Champagne Cake With White Chocolate Strawberry Frosting Recipes

STRAWBERRY WHITE CHOCOLATE CHAMPAGNE CAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 2 (8-inch) heart-shaped or round cake pans with baking spray with flour.
• In large bowl, beat cake mix, champagne, oil and eggs with electric mixer on low speed 30 seconds or until combined; beat 2 minutes on medium speed. Divide batter evenly between cake pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 15 minutes. Remove cakes from pans to cooling racks; cool completely, about 1 hour.
• Meanwhile, in large bowl, beat butter with electric mixer on medium speed until creamy. Add melted and slightly cooled white chocolate chips; beat until smooth and combined. Add powdered sugar and vanilla; beat until well combined.
• To make cake flat, cut off rounded top of 1 cake. Place cake, cut side down, on serving plate. Frost top of cake. Top with second cake, rounded side up. Frost sides and top of cake.

CHAMPAGNE CAKE WITH WHITE CHOCOLATE STRAWBERRY FROSTING

Steps:

• Place oven rack in middle and preheat oven to 350F Take two 9 inch baking pans, line bottoms with parchment paper, grease and dust with flour or spray with baking spray In large bowl, sift flour, baking powder, salt and whisk...set aside In stand mixer with whisk attachment or hand mixer, beat egg whites until they form stiff peaks about 5 - 7 minutes...empty into a clean dry bowl and set aside In stand mixer or hand mixer, cream together the butter and sugar until pale and fluffy about 5 minutes. Then add the vanilla On low speed, add about third of the champagne, then a third of the flour mix...keep alternating until both the champagne and flour mixture is incorporated. Do not over mix. Fold in about a third of the stiff egg whites, then fold in the remaining egg whites- do not over mix. Distribute the batter into the two baking pans Bake for 25 minutes until a tooth pick comes out clean from the center Allow to cool in pans for about 20 minutes or so before transferring to cooling racks Allow to fully cool about 2 hours before frosting
• On a double boiler, melt the white chocolate...set aside to cool In a blender/juicer, puree the fresh strawberries...set aside In stand mixer with paddle attachment, beat the butter and sifted icing sugar on medium for 2 or 3 minutes until well combined. Add the 2 tablespoons champagne, vanilla and the cooled white chocolate Then add the cream and pureed strawberries. Beat for another 3-4 minutes until the frosting texture becomes consistent and smooth
• Lay first layer down. Spread a generous dollop of frosting Lay down second layer of cake and spread frosting on top and sides Pipe some domes or leave as is. Garnish with pink sprinkles or rose petals (optional)

STRAWBERRY WHITE CHOCOLATE CHAMPAGNE CAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 2 (8-inch) heart-shaped or round cake pans with baking spray with flour. In large bowl, beat cake mix, champagne, oil and eggs with electric mixer on low speed 30 seconds or until combined; beat 2 minutes on medium speed. Divide batter evenly between cake pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 15 minutes. Remove cakes from pans to cooling racks; cool completely, about 1 hour. Meanwhile, in large bowl, beat butter with electric mixer on medium speed until creamy. Add melted and slightly cooled white chocolate chips; beat until smooth and combined. Add powdered sugar and vanilla; beat until well combined. To make cake flat, cut off rounded top of 1 cake. Place cake, cut side down, on serving plate. Frost top of cake. Top with second cake, rounded side up. Frost sides and top of cake.

SPARKLING WHITE CHOCOLATE CAKE WITH CHAMPAGNE-RASPBERRY SAUCE

Steps:

• Finely chop 12 oz. of the white chocolate and place in large bowl; reserve remaining 4 oz. chocolate for garnish. Place remaining frosting ingredients in medium saucepan; cook over medium heat 2 to 3 minutes or until butter is melted and cream is hot (do not let cream boil). Pour over chocolate; let stand 3 to 4 minutes or until chocolate is soft and melted. Gently whisk until smooth.
• Pour into 13x9-inch baking pan. Refrigerate 2 to 4 hours or until frosting is of spreadable consistency.
• Meanwhile, heat oven to 350°F Spray 2 (9x2-inch) round baking pans with nonstick cooking spray. Line bottoms with parchment paper. Spray paper with nonstick cooking spray; lightly flour.
• To make cake, melt 1/4 cup butter in small saucepan over low heat or in microwave. Skim foam from top; cover to keep warm.
• In large bowl, whisk together eggs, 1 cup sugar and salt until blended. Set bowl over saucepan of barely simmering water (bowl should not touch water). Cook 2 to 3 minutes or until sugar is dissolved and mixture is warm to the touch, whisking constantly. Remove from heat.
• Beat at medium-high speed 5 minutes or until mixture is pale and thick; beat in vanilla. Sift half of flour over egg mixture; gently fold until combined. Sift and fold in remaining flour. Stir about 1 cup of the cake batter into melted butter. Fold mixture back into batter. Divide batter between cake pans.
• Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Run small knife around pan edges to loosen; invert onto rack; cool completely.
• Meanwhile, make syrup. Combine 1/2 cup of the Champagne and 1/4 cup sugar in medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Boil 2 to 3 minutes or until reduced to 1/2 cup. Place in small bowl; cool to room temperature.
• To make sauce, place remaining 2 cups Champagne in another medium saucepan. Bring to a boil over medium-high to high heat; boil until reduced to 1 to 1 1/4 cups, about 10 minutes. Stir in raspberries and 1/4 cup of the jam; reduce heat to low. Simmer 1 minute or until jam is melted and raspberries are thawed. Cool slightly. Place mixture in food processor or blender; process until smooth. Strain through sieve to remove seeds. Cover and store in refrigerator.
• To assemble cake, place one layer on serving platter or cardboard round. Brush with half of the syrup; spread with remaining 1/4 cup of the jam. Spread about 1/2 cup of the frosting over raspberry jam (don't worry if layers blend together). Top with second cake layer. Brush with remaining half syrup; frost top and sides of cake with remaining frosting. Using vegetable peeler, make chocolate curls or shavings. Press curls onto sides of cake. Store in refrigerator; let stand at room temperature 30 minutes before serving. Serve with raspberry sauce.

WHITE CHOCOLATE MASCARPONE FROSTING

Steps:

• In a small pan, warm the cream over medium heat till it feels hot, don't let it simmer. Place the chocolate in a heatproof bowl and pour the warm cream over top. Whisk till the chocolate melts. set bowl in ice bath till chilled. Place a piece of plastic wrap on the surface of the mixture and a second one over the bowl and place in fridge for 4 hours (can be done 1 day ahead) In the bowl with electric mixer fitted with whisk attachment, combine the cheese and half the white chocolate mixture and whip 2 minutes till mixed. Add he remaining chocolate mixture and mix on high till frosting hold a peak.
• **Mascarpone cheese is from Italy and is sold in small tubs in most stores. Yield is approx but it is enough to frost 12-16 cupcakes.**Time indicated is chill time.