Happy Kwanzaa and New Year!
Today's Kwanzaa is Day 6, or Kuumba, Creativity. We are making drawings for each other, and had fondue with dinner tonight for NYE. Really the baby in the house is the most creative today as he finds new ways to find all the cords and bad things to chew on around here!
I hope all readers have a wonderful New Year, and that 2009 brings peace and prosperity. In Illinois we also hope for an end to an embarrassing political situation. I should say that I worked on some of Roland Burris' campaigns in college, though, and he is a thoroughly decent, honest, hardworking man.
I do have resolutions, including more frequent postings, but they are too boring to list! One was keeping up with friends, though, and today I met a friend I hadn't seen in over 15 years. It was wonderful. Her children and mother came with - we had recently connected on Facebook, and had a delightful hour chatting. I plan to do some writing tonight too, to approach another resolution...
This idea is from the latest Chiaverini book, I think The Quilter's Kitchen. She had a Pink Champagne Cake in there, and I found this easier version on www.recipezaar.com.
18 1/4 ounces white cake mix, no pudding, and must be white to taste champagne
1/2-3/4 cup champagne, chilled (pink, white, sweet, dry)
1 cup butter, softened
4 cups powdered sugar
1/4 cup milk
1/4 cup champagne
1 tablespoon vanilla
5-5 1/2 cups additional powdered sugar
1Use a box of white cake mix (NO pudding) and substitute champagne - 1/2 to 3/4 cup to replace all of the liquid called for in the cake mix. So if the box says 3/4 cup water replace with 3/4 cup champagne. I did use one that had 1 1/4 cups water and replaced with champagne, just depends on the cake mix brand you buy. The kind of champagne/sparkling wine (pink, white, sweet, dry) used will determine the flavor. I usually just buy the cheap pink sparkling stuff in the grocery store, it's sweet and yummy in this!
2Tint with red food coloring to a soft pink, use a drop at a time, this stuff will stain, probably take about 3 drops.
3Bake cake as instructed on box. I usually make in 9x13-inch pan, but for an elegant layer cake use two 9 round cake pans, a heart pan would be perfect for Valentine's Day!
4Creamy champagne frosting:.
5Beat 1 cup softened butter for 30 seconds. Gradually add 4 cups powdered sugar.
6Beat in 1/4 cup milk, 1/4 cup champagne, and 1 TB vanilla.
7Beat in 5-5 1/2 more cups powdered sugar till you can spread it or is consistency you want.
8Add red coloring till pink color, again slowly add a drop at a time till color you want. Frost completely cooled cake.
9This is excellent served the next day after being refrigerated all night so the flavors can blend!