Pink Champagne Poke Cake
- Cake
- 1 white cake mix
- 3 eggs
- 1/3 cup oil
- 3/4 cup pink champagne
- 4 -6 drops red food coloring
- Poke Filling
- 1/4 cup cold water
- 1/2 cup hot water
- 1.5 (7 g) packets unflavored gelatin
- 3/4 cup pink champagne
- Frosting
- 3/4 cup butter
- 2 1/2 cups powdered sugar
- 3 tablespoons milk
- 1 1/2 - 2 cups candy sprinkles (rosA )
- For the Cake:
- Follow instructions on cake box; use hand mixer to combine.
- To the bowl of cake batter add pink champagne.
- Mix with hand mixer.
- Add red food coloring, mix until the batter has a pink hue.
- Fill 2 loaves cake pans with the cake batter.
- Bake at 350F for 30 minutes.
- For the Poke Filling:
- In a small bowl, pour in cold water, add the gelatin, and once the gelatin begins to solidify, add hot water.
- Add pink champagne.
- For the Frosting:
- In a medium bowl, hand mix butter, powdered sugar and milk until the buttercream is thick and fluffy.
- For the Assembly:
- After the 2 cakes are cooled down, poke holes using the BBQ skewers throughout the cake; make sure to poke in deep, and approximately 1/4 inch spaces between the perforations.
- Pour the gelatin mixture so that it drains into the holes.
- For the bottom cake layer, trim the top so that it's flat.
- Apply the frosting to the top.
- With the 2nd cake, trim the top so that too is flat and even.
- Place the 2nd cake on top of the 1st cake.
- Cover the entire cake tower with the buttercream frosting.
- Then cover the entire cake tower with the rose sprinkles.
- Insert the sparklers on the top and ignite with a flame.
cake, white cake, eggs, oil, pink champagne, drops red food coloring, filling, cold water, hot water, packets unflavored gelatin, pink champagne, frosting, butter, powdered sugar, milk, sprinkles
Taken from www.food.com/recipe/pink-champagne-poke-cake-537191 (may not work)