If you prefer to go with a bottled fruit punch juice, skip the water and pour 2 cups of fruit punch. I hope you enjoy it! If using two pans, it might be a similar time, just a few minutes more or less.I made this cake when my husband and I renewed our wedding vows. (need to make a lot for a wedding)You could make it and freeze it for up to a month in a well sealed container.Amazing!!

They still get all over, but at least it isn’t so bad. A trained pastry chef and food writer who specializes in frozen treats like ice cream and sorbet. I will often put a cookie sheet with raised edges under the cake stand I’m using to help catch stray sprinkles, and I’ll have a bowl underneath the section I’m working on to catch them.

You can turn your favorite cocktails into great ice pops, with a little modification. Either would be fine. Currently making this again for a two tier wedding cake ☺️Also, if I want to make a 10in cake tier about 6 in tall, what you recommend for adjusting the recipe to follow that size?

and do you think it would be okay if I included thinly chopped strawberries in addition to the strawberry frosting filling – as in just chunks folded into the final product of the strawberry frosting. Food historian. I have made this recipe a few times and it comes out moist every time! If you need a last minute dessert idea, here’s a And this cake is totally celebration appropriate. Why do they not need to be whipped for this cake?It all depends on the recipe. Please try again.Need the No-Frills Canning Equipment List? It’s possible you might want to reduce it just a bit, but I’m not sure without trying it.Made this just as listed and it was DELICIOUS! You mentioned that this was a “crusting” buttercream frosting–is it different from your other buttercream frosting recipes?

Thanks!You’d probably want to adjust baking time a bit.

I’m so glad to hear it turned out well! It still works well if the champagne has lost some of its fizz overnight.

I hope not! Turn off the heat. I’m planning to make this cake for my husband’s birthday! It’s a fun, frozen way to celebrate great ingredients. Place the first cake on a serving plate or a cardboard cake round.Looks delish! would it mess up the recipe if I just skipped that step so that the champagne in the frosting is a full strength?Cooking it down basically gives you twice the amount of champagne flavor in half the amount of liquid so that you do t overwhelm the cake batter with liquid.

And yes adding some fresh chopped strawberries to the filling should be fine.Does cooking down the champagne remove the alcohol?I’m honestly not sure. I am Pamela Foster. !Made this for new years potluck. Which kind of cocktail are you looking for? https://www.allrecipes.com/recipe/235787/strawberries-and-champagne-jam Add more until you find the perfect juice blend for your taste. This recipe relies on a frozen, concentrated fruit punch, which is why the extra water is needed.

Fill your glass with a few ice cubes prior to adding the strawberry puree and bubbly. It’s really hard for me to say because I don’t make 10 inch cakes really.

I assume by now you’ve Christmas totally taken care of and covered right? The recipe calls for champagne, but you can substitute with any dry sparkling wine.To make Keto version replace pectin with sugar free pectin and use your favorite sugar substitute.The most luxurious of jams, not too firmly set, strawberry and champagne jam is superb with scones. Stunning!Oh my, who can wait for New Years Eve for this one LOL. Thanks!I usually grease just the sides and then add the parchment paper.I made this cake and it was amazing. Get helpful baking tips and recipes for cookies, cakes, breads, and more treats, delivered right to your inbox. Both times were fantastic! Allow jam to sit for 15 minutes in the pan to solidify a little; this will prevent the fruit from floating to the top when its in the jar.

bitters, fresh mint, champagne, ice, port wine, lime slices, frozen strawberries and 1 more . To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Leave red wine for a beef bourguignon recipe.If you’ve clicked over to this recipe, but aren’t sure how to can, don’t worry! Add the lemon juice and gently simmer for 20 minutes, then bring to a rapid boil for 5 minutes. Test the setting point by placing a teaspoon of jam on a chilled saucer. Are you looking for just the juice of the strawberries or the mush( if that makes since).

Ladle the jam into clean, warm sterilized jars. I just mention that it crusts here because you have to be able to add the sprinkles. Add all of the champagne to a medium sized saucepan and cook over medium heat until you’ve got 1 cup remaining. Thanks Lindsay for making my day extra special with your Strawberry Champagne Layer Cake!! What could be more decadent that champagne in your jam? Thanks, Lindsay! Cheers! Is there a specific one too use?I wouldn’t say there’s a specific one to use. Ha! It starts with the creaming of the butter and sugar, which you never want to skimp on as far as time is concerned. Thanks! To measure how much champagne remains, pour into a glass measuring cup.

Feel free to try it either way. It was beautiful and your directions are written so that the recipe is super easy to follow. I like to double up on the champagne and then cook it down over the stove to strengthen the flavor. and are perfect for things like hot sauce, In most of my jam recipes, I use powdered pectin simply because it is inexpensive and I’ve never had any trouble using it or whisking it smoothly into my jam to thicken it. Prepare your water bath canning pot or your steam canner. We were big fans of the combination. ?Hey love! I made the recipe twice. If you don’t cook it down and just add the straight champagne, you won’t be able to taste it as much. This looks wonderful.

Want to take your canning education to the next level? You should actually see the texture of the butter/sugar mixture thicken and fluff up and it’ll all lighten in color.



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