Pink Champagne Cake

mycakeschool.com

Christmas Tree

subheading: FOR THE PINK CHAMPAGNE CAKE:

3 cups (342 g) cake flour

1 Tablespoon (15 g) baking powder

½ teaspoon (2g) salt

6 egg whites (194g)

1 cup (242g) pink champagne, I used Andre Blush Champagne

2 teaspoons (8g) vanilla

2 Tablespoons vegetable oil 18 g

2 cups (400g) sugar

2 sticks (226 g total) unsalted butter, softened slightly

Small amount of pink food color I used AmeriColor Deep Pink but any pink would be fine. I added the color with a toothpick, just a small amount will give you blush pink

subheading: FOR THE PINK CHAMPAGNE BUTTERCREAM* THIS IS A DOUBLE BATCH:

4 sticks (452g total) unsalted butter, softened *See Notes

12 cups (1380g) powdered sugar

4 teaspoons (16g) vanilla

1 teaspoon (6g) salt

½ cup (122g) pink champagne

Pink Coloring Gel of Choice We used a touch of Americolor Deep Pink

Directions at mycakeschool.com

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