Recipes, Uncategorized

Naked Champagne Cake

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If you're on Pinterest I'm sure you've seen these "Naked Cakes". I was personally drawn to them because I was like "What? I don't have to frost the whole thing?! Sold!" I also love the rustic and simple look of these cakes.

For my cake I decided to play around with a little champagne that we had in our fridge (not like anyone was going to be drinking it anytime soon.) Perhaps putting champagne in a cake would satisfy my craving for a glass of bubbly (it didn't).

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So this is what I did....

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I picked up some ordinary white cake mix (you can do a mix from scratch but this mom ain't got time for that). When it came time to add the water I just substituted about one cup of it with champagne. I did two batches (boxes) for my three layer cake. There was leftover batter and I used it to make some small cupcakes. After the cakes were done I let them cool and popped in my (6) cupcakes to cook.

While the cakes were cooling I worked on the frosting.

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I made a simple buttercream frosting and incorporated some champagne while it was mixing. It took a little bit of taste testing to get the consistency and taste just right. I didn't want the frosting to be too sweet but I also didn't want it to be bitter either. After I had finally gotten it right, I put it in the refrigerator to set. Chilled frosting is much easier to work with.

By this time my cakes had cooled. I carefully transferred them to plates and then flipped them back over so that their tops were up. Taking a butter knife, I carefully sliced off the rounded part of the first two cake layers. By taking of the rounded tops, it would allow the cakes to stack more evenly.

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I frosted layer by layer (secretly rejoicing that I didn't have to do the whole thing) and then went back and added a little extra in-between each layer. You could probably do a little messy piping in-between as well. I think that's why I love this whole naked cake trend, it's seriously so hard to mess up. It's just...whatever. It's a hipster cake if you will. Someday my grandkids will see this cake and be like "Grandma, why didn't you finish the cake?". To which I'll respond "It was just another crazy trend... like my fake glasses and chunky headbands".

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And my little cupcakes... I left these unfrosted for Peter and James.

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If you decide to give the recipe a try here is what you'll need:

~Two boxes of white cake mix

~A bottle of dry champagne

~6 eggs

~Vegetable oil (or coconut oil)

~Powdered sugar

~1 stick of butter

~Vanilla extract

Simple Instructions:

~Bake the cakes like the box directs but substitute one cup of water for champagne.

~In a mixer, combine the butter and 1 cup of powdered sugar with one table spoon of champagne. Alternate adding a splash of champagne with powdered sugar until you have the consistency/taste you are looking for. (Some people may prefer more or less of a boozy frosting). If you need liquid but don't want to use anymore champagne, you can add a splash or two of milk.

~Let the frosting chill for at least 30 minutes.

~Slice off rounded tops of your two bottom layers of cake with a butter knife.

~Frost the tops and layer your cake. Then touch up the sides.

~Add flowers or berries to the top and you're done!

If you give this recipe a try I'd love to see your results! Also... I have a champagne cake in my fridge that needs to be eaten... let me know if you can help! :)