, and TruColor Natural Food colors for the purple, green, and gold decorations.  And I was also able to play around with rice paper for the feathers on top.  What fun!

I learned a lot on this cake.  I can't wait to do another like it.  Maybe on the Day of the Dead, or Talk Like a Pirate Day!  Oooooh, how much fun would those be?!

 Champagne Cake
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne
6 egg whites

Preheat oven to 325° & prepare a 10" round cake pan.
In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
In another large bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
Bake at 325 degrees F (175 degrees C) for 25 to 30 minutes or longer, until a toothpick inserted into the cake comes out clean.



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