Champagne Cake II The Best Recipes

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Champagne Cake II

"This model of champagne cake has a cooked marshmallow-coconut filling and fondant icing. Use the recipe for Champagne Cake and bake it in two 9 inch layers."

Ingredients :

1/4 cup butter
1 tablespoon white wine
sixteen huge marshmallows
1 cup flaked coconut
four cups confectioners' sugar
1/4 cup light corn syrup
1/4 cup water
1 half teaspoons vanilla extract
1/eight teaspoon salt
1/2 teaspoon almond extract
2 drops pink meals coloring
6 big marshmallows

Instructions :

Prep :	Cook : 12M	Ready in :

Prepare Champagne Cake I as directed, however bake in two 9 inch spherical pans. Allow to chill. When cool, prepare with coconut filling.
Coconut Filling: Over boiling water in double boiler, melt 16 marshmallows, butter and wine. Remove from warmth and upload coconut.
Fondant Frosting: Sift powdered sugar in pinnacle of double boiler. Add corn syrup and water. Stir over boiling water until easy. Add the vanilla, salt and almond flavoring. For red champagne effect, add 2 or 3 drops crimson meals coloring.
Keep frosting heat so it spreads lightly. With spoon, cautiously pour fondant over top and facets of cake. Slice marshmallows into 4 rounds each, dip in fondant and region at random on pinnacle of cake.

Notes :

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