A wonderful Cake for Valentines Day Celebration for 2
Your lover will be impressed with the complex flavor and the beauty.
It can be made sparkling apple juice for a more mellow flavor
That all your valentines will love. This recipe can also be made into cupcakes
For the Champagne Reduction
2 cups champagne, pink champagne or sparkling wine,
For the Champagne Velvet Layer Cake
2½ cups Flour
2 teaspoons baking powder
1 teaspoon kosher salt
¾ teaspoon baking soda.
2 cups granulated sugar
½ cup unsalted butter, at room temperature
¼ cup shortening,
¼ cup vegetable oil
½ cup champagne reduction
½ cup buttermilk, at room temperature
¾ cup egg whites (about 6), at room temperature
½ teaspoon pure almond extract
½ teaspoon pure vanilla extract
Pink Champagne Buttercream4 cups confectioners’/ power sugar, spooned into cup and leveled off, sifting not necessary1 cup champagne, pink champagne or sparkling wine¼ teaspoon pure almond extract, such as Nielsen-Massey®, optional½ cup salted butter, at room temperature½ cup unsalted butter, at room temperature1 cup shortening, at room temperature Pink food coloring paste
Using an electric stand mixer fitted with paddle attachment, place confectioners’ sugar into the work bowl. Meanwhile, in a small heavy saucepan over medium-high heat, bring champagne to a boil. Boil until reduced by half to ½ cup, about 8 to 10 minutes. Remove from heat.
Immediately and very carefully pour boiling champagne over confectioners’ sugar in a steady stream with mixer on low speed (stir). Increase mixer speed to medium and beat, scraping down sides of the bowl with rubber spatula, until sugar dissolves, the mixture is smooth and cooled to room temperature, about 4 minutes. Add almond extract, if using, and mix until well blended.
Add butter and shortening and beat on low, scraping down sides of bowl as necessary, until creamy and almost fully incorporated about 2 minutes. Gradually increase mixer speed to medium and continue beating until light and fluffy, scraping down the sides of bowl as necessary with a rubber spatula, about 10 minutes. (Beating buttercream on low and medium speeds will prevent it from incorporating too much air causing air bubbles.) Tint buttercream with pink food coloring paste.
- Prepare the Champagne Reduction: In a medium heavy saucepan over medium-high heat, bring champagne to a boil. Boil until reduced to ½ cup, about 15 minutes. Remove from heat; set aside to cool completely.
- preheat oven350ºF. Grease three 8-inch round or heart-shaped cake pans with shortening or oil. Line bottoms with parchment or wax paper cut to fit the size of pans. Grease paper linings and dust lined pans with flour, tapping out the excess. Set aside.
- Prepare the Champagne Velvet Layer Cake: Using an electric stand mixer fitted with paddle attachment, mix and sugar flour, baking powder, baking soda and salt) on low-speed mix until well combined and aerated about 1 minute. Add butter, shortening, and oil, and mix on slow speed until thoroughly combined. The mixture will be very thick.
- In a 2-cup glass liquid measuring cup, whisk together champagne reduction, buttermilk, egg whites and extracts using a fork until well blended. Slowly add half of the liquid mixture to the batter and mix on low speed. Increase mixer speed to medium and beat until thoroughly combined, scraping down the sides of bowl as necessary with a rubber spatula, about 2 minutes. Add remaining liquid mixture and beat just until smooth and thoroughly combined, again scraping down the sides of bowl as necessary, about 1 minute.
- Using a rubber spatula, scrape and pour batter into prepared pans dividing evenly Smooth tops evenly with a rubber spatula and then wrap each pan on counter surface 2 to 3 times to expel any air bubbles. This step will create a nice level cake.
- Bake in preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Cool cakes in pans on wire racks for 10 minutes. Run a knife around each cake to loosen, then invert onto wire rack and peel away parchment or wax paper. Turn right side up onto wire racks (using an additional rack to flip) and cool completely or wrap while still warm to retain moisture. Wrap each cake layer tightly in plastic food wrap and keep at room temperature until ready to fill and frost.
- To Assemble, Frost the Cake: Use a scant ¾ cup frosting between each layer.
- To Make a Rose Cake with “Rose Swirls” To pipe roses, start at the bottom and work around the cake to complete a full circle of roses. To pipe each rose, start in the center of where you want your rose to be. Then pipe in a circular fashion counter-clockwise going around the center point once or twice depending on the size of roses you desire. The roses don’t need to be perfect! This is what is so great about piping swirled roses as they look lovely shabby and chic. It is best to end in the same place each time and I like to end at the top right side of each rose.Once you complete the first row around the cake, continue with the next row and then the top. To fill in any gaps, I like to pipe small stars or flourishes that contour the rose swirls. Rose Cakes are the best. So simple, but so stunning!