- make this recipe
- user reviews (1)
-
1
two-layer-size white cake mix
-
Champagne
-
Champagne Icing (see recipe below)
-
Coconut Frosting (see recipe below)
-
Shredded coconut
-
White jelly beans
-
Purchased dove cake toppers
1. Preheat oven to 350 degree F. Grease and flour a 10-inch fluted tube pan or twelve 4-inch fluted tube pan molds. Set aside.
2. Prepare cake mix according to package directions, substituting champagne for the water. Spoon the batter into the 10-inch pan, or spoon about 1/2 cup batter into each of the 4-inch molds. (If you have only one pan of 4-inch molds, cover and chill remaining batter while the first batch bakes. Cool, wash, grease, and flour the molds before baking the second batch.)
3. Bake in the preheated oven until a toothpick inserted near the centers comes out clean. (Allow 35 to 40 minutes for the 10-inch pan or 18 to 20 minutes for 4-inch molds.) Cool in pan for 10 minutes. Turn out of pan and cool completely on a wire rack.
4. Place cooled cake(s) on wire rack over waxed paper. Brush Champagne Icing over cakes to glaze. Let icing dry.
5. To serve, fill center openings of cake(s) with Coconut Frosting. Sprinkle with additional coconut and decorate with white jelly beans and doves. Makes 1 10-inch cake (12 servings) or 12 4-inch cakes.
- Make Ahead Tip Place unbaked, unfrosted cake(s) and frosting in spearate airtight containers. Store at room temperature for up to 1 day. Glaze and frost cakes up to 4 hours before serving.
Yield: 1 cup
-
3
cups sifted powdered sugar
-
1/4
cup champagne
-
1/2
teaspoon vanilla
-
Chanpagne
In a medium mixing bowl, combine powdered sugar, champagne, and vanilla. Stir in additional champagne, 1 teaspoon at a time, to make an icing of glazing consistency. Makes 1 cup.
- Servings Per Recipe 12,
- Calories 710,
- Protein (gm) 4,
- Carbohydrate (gm) 105,
- Fat, total (gm) 29,
- Saturated fat (gm) 10,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 49,
- Vitamin C (mg) 1,
- Sodium (mg) 312,
- Calcium (DV %) 81,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Yield: 3 cups
-
1
cup shortening
-
1 1/2
teaspoons vanilla
-
1/2
teaspoon almond extract
-
4 1/2
cups sifted powdered sugar
-
2
tablespoons milk
-
Milk
-
2
cups shredded coconut
-
Blue paste food coloring (optional)
In a large mixing bowl, beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2-1/4 cups of the powdered sugar, beating until smooth. Beat in milk. Gradually beat in the additional 2-1/4 cups powdered sugar and enough milk (1 to 2 tablespoons more) to make a frosting of spreading consistency. Stir in shredded coconut. If desired, tint lightly with blue paste food coloring. Makes 3 cups.
- Servings Per Recipe 12,
- Calories 710,
- Protein (gm) 4,
- Carbohydrate (gm) 105,
- Fat, total (gm) 29,
- Saturated fat (gm) 10,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 49,
- Vitamin C (mg) 1,
- Sodium (mg) 312,
- Calcium (DV %) 81,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
I have made these for a girlfriends birthday. But I replaced the coconut with strawberries and chocolate shavings..
11/23/2009 07:03:53 AM Report Abuse