PINK CHAMPAGNE POKE CAKE
The countdown to a New Year includes this celebratory cake infused with the sparkling essence of champagne.
Provided by Food.com
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- For the Cake:.
- Follow instructions on cake box; use hand mixer to combine.
- To the bowl of cake batter add pink champagne.
- Mix with hand mixer.
- Add red food coloring, mix until the batter has a pink hue.
- Fill 2 loaves cake pans with the cake batter.
- Bake at 350F for 30 minutes.
- For the Poke Filling:.
- In a small bowl, pour in cold water, add the gelatin, and once the gelatin begins to solidify, add hot water.
- Add pink champagne.
- For the Frosting:.
- In a medium bowl, hand mix butter, powdered sugar and milk until the buttercream is thick and fluffy.
- For the Assembly:.
- After the 2 cakes are cooled down, poke holes using the BBQ skewers throughout the cake; make sure to poke in deep, and approximately 1/4 inch spaces between the perforations.
- Pour the gelatin mixture so that it drains into the holes.
- For the bottom cake layer, trim the top so that it's flat.
- Apply the frosting to the top.
- With the 2nd cake, trim the top so that too is flat and even.
- Place the 2nd cake on top of the 1st cake.
- Cover the entire cake tower with the buttercream frosting.
- Then cover the entire cake tower with the rosé sprinkles.
- Insert the sparklers on the top and ignite with a flame.
Nutrition Facts : Calories 923.4, Fat 47.3, SaturatedFat 18.5, Cholesterol 155.1, Sodium 827, Carbohydrate 118.6, Fiber 0.8, Sugar 96.6, Protein 9.1
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