Vegan Champagne and Raspberry Celebration Cake

7" Round Tins
35min
Bake Time
180°C
Temperature
Temp
1
Cake

Plain Vegan Cake Batter

Directions

- Add the Vegan plain creme cake mix, water & oil to a mixing bowl fitted with beater

- Mix on slow speed for 1 minute and then 2 minutes on medium speed

- Deposit 450g into 2 x 7" round pans

- Bake in a deck oven at 180ºC for 35 minutes

Champagne syrup

Directions

- Boil 200g sugar and 300ml water and mix

- Add 40g Marc De Champagne Compound to the cooled syrup

Assembly

- Once the sponges are cool, trim the tops to level. Cut each cake in half

- Place one of the sponges onto a cake board and spread layer of the prepared frosting on top, and then a thin layer of Raspberry Delifruit on top of this

- Place the second sponge on top and then repeat the previous step then coat the whole cake with the vanilla frosting

- Add a couple of spots of the white cake frosting randomly around the sides and on top

- Smooth the sides and top to create an even layer of frosting

- Finish with some swirls of the Champagne syrup

Load More Reviews

Vegan Champagne and Raspberry Celebration Cake

7" Round Tins

You’ll love these recipes too

Do you like this recipe?
Tell other bakers what you thought.
I would like to receive email communications from Dawn Foods.
Rating is required
First Name is required
Last Name is required
Email is required
Email is invalid
Comments are required
SUBMIT RATING
Thank you
Your comments are very important to us! Your submitted information of this recipe will be reviewed and if accepted, will be published in the near future.
BACK TO RECIPE
An error occurred. Please try again.
Close