Ingredients
BakeMark Products Used
| Brand | Product or Type | SKU | Link |
|---|---|---|---|
| Westco | Extra Rich White Cake Mix | 30420 | |
| Westco | Vanilla Buttercreme Icing RTU | 30900 | |
| BakeSense | White Vanilla Rolled Fondant | 52244 | |
| Sprinkelina | White Twinkle Pearls | 92433 |
Alternate Products Used
| Brand | Product or Type | SKU | Link |
|---|---|---|---|
| Westco | Twice-as-Moist White Cakes | 50470 |
Directions
MIX
- Batter: Mix the batter following the directions provided on the bag of Westco Extra Rich White Cake Mix for a small batch.
- Champagne Syrup: Bring 2 LB of hot water, 2 LB of Champagne and 1 Lb granulated sugar to a boil for 2 to 5 minutes until the sugar is fully dissolve and the mixture becomes syrupy. Let the syrup cool down.
MAKE-UP
Deposit 2 oz. of batter into paper lined cupcake pans.
BAKE
Bake at 325-360°F for approx. 15-20 minutes. Let the cupcakes cool down completely.
FINISH
- Once the cupcakes are cold, trim their tops and drizzle them with the Champagne syrup (see recipe above).
- Using a piping bag with a large round tip, ice the cupcakes with Westco Vanilla Buttercrème Icing RTU. Spray the buttercrème with pure Champagne (nor the syrup).
- Garnish with gold sanding sugar, various sizes of balls made using BakeSense Vanilla White Rolled Fondant, Sprinkelina White Twinkle Pearls and gold sugar pearls.
