Pink Champagne Layer Cake

Pink Champagne Layer Cake

COMPOSITION:

For 1 18cm Cake

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

DAWN Champagne Frosting

Decorations

 

BASIC RECIPE: 

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

 

 

 

WORKING METHOD:

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.

 

ASSEMBLY:  

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.