Now this cake happens to be really delicious, especially more so since I added strawberries into the mix. I made this cake for my mom to bring to her work the other day and she said that it was gone within the hour, which means that you should make this cake and make it disappear into your stomach.
Frosting this cake was really quite easy. Just fill a piping bag fitted with a flower piping tip, holding it at an angle, thick side touching the cake and pipe all the way around the cake. Make sure to pipe it starting at the top of the cake and work your way down. Then add some pearl sprinkles and wahla! You got yourself a cute little cake! The deer candle holders were an even better touch!
Strawberry Champagne Cake (Adapted from Sprinkle Bakes)
Makes 2 8-inch + 2 6-inch cakes, or 3 8-inch cakes
3 cups flour
3 tsp baking powder
1/2 tsp salt
1 cup butter
2 cups sugar
6 egg whites
2 cups sparkling wine or champagne
About half bag frozen strawberries + 2 tbsp flour
Preheat oven to 350*F. Grease and line pans with parchment paper. Clean and slice the strawberries. In a large bowl whisk together the flour, salt, and baking powder. In the bowl of an electric mixer cream the butter and sugar until light and fluffy. Gradually add in the egg whites and mix until incorporated. Gradually add in the dry mixture and the champagne, alternating between the two. Mix the strawberries and 2 tbsp flour, making sure to coat all of the berries, then add to the cake batter and fold the strawberries in. Mix until the batter is fully incorporated. Split the dough evenly between the pans. Bake for 30-35 minutes, making sure to flip the pans halfway through baking.
Vanilla Buttercream
6 sticks unsalted butter
9 cups powdered sugar
2 tsp vanilla
About 1/4 c heavy cream
large pinch salt
Cream the butter until smooth. Gradually add the powdered sugar until fully combined. Add in the salt, vanilla, and gradually add in the heavy cream until it's the consistency you like.
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