Pink Champagne Cake Pops

Pink Champagne Cake Pops via Sweetapolita

Happy New Year’s Eve!

Well, you know what they always say: When life hands you Pink Champagne Cake, make Pink Champagne Cake Pops! They do say that, right? So here’s what happened, as there’s kind of a serendipitous story behind these fun, sparkly and boozy Cake Pops. For months now, I’ve planned on doing a girly Pink Champagne Cake post for New Year’s Eve. In preparation for the post, I spent many hours reading what seemed to be every Champagne Cake recipe out there, including every Champagne frosting–I had a vision and wanted to make sure it tasted as decadent and perfect as it sounds. I discovered many (delightful) cupcake variations, but you know me, I had my heart set on a pink fluffy layer cake.

If you’ve not heard of Pink Champagne Cake, it’s a retro American celebratory cake that seems to have gained popularity back in the 1950s. From what I can tell, the original recipe consists of a champagne-infused layer cake (with traditional champagne, not pink) filled with a sweet coconut marshmallow filling and topped with a sugary melted fondant-style frosting (the pink comes into play with pink-tinted frosting, although you can tint the cake pink as well). As you can probably imagine, this rang every single one of my retro-recipe-loving bells. So after much research, I enthusiastically set out last week to make this cake with my own spin on the presentation, but using the traditional combination above. I made it with care, but dare I say the traditional combination just wasn’t for me–the cake layers were wonderful, but the filling was so sticky and tricky to work with, and the frosting much too sugary for me. So…I tried another version I found in the clever baking book, Booze Cakes: Confections Spiked with Spirits, Wine, and Beer. Again, I loved the cake layers and the frosting was delightful–overall it tasted great, but I really had my heart set on incorporating the traditional coconut and marshmallow! I have since come up with some ways to tie these ingredients in, in a way that makes me much happier, but alas–New Year’s Eve is already here!

So back I headed into the kitchen when I realized that I used my favourite bottle of champagne (Veuve Clicquot) in the cake (which was kind of a good thing, since the champagne taste is very present). There was no way I was going to waste these yummy champagne-infused cake layers, so it came to me: I’ll use the cake layers and the frosting to make Cake Pops (cake + frosting + blend + ball + stick + dip in melted chocolate coating + decorate)! Well, the idea of transforming my cake layers and frosting into Bakerella’s Cake Pops that is, I didn’t come up with the actual concept of Cake Pops. Wouldn’t I be clever if I did? That is the crafty brilliance of Angie (aka Bakerella), and if she only knew that day she created her first Cake Pop that they would change the world of dessert and parties forever. She’s one incredibly talented woman who creates some seriously adorable and unique Cake Pops, among many other fabulous baked goods, and who I’ve discovered is simply as sweet as her cake pops. Strangely, though, I’ve never attempted to make her fabulous creation before, until now.

So off I went to blend my champagne cake layers and champagne frosting (I used my favourite whipped vanilla frosting and modified it to be champagne frosting) and turn them into deluxe cake pops (then I remembered how much I loved the glittery pops I spotted here). I’m sorry for not sharing this earlier so you could have given them a whirl for tonight’s festivities, but how fun for any party, wedding or pretty much any celebration. And, yes, we will definitely be snacking on these tonight as we ring in the new year!

The recipe I’m sharing is for the cake layers and my frosting, which together do make for a wonderful cake, so feel free to create it that way, but I’ve also included the steps I took to make them into cake pops. Consider this a raincheck for my Sweetapolita version of the Pink Champagne Cake!

I also want to say thank you from the bottom of my cake-loving heart for all of the support, kind words and enthusiasm you’ve all showed me and this blog in 2011. My mind is flooded with so many fun ideas to share with you, and I look forward to a year filled with even more baking, blogging and sharing.

I wish you all a fabulous New Year’s Eve and New Year filled with love, creativity and magic. Bring on 2012!

Pink Champagne Cake Pops

Yield: Two 8 or 9-inch cake layers, or 48 cake pops

Ingredients

    For the Cake:
  • 3/4 cup (170 g) unsalted butter, softened
  • 2 cups (400 g) sugar
  • 3 cups (360 g) cake flour
  • 1-1/2 teaspoon (7.5 g) baking powder
  • 3/4 teaspoon (4 g) baking soda
  • 3/4 teaspoon (6 g) salt
  • 6 (180 g) egg whites, room temperature
  • 1 teaspoon (5 ml) pure vanilla extract
  • 2 cups (480 ml) champagne, room temperature
  • Red food colouring (optional)
  • For the Frosting:
  • 3 sticks + 2 tablespoons (375 g) unsalted butter, softened and cut into cubes
  • 3 cups (480 g) confectioners' sugar, sifted
  • 1/4 cup (60 ml) champagne
  • 1 teaspoon (5 ml) pure vanilla extract
  • pinch of salt
  • Few drops of red food colour (optional)
  • For the Cake Pops You Will Need:
  • The two 8" or 9" round Champagne Cake layers, broken uup into pieces
  • ~2 cups of the Champagne Frosting
  • 1 lb (453 g) of white chocolate couverture (I used Callebaut Belgian White Chocolate because I love the quality taste, but you can also use chocolate candy coating--note that white chocolate doesn't get as candy-hard as the candy coating)
  • Some coloured white chocolate coating melts (if you want to add colour to the coating)
  • White lollipop sticks (I used 6" Lollipop sticks)
  • Gold Disco Dust, optional
  • Gold Star Sprinkles, optional

Instructions

    For the Cake:
  1. Preheat oven to 350°F. Grease two round 8-inch or 9-inch cake pans with butter, line bottoms with parchment, butter again and dust with flour.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until pale and fluffy on medium speed, about 5 minutes.
  3. While the butter and sugar are blending, sift all dry ingredients (flour, baking powder, baking soda and salt) together and set aside.
  4. Gradually add egg whites to creamed mixture with mixer on medium speed, followed by the vanilla. Add and alternate dry ingredients and champagne, beginning and ending with dry (3 dry additions, 2 wet) and mix until fully incorporated, but be sure to not over-mix.
  5. Distribute batter evenly between the two prepared pans (use a digital kitchen scale for perfectly even layers), and smooth tops with an offset palette knife.
  6. Bake until a toothpick or cake tester inserted comes out clean (don't open the oven door before 25 minutes), about 35 minutes. (Ovens vary greatly, so be sure to keep a close eye.) The top of the cake should bounce back when gently touched. Let sit in pan on wire rack for 10 minutes before gently removing from pan. Let cakes rest on wire rack until completely cool.
  7. For the Frosting:
  8. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium. Butter will become very pale & creamy.
  9. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
  10. If you are using the frosting for the Cake Pops and not to frost a cake, you can simply blend on medium speed for about 3-4 minutes.
  11. Assembly of the Pink Champagne Cake Pops
  12. Prepare 2 cookie sheets lined with parchment paper or Silpat mats.
  13. Place your broken up (but completely cooled) cake layers in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed for a few moments until you have a nice crumbly consistency (or you can do by hand in a large bowl).
  14. Add frosting gradually into the cake crumbs and blend on medium speed until you have a nice dough-like consistency (I found the mixer very helpful for this), about 2 cups of frosting total.
  15. Using a small cookie scoop (or similar), roll dough into evenly sized balls and place on lined cookie sheets, until all of the dough has been rolled and place in the fridge for about 15 minutes.
  16. Melt a small amount of the chocolate in the microwave (10 second intervals and stirring in between). Dip one end of a lollipop stick in the chocolate and insert into the cake ball. Repeat until you have a stick in every ball. Place in freezer for about 30 minutes, or refrigerator for at least 1 hour.
  17. In a small microwave-safe bowl, melt your chocolate coating in the microwave (20 second intervals and stir). If you're adding some colour, you can include some coloured pieces along with the white.
  18. Dip each ball into the chocolate and gently tap off excess (you may need to place back in microwave for a few seconds if chocolate starts to thicken). If you are serving the Cake Pops ball down (as I did in the photo), you can place onto a clean piece of wax paper or Silpat, stick up, to dry. If you are adding glitter and/or stars, you will want to sprinkle them on immediately after placing each one on the wax paper, as the coating hardens very quickly. If you want to serve your Cake Pops lollipop-style (ball on the top), you will want to insert the end of the stick into a polystyrene foam brick to dry (or florist's foam).
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[adapted from Booze Cakes: Confections Spiked with Spirits, Wine, and Beer and Oceana restaurant’s YouTube video recipe]

Sweetapolita’s Notes:

Good luck & enjoy!

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Comments

  1. Nora says

    Hi Rosie,

    Just wanted to tell you how much I have enjoyed reading your blog this year! Your exquisite mouth watering confections, beautiful photographs,pretty dishes and of course your adorable children make your blog such a warm and wonderous place to visit!!

    Happy New Year to you and your family,
    Nora

  2. vanessa says

    Happy New Year to you too Rosie! Thanks for sharing so many wonderful cakes, treats, tips and heartfelt stories and gorgeous pics of your beautiful family with us all. It was like receiving a special little present every time a new post appeared in my inbox! May 2012 be filled with lots more cake fun, family fun and happy times for both you and your loved ones

  3. Emma says

    This looks great! :) especially since I’ve been having a slight obsession with cake pops myself lately…haha
    Loving the sparkles! Happy New Year

  4. Tesei says

    These look lovely, thanks so much for a year of great recipes, I look forward to many more. May the new year be great, full of love, health and baking!

  5. says

    You are SO very sweet and talented and wonderful Rosie. I have a feeling that 2012 is going to be an AMAZING year for you! I cant wait to see your light shine bright! Count me first on line to support you in ALL you do! #teamrosie

    • says

      Thank you so much for the kind words, my friend. Change the name “Rosie” for “Amanda” and I could sent that comment back to you! So glad we connected this year–it would be a real shame if we hadn’t. Wishing you a wonderful 2012! xo

  6. corie says

    I just discovered your site yesterday and I am obsessed with it. You are so amazing. Look forward to making these cake pops. Happy New year to you and your family!

  7. says

    Pink+champagne+cake=happy happy! I’ve so far resisted the cake pop craze, just have an aversion to compound chocolate. But these are so pretty, that I may be tempted to have a go. These would be divine for a baby shower. Cheers from the South Seas, Karen

    • says

      Thanks so much, Karen! I know what you mean about the compound chocolate, so I ended up using Belgian chocolate, although it doesn’t get that nice hard shell. Sure tastes great, though! Happy New Year to you!

    • says

      Thank you so much, Callye! You would know all about turning things to beautiful, now wouldn’t you! So glad we connected, and I love when I see your name pop in my inbox–you are always filled with sweet and kind words! Happy 2012, and I too can only imagine what the future holds for you, talented one!

  8. Alba says

    This is really, really lovely. I love pink and sparkling stuff, and it looks delicious! I could try it tomorrow or so, if there’s still pink champagne somewhere at home! Hehe! HAPPY NEW YEAR! My best wishes for you & yours. xo,

  9. says

    omg i looooove these! anything pink and sparkly is fabulous :) i’ve never made cake pops either but it’s one of my goals for 2012.

    happy new year, rosie! my best wishes to you and your family for this new year! xo

  10. Tesei says

    These look gorgeous! THank you for so many recipes and a very happy new year to you, your loved ones and all your readers! Thank you once more!!!!

  11. says

    Happy Healthy New Year Rosie,
    Oh so cute. Love your posts. I have made over half the recipes from your post and every one has been delicious and very easy to make.
    Thank you and looking forward to more posting.

  12. says

    Hi! Happy New Year! I just wanted to tell you that I adore your site and I was thrilled to see this recipe. I made cake pops a few months ago and they were ok, but you have inspired me to try again. Have a great day!

  13. Lany says

    Love your site and so much I want to try and make :) I’m in the middle of making your cake pops and was wandering what I could replace the Champaign with as I am making these for kids. Thanks so much for the wanderful recipes you are sharing :)

  14. Michelle Pitcher says

    Hi Rosie,
    I love the sound of this, be it cake-pop or just cake – it sounds so elegant! If making as a cake, would you recommend frosting the outside with the same champagne frosting used inside the cake or would you perhaps go for a Swiss meringue buttercream in a vanilla or perhaps even strawberry flavour? I dont want to overpower the champagne and would like to stay true to these intended flavours – what do you suggest?
    Thanks, Michelle

    • says

      Hi Michelle! So sorry about the delayed reply. Personally, I think a vanilla Swiss Buttercream would be lovely, and as you suggested, even strawberry would be so nice. If you did opt to do the whole cake champagne (outside frosting and all), it’s definitely very champagne-y, but really is yummy. I prefer the sweet champagne frosting, over say a a champagne Swiss Buttercream, but again, the vanilla would be a nice way to go. I hope this helps!

  15. says

    love these rosie…so gorgeous! I’m going to make something similar (i’ll probably do cake form though) for my friend marina for after she passes the bar. I made champagne cupcakes for myself after passing the bar in July ( http://www.orderinthekitchen.com/1/post/2011/09/kir-royale-cupcakes.html )
    I don’t want to jinx it but she’s a smart girl and I’m sure she will pass and I would LOVE to make her a big champagne cake with gold and glitter for passing–this is the same friend I just emailed you about that I’m making a glitter cake for her birthday… she’s a very glitter kind of girl hah… she’s been in all kinds of pageants and stuff (Miss Long Island) and so glitter is very much her thing but I want to celebrate her accomplishment and this looks like a spectacular way to do it! thanks rosie, you have a perfect cake/cupcake for every occassion… can’t wait to see what else you bring us in 2012

  16. Julie Silva says

    Terrific! I was looking for a pink champagne cake or cupcake recipe for Valentine’s day and came across your site. These will be great – the decorative possibilities are numerous, but I do love the glitter! Thanks so much!

  17. Lindsey says

    These are amazing! I had the same question as Michelle, reguarding advice on using the same filling icing on the outside or maybe the Swiss meringue buttercream on the outside?

    Thanks:)

    • says

      Hi Lindsey,
      Thanks for the comment! I’ve just responded to Michelle’s comment above, and here’s what I said: Personally, I think a vanilla Swiss Buttercream would be lovely, and as you suggested, even strawberry would be so nice. If you did opt to do the whole cake champagne (outside frosting and all), it’s definitely very champagne-y, but really is yummy. I prefer the sweet champagne frosting, over say a a champagne Swiss Buttercream, but again, the vanilla would be a nice way to go. I hope this helps!

  18. says

    He Rosie I just found your blog last night and made these today. They are amazing. Turned out great and everyone has loved them so far :)

    Thanks so much for this great idea.

  19. Kerry says

    These look so lovely! I was wondering if you have ever used the recipe to make cupcakes? If so how long did it take?

    I’m guessing these should take no more than 15mins to be done in cupcake size format.

  20. Tai says

    Hi Rosie!!

    I just wanted to say that it was just recently that I discovered your site through Instagram and i’m so happy I did!! I go to this site during my lunch break at work sometimes and it just takes me away from the stress around me. I absolutely love it!
    I am very much a newbie at baking and you have inspired me to take some classes to learn more.
    I attempted this recipe and the taste was AMAZING!!! You can taste the champagne but can still appreciate the cake and the frosting — DELICIOUS!!! So creamy. My trouble came with the texture of the cake. When I added the champagne, it sort of separated from the batter. I’m guessing I should have mixed a little longer. Any suggestions?
    Again, thanks for this site! It’s my mini-mental getaway!
    TAI

  21. Ashley says

    Hi! Love ALL of your recipes. I am trying to decide which one to make first…. choices, choices (that chocolate malted & toasted marshmallow cake might win). Anyway, I think I’d really like to try making these Champagne pops for a bridal shower I am throwing. I’ve never made cake pops & I’m a little nervous. Do you have any idea how far in advance you can make them? I’d love to give myself some extra time in case they don’t turn out! Can they go in the freezer (and if they can, how do you thaw?)? (Sorry if you’ve already answered this before — I did look through the comments to see if it was a question already.) Thanks!! Looking forward to baking/eating everything from this site!

  22. amber peters says

    I can’t wait to try this recipe! There is a gourmet grocery store near me in Akron, OH called Westpointe Market and they sell the most delightful pink champagne layer cake in their bakery. It is one of my favorite treats! (In fact, a friend bought me an entire cake after i had my baby, and I ate the entire thing myself!) The frosting is whipped and light. I have tried researching recipes online but have never found a good match for the wonderful cake!

  23. Shelia says

    Help! I have been testing cake pops all week long in preparation for a bridal shower this weekend. They are so soft and continue to fall off the lollipop sticks. The glaze is too thick, and the pops are too moist. Help.

    Thanks,
    Shelia

  24. Anita says

    These look very delicious and they are very beautiful. I hope I can be as good as you guys someday and be able to make a good business. Thank you for the help in making them!

  25. Barbara says

    Your cake pops are so lovely! I tried making some tonight – to test for a shower – and they did not turn out. The outside coating – was really hard and really sweet. I tried the Wilton candy melts, a white chocolate bark, and some white chocolate chips. Did you use melts? And when you bite into them, the outside was so hard. Any thoughts? Thank you very much! Lovely site!

  26. says

    Whoa! This blog looks exactly like my old one!
    It’s on a completely different topic but it has pretty much the same page layout and design. Excellent choice of colors!

  27. Monica says

    This look amazing! like everything you do ;-) One question, if I need to make regular cake pops (like vanilla) instead of the two cups of champagne do I use milk? I won’t make cake pops from the box ;-) and since I don’t like “super sweet” desserts, Can I cut 1/2 a cup of sugar on the cake, since the frosting is going to add sugar?

  28. Fanny says

    Hi rosie, lovely lovely cake pops. All posh and stylish. I hv a question, how did u make the champagne color chocolate coating, or its just white? I tried to look for champagne color candy melt, but no luck! Hope you could help. Thanks!

  29. Sabrina says

    For those asking about making the cake portion as cupcakes – I found that you will need to fill the liners about 3/4ths full (I used a 2 oz. ice cream scoop to fill my liners but 1 scoop wasn’t enough so I tried my 3 oz. scoop the 2nd time and it was better). Also, I found that baking them for 12-13 minutes was good.

  30. chari says

    Hi Rosie,
    The glitter on the cake pops are beautiful!
    Did you buy ready gold glitter at the baking store or you made your one glitter?

  31. says

    Thank you so much for sharing Rosie!! I am so excited to have found your site. I tried to make this recipe twice (the first time I used too much butter). However, both cakes were kinda dense instead of fluffy. Is it supposed to be that way? Also, I think my batter curdled when I incorporated the champagne & the dry ingredients in. It doesn’t look nice & smooth. HELP?

    Thanks!
    Maria

  32. Lori Kelso says

    Ive used this recipe three times now, and every time I did, it got rave reviews! I made it the first time for Easter this year, and quadrupled the recipe quite by accident. I had intended to double the recipe and first tried a sweet, sparkling wine, and tasted the batter. It was so sweet that I decided to make a trip to the liquor store for a quality champagne. When I got home and added the champagne, I got the proportions wrong. Best mistake I’ve ever made! I had enough batter for cake for a neighbor, cake pops which the kids now beg for, and my favorite, cupcakes! I can’t attend any function now without someone begging for these, so I’m back for the recipe once again. Thanks so much for posting this!

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