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Strawberry Champagne Cocktail Cake

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Strawberry and Champagne have always gone together.  So check out this delicious Strawberry Champagne Cocktail Cake Recipe.  It's great for Mothers Day, Sunday Brunches, or perhaps even weddings.

Recipe supplied by Terry Treske

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Key Alcohol Flavors:
cherry.pngChampagne
cherry.pngStrawberry Mixer

 

 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 Strawberry Margarita Mixer or puree

 

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.

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Demonstrating how to line the molds with papers.

Create filling by mixing 3 TBSP of Champagne with 1 tub of frozen 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 of Champagne.  Taste and add more champagne if flavor and peaks are holding up.

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.  Garnish with a slice of strawberry.

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

Presentation

See bottom of lo-proof recipe

Other Items You May Like:
Flute Baking Kit

Kit

Flute Mold Icon

Mold


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