Pink Champagne Layer Cake

Pink Champagne Layer Cake


For 1 18cm Cake

800g (4 x 200g)  Layer Cake White batter

DAWN Champagne Frosting




1. Layer Cake batter

1000g DAWN Layer Cake Mix - White 

660g   Water

120g   Vegetable Oil

           Red Food Colouring

1780g  Total


2. Champagne Frosting

1000g DAWN Vanilla Frosting

    60g DAWN Marc de Champagne Compound

1060g Total

Yield: approx. 8-10 servings





1. Layer Cake Batter
Mix all ingredients with a flat beater for 1 minute on low speed. Mix for a further 3-5 minutes on a medium speed. Then finally, mix for 1 minute on a low speed. Fill the layer cake batter into ring forms.   

Bake temperature - Deck Oven: 175c-180c /Rack Oven: 155c - 160c.

Bake time: approx. 25-30 minutes.


2. Champagne Frosting  

Mix DAWN Vanilla Frosting with DAWN Marc de Champagne Compound.



Spread each layer with Champagne frosting, sandwich all together and then cover the cake with the remaining Champange frosting. Decorate with sugar crystal decorations of your choice.