Showing posts with label champagne. Show all posts
Showing posts with label champagne. Show all posts

Saturday, December 30, 2017

Champagne Cake Pops


It's almost New Year's Eve, and what better way to celebrate than with these tasty, festive Champagne Cake Pops! There is champagne in the cake, the frosting and the white chocolate coating! That makes these Champagne Cake Pops perfect for celebrating the biggest party day of the year!
These cake pops take some time to make, but if you need to spread out the work, they can be made in stages, making it an easy recipe!


Champagne Cake Pops

Cake Balls
1 box White Cake Mix
8 ounces Butter, melted
2 Eggs
1 teaspoon Vanilla
1 cup Spumanti Champagne

Frosting
16 ounces Butter, softened
1/4 teaspoon Salt
4 cups Confectioner's Sugar
1 teaspoon Vanilla
1/4 cup Spumanti Champagne

Cake Ball Frosting
2 bags (11.5 oz each) White Chocolate Chips
4-6 tablespoons Spumanti Champagne
Gold and Silver Straws
Gold and Silver Sugars or Sprinkles

Preheat oven to 350 degrees.
In a large bowl mix together the cake mix, melted butter, eggs and vanilla. Blend together with mixer. Add champagne and blend with mixer again.
Prepare a 9x11" dish to cook the cake. Butter or spray the pan  and then flour it. Add cake mix batter to pan.
Bake for 20-25 minutes or until done when checked with a toothpick. Let cool on a rack.
Cut the cake into small pieces. Place pieces into a large ziplock bag. Smush around in the bag, breaking the cake pieces even farther apart.
Mix together the butter, salt, confectioner's sugar and vanilla. Add the champagne and continue to mix on low speed.
Add frosting to the bag of smushed cake pieces a couple tablespoons at a time. Continue to smush the frosting and cake together. When you think it is needed, add more frosting and smush together again. You will have leftover frosting. 
Use a 1 tablespoon scoop to make balls with the cake mix/frosting combo. Scoop the mix and roll between your hands to make them smooth. If you have vinyl gloves that are food safe, they are great to use because they help in obtaining a smooth cake ball. Place in a container with a cover and refrigerate after they are rolled. 
Melt white chocolate chips over low heat in a double boiler on top of the stove. Once chips are melted and smooth add champagne. It is important that the champagne be heated in the microwave or on the stove before adding it to the chips. I found the microwave works great. If the champagne is not heated, the chocolate will seize up, and become almost impossible to work with. The champagne has to be close to the temperature of the chips. Add the champagne a tablespoon at a time, until you find your desired taste. Mix together until well incorporated.
Use straws or sticks, or whatever you would like as a way to pick up the champagne cake balls. I used some gold and silver straws that I cut in half. 
Dip each cake ball into the white chocolate champagne coating. Allow the coating to drip off the bottom of the cake ball, so as to not have too much build up on the bottom. Place ball on wax paper. I dipped two of the balls, then I sprinkled the gold and silver sprinkles on, and put them back in the refrigerator.  Then I dipped two more and did it again until they were all finished. Keep refrigerated until ready to serve.



Serve to your guests and have a Happy New Year! Welcome 2018!



Thank you for stopping by today!




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Champagne Cake Pops

ingredients:

Cake Balls
1 box White Cake Mix
8 ounces Butter, melted
2 Eggs
1 teaspoon Vanilla
1 cup Spumanti Champagne

Frosting
16 ounces Butter, softened
1/4 teaspoon Salt
4 cups Confectioner's Sugar
1 teaspoon Vanilla
1/4 cup Spumanti Champagne

Cake Ball Frosting
2 bags (11.5 oz each) White Chocolate Chips
4-6 tablespoons Spumanti Champagne
Gold and Silver Straws
Gold and Silver Sugars or Sprinkles

instructions:


  1. Preheat oven to 350 degrees.
  2. In a large bowl mix together the cake mix, melted butter, eggs and vanilla. Blend together with mixer. Add champagne and blend with mixer again.
  3. Prepare a 9x11" dish to cook the cake. Butter or spray the pan  and then flour it. Add cake mix batter to pan.
  4. Bake for 20-25 minutes or until done when checked with a toothpick. Let cool on a rack.
  5. Cut the cake into small pieces. Place pieces into a large ziplock bag. Smush around in the bag, breaking the cake pieces even farther apart.
  6. Mix together the butter, salt, confectioner's sugar and vanilla. Add the champagne and continue to mix on low speed.
  7. Add frosting to the bag of smushed cake pieces a couple tablespoons at a time. Continue to smush the frosting and cake together. When you think it is needed, add more frosting and smush together again. You will have leftover frosting.
  8. Use a 1 tablespoon scoop to make balls with the cake mix/frosting combo. Scoop the mix and roll between your hands to make them smooth. If you have vinyl gloves that are food safe, they are great to use because they help in obtaining a smooth cake ball. Place in a container with a cover and refrigerate after they are rolled.
  9. Melt white chocolate chips over low heat in a double boiler on top of the stove. Once chips are melted and smooth add champagne. It is important that the champagne be heated in the microwave or on the stove before adding it to the chips. I found the microwave works great. If the champagne is not heated, the chocolate will seize up, and become almost impossible to work with. The champagne has to be close to the temperature of the chips. Add the champagne a tablespoon at a time, until you find your desired taste. Mix together until well incorporated.
  10. Use straws or sticks, or whatever you would like as a way to pick up the champagne cake balls. I used some gold and silver straws that I cut in half.
  11. Dip each cake ball into the white chocolate champagne coating. Allow the coating to drip off the bottom of the cake ball, so as to not have too much build up on the bottom. Place ball on wax paper. I dipped two of the balls, then I sprinkled the gold and silver sprinkles on, and put them back in the refrigerator.  Then I dipped two more and did it again until they were all finished. Keep refrigerated until ready to serve.
Created using The Recipes Generator
































Sunday, January 15, 2017

Pomegranate Champagne Cocktail

Today I thought it would be fun to share my version of a Pomegranate Champagne Cocktail with you! I think it would be perfect for any celebration, but it is definitely the right color for enjoying on Valentine's Day! This yummy cocktail is also my entry in the Stirrings "Stir It Up" Holiday Blogger Mixology Contest!
This is a simple concoction of Pomegranate Cocktail Mix and Champagne, and you are going to love it!

 Pomegranate Champagne Cocktail
(printable recipe at end of post)

1 fresh Strawberry
1 fresh Orange Slice
1 fresh Lemon Slice
1 fresh Lime Slice
Crushed Ice
Simple Pomegranate Martini Cocktail Mix (from Stirrings)
Champagne
3 fresh Cherries (with stems)


Slice the orange, lemon, and lime. In a large mixing glass pour crushed ice, 3 shots of Pomegranate Mix, and 3 shots of Champagne. Stir. Pour into serving glass, but without the ice. Drop the 3 cherries in to the glass. 
Garnish the glass with  the orange, lime and lemon slice, and strawberry. Enjoy!

If you live in the Raleigh area, like I do, you can find Stirrings products in any Food Lion Grocery. To find a retailer that sells Stirrings products near you, check out this store locator. 
and.....
Don't forget to follow Stirrings on: Facebook, Twitter, PinterestInstagram, and RSS Feed.

 



print recipe

Pomegranate Champagne Cocktail

INGREDIENTS:

  • Simple Pomegranate Martini Cocktail Mix (from Stirrings)
  • Champagne
  • 3 fresh Cherries (with stems)
  • 1 fresh Strawberry
  • 1 fresh Orange Slice
  • 1 fresh Lemon Slice
  • 1 fresh Lime Slice

INSTRUCTIONS:

  1. Slice the orange, lemon, and lime. In a large mixing glass pour crushed ice, 3 shots of Pomegranate Mix, and 3 shots of Champagne. Stir. Pour into serving glass, but without the ice. Drop the 3 cherries in to the glass.
  2. Garnish the glass with the orange, lime and lemon slice, and strawberry. Enjoy!
Created using The Recipes Generator

Thursday, November 20, 2014

Champagne Soaked Cranberry Bundt Cake/#BundtBakers

It's the start of the holidays and our Bundt Bakers theme
 for this month is Booze! How fun is that???
 I wanted a cake that celebrates the season, so I made a
 Champagne Soaked Cranberry Bundt Cake.
Fun and Festive!
Champagne Soaked Cranberry Bundt Cake