New Year’s Eve Cake Tutorial- Pour the Champagne!

Today we’re sharing a festive champagne-themed cake video tutorial for New Year’s Eve! This beautiful design would be a fabulous addition to any New Year’s Eve dessert menu.

We love this cake’s unique combination of chocolate “champagne” swirls and sugar pearl bubbles for a look that is whimsical yet still has a dressed-up feel. The idea could easily be used on a cakes of all sizes, including sheet cakes!

Although I’m still in denial about Christmas being over (I’m not ready to say goodbye to the Christmas tree just yet), I’m always excited about a fresh new year! Thanks to all of you who follow our cake tutorials, and we wish you a bright and happy 2018!! Enjoy the video!

Materials:

(This design would work for any cake, but we used a double barrel (4 layer) 6 inch cake with our fluffy buttercream frosting and filling. As usual, for our double barrel, we used a cake cardboard on the bottom of the cake, and another halfway up with 4 bubble tea straw supports beneath.)

Vanilla Buttercream Frosting

Template for 2018 and Champagne Bottle

Gum Paste (or fondant with tylose kneaded into it) for the topper

White Chocolate Candy Melts/Almond Bark

Number Cutters (Optional. You could also pipe 2018 or form numbers from snakes of fondant)

Lollipop Stick or Skewer to anchor the bottle

Coloring Gels: We used Americolor Avocado Green

Gold Dust/Spray (edible) for the chocolate pieces (see note below)

Pearl Dust- Optional- we used for dusting over label

Twinkle Dust- Optional- we used on bottle.

Vodka or Lemon Extract for combining with gold dust to create paint for bottle

Sparkling Sugar (optional- used on 2018)

Piping Tip 3 for border

Stepping Stone Stamp Embossers- For 2018 label. Optional.

Miscellaneous: Small paint brushes, Piping gel

Notes:

Whenever creating a flat cake topper that will stand upright, I always make two in case one should break. Make two bottle cut-outs just to be on the safe side.

Dry times will vary. Allow 24 hours for your gum paste bottle to dry, to be on the safe side.

As I mentioned in the video, sugar pearls are fairly firm…especially the larger ones. If you find that your sugar pearls are harder than you like, just use them sparingly and use dots of buttercream instead to suit your personal preference. Either way, the cake will be beautiful.

** In the video I refer to Rolkem Gold Dust as edible…but I need to update the post to say that it is still awaiting FDA approval in the US, although it is labeled non-toxic. (It has food-approval in Europe, Canada, and Australia).  You can find gold dusts advertised as edible online, and Wilton has an edible gold spray also. ;0)

If you love champagne, make sure to check out our DELICIOUS Pink Champagne Cake recipes! We have a really popular homemade version… Pink Champagne Cake from Scratch. This moist cake has just the right amount of pink champagne flavor. We love it with Pink Champagne Buttercream! SO good.

If you like to work with doctored cake mixes, you MUST try our Pink Champagne Doctored Cake Mix recipe! Just like our homemade version, this flavorful recipe is sure to make any occasion feel more special. You can find it here: Pink Champagne Doctored Cake Mix Recipe.

If you’re looking for more fabulous New Year’s Eve Cakes, Cupcakes, Tutorials, and Sweets, don’t miss our full Roundup of New Year’s Eve Favorites!

Thanks for stopping by! We hope that you enjoy the tutorial! Make sure to stop by our Free Tutorials Section and Recipes Section for even more cake tutorials and recipes. Or, if you are interested in becoming a member of My Cake School, we would LOVE to have you!