Champagne Cake II Popular Recipes

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Champagne Cake II

"This model of champagne cake has a cooked marshmallow-coconut filling and fondant icing. Use the recipe for Champagne Cake and bake it in nine inch layers."

Ingredients :

  • 1/4 cup butter
  • 1 tablespoon white wine
  • sixteen large marshmallows
  • 1 cup flaked coconut
  • 4 cups confectioners' sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • half of teaspoon almond extract
  • 2 drops pink food coloring
  • 6 massive marshmallows

Instructions :

Prep : Cook : 12M Ready in :
  • Prepare Champagne Cake I as directed, but bake in two 9 inch spherical pans. Allow to chill. When cool, put together with coconut filling.
  • Coconut Filling: Over boiling water in double boiler, melt sixteen marshmallows, butter and wine. Remove from warmness and add coconut.
  • Fondant Frosting: Sift powdered sugar in top of double boiler. Add corn syrup and water. Stir over boiling water until clean. Add the vanilla, salt and almond flavoring. For purple champagne impact, add 2 or three drops pink food coloring.
  • Keep frosting heat so it spreads evenly. With spoon, cautiously pour fondant over pinnacle and facets of cake. Slice marshmallows into 4 rounds every, dip in fondant and location at random on pinnacle of cake.

Notes :

A standardized recipe refers to a specific standard-of-use of particular metrics in cooking - Standard dimensions, time, temperature, quantity, etc.. Abiding by this principle generates uniformity in kitchen create, whether or not it is abstract or concrete.If this Champagne Cake II recipe suits your family's flavour, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the visit!If this Champagne Cake II recipe suits your family's preference, please share, opinion and bookmark this web site, so others know very well what you know. Many thanks for the check out!

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