The reason is this recipe is perfect..the cake will be delicious no matter what. Any advice on time for 2 8 inch pans? There is just enough champagne flavor in the cake and the buttercream to make it taste delicious without being overwhelming. Thanks so much for the tips and I will absolutely be making this cake again! I ended up using frozen strawberries bc fresh ones are awful this time of year. If the cake layers are unfrosted, wrap them in plastic wrap and store them at room temperature, or freeze for up to 3 months. I am planning to make this for a wedding cake that’s using 10″ bottom tier (4 layers) and a 6″ top tier with 4 layers as well. Thank you for the wonderful review, Tammy! Please let me know if you run into any problems with the recipe or have any other questions. I’ve just made this for the second time and it looks a little curdled as well, could I have over mixed it? When the egg whites are frothy and soft peaks form, slowly pour the sugar in while beating. P.S. xo. Beat on low to medium speed, just long enough to incorporate each new addition. Thanks for your help! You might have some batter left over, but you can always make cupcakes – baker’s treat! Mine isn’t as yellow as yours though, maybe just different yolks. This recipe will definitely give you enough batter for one sheet cake layer – perhaps with a cup or so of batter left over. Let the cakes cool on wire racks for 5 minutes in the pan, then gently turn them out of the pans onto the wire racks to cool completely. I am making a 6, 8, and 10″ tier 3″ deep. Can you color the Swiss merengue buttercream? I've been baking for 25 years, both professionally and just for the sheer pleasure of it. Add about half of the powdered sugar and mix until smooth and well combined. Add the vanilla extract and 1 tablespoon of water or cream and mix until smooth and well combined. Or will it totally destroy the buttercream? Thanks Rebecca for the detailed recipe. Just make sure to stir everything together so all the ingredients are fully incorporated and it should be fine. And, as you said, the champagne buttercream also helps. To frost and fill the cake, I made one and a half recipes of Italian Meringue Buttercream, flavoring the buttercream with a champagne reduction. I realize there are fails in life, but I’m 54 with enough experience and thought I would try something a little different, as I always make the Italian buttercream, and never have I failed so hard. Hi Julie! It really depends on how thick you want your layers to be, but if it were me, I’d plan on making 1.5x the recipe. xo. I sat at the stove cooking the meringue for over half an hour and it still wouldn’t reach 160F. If it stays soupy after a few extra minutes of mixing, it is likely due to adding butter before the meringue fully reached room temperature, or due to adding oversoftened or partially melted butter. Aww..thank you! Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between finger tips). Do you think that would be a good combination or could it make the whole thing a bit too much? Please don’t hesitate to ask more if you have them! I’m so happy you found this too! A little nervous of the middle sinking in a much longer cake (which may cook beautifully, who knows!). If you only need 12, cut the recipe in half or freeze the extra cupcakes for another day. 🙂 Let me know if you have any other questions! Thank you for the recipe. I’m so glad you enjoyed this recipe! I beat the sugar and egg mix for an additional 5-minutes and then took the plunge and added the butter which was the perfect temperature. If baking 3 layers, bake for 30-40 min. Basically it’s amazing. I’d not tried Swiss’s merengue buttercream before this and now it’s all I use. My daughter is getting married September 2018. I tried flavouring at the end with Nutella and it became slightly runny. 🙂, If you have success with something, will you let me know? Everyone I’ve served it to loves it. It would be extremely difficult without a whisk attachment. Great idea! This delicate, moist Champagne Cake is packed with flavor, filled with strawberries, & iced with Champagne Italian Meringue Buttercream. Just wet and drippy. Thank you so much for taking the time to develop and share your recipe! To use four 8-inch pans, just distribute the batter equally amongst each pan, which will probably mean that each pan is about 1/4 to 1/3 full, depending on how high the sides of your cake pans are. Is there a simple way to edit this recipe to make chocolate swiss meringue buttercream? I would add that at the very end. So, I think it’s a wonderful idea. And I also sifted about 1/4 cup of cocoa powder at the end and hand mix that in. Please let me know if there is any other way I can help! The merengue was at room temperature i bit it for 20mins and it felt cold. The reason most recipes call for unsalted butter is to limit the amount of salt in a recipe. Thank you! To get the big swirls of pink buttercream on the top of the cake, I used Large Decorator Tips and Disposable Decorator Bags. In 2013, I launched this website as a way to share my most tested, trusted, and much-loved recipes. Let me know if that works? I’m in Denver, and was wondering if you might be able to troubleshoot where I went wrong, or point me in a better direction for next time? Hi there! Your cupcakes sound beautiful. To answer your question… I live in Colorado at around 5000 feet above sea level. And sometimes figuring it out is tricky. 2. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. I made this last weekend and it turned out great! In your case, I’m guessing that it’s due to uneven temperatures inside your oven. Hi Virginia! PS  – I have tried the Martha Stewart champagne cake, but it was not nearly as good as your vanilla cake. Having said that, there’s nothing wrong with good, old fashioned American Buttercream, which only takes about 5 minutes to make and is silky smooth and flavorful thanks to the additions of butter and heavy cream. When I added the champagne it curdled the buttercream. thanks for your help with this. Bottom line, it was a disaster. I then read the comments to the recipe and saw that other folks who had used a hand mixer experienced the same thing. This recipe makes maybe 5 or 6 cups? I will definitely make another one! Hi! Even though I prefer drinking dry champagne, sweet champagne contributes a bit more flavor to this cake. Does that answer your question? Pour the batter into your prepared pans. xo. French buttercream uses egg yolks, butter and sugar heated to the softball stage to create a creamy, not too sweet frosting that compared to custard in taste. Thank you so much, and thank you for such a terrific recipe! xo, Hi Rebecca, i’m betty and i’m from Chicago. Trying your Devil’s food cake next. Swiss Meringue Buttercream keeps really well overnight at room temperature without drying out or forming a crust like American buttercream will. Pink macarons flavored with freeze-dried strawberries and strawberry jam buttercream I’d love to publish the answer for other readers looking to do the same thing. If you can only bake one or two layers at a time, I’d suggest making the batter in batches instead of all at once. I don’t mind your questions! I haven’t baked this cake as a sheet cake, so I’m not totally sure of the time, but I’d take a peek at it after 30 minutes, then check it every 5 minutes after that. Happy baking! Hi Syd, it should be enough to cover a 3 layer 8″ cake. Please let me know if you have any more! It’s now too runny, it was perfect before the coloring. I’m so happy you enjoyed that. Place it on a cake plate, turning table, or serving dish. Continue until the entire cake is covered in buttercream. Hi Hope! Hi Brittany, I think it would still taste good but it doesn’t have a distinct flavor so I don’t usually use it for macarons. Which doesn’t look very nice with such minimal frosting. I am so happy to hear that this cake turned out well for you! Thank you in advance! I suppose there is a possibility it was oversoftened but I’m not really sure what oversoftened would be? I’ve always hated American buttercream because it’s always nauseatingly sweet and too thick for my liking, even when trying different recipes. 🙂, Thank you again for taking the time to leave a comment for me. xo, Your email address will not be published. Thank you for sharing this. I added the butter. Sorry I can’t be more helpful. If it looks lumpy or liquidy at all, keep beating until smooth, thick and whipped. If that happens, just use a serrated knife to slice off the top and level the cake layers before stacking. For some reason I just saw this comment today. Thank you Rebecca! The meringue powder stabilizes the egg whites, and helps them thicken properly so that you get perfect macarons, even on your first try. Once you try it, you will want to use it on all of your cakes, cupcakes , cookies, everything! I beat the eggs and then did the batter when it was time to put eggs in batter when I started putting them in the batter there was water at the bottom of the bowl where the eggs where.. is that normal?? I’d love to see the cake… if you’re so inclined to share, could you send a picture to rebecca@ofbatteranddough.com? Thank you so much for sharing this with me Viktoria! Hi! Any suggestions for replacement of butter as family member has a dairy allergy. May I ask what the yield is? I think I will try the jam and we’ll see how it goes! Also, a glass bowl will work but meringue may take longer to whip/cool down because glass retains heat longer. I probably didn’t let the bowl cool down enough (I couldn’t really tell since it was the stand mixer “teacup-like” bowl) and I recall the butter was too soft so I had to refrigerate it again. But, maybe give them a peak at 15 minutes, just to be sure. This is EXACTLY how I felt the first time I made a batch of Italian Meringue Buttercream almost 20 years ago, and I’ve rarely iced a cake with anything else since. And, let me know if you have any other questions! It is enough to frost a 9″ two-layer cake OR it will ice 24 plus cupcakes. Top with the next layer of cake and repeat, ending with the third layer (tip: pick a level, attractive layer for the top). Ive added literally a few drops (no more than 1/2 teaspoon) and my perfect buttercream changed almost instantly started to change its consistency to very butter!!! If you don’t plan on frosting the layers immediately, wrap each tightly with plastic wrap. I would LOVE to see a picture of the decorated cake, if you’re so inclined to send one to me. Yes I definitely will. My family couldn’t stop eating it. Learn how your comment data is processed. I will tell them. Save my name, email, and website in this browser for the next time I comment. Thanks again, Hi Betty! I used the icing suggested and added champagne and strawberries to it and the whole thing came together beautifully and it was delicious. You might google to get ideas for add-ins, depending on the type of cake you’re making. Fluffy yet stable, with a super creamy texture and amazing flavor.”. Well, we did it. xo. First of all, I LOVE North Carolina and wish I could just hop on a plane and join you in baking this cake. Tag @ofbatteranddough on Instagram and hashtag it #ofbatteranddough. My family calls it MAGIC and I must agree! Can this be made as a sheet cake? I baked two cakes side by side, one with all champagne, and one with half champagne and half buttermilk. I added 2 tsp of real vanilla extract without any issues so that should not be the culprit. I know that measuring by weight is more accurate, but I also know that many home cooks don’t have kitchen scales. Thank you so much!! Thanks again for reaching out! One more thing to mention just in case – if you accidentally add too much flour, that can also cause a cake to sink in the middle and over bake. Hi Marilyn, I really haven’t tried a substitution to advise. I hope that helps! Mine is usually more yellow/creamy. I think the sweetness difference between cider and champagne will be negligible. And here are the puppy cupcakes I made using this Swiss Buttercream for my niece and nephews birthday party! I’m so glad you liked this recipe Beth! A: The champagne flavor is subtle – you can absolutely taste it, but it’s not very strong. Once bowl is at room temperature, switch to paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it can be absorbed by meringue. And happy birthday to your husband! Sorry I wish I could be more helpful! Simply place the first layer on a cake board or serving platter and slather the top with some buttercream. I think that will work just fine and probably be delicious! Hi Ahmadou, I would recommend using Google Translate or googling some of the substitutes that you can use for the ingredients. C ombine the butter and shortening in a large mixer bowl and beat until smooth and creamy. This frosting makes me think of wedding cakes every time I make it! However, using strawberry Italian Meringue Buttercream in between the layers allows you to get both flavors – champagne in the cake and strawberries in the buttercream. Since you said your oven temp is off, and just one of the layers fell, my guess is that there are spots in your oven where the temperature is too low when you set the dial to 325. If you make this frosting, let me know what you think of it in a comment below. Can you help with clarification? And, I’d love to hear how this cake comes out for you! Traditional french macaron recipe uses flavored buttercream as a filling but you can use jams, curds or even ganache. Thanks again for your help it is greatly appreciated! If you do an experiment, please share with us how it goes! You could use frozen strawberries. The tiny amount of salt at the end gives this frosting incredible depth of flavor. Hi there! The layers were thick And held up really well so I think this is the one. But, I baked the cake at 350 for 30 minutes and didn’t check the cake during that time – my bad! So – to answer your question: Use whatever butter you have on hand for the cake, salted or unsalted. The meringue was the perfect temperature. Thanks for your help. I’m excited that you’re excited! My batter was very fluffy and had a hard time folding in all of the egg whites. It tasted great, but was still not the right consistency. 3. Great recipe! Hashtag them #natashaskitchen. If the cake batter sits out too long before you bake it, that can cause the leavening to loose its power, causing the cake to sink after you remove it from the oven. What is the proper way to store this cake since it has Butter Cream frosting? Have you tried this? I’m so glad you enjoyed it! Very tender and tight crumb like angel food. Add the remaining two egg yolks, beat until incorporated, about 20 seconds, and scrape down the sides of the bowl again. I use this recipe all the time. Beautiful! Thank you for sharing that with us, Catrina. It means more to me than I can express. I think you will love it! xo. For the buttercream, the champagne shouldn’t cause any curdling…. Hi Natasha, I noticed that in your other recipes there is a scale to adjust the amount of ingredients you use, but there isn’t the scale here.. hope to get a response soon, I’m really excited to try this recipe ASAP!! 4 oz (120 ml) champagne I’ll definitely use it again, but I’ve officially requested a stand mixer for Christmas. Since, in this recipe, much of the air in the batter is incorporated through the beaten egg whites, I’m guessing that might be where the problem was. This recipe makes maybe 5 or 6 cups? Not sure what I did wrong but will be trying to fix it in the morning. Hi Rebecca, some butters are more yellow in color and make this less white. Hello, If not using Swiss Meringue Buttercream frosting the same day it is made, it can be refrigerated. Whisk constantly until sugar/egg white mixture reaches 160˚F (takes about 3 minutes). Add the pureed strawberries to the remaining buttercream and beat until completely incorporated. Thanks! This cake right here? Or leaving the recipe as is, would be just fine. It remained a wet mess. It compresses on itself in the container, and when you scoop it out, you’ll end up with too much flour. Tastes amazing! Perhaps check on it after 20 minutes? It is enough to frost a 9″ two-layer cake OR it will ice 24 plus cupcakes. You can frost this cake with any kind of frosting you like. Would it need to blow torched or it’s ok to eat as meringue? Hi, I’m looking forward to making this cake to celebrate my sister’s marriage. Sweeter is better with this cake because the champagne flavor is more pronounced than when using a dryer champagne. It’s the bomb diggity. Over the years, I’ve had other bakers write and tell me they’ve done exactly that and that it turned out great. I’ve heard from readers from all over the world who have baked this cake in all different climates and had success. I definitely waited till the meringue was room temperature. ★☆ It can be refrigerated. xo. I’m also super excited that you’re going to try your hand at Italian Meringue Buttercream. I used mini M&M’s on the eyes, a Hershey’s chocolate drop for the nose, then used a rolling pin and my hands to form the ears out of tootsie rolls and the tongue out of a similar shaped pink candy (similar to an airhead candy). To intensify the flavor, I suggest following the option in the recipe for boiling 2 or 3 cups of champagne in a saucepan until reduced by at least half. Thank you! However, I can tell you that I’ve received comments from people all over the world who’ve told me that they’ve baked the vanilla cake and it’s turned out well. Some of the air in the egg whites might deflate if the batter sits too long before baking, also resulting in a cake that doesn’t rise as well. I made this cake yesterday and sampled the parts cut off to even it. Here’s what I’d suggest: swap out the champagne for the disoranno and the vanilla for the almond extract, using the same amounts of each. Hi, if this happens again in future, I suggest putting the whisk attachment in the freezer, the bowl of SMBC in the fridge for around 25 minutes depending how runny. Lol 🙂 Thank you! I am also doing it as a semi-naked cake and am wondering about baking it in my brand new Instant Pot. CLASSIC CHOCOLATE BUTTERCREAM FROSTING (OPTIONAL) 2 sticks (226g) unsalted butter, softened (do not soften butter in the microwave) 6 c. confectioners sugar (icing sugar) (796 grams) ** For cupcakes, I like to use 5 c. (675g) for a softer frosting 1 c. cocoa, sifted (86 grams) measure then sift 1/3 c. milk (75 grams) Instructions. Actually i have tried many vallina cakes and this one is absolutely Amazing! The salted caramel version is delicious, but I am so impressed with the results of the Italian meringue! I was really struggling to come up with flavor ideas for my SIL’s 40th birthday cake, then I cane across this recipe. A: To use four 8-inch pans, just distribute the batter equally amongst each pan, which will probably mean that each pan is about 1/4 to 1/3 full, depending on how high the sides of your cake pans are. Hi Pavi, I honestly haven’t tried adding Nutella yet to advise. I receive comments and emails almost every week that go something like this…, “I’m not sure I’ll ever make another frosting type after this! Straining them a bit will ensure you get a good strawberry flavor in the buttercream without making the buttercream too soft. I whipped up the egg whites to a stiff peak in the beginning as per the recipe, but by the time I was done making cake batter and was ready to fold in the egg whites, the egg whites had “melted” back to liquid and they needed to be whipped up again. I forgot to ask, would the frosting stand high temperatures once it is in the cake? I used 3 sticks of butter that sat out an hour. What can I do instead? 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