Today my little blog is ONE! One year, I cannot believe that I've been doing this for 1 year. Here is my FIRST POST. I have learned so much, and still have so much more to learn. All you readers have been so kind to me and thank you so much for continuing to read. Sometimes I question why I even do it, and then I'm reminded by someones kind words; and that's what keeps me writing. I have plans for improving the whole look and design, as well as getting a new bad ass camera. Not sure when that will all happen, but those are the plans.
Happy Birthday House of Ruby Jean!!!
What better way to celebrate than with a cake and champagne?!?! I cannot think of any other way! Every now and again Boo and I get a bottle of bubbly, sit in our pajamas, and watch TV; its actually one of my favorite date nights.
I was surprised by the lack of recipes on Pinterest for a Champagne Cake, so I came up with one that I thought would work. It came out amazing, super moist and a great champagne flavor. I would recommend making this for any celebration or even for your boo on Valentine's Day.
I was uncertain what champagne to get, but knew that I wanted a Rose', I settled on $10 bottle of French Rose' that worked perfectly. And just enough left over to drink while the cake is baking, my favorite kind of recipe.
The center is filled with raspberry jam, I do recommend using high quality. The buttercream is my BUTTERCREAM recipe with raspberry jam folded in, I used about 1/4 Cup. It adds a nice bright flavor against the champagne.
Please serve with a glass of bubbles on the side...
Raspberry Champagne Cake
yields 1-8" double layer cake
Preheat oven to 350º F
4 Cups Cake Flour
2 teaspoons Baking Powder
1 teaspoon Sea Salt
8 Egg Whites
2 teaspoons Vanilla Extract
1 Cup Unsalted Butter, Softened
2 1/2 Cups Sugar
2 1/2 Cups French Rose'
Sift dry ingredients together.
Cream butter and sugar together.
Add egg whites and vanilla, scrape mixing bowl half way through.
Add dry and champagne, alternating (starting and finishing with dry).
Grease and flour 8" cake pans.
Bake for about 25-30 mins, until cakes bounce back when touched.
Cool and release from pans.
Pipe small amount of buttercream around edge of one cake layer.
Fill with jam.
Top with other cake layer.
Frost with Raspberry Buttercream.