New Year’s Eve Pink Champagne Cake

img_5592I can hardly believe 2016 is almost over. It’s been a big year for me, both in the kitchen and in my personal life! It only seemed fitting to celebrate it in style, and a raspberry pink champagne cake fit the bill. I used the below recipe in a live stream for the Food Network:

Pink Champagne Cake Batter:

  • 3 cups flour
  • 2 cups sugar
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1 cup (2 sticks) unsalted butter, diced and room temperature
  • 1 cup egg whites (about 6 large egg whites)
  • 1 cup pink champagne (or prosecco)
  • 1/2 cup buttermilk
  • 2 tsp. vanilla
  • 1/8 cup canola oil
  • 2 drops pink gel food coloring (I use the Americolor deep pink shade)

Raspberry Compote:

  • 1 bag frozen raspberries (13 oz.)
  • 1 cup sugar
  • 1 tsp lemon juice
  • 1 Tbsp cornstarch

Champagne Buttercream:

  • 4 sticks (2 cups) unsalted butter, room temperature
  • 8 cups powdered sugar
  • 1/2 tsp salt
  • 3 Tbsp. heavy cream
  • 1 tsp vanilla
  • 1 tsp champagne flavoring (or 1/4 cup champagne reduction)
  • gel food coloring (optional – I did an ombre pattern)

Preheat oven to 350 degrees Fahrenheit. Grease and line 4 7-inch round cake pans.

Start by making the pink champagne cake batter. Combine flour, sugar, baking powder and salt in mixing bowl. Gently stir dry ingredients together, then slowly beat in chunks of butter. Mix on low until mixture becomes crumbly, then mix in the egg whites. The mixture will be very thick. Mix in the champagne on low, then the buttermilk. Add in oil, and vanilla, then mix at a medium speed until all ingredients are fully incorporated. Mix in gel food coloring, and continue to mix until batter is evenly colored. Divide batter between the four prepared baking pans, and bake for 38 minutes or until a toothpick comes out clean. Remove from oven and allow layers to cool in the pans for 15 minutes. Run a knife around the edges of the pans to separate the cake layers from the pan. Remove layers from pan, and place in freezer to finish cooling.

While the cake layers bake and cool, prepare the raspberry compote. Heat a large pan to medium heat, and add frozen raspberries and sugar. Cook for 10 minutes, stirring occasionally. Add in lemon juice and cornstarch, and continue to cook for another 10 minutes. Remove from heat, and pour mixture through a strainer to remove seeds. Set aside to cool.

Next, prepare the champagne buttercream. Beat the butter on high for 30 seconds, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the vanilla, champagne flavoring, and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Once cake layers are fully chilled, assembly the cake! Stack cake layers, applying a generous layer of buttercream between each layer. Drizzle raspberry compote on top of the buttercream. Repeat with remaining cake layers, then apply a thin crumb coat of frosting. Place the cake in the freezer for 10 minutes, to allow the crumb coat to set. Apply another layer of frosting, and smooth with a cake bench. Top with additional raspberry compote, frosting swirls, and fresh raspberries. I also added a bit of edible gold dust and some white sanding sugar, to give it a little extra glitz 🙂

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Rainbow Marshmallow Rice Krispies Cake

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This past weekend I had the pleasure of having Jessica Siskin in the Chelsweets kitchen! Jessica is also know on instagram as @mister_krisp, and an absolute genius when it comes to rice krispies treats!! She makes custom treats, and has made pretty much everything you can imagine.

Misterkrisp has partnered with Rice Krispies this holiday season to encourage people to make their own Rice Krispies Treats at home and share them on social media. For every post of a treat using the hashtag #Treats4Toys, Rice Krispies will donate a toy to Toys for Tots to bring some joy to a child in need this holiday season. Check out  www.RiceKrispies.com/Treats4Toys  for more info!
The recipes we used to make this cake can be found below:
Rice Krispie Rounds:
For each layer (substitute different color food coloring each time- red, yellow, and blue)
Melt 2 tbsp butter. Add 3 cups mini marshmallows and stir until coated and 75% melted, add food coloring. Turn off burner and add 4 cups Rice Krispies, stir until coated and pour the mixture into greased 7″ cake ring, press to edges.
Sprinkled Rice Krispies Squares:
Melt 2 tbsp butter. Add 3 cups mini marshmallows and stir until coated and 75% melted
Turn off burner and add 4 cups Rice Krispies and then 1/2 cup sprinkles, stir until coated and pour the mixture onto parchment sheet, mold into square shape and press additional sprinkles onto top surface. Wait 2 hours and cut into small (approx 1.5″) squares.

 

Vanilla Cake Ingredients (coloring the three layers orange, green, and purple):

  • 3 1/4 cup flour
  • 3 cups granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter (2 sticks), room temperature
  • 3 tsp. vanilla extract
  • 1 cup egg whites (about 7 large egg whites)
  • 1 1/2 cups buttermilk, room temperature
  • 1/8 cup vegetable oil
Marshmallow Buttercream:
  • 6 sticks (2 cups) unsalted butter, room temperature
  • 12 cups powdered sugar
  • 1 tsp salt
  • 1/2 heavy cream
  • 3 tsp vanilla
  • 1 cup marshmallow fluff

Instructions:

The Rice Krispies parts of this cake were prepped the day before to help simplify the process! If you also plan to do this, store them in an airtight container at room temperature.

To make the cake layers, preheat oven to 350°F. Grease and line three 7” round pans. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.Mix chunks of butter slowly into the dry mix on a low speed. Continue to mix until no chunks of butter remain, and the mixture becomes crumbly.

In a separate bowl, combine all wet ingredients (vanilla extract, egg whites, buttermilk, and vegetable oil), and whisk to combine.On low speed, add 1/3 of the liquid ingredients to the dry/butter mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed.

Mix in the remaining wet ingredients in two installments, on a medium-high speed until fully incorporated.

Divide evenly into three bowls, and color one batter orange, one batter green, and one purple with gel food coloring. The pour the batters into the three prepared cake pans. Bake for about 40 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

While the cake layers bake and cool, prepare the marshmallow frosting!

Beat the butter on high for 30 seconds, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the marshmallow fluff, vanilla, and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

NOTE: If you are making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!

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Once you’ve made all your layers, it’s time to assemble the cake!! Stack them in rainbow order (ROYGBV), alternating layers of rice krispies and cake! I applied a thick, fluffy layer of frosting between each layers. I then applied a crumb coat and let the cake chill in the freezer for about 10 minutes. I used some of my remaining buttercream to add a second coat of frosting, and smoothed with a cake bench. I then applied colorful ganache drips, and we began to decorate the top of the cake! We made a large swirl of buttercream in the center of the cake, and stacked the krispies squares in a pyramid on top of the cake. We filled in any gaps with mini marshmallows and sprinkles! The cake ended up being insanely tall, but that made it all the more fun to cut and eat 🙂 The rice krispies / cake combination turned out being surprisingly delicious! I loved the variety of textures!!

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Baby Panda Cupcakes

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Like most people, I am a big fan of animal cupcakes. Why? Because they’re adorable. These baby panda cupcakes are not only are they fun to look at, they taste delicious too! This uses my go to cupcake base and american buttercream recipe. A full video tutorial can be seen here.

Vanilla Cupcake Base:

  • 1 1/4 cups flour
  • 3/4 cups sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp. salt
  • 2 eggs, room temperature
  • 1/2 cup canola oil
  • 1/2 cup buttermilk
  • 2 tsp. vanilla

Vanilla Buttercream:

  • 1 cup butter (2 sticks), room temperature
  • 4 cups powdered sugar
  • 2 tsp vanilla
  • 1/4 cup heavy cream
  • 1/2 tsp. salt

Decorations:

  • white sanding sugar sprinkles
  • brown sprinkles
  • chocolate chips
  • candy eye balls (or you can use fondant!)

Servings: 24 mini cupcakes

Bake time: 10 minutes

Preheat oven to 350 degree Fahrenheit. Stir together the flour, sugar, salt, baking soda, and baking powder. Add in eggs, one at a time. Combine vanilla, oil, and buttermilk in a separate bowl, and stir into the dry ingredients in two installments. I mixed by hand, but you can also mix with a hand mixer. Pour batter into lined mini cupcake pans, filling each liner 1/2 full. Bake for 10 minutes, until the cupcakes are just baked through, and a toothpick inserted in the center comes out clean. Remove the cupcakes from pans, and let them cool on a wire rack.

As the cupcakes cool, prepare the vanilla buttercream. Whip the butter in a large bowl with an electric mixer, until it is creamy and smooth. Slowly incorporate the powdered sugar, adding it in multiple installments. As the frosting thickens, add salt and vanilla. Continue to mix, and add cream until desired consistency is reached.

Once the cupcakes are fully cooled, pipe on frosting using a large, round tip.Dip the frosted cupcakes into a bowl of white sugar sprinkles, making sure that the entire surface of the frosting is covered in  sprinkles. Place two large chocolate chips on the upper third of the cupcake for the eyes, pointy side down. Add a mini dab of frosting onto the back of eyes, and stick them onto the chocolate chips. Place two chocolate chips on the the upper edge of the frosting, for the ears. Put a chocolate chip into the center of the cupcake sideways, for the nose. Using brown sprinkles, make the mouth of the panda. That’s the fun part, you can make the pandas have whatever expression you chose😀 Below and some mini and regular sized cupcakes that I made.

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And TAH-DAH! If these little guys can’t brighten someone’s day, I don’t know what will!

Everything Mosaic Cake

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My friend Miranda had a giant birthday party, and needed a very special cake for the occasion. When I asked what she liked, she said “everything, and cookie dough.” I may have run a little too far with that, but the result was this everything mosaic cake! I clearly got a bit carried away with the creative freedom!! The full tutorial of the assembly can be seen on my YouTube channel. The recipes used can be found below:

Chocolate Chip Vanilla Cake Batter:

  • 3 1/4 cup flour
  • 3 cups granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter (2 sticks), room temperature
  • 3 tsp. vanilla extract
  • 1 cup egg whites (about 7 large egg whites)
  • 1 1/2 cups buttermilk, room temperature
  • 1/8 cup vegetable oil

Vanilla American Buttercream Ingredients:

  • 4 sticks (2 cups) unsalted butter, room temperature
  • 8 cups powdered sugar
  • 1/2 tsp salt
  • 3 Tbsp. heavy cream
  • 3 tsp vanilla

Edible Chocolate Chip Cookie Dough

  • 1 cup unsalted butter (2 sticks), at room temperature
  • 1 cup light brown sugar
  • 2 tbsp heavy cream
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1 cup mini chocolate chips
  • 2 tsp vanilla extract

Cake Decorations (optional):

Instructions:

Begin by making the cake batter. Preheat oven to 350°F. Grease and line four 7” round pans.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of butter slowly into the dry mix on a low speed. Continue to mix until no chunks of butter remain, and the mixture becomes crumbly.

In a separate bowl, combine all wet ingredients (vanilla extract, egg whites, buttermilk, and vegetable oil), and whisk to combine.On low speed, add 1/3 of the liquid ingredients to the dry/butter mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed.

Mix in the remaining wet ingredients in two installments, on a medium-high speed until fully incorporated.

Divide evenly between the prepared cake pans. Bake for 35-40 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

While the cake layers cool, prepare the vanilla buttercream. Beat the butter on high for 30 seconds, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

NOTE: Since you are making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!

For the edible cookie dough, cream the butter and brown sugar together. Add in the salt and vanilla, and beat until combined. Mix in the flour in two installments, add the cream between installments to help the ingredients come together. Gently mix in the chocolate chips on a low speed, or with a spatula. Shape three, 7-inch cookie dough disks on parchment paper, and freeze to allow the disks to firm up.

Once all the components are prepared, it’s assembly time! Top each cake layer with a thin smear of frosting, and a cookie dough disk. Repeat, stacking all four layers. Apply a crumb coat to exterior of the cake, and refrigerate to let the frosting firm up.

Remove from fridge, and apply another coat of frosting. Smooth the frosting, then gently press all of the toppings onto the sides of the cake. You can use whatever toppings you prefer, the options are limitless!! Pipe buttercream swirls onto the top of the cake using a Wilton 1M, and garnish with the toppings placed on the side of the cake. I also placed a giant chocolate chip cookie on top of the cake, to really make this cake completely over the top 🙂

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