Before 2014 comes to an end, I’d like to take a moment to rejoice in the current month – December. Yes sirrr, the best month of the year is here! December = summer, family, friends, sleeping in, beach, FOOD aka everything good in this world. December is full of celebrations and 2014 in particular has been a special year. To name a few – graduating from culinary school, my parent’s 30th wedding anniversary (they are pretty good at that marriage thing) and of course the biggies – Christmas and New Years. We’ve made it to December and thus have made it through yet another wild year – lets celebrate every damn day of this month. With champagne and cake… but mostly cake. Mini champagne celebration cakes with lavender icing: Cooking time: 40 minutes Prep time: 20 minutes Makes: 10 mini cakes/1 medium cake Champagne cake:
- 175g softened butter
- 175g granulated sugar
- 175g cake flour
- 3 eggs
- ½ cup champagne/rose (use the cheap/sparkling wine stuff!)
- 1tsp baking powder
- 1tsp vanilla extract
- Pinch of salt
Lavender buttercream icing:
- 200g butter
- 100g icing sugar, sifted
- 2T lavender syrup
- Heat the oven to 180°C.
- If you are making one medium cake: grease a medium sized cake tin and line with baking paper. If you are making 10 mini, layered cakes: use a medium sized baking tray (this will allow you to cut out more layers), grease the tray and line it with baking paper.
- Using an electric beater, beat the butter and the sugar until pale and fluffy.
- Continue to beat the butter and sugar mixture while slowly adding in one egg at a time. Once the eggs have been combined into the cake mixture, add the sparkling wine.
- Sift in all of the dry ingredients and vanilla extract. Fold this into the cake mixture.
- Pour the mixture into the tin/tray, smooth the top with a spatula and bake for about 45-50 minutes/ until golden..
- Let the cake sit in the tin/tray for 5 minutes, allowing the cake to cool.
- If you are making one medium cake: gently run a knife around the edge and turn the cake out onto a wire rack to cool down further. Spread the lavender buttercream over and around the cake. Decorate as desired. If you are making 10 mini, layered cakes: gently run a knife around the edge of the baking tray and turn the cake out onto a counter top. Use a round cutter (any size will do, I used the smallest I could find) and press the cutter down into the cake. Make 20 small ‘rounds’ of cake and sandwich two pieces together by spreading the icing in between the two layers. Spread some of the lavender icing over the top and decorate as desired.
- To make the lavender buttercream icing: soften the butter with an electric beater, adding in the sifted icing sugar bit by bit until combined. Stir in the lavender syrup.