Pink Champagne Buttercream Cake

(Courtesy of tablespoon.com)

Ingredients:
1 box white cake mix
3 egg whites
1/3 c. vegetable oil
1 1/4 c. cold water
1 pkg. strawberry gelatin
1/4 c. boiling water
2 c. pink champagne, chilled and divided
2 (2 lb.) bags powdered sugar
2 c. butter, softened
1 tube pink or red gel food color
1 Tbsp. edible pearl dust, pink

Directions:
Preheat oven to 30 degrees.  Spray two 7 inch round cake pans generously with nonstick baking spray.  Set aside.

In a large bowl, mix together cake mix, egg whites, oil and cold water.  Stir until mixture is well-combined, it is okay if a few lumps remain in the batter.  Spoon batter into prepared cake pans.  Bake 22-27 minutes, or just until the center of each cake springs back when touched lightly.  Allow cakes to cool completely, then remove from cake pans and place on a parchment-lined baking sheet.

In a medium bowl, whisk together strawberry gelatin and boiling water until gelatin completely dissolves.  Whisk in 1 1/4 c. of the pink champagne.  Place mixture in refrigerator for 7-10 minutes.

While the gelatin mixture is cooling, use a paper or plastic straw to poke 12-15 holes in the top of each cake round.  Drizzle the champagne gelatin into the holes.  Place in refrigerator until gelatin is set (about 1 hour).

While the cake is cooling in the refrigerator, prepare the buttercream icing.  In a stand mixer or large bowl, beat together butter, powdered sugar and remaining champagne.  Add just enough champagne to make the frosting about the texture of soft butter.  It should be fluffy, with firm peaks.  Tint frosting to your desired shade of pink.

Remove cake from refrigerator.  Gently arrange one layer on a cake stand.  Spread the top of the cake with a thick layer of icing, the place the second layer of cake on top.  Fill a large decorators icing bag with the remaining frosting.  Snip the bottom of the frosting bag off, so the frosting is piped through a 1/2 inch wide opening.  Pipe the frosting onto the cake in large, swirling circles to give the cake a "bubbly" look.  Sprinkle with edible pearl dust or edible glitter.

Refrigerate for 2-3 hours before serving.  Remove cake from refrigerator 30 minutes before serving to allow cake to warm to room temperature.

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