A lot of us don't take time for ourselves as much as we deserve, but this last half of the year reminded me that if there's ever a time to do it, take full advantage of it. So I blogged as the ideas flowed, and didn't pressure myself into sitting at my computer wondering what the hell to write about. Sometimes you just need a break from routine to freshen your mind.
Last night to ring in the new year, we were able to get together with a bunch of our friends and dance until our feet fell off; an amazing feat because I usually don't make it until the ball drop if there's a couch or bed in sight. But there was so much love, bubbly, and glitter that it was hard not to stay up and celebrate with everyone!
Something I really struggle with is goal setting (oh the irony). I come up with a great idea and plan of action, only to lose steam and fall back into my usual routine. So this year I'm making a resolution to be more realistic about how I manage my goals and my aspirations, and am doing it in a fun, and more positive way!
Last year I worked my butt off to try and bust out a ton of crazy side projects at an unreasonable rate which forced my to stress out for noooo reason. So I'm dialing back with a level head, and making plans for the blog, more general, and smaller goals that aren't outlandish.
So that's my mantra for this year.
BAKE MORE. A LOT MORE.
Thus this amazing golden champagne cake.
It's an hilariously glamorous cake that's so over the top; I'm a little too obsessed with it. What's New Years without sparkle and shine any who? And champagne flavored cake? I'm in. I used a sparkling rose for some added flavor so there are hints of strawberry-esque fruity flavor. It makes for a dainty light cake.
So what's your resolution for this year? How will you stick to it?? I can't wait to read about them!
Happy New Year friends!
Champagne Cake w/ Classic Buttercream Frosting
Makes 1 3 layer cake
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 sticks softened unsalted butter
2 cups granulated sugar
2 teaspoons vanilla extract
3 drops red liquid food coloring
6 medium egg whites
2 cups champagne
2 sticks softened unsalted butter
3 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
3 teaspoons champagne
**Desired food coloring or gold edible spray
Preheat oven to 350 degrees
Grease 3 8" cake pans and cut out circles of wax paper to set inside, then grease overtop. '
1. In a large mixer, or using your handheld mixer, whip the softened sticks of butter until light and fluffy, then add the sugar. Next, add egg whites one by one to the mixer, fully combining them each time. (This method is similar to something you might do for a french silk pie - making sure the eggs whip and fluff up a TON).
2. In a separate bowl, sift together all of the dry ingredients.
3. In your mixer on a medium speed, slowly begin to add the dry ingredients to the wet ingredient, alternating between champagne and the dry ingredients until they're well combined. Lastly, add the vanilla extract.
4. Divide the batter between the 3 pans, set on a cookie sheet, and bake for 30-35 minutes, or until a toothpick can be inserted and removed cleanly. Cool for 5 minutes before removing from each pan onto a cooling rack and cool while you make the frosting.
5. To make the frosting, beat the butter in your mixer on a high speed until light and fluffy. Turning it down to a medium setting, slowly sift in the powdered sugar. Add the vanilla, milk, (food coloring if desired), and champagne and combine until thick and smooth. You might need more powdered sugar depending on how thick you like your frosting.
6. To frost your cake, use a cake stand or a plate, and frost the plate in the center, in a shape resembling the cake layer so it can stick to it. Frost each layer to create the crumb layer, then stick in the freezer for 10 minutes. Remove, and frost it completely, then freeze for another 10-20 minutes. If you want to use the gold spray, spray at this time, then freeze again for another 10 minutes. You can serve it cold, or at room temperature once the frosting sets! Enjoy!