Pink Champagne Cake

Описание: Pink Champagne Cake...Gluten Free!!

It was my friends Birthday and she asked for a Pink Birthday Cake. So of course I had to do something amazing for her, so I made her a Gluten Free Pink Champagne Cake. I'm so proud of how this turned out.

It was 4 layers of Champagne cake, with a strawberry cream cheese/whipped cream filling and swiss meringue buttercream on the outside of the cake. It took me 2 days to make it and it was worth it. Now, I'm sure you could make it all in 1 day, but I prefer not to because it's too much pressure and things can go wrong if your cakes aren't cooled enough. I like to make the cakes one day and let them cool over night and then the next day make all the frostings, fillings and decorate it.

For the cake recipe this is the one I followed:
This recipe does use regular flour, but I substituted it with Gluten Free flour I found at the grocery store. The packing said it was a 1:1 ration and to use it just like regular flour.
https://www.mycakeschool.com/pink-cha...

For the swiss meringue buttercream, this is the recipe I followed, I also tested this recipe in one of my other YouTube videos. I will also post that link in here too.

My video:    • Swiss Meringue Buttercream  

Swiss meringue buttercream recipe: https://sallysbakingaddiction.com/swi...

***Make sure to use UNSALTED butter, it makes a big difference in the taste of the buttercream.

Champagne Simple Syrup:

½ cup pink champagne
½ cup sugar

1. Mix them together in a pot over low heat and bring to a simmer, just until the sugar is completely dissolved.
2. Remove from the heat and let it completely cool.
3. Use a pastry brush and brush a little on each cake layer before adding the cake filling.

Strawberry cream cheese/whipped cream filling:

Ingredients:
1 block of cream cheese
½ cup of sugar
1 tsp of vanilla
2 cups of heavy whipping cream
⅛ cup of powdered sugar (icing sugar)
6-10 pureed strawberries
1 tbsp of sugar

Directions:
1. Mix the cream cheese, sugar and vanilla in a mixer until completely smooth.
2. Puree the strawberries with 1 tbsp of sugar.
3. Scrap the side of the cream cheese bowl, put it back on the mixer and add 2 cups of heavy whipping cream and mix until it looks like frosting.
4. If you want to set aside some of the frost while it's still white you can, if not, fold in a little bit of pureed strawberries at at time and keep mixing them in until you like how it tastes.
5. It's now ready to use between your cake layers. Remember to build a little barrier around each cake layer before adding the filling.

I know, I know....This was a very long recipe with lots of different steps. But it's absolutely worth every step.

If you make a cake using any parts of this, I would love to see you're posts about them. Happy Baking!!

Amazon Author Page:
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