Champagne Cake II The Best Recipes

Saturday, January 15, 2022

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Champagne Cake II

"This version of champagne cake has a cooked marshmallow-coconut filling and fondant icing. Use the recipe for Champagne Cake and bake it in two nine inch layers."

Ingredients :

1/four cup butter
1 tablespoon white wine
sixteen large marshmallows
1 cup flaked coconut
four cups confectioners' sugar
1/4 cup mild corn syrup
1/4 cup water
1 1/2 teaspoons vanilla extract
1/eight teaspoon salt
1/2 teaspoon almond extract
2 drops purple food coloring
6 huge marshmallows

Instructions :

Prep :	Cook : 12M	Ready in :

Prepare Champagne Cake I as directed, but bake in two nine inch spherical pans. Allow to chill. When cool, prepare with coconut filling.
Coconut Filling: Over boiling water in double boiler, soften sixteen marshmallows, butter and wine. Remove from heat and upload coconut.
Fondant Frosting: Sift powdered sugar in top of double boiler. Add corn syrup and water. Stir over boiling water till smooth. Add the vanilla, salt and almond flavoring. For pink champagne effect, add 2 or three drops purple meals coloring.
Keep frosting heat so it spreads frivolously. With spoon, carefully pour fondant over pinnacle and aspects of cake. Slice marshmallows into 4 rounds each, dip in fondant and area at random on pinnacle of cake.

Notes :

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