Pink Champagne Cake {Scratch Recipe}

Pink Champagne Cake Recipe by!



Hi everyone!  Today we are happy to share a sophisticated and flavorful recipe with you for Pink Champagne Cake.

This elegant dessert, with it’s moist champagne infused layers & delicious buttercream is perfect for weddings, engagement parties, anniversaries, or any occasion that calls for something special.  If you love champagne, you will love this cake!

Pink Champagne Cake

Preheat the oven to 350 degrees, grease and flour 3 (8 inch) pans

3 cups (342 g) cake flour
1 Tablespoon (15 g) baking powder
1/2 teaspoon (2g) salt
6 egg whites (194g)
1 cup (242g) pink champagne, I used Andre Blush Champagne
2 teaspoons (8 g) vanilla
2 Tablespoons vegetable oil (18 g)
2 cups (400 g) granulated sugar
1 cup (2 sticks) (226 g) unsalted butter
Small amount of pink food color, I used AmeriColor Deep Pink but any pink would be fine. I added the color with a toothpick, just a small amount will give you blush pink

1. In a medium size bowl whisk together the flour, baking powder and salt. Set aside

2. In another bowl combine the egg whites, champagne, vanilla and vegetable oil. Whisk until blended and set aside.

3. In the bowl of your mixer, cream the butter and sugar 3 to 5 minutes. When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended. Slowly add 1/2 of the liquid ingredients and mix until blended. Continue alternating dry and wet ingredients ending with dry and mix until blended. Add the pink color at this time.*Makes 7 1/2 cups of batter.

4. Pour into prepared pans and bake 25 to 30 minutes. The cake is done when a toothpick inserted the center comes out clean. Cool in baking pans 10 min. then turn out.
Pink Champagne Buttercream

2 cups (4 sticks) (452 g) unsalted butter, softened
8 cups (960 g) confectioners’ sugar
5 to 6 Tablespoons ( 50g to 60g) champagne, enough to achieve spreading consistency
1 teaspoon (4g) vanilla
small amount of pink food coloring

Beat the butter until smooth, add vanilla. Slowly add the confectioners sugar and champagne and beat several minutes on medium speed until spreading consistency. Slow mixer down the last couple of minutes to achieve a smoother frosting.

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Category: Cakes and Cupcakes, Frostings and Glazes, Recipes

Braided Buttercream Cake with Ruffled Heart Topper~ Video

Braided Buttercream & Ruffled Heart Topper~ Tutorial by MyCakeSchool.comHello! In this short cake video tutorial, you will learn a beautiful piped buttercream technique for a braided/woven effect, and also how to pipe a romantic ruffled heart cake topper. I hope that you enjoy it!

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Category: Bridal Showers, Buttercream Techniques, Custom Toppers & Figure Modeling, Other, Other Special Occasions, Showers, Slider, Themes and Occasions, Video Tutorials, Wedding & Elegant

Time for Tea! A Gravity Defying cake with Suspended Teapot Decoration~ Video

Time for Tea! Cake with Suspended Teapot Decoration~ Tutorial by!Hi everyone! In this two part cake video tutorial, you will learn how to create teapot and teacup decorations (Part One) and a support structure to give a gravity defying effect (Part Two).

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Category: Carved/3D, Custom Toppers & Figure Modeling, Fondant Techniques, Gum Paste & Fondant, Kids, Miscellaneous Kids Themes, Slider, Themes and Occasions, Video Tutorials

Candy Cake~ A Gravity Defying Cake Video Tutorial

Candy Cake Video Tutorial for Members by!In this gravity defying cake video tutorial, I'm going to show you how easy it is to create a sturdy support system for cakes that feature something suspended that is lightweight. In this case, we're suspending a gift bag with candy spilling from it, but there are endless options..

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Category: Carved/3D, Everything Else, Kids, Seasonal & Holiday, Slider, Themes and Occasions, Video Tutorials, Winter

German Chocolate Cake Recipe! {Scratch}

German Chocolate Cake Recipe by

You will LOVE this recipe! The cake is super moist and decadent, it is a tried & true favorite! Traditionally, German Chocolate Cakes are often filled with their signature (wonderful) filling, but not frosted around the sides. However, we decided to frost the sides in chocolate buttercream, and I love the look!

German Chocolate Cake

Preheat the oven to 350 degrees and grease and flour 3 (8 or 9 inch) pan

1 pkg. (4 oz) (113 g) Bakers German Sweet Chocolate Bar
1/2 cup (118 g) boiling water
4 eggs separated
1cup (226 g) butter softened
2 cups (400 g) granulated sugar
2 1/2 cups (285 g) cake flour
1 teaspoon (5 g) baking soda
1/4 teaspoon (1.5 g) salt
2 teaspoons (8 g) vanilla
1 cup (242 g) buttermilk

Break the chocolate bar into pieces and place in a bowl. Melt the chocolate by pouring 1/2 cup boiling water over the chocolate.  Let it sit for 1 to 2 minutes to soften then stir until completely melted.  Set Aside.  Separate the 4 eggs and beat the whites in a small bowl on high speed until stiff peaks form. Set Aside. Whisk together the flour, baking soda and salt. In the bowl of your electric mixer or hand mixer beat the butter until smooth then add the sugar and beat until fluffy and light ( 2 to 4 minutes) Add egg yolks one at a time, beating well after each. Add the melted chocolate and vanilla and blend. Add the flour mixture alternately with the buttermilk beginning and ending with the flour mixture ( 3 additions), beating at medium speed until well blended after each addition. Gently fold and stir in the egg whites and pour into the prepared pans.

Bake 30 minutes or until a toothpick in the center comes out clean. Cool for 10 minutes then turn out. Cool layers completely and they are ready to fill and frost. To freeze for later use, cover individually with plastic wrap while still warm to the touch and wrap in aluminum foil. Can be frozen for 2 months.

Coconut Pecan Filling/Frosting

1 1/2 (171 g) pecans, chopped
2 2/3 cup (7 oz) (198 g) flaked coconut
4 egg yolks
1 teaspoon (4g) vanilla
1 can (12 oz) (354 ml) evaporated milk, (you could also use light or heavy cream)
1 cup (200 g) granulated sugar
1 stick (8 T.) (113 g) butter

Whisk egg yolks, milk and vanilla in a saucepan until blended.  Add sugar and butter and cook over medium heat for 10 to 12 minutes or until thickened, stir constantly. Remove from heat and stir in the coconut and nuts. Allow to cool before spreading on the cake.

This is enough to fill and frost 3 (8 or 9 inch) layers. It is very rich so it can be used as a fill and on the top layer, leaving the sides unfrosted. For our pictured cake we use as a filling and frosted with chocolate buttercream Here is a link to the Classic Chocolate Buttercream recipe!

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Category: Cakes and Cupcakes, Recipes

Happy New Year~2015! Cake Tutorial {Blog}

New Year's Cake Tutorial by


Hi everyone!  The new year is almost here and I wanted to share a festive, quick & easy cake tutorial with you!

First, I truly love the look of piped buttercream on cakes.   In fact, the more piping, the better!  It’s often a quicker option than applying frosting with a completely smooth finish, and I love the dressed up feel.

I often use my trusty 2D tip to pipe vertical ribbons of buttercream onto cakes….but today I wondered what would happen if I piped horizontally instead.  The result is so pretty…and so easy!  It’s my favorite part of this tutorial ;0)

First, I crumb coated my cake with a thin layer of buttercream.  Then, starting from the bottom of the cake, I piped long strands of buttercream with my 2D tip.  If you have a turntable, it makes things a bit easier so that you can spin as you pipe.  We used this recipe but any frosting that holds it’s shape nicely to piping would work well.

Happy 2015 Tutorial by  Still going!  I love the effect.

Happy 2015 Tutorial by

Here is a shot of the back of the cake.  I stopped and started  my bands of frosting in the same spot, creating a seam all the way down.  If the seam bothers you, you can pipe a vertical line of small rosettes, or add sugar pearl “buttons”, but I like the look just as it is ;0).

Happy 2015 Tutorial by

The piped frosting was finished in just a matter of about 5-10 minutes!  Next, I created a fondant plaque.  We actually used a plaque cookie cutter for this.  If you don’t have one & would like this same shape, you can use a rectangular cutter and then snip away the corners with a small circle cutter or piping tip.

I dusted my plaque with silver luster dust. (Rolkem Super Silver)

Happy 2015 Tutorial by

My fondant numbers were cut using a Wilton cutter set. I dusted with gold luster dust (Rolkem Super Gold) & sparkled with hologram twinkle dust.

Happy 2015 Tutorial by Now for the stars!  I melted white candy coating/bark coating and spooned it into a disposable piping bag (with the tip snipped away).  Then, I piped lots of stars onto a waxed paper lined cookie sheet.  I chilled in the freezer for about 5 minutes so that they would set up much more quickly and could be easily handled.

Happy 2015 Tutorial by Using a dry paintbrush, I dusted my stars with silver and gold luster dust.  Pearl dust would have been nice too!  I chilled the dusted stars one last time for a few minutes before placing them into the frosting. (* Use your preferred luster dust for your stars.  I used Rolkem Super Silver & Rolkem Super Gold luster dust for mine, which I ordered online.  You could also sprinkle your stars with sparkling sugar/sprinkles or sugar pearls before they set up, or by using a little piping gel as adhesive.)

Happy 2015 Tutorial by

And that’s all there is to it!  I love the sophisticated look of this cake, and I especially love that it came together so quickly!

New Year Cake Tutorial By


Thanks for stopping by our site, we truly appreciate it!   Wishing you all the best in the new year!  Here’s to 2015! xoxo

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Category: Blog Tutorials, Buttercream Techniques, Seasonal & Holiday, Winter

Coconut Cake Recipe


Coconut Cake with Coconut Cream Cheese Frosting! Recipe by



I LOVE this delicious Coconut Cake Recipe! The cake in this recipe is a yellow cake, with a flavorful coconut filling and coconut cream cheese frosting! (The holly decoration is fondant leaves with Sixlets red candies for berries.) *Special thanks to my Aunt Kay for sharing her mother’s recipe with us that we have all fallen in love with over the years!


Make your preferred yellow or white cake (plus one teaspoon of coconut extract).  We like our Yellow Cake {Scratch Recipe}.  We baked two layers of cake and torted them, so that we could have 4 layers (and more filling!).


Filling for Coconut Cake (this could be made in advance)

1 cup (200g) granulated sugar
2 Tablespoons (8g) flour
2 Tablespoons (28g) butter
1 cup ( 242g) whole milk
1 teaspoon (8g) vanilla extract
1 teaspoon (8g) coconut extract
1 1/2 cups (105g) sweetened flaked coconut

Add sugar and flour to a saucepan and whisk to blend. Stir in the whole milk, add butter and cook over medium heat until just before boiling. Reduce heat and stir until the sugar is completely dissolved. When you remove from the heat stir in the vanilla and coconut extracts and the flaked coconut. Allow to cool completely before spreading over cake layers.

Coconut Cream Cheese Frosting

(This is our same cream cheese frosting recipe, but with the addition of coconut extract.)

1 cup (2 sticks) (226g) unsalted butter, softened
8 oz. (226g) cream cheese, softened
1/2 teaspoon (3g) salt
2 teaspoons (8g) vanilla extract
1 teaspoon (4g) coconut extract
4 to 4 1/2 cups (420 – 470g) powdered sugar, additional powdered sugar if needed

(2 cups Flaked Sweetened Coconut -optional.  For pressing into the frosted cake.  We used 2 cups for an 8″ cake.)

In the bowl of your mixer beat the butter and cream cheese until smooth. Add the vanilla and coconut extract. With the mixer on low speed gradually add the powdered sugar and 1/2 teaspoon salt. Beat until smooth.

Makes 4 cups and will cover a 2 layer 8 inch round cake. Frosting should be refrigerated.

To Assemble the Cake

Place 1 cake layer on a cake plate or cake board. Spread with filling, place second cake layer on top of this and fill, and so on.  Once all the cake layers are filled, frost the cake with Coconut Cream Cheese Frosting. Pat approximately 2 cups flaked sweetened coconut over the top and sides of the cake. Press the coconut gently into the frosting so that it will stick. Cover the cake and refrigerate until ready to serve. For best flavor, remove the cake from the refrigerator 2 hours before serving.


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Category: Blog Tutorials, Cakes and Cupcakes, Recipes