I got to try out a Pink Champagne cake recipe that I highly recommend by Preppy Kitchen! This wonderful cake was so fluffy and moist, and the sweetness of the cake itself was just a perfect combination with the Pink Champagne buttercream and the delicious curd. But the thing I loved most of all about this cake was the zesty grapefruit that Preppy Kitchen added. I just thought that it gave the perfect kick this cake needed, and was a perfect balance between sweet and sour. I also loved the fresh grapefruit in the cake batter, and how the curd not only had Pink Champagne, but about a cup of grapefruit juice in it to. One of my other favorite parts about this cake, was probably the Italian Buttercream. The Italian Buttercream just gave this cake a nice silky texture which was a perfect pair to go with this absolutely divine cake.
Cake
For this cake, I used four 9'' round cake pans, and baked four layers of cake, instead of using 8'' rounds, and baking six layers. I thought it worked out perfectly! At first I was a bit worried that my cake layers were a bit dense because they were so thin, but to my surprise they were really fluffy, and of course, tasted wonderful.
Italian Buttercream
Although the Italian buttercream was the best frosting I've ever tasted and it was just so silky, there were a few minor difficulties. For one, the frosting was a bit hard to smooth out because of all the air bubbles which resulted into several layers of buttercream, before getting it smoothed out just right. Fortunately I knew a small trick that worked out! If you warm up your spatula by using warm or hot water, then dry it off and use it to smooth out your cake, the frosting should be a bit more spreadable after being warmed by the spatula. I find this tip very helpful in need of times like these. Also for this buttercream, you have to get it almost perfect, by boiling the sugar water at the right temperature, not over-beating the egg whites, and of course not over-beating the buttercream. However, if your'e Italian Buttercream turns out as a thin runny liquid, (like mine did) then it helps to throw it in the freezer for about ten to fifteen minutes, to thicken it up.
Curd
This Pink Grapefruit Champagne Curd was absolutely flawless. I loved the balance between sweet and sour, which just gave this cake a certain pop, that made it feel so fresh and tangy. I thought that this curd, was quite simple to make, and so delicious!
Final Design
Like Preppy Kitchen, I did the blending between light to dark, but instead of adding the swirly pink dollops at the top, I added them at the bottom, because I wanted the grapefruit to be the main star of the cake. I just thought it would give this cake its fresh look by adding fresh pink grapefruit. As for the rose petals, I thought they would go well with the cake to bring out the bright colors in the cake. Overall I'd say this is one of my favorite cakes I've ever baked.
Her is a link to Preppy Kitchen's Pink Champagne Cake:
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