Savor Recipes

Cocktail Champagne

INGREDIENTS

Ǫ 1 bottle of Simply Mixed Berry Juice Ǫ Champagne Ǫ Raspberries Ǫ Blueberries Ǫ Sanding sugar Ǫ A few drops of lemon juice

STEPS

1. Pour berry juice into ice trays and freeze. 2. In a shallow bowl add a few tablespoons of water and lemon juice. Dip the rims of the champagne glasses into the water and immediately into another bowl filled with the sanding sugar. Let dry upside down on parchment paper. 3. When ready to serve drop one cube of the frozen juice into each champagne glass. Fill with champagne and add fruit.

Recipes by Ashley Madden Rowton, The Copper Whisk Cookbook Photography by Hailey Lawson

Champagne Layer cake

CAKE INGREDIENTS

Ǫ 2 cups flour Ǫ 2 tablespoons cornstarch Ǫ 1 3/4 cups sugar Ǫ 4 teaspoons baking powder Ǫ 1 teaspoon salt Ǫ 12 tablespoons butter, room temperature Ǫ 3/4 cup heavy whipping cream Ǫ 6 egg white, room temperature Ǫ 2 teaspoons vanilla

BUTTERCREAM FROSTING

Ǫ 1 cup butter, room temperature Ǫ 4 cups powdered sugar Ǫ 1 teaspoon vanilla (or almond) extract Ǫ 1 tablespoon heavy cream

DECOR

Ǫ White, gold, and silver sprinkles Ǫ Sparkler candles

DIRECTIONS

1. To make the champagne reduction, heat a small sauce pan over medium-high heat to bring champagne to a boil. Once boiling, reduce heat to medium and allow the champagne to simmer until reduced to about 1/2 cup (6-8 minutes). Let cool completely.

2. Preheat the oven to 350 degrees. Grease and flour two round cake pans. In either the bowl of a stand mixer or a large mixing bowl, whisk flour, cornstarch, sugar, baking powder, and salt. Add butter and mix on low until completely combined.

The mixture will resemble sand. In a 2 cup measuring cup, combine 1/4 cup of the champagne reduction, heavy cream, egg whites and vanilla. Whisk with a fork until well blended. Turn the mixer speed to low and pour the liquid slowly in until well blended. Divide the batter between the baking pans and bake 26-28 minutes. Let cool completely.

3. To make the buttercream, combine all ingredients in a stand mixer and whip until the desired consistency is reached. Frost one layer of the cooled cake, top with the second layer, and frost the top and sides. Décorate with sprinkles.