Prep 20 mins
Cook 30 mins
"So with us, it always has to involve champagne, even when it's not supposed to!" -the greats at Heatherette. Found this on FashionWeekDaily.
- 2 3⁄4 cups flour, sifted
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2⁄3 cup shortening
- 1 1⁄2 cups sugar
- 3⁄4 cup champagne
- 6 egg whites
- 1⁄4 cup butter
- 1 tablespoon white wine (not champagne!)
- 16 marshmallows
- 1 cup flaked coconut
- 1 lb powdered sugar
- 1⁄4 cup light corn syrup (not dark)
- 1⁄4 cup water
- 1 1⁄2 teaspoons vanilla
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon almond extract
- 6 large marshmallows
- 3 drops red food coloring (to make it pink!)
- Sift flour, baking powder, and salt together and set aside.
- Cream shortening with 1 cup sugar until fluffy.
- Blend flour mixture alternately with champagne and mix to a smooth batter.
- Beat egg whites until stiff and soft peaks form.
- Fold about half the meringue into the batter, mixing thoroughly with whisk. Gently fold in remaining meringue.
- Turn in to two greased and floured 9-inch cake pans.
- Bake at 350 degrees for 25-30 minutes or until tested done.
- When cake has rested 10 minutes, turn out to cool.
- When cold, put together with coconut filling.
- Over boiling water in double boiler, melt marshmallows, butter and wine.
- Remove from heat and add coconut.
- Sift powdered sugar in top of double boiler.
- Add corn syrup and water.
- Stir over boiling water until smooth.
- Add the vanilla, salt, and almond flavoring.
- For pink champagne effect, add 2 or 3 drops red food coloring.
- Keep frosting warm so it spreads evenly.
- With spoon, carefully pour fondant over top and sides of cake.
- Slice marshmallows into 4 rounds each, dip in fondant and place at random on top of cake.