This Champagne Cake filled with Strawberry Conserve and White Chocolate Buttercream is the perfect cake to celebrate the New Year. The soft vanilla sponge is brushed with Champagne syrup to create a delectable champagne flavoured cake.
It has been a busy week for me. I spent couple of days recipe testing and trying to perfect a gold drip cake. Have a look at the finished cake here. Please be on the look out for the tutorial, which I plan on sharing in 2017. I also spent part of my week shooting videos and editing. The layout of my kitchen does not make it easy to shoot a video in. In spite of the struggle faced whilst filming, I think I did it. For this reason, I doff my imaginary hat to video bloggers. See the finished videos here. Fingers crossed there will be a lot more videos in 2017. Enough about what I have been up to. Let’s talk about the cake.
As we enter a New Year, why not do it with a celebratory cake. And a Champagne cake doesn’t get anymore celebratory.
I made this cake twice. The first round was a complete disaster. I added champagne to the cake batter and ended up with a runny, lumpy mixture and the cake didn’t bake well.
So it was take 2, which I am sharing with you. To begin with, we bake a soft and fluffy vanilla sponge cake. The cake batter is enough for a 3 layer , 6 inch cake and also 6 cupcakes. Making the cupcakes are optional. I made the cupcakes so my daughter Esme could enjoy the cake as well, minus the champagne syrup.
Once the layers are baked and cooled, we will brush them with champagne syrup. Brush the cupcakes with champagne syrup as well. The champagne syrup adds a lovely subtle champagne flavour as well as making the cake super moist. I would recommend using a brittle brush because the brush makes it easier to control the amount of syrup you add to the cake. Brush each sponge with a thin coat of syrup. Adding too much syrup will make your sponge soggy.
Fill the syrup soaked layers with strawberry conserve and white chocolate buttercream. I wanted a sort of white buttercream so I tinted my buttercream white with a few drops of White-White Icing Colour. This step is optional. Wrap the cake with plastic film and chill the cake in the fridge for 1-2 hours to allow the layers to set.
Remove the champagne cake from the fridge and frost with buttercream. In keeping with the New Year theme, I decorated the cake with gold confetti. Start at the bottom of the cake and press the gold confetti around the side of the cake and move around. It can get quite messy. Place the cake on a tray to catch any sprinkles that fall. You will re-use them.
Edible gold leaf was added to the side of the champagne cake :-). The cake deserved some 24 carat magic.
Pipe decorative swirls on top of cake using a large french open star nozzle and sprinkle the top with gold confetti.
Happy New Year Everyone 🙂 Thank you so much for all the love and support. See you in 2017.