As we mentioned earlier this week, we’re always looking for a reason to celebrate, and this week’s reason is just because we love the color gold. So to that end, we’re even turning our cakes gold for our very first #GoldRush week. Go ahead and get gilded with our Gold Confetti Champagne Cake. That’s right — not only is this cake covered in edible gold confetti, but it’s got champagne IN it too! :)
1. Make and bake cake according to package directions, substituting champagne for water. Let cool completely.
2. Frost the cake and decorate with gold star sprinkles and Madeline Trait cake toppers!
Let’s dive in!
Start by gathering your ingredients.
In a stand mixer or large mixing bowl, following package directions to make cake batter.
Divide batter evenly among three greased and floured cake pans and bake according to package directions.
Let cakes cool completely before frosting. Make sure you cover the entire cake in a thin layer of frosting and refrigerate for 30 minutes before covering the cake with your final layer of frosting. This step is called the “crumb coat” and is used to seal in the crumbs so that they don’t mess up your final frosting layer.
Once your crumb coat is set, cover the outside of the cake with a final thick layer of frosting.
To decorate, pinch the gold star sprinkles and gently throw them at the sides of the cake.
And that’s it, you’re done!
We really can’t get over how cute these Madeline Trait cake toppers are!
What are your favorite cake recipes? Let us know in the comments section below!