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Mimosa Cream Filled Champagne Cake

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mimosa cream filled Cocktail Cake

This Mimosa Champagne Cake reminds us of an adult 'twinkie'. The outer champagne flavored cocktail cake is complemented with an orange liqueur flavored cream injected inside the cake.

Recipe supplied by Terry Treske


Key Alcohol Flavors:
cherry.pngSolerno Blood Orange Liqueur


 What is the difference?

A Hi-Proof Recipe is not needed for this cocktail cake because of the liquere cream filling. Please check the Lo-Proof recipe for more details

Lo-Proof Ingredients:

Makes 6-8 individual champagne cakes 1 9 oz package of yellow cake mix 2 eggs 2 TBSP oil 1/2 3.5 oz pkg of instant vanilla pudding 1/2 C Champagne


Lo-Proof Directions:

Preheat oven to 350 degrees. Beat eggs with a blender. Add all other ingredients and mix for 4-5 minutes. Line champagne flute molds with baking cups. Fill each mold no more than 2/3rds high Bake for 24-27 minutes until top sponges back. Remove from oven and let cools.



Demonstrating how to line the molds with papers.

Create filling by mixing 3 TBSP of Solerno Orange Liqueur with 1 tub or whipped cream.    Or make your whipped topping from scratch:

  • Refrigerate a mixing bowl and your blender whisk(s) to make them cool.
  • Pour 1 C of heavy whipped cream into the chilled bowl and mix on high.  Soon the cream will start to peak.  
  • Add 1/4 C powdered sugar and 2 TBSP Solerno Orange Liqueur

Now you'll need a pastry bag outfitted with a cupcake filling tip.  Fill the pastry bag with your whiped topping.  Then insert the top of the pastry bag into each cake.  Apply pressure on the bag while you slowly withdraw the tip from the cake.  As the tip is removed leae a small dollop of whipped topping on the top of each cake.


Example of a pastry bag with a long tip for filling cupcakes


See bottom of lo-proof recipe

Other Items You May Like:
Flute Baking Kit


Flute Mold Icon


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