The Recipe:
The Cake
1 box white cake mix
3 tbsp flour
1 cup champagne
3 eggs
1/3 cup oil
1/2 tsp sparkling wine extract. (You can buy this online, or make your own by
reducing half a cup of champagne until it has a syrup consistency, and cooled)
Mix the flour with the dry cake mix, then add eggs, oil, extract and
champagne, beat for about 2 minutes until batter is smooth. You can smell
the champagne in this batter, you know it’s going to be good!
Divide batter into two prepared 8″ cake pans, and bake for about 30
minutes at 350 degrees.
When cakes are done, remove and cool on a wire rack, then once cool, cover
in parchment paper, and then cling wrap and refrigerate or freeze.
Bavarian Cream
1 Envelope unflavored gelatin
pinch of salt
6 Tbsp granulated sugar
1/4 Cup sugar
2 Eggs, separated
1 1/4 Cup milk
1 Cup heavy cream
1 Tsp Vanilla
1 Tsp Rum extract, or a little more to taste, not more than 2 tsp
Double boiler, wire whisk, spoonIn a double boiler, combine gelatin, salt 2 tbs sugar, mix well, stir
in egg yolks then slowly add milk.
Whisk mixture constantly in double boiler, dissolving gelatin & sugar, careful not to get too warm and
cook the egg.
When mixture is warmed and coats the back of a spoon, remove from heat, pour in ceramic or glass
bowl cover with plastic wrap and refrigerate.
While the mixture cools in fridge, start on the other two components.
Beat egg whites with electric mixer adding 4 tbs of sugar until stiff peaks form, set
aside.
In another bowl, whip heavy whipping cream, adding 1/4 cup sugar, vanilla extract and
another 1/4 tsp rum extract until stiff peaks form.
When mixture in fridge is cooled, gently fold all three components together in one large ceramic or glass
bowl, try not to over mix, but mix well enough that it all becomes one uniform color. It will be loose and
not look like much at this point. After it is well folded together, cover in plastic wrap, allowing the wrap
to touch the top of the custard as to prevent a skin from developing. Refrigerate about 2 hours,
and it will set up as the most delicious boozy custard you have ever tried! This is
your filling.
After everything is cool, assemble the cake, cutting the top straight, slightly
taking the top crust off. You can pipe your frosting around edge then fill with
generous amount of custard.
I very lightly tinted the frosting with pink food coloring to contrast with the dark
pink white chocolate sprinkles.
Pink Chocolate Shavings
Preparing the pink chocolate shavings is easy! Melt white chocolate chips in
double boiler and add pink food coloring, I like using the gel coloring, the color
can be as intense or as subtle as you like depending on how much you use.
Pour melted chocolate into a plastic container prepared with wax or parchment
paper in the bottom. Put in fridge to harden.
Grate hardened chocolate into a bowl using a grater or an electric salad shooter
(what I like to use) You can also shave strips of the chocolate if you want, to make
a dramatic effect like you will see many bakers do.
Icing for the cake
Whipped Cream Frosting
1. 2 Cups heavy whipping cream
2. 3/4 Cup Powdered sugar
3. 3 Tbsp Meringue Powder
4. 1 Tbs Vanilla extract
5. few drops of Sparkling wine extract (Optional)
Mix all ingredients on high using stand mixer or electric mixer until stiff peaks
form. The meringue powder acts as a stabilizer and makes the whipped cream
more like a thick frosting than just a whipped topping. You can add food coloring
to the frosting as well. I added just a very little of the same pink color I used for
the chocolate shavings, as to just have a blush contrast for my cake.
Many bakers use Buttercream frosting for this cake, I like a light and less sweet
frosting, but you can use your favorite. I have even tried using canned frosting
and adding a little food coloring and extracts to it, it’s never quite as good, but in a
pinch it works too.
Using a flat spatula apply chocolate shavings to sides of cake and just around top, leaving
open frosting for contrast or decorating. Dollop 3 scoops of the Bavarian cream on top,
topping each dollop with a cherry. Keep refrigerated until ready to serve. I hope you enjoy
this cake, and let me know how yours turns out!
