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| Champagne Cake II |
"This version of champagne cake has a cooked marshmallow-coconut filling and fondant icing. Use the recipe for Champagne Cake and bake it in two nine inch layers."
Ingredients :
- 1/4 cup butter
- 1 tablespoon white wine
- 16 huge marshmallows
- 1 cup flaked coconut
- four cups confectioners' sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- 1 half of teaspoons vanilla extract
- 1/eight teaspoon salt
- half teaspoon almond extract
- 2 drops purple meals coloring
- 6 huge marshmallows
Instructions :
| Prep : | Cook : 12M | Ready in : |
|---|
- Prepare Champagne Cake I as directed, however bake in nine inch spherical pans. Allow to cool. When cool, prepare with coconut filling.
- Coconut Filling: Over boiling water in double boiler, soften sixteen marshmallows, butter and wine. Remove from heat and upload coconut.
- Fondant Frosting: Sift powdered sugar in pinnacle of double boiler. Add corn syrup and water. Stir over boiling water till clean. Add the vanilla, salt and almond flavoring. For pink champagne impact, add 2 or 3 drops crimson food coloring.
- Keep frosting warm so it spreads calmly. With spoon, carefully pour fondant over pinnacle and aspects of cake. Slice marshmallows into 4 rounds every, dip in fondant and location at random on top of cake.
Notes :
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