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New Year's Eve is probably one of my least favorite holidays. It's a big deal to do about nothing. People always stress over NYE plans and end up paying a ridiculous amount of money just to get into a normal bar.
Then, everyone gets all dressed up with the hopes of finding someone to kiss at midnight. And in the end, it's usually a big disappointment. In my opinion NYE is always a big fat let down.
It does have one redeeming quality though - the food. If I am going to be forced to go to a NYE party (which I am being forced this year) there better be good food. And if it means I get to eat this White Chocolate Raspberry Champagne Cake - I can't complain too much. I can honestly say that a slice of this is way better than any sloppy midnight kiss.
A fluffy vanilla cake, smothered with Raspberry Champagne Buttercream and topped with a sweet white chocolate ganache - it doesn't get much better than that. It's basically a party in your mouth. So here is to 2016. May your new year be filled with as many cakes and sprinkles as humanly possible.
for the cake:
for the buttercream:
for the ganache:
*One 8" Cake
Hi! I am doing one of your cakes for my daughters second birthday. Quick question where do you get your candles from?! Thanks!!
Hello! I get my candles from TOPS Malibu. You can find them here - https://topsmalibu.com/collections/sparklers
Hi Lindsay! Can I replace raspberries for blueberries?
Hi Lindsay, thanks for posting this recipe. Quick question: where do you get sparkling wine oil? Do you have to order it online or is there a store that sells it?
Hi Liz! I use LorAnn Oils. They can be found online (they have their own website or they are sold on Amazon) or a lot of times they can be found in the baking section at Michael's!
Lindsay, thanks so much for sharing this gorgeous cake! Everything about it looks perfect! And as I have a fiancé with a serious weakness for white chocolate and a bottle of champagne in the fridge, the timing could not be more perfect! Quick question: I don't have champagne oil in hand- is it essential to the recipe, or can I do without? Many thanks again for the inspiration!
Hi Amaryllis! I am so excited you are going to try this cake. It is one of my favorite. You can definitely do without the oil - it just intensifies the flavor. But you will still get the champagne essence using just the champagne itself. Good luck!
Annndddd, do you paint on the buttercream once the cakes are totally cooled?
Do you let the cakes cool upside down, and stack then upside down?
I let the cakes cool in the pans they were baked in. Then, when stacking the cakes, I start with the bottom layer right side up (so the flat side is on the cake plate), and then I place each additional layer on upside down. Does that make sense?
And yes, you have to wait until the cake is completely cool before you start applying the buttercream.
I hope that helps!
wishing you a healthy better year for you and your
family. Sending you my love