Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

About Me

My Photo
The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
View my complete profile


Powered by Blogger.
Jun 14, 2011

Pink Champagne Cake

Libations used: 2 1/2 cups champagne
Libations left over: 2 glasses
One of my good friends was recently celebrating her birthday and we held a wine and cheese party for just the girls at my place.  I wanted to make something light, pretty and girly and this Pink Champagne Cake from Booze Cakes looked like just the thing.  The consistency of the cake is between a regular white cake and Angel Food cake, and the champagne gives it this slight strawberry flavoring.  I had picked up some white and red raspberries at the farmer's market that morning and ended up decorating the cake with it.  It's the perfect dessert to make for your mom, your best girl friend, lush lady or future bride.

Pink Champagne Cake - serves 12

Cake Ingredients:
  • 3 cups flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter
  • 2 cups sugar
  • 1 tsp vanilla extract
  • 6 egg whites
  • 2 cups champagne
  • A few drops red food coloring
Frosting Ingredients:
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 4 cups confectioners sugar
  • 1-2 Tbs champagne (start with 1 and add more as needed)
  • 1-2 Tbs whole milk (start with 1 and add more as needed)
  • 1 Tbs vanilla extract
  • A few drops red food coloring

To make the cake:
- Preheat oven to 350, and grease two 9-inch round cake pans.
- In a bowl, combine flour, baking powder, salt and set aside.
- In a mixing bowl, beat butter and sugar for 3-5 minutes or until fluffy.
- Add vanilla and beat in egg whites one at a time.
- Mix in food coloring (optional).
- Beat in flour mixture and champagne in 3 alternating additions so the mixture doesn't curdle.
- Pour batter into 2 pans and bake for 35 minutes.

To make the frosting:
- Beat the butter in a mixing bowl for about 1 minute.
- Add the confectioners sugar and champagne in alternating additions.
- Mix in milk, vanilla and food coloring.
- When cake has completely cooled, put one piece on a cake plate and spread a nice, thick layer of frosting on top.
- Add the second cake layer and cover entirely with frosting.
- Garnish with raspberries or strawberries.