Champagne and Funfetti Cake with Vanilla Bean Buttercream - Historias del Ciervo by Julian Angel
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Champagne and Funfetti Cake with Vanilla Bean Buttercream

Fun and delicious cake. Three layers of Champagne funfetti cake with Italian meringue buttercream. The most colorful and tasty cake for any special occasion.

Champagne and Funfetti Cake

  • 145 g Butter at room temperature
  • 230 g White sugar
  • 120 g Egg whites
  • 1/2 tsp Vanilla bean extract
  • 250 g Cake Flour
  • 1 1/4 tsp / 9g Baking Powder
  • 1/4 tsp Salt
  • 160 ml Pink Champagne or Sparkling Wine
  • 100 g Rainbow Sprinkles

  1. Preheat oven to 325°F / 160°C. Grease and flour three round 5 x 3.5 inch / 12.7 x 9 cm cake pans or two round 6 inches / 15 cm cake pans.
  2. Sift flour, baking powder and salt. Set aside.
  3. Beat butter on medium-high speed for about 5 minutes or until pale. Add sugar and continue beating a few minutes until creamy and fluffy.
  4. Add egg whites slowly and beat until fully incorporated. Add Vainilla.
  5. Add 1/3 of the flour mixture and champagne alternately to creamed mixture, beginning and ending with flour, the mixture can look curdled at the beginning, just keep beating on medium speed.
  6. Pour in sprinkles to mixture and mix gently using a spatula.
  7. Divide mix in equal batches and pour mixture in the cake pans.
  8. Bake 25-30 minutes or until a toothpick inserted comes out clean and the surface looks soft brown.
  9. Bake 30-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake.
  10. Let cool on racks for 5 minutes and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool.

Vanilla Bean Italian Meringue Buttercream

  • 150 g Sugar
  • 75 g Water
  • 90 g Egg whites
  • 45 g Sugar
  • 275 g Unsalted butter at room temperature
  • 1 tsp Vanilla bean paste

  1. Combine sugar with water ( First two ingredients of the list) in a small saucepan, stir with a wooden spoon. Place saucepan over medium heat and cook, without stirring, until the syrup reaches 116ºC / 240ºF on a candy thermometer ( About 8 – 10 minutes ). Remove from heat and wait some seconds so the bubbles fade away from the pan.
  2. Before the the syrup reaches temperature, place egg whites in the bowl of a standing electric mixer fitted with the whip attachment, beating on low until foamy. Rise to high-medium speed and add remaining sugar, one tablespoon at the time, keep whipping about 5 minutes or until soft peaks form.
  3. As soon as the syrup reaches temperature, carefully and slowly with mixer running on medium-low speed, pour the hot syrup down the sides of the bowl. Whip for some minutes or until bowl feels cool. Stop mixing and change the whisk attachment for the paddle attachment.
  4. With the mixer on medium-low speed, add in the butter, a few tablespoons at a time, until it is all incorporated.
  5. Add vanilla bean extract. Beat to incorporate.

Mini Meringue Kisses

  • 60 g Egg whites (About 2 egg whites)
  • 120 g White sugar

  1. Preheat oven to 80°C/180°C and line 1 baking tray with baking paper.
  2. Mix egg whites with sugar in a small saucepan and put it over a saucepan with simmering water a few minutes until sugar dissolves or using a thermometer until it gets 65°C exactly. Whisk constantly. Sift the mix through a small sieve if you get any lumps.
  3. Using a stand mixer, whisk for about 10 minutes or until Swiss meringue is firm and bowl feels cool.
  4. Place half of meringue into a piping bag fitted with large rounded nozzle. Pipe 1cm kisses of mixture onto prepared tray, allowing 1cm between each one.
  5. Place half of meringue into a piping bag fitted with large rounded nozzle. Pipe 1cm kisses of mixture onto prepared tray, allowing 1cm between each one.
  6. Bake for 1 hour or until meringues are firm with the door of the oven barely opened. Turn off the oven and if you have some time, let meringues cool inside the over all over the night or take them out and let them cool at room temperature.

White Chocolate Ganache for drips

  • 80 g White Chocolate Best Quality
  • 40 g Cream

  1. In a small saucepan mix both ingredients. Bring pan over medium heat until both ingredients dissolves completely. Let cool and use it at 30 ° C / 86 ° F. If you don’t have a thermometer, make sure the ganache is at room temperature before using it; so Chocolate will not melt buttercream and you will get a more interesting thickness.

To assemble and decorate the cake

1. If cakes are domed on top, even out with a knife (Cold cakes work better here).
2. Place the first layer on a cake board and using a pastry bag, pipe buttercream around top, starting in the center of the cake. Repeat the process twice.
3. Spread meringue buttercream all over the cake and then remove any excess with the icing smoother and place it in the refrigerator about 10 minutes.
4. Divide the remaining buttercream in 3 equal batches and dye two of them with a different color. I used Violet and Soft Pink Gel food Coloring from Americolor.
5. Fit a pastry bag with a medium rounded tip and fill it with the colored buttercream. 1 tablespoon of each color at the time. Bring the cake from the refrigerator and start covering the sides and the top of the cake with buttercream.
6. Start smoothing slowly with the icing smoother to get a marbled effect. Be patient. Pay attention to get smooth surfaces and straight edges. Refrigerate once more.
7. Bring the cake from the refrigerator. Make sure white ganache is at room temperature before using it, so the Chocolate will not melt the buttercream and you will get a more interesting thickness. Drip it over the edges of the cake.
8. Use the remaining buttercream to pipe on the top of the cake. I used Wilton 1M and 4B tip.
9. Add some fresh strawberries and meringue kisses on top. Add some sprinkles, I used the beautiful sprinkles from FANCY Sprinkles.
10. Enjoy.


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