Pink Champagne Buttercream Birthday Day Cake
This cake is not only perfect for a birthday, but would be fabulous for a wedding or New Year Party. The Pink Champagne Cake with Strawberry Mousse filling and topped with Pink Champagne Buttercream is totally worth the effort, time and clean up!
If you follow me on Instagram or Facebook, you may have heard I had a big birthday recently. I turned the big 5-0. I’m still not quite sure how I feel about it, but there is one thing I do know….life is good!
My family kept me busy for the better part of 5 days celebrating, that included a surprise party that totally blew me away. They spent 6+ weeks planning and keeping secrets from me, which was not any easy task. You see, I’m one that’s hard to get something past me. They invited all of our friends and family, but also got on my computer and contacted some of my online friends that they don’t know 😉 The girls decorated a club house, had food catered from O’Charlies (because I LOVE their Pecan Chicken Tender Salad), they learned how to use iMovie and spent countless hours making a video of photos from my life, and had a delicious Chocolate Raspberry Torte cake made from a former school teacher they both had who makes the most fabulous cakes! (chocolate and raspberry is one of my favorite flavor combos)
Since the surprise party was actually the day after my birthday, they had to treat my birthday like it was the real celebration, so I wouldn’t get suspicious. That’s where the cake dreams are made of comes in to play, a Pink Champagne Cake with Strawberry Mousse Filling and Pink Champagne Buttercream. I know right? I bet you are drooling aren’t you?!
Allison, our 18 year old, is my “mini me”, and she loves to bake. Allison wanted to make me a birthday cake, and not just ‘a cake’ but she wanted to make a cake that she knew I would love. While I do like chocolate…..I’m a vanilla girl all the way! And Allison, well she doesn’t let much intimidate her. So when she found a recipe for a Pink Champagne Cake, she knew this was the cake to celebrate a 50th birthday and would be a cake that her mom would love!
Never mind that the blog post said
“I’m just going to put it out there that this is not an easy cake to make. The recipe has a lot of steps, some of which are a little tricky, but if you enjoy the process of putting together a special cake and seeing it come to life, then you’ll have fun with this” ~ Sharon of lilikoijoy.com
If you know Allison, you know once she puts her mind to something, she doesn’t stop until she gets what she wants…….and she was determined to make me this cake! 😉 The only change she made to the recipe was, she made a Pink Champagne Buttercream instead of the tricky Swiss Meringue Buttercream the original recipe uses.
I’m going to be honest here and tell you…..I’m kind of glad she did not make this cake for my surprise party, like she wanted. I didn’t have to share my cake with many people, so I was able to eat as much as I wanted! I may have snuck into the kitchen in the middle of the night a time or two with fork in hand 😉
You guys! This cake!!! This cake was AMAZING! The cake was light and moist with a touch of champagne flavor with a strawberry mousse filling between the layers and the champagne buttercream, was, well…..the icing on the cake!! Not only did the cake look elegant, but if elegant had a taste, it would be this cake!
The strawberry mousse is perfect and keeps the cake from being too rich if it was simply buttercream between all the layers.
On my birthday the cake was pulled out the refrigerator and served chilled, which I loved. I usually prefer cold cake, but we decided to leave it out on the counter and when I had a slice for breakfast the next morning, it was even better, if that’s possible.
TIP: How to keep cut cake fresh
After the cake was cut, we tried a little trick I recently learned from Diane, to keep my cake fresh. You simply place a few pieces of bread over the exposed (cut) cake and hold them in place with a few toothpicks. The bread will get hard and stale, but the cut sides of the cake will stay fresh!! Genius!! after 2 days I had to use new bread because the stale bread started to fall apart and wasn’t keeping the cake covered as well.
The frosting will keep the rest of the cake fresh – so we just left the cake on the counter uncovered (it was cool in our house- but you could definitely keep in the refrigerator), with the bread slices and it stayed fresh for a week. *the only reason this cake was around for a week was because we had the other cake from the party, “50” cookies from Cheryl, cookies from a bakery, and other delicious treats that were brought to the party! —I’m telling you, I ate my weight in cake and other desserts in the last week.
Ok, so let’s talk about the Pink Champagne Buttercream
The champagne is reduced by heating it. This concentrates the flavor of the champagne, so you can add more flavor without affecting the consistency of the buttercream. Boiling also burns off some of the alcohol content, but not all of it. It’s a small amount of alcohol in the big picture, I would have no problem letting children eat it. But then again, that would mean you have to share the cake, so that’s an option you might want weigh 😉
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click for the Pink Champagne Cake with Strawberry Mousse Filling recipe
My wish when I blew out my candles: that I get the most incredible man and our two daughters to love for the rest of my life.
I thank God every day for giving me the thing I’ve wanted the most in my life… a beautiful marriage, and wonderful healthy children. Life isn’t always perfect, and I would never expect it to be. But it’s the perfect life for us! #LifeisGood
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Yep- how did you know I would be drooling? That looks amazing & you have the best family!!! What a wonderful way to celebrate. So happy for you Cheryl- HUGE birthday hugs!
thanks so much Gina!!! xoxox
Cheryl, what an absolutely stunning cake! Belated happy birthday – I have one coming up very soon and might just have to make this for moi! Thanks for sharing and pinning!
thanks Cindy!! you wont be sorry if you make this cake!!
I love everything about this post – from the tip to keeping cut cake fresh, to family and birthdays, to champagne and cake! Oh, and you’re pretty special too! 🙂 Happy, Happy Birthday!
thanks so much Marly, I’m a pretty lucky girl, that’s for sure!
That is so beautiful! What a cool idea with the bread slices – I never knew. Happy Birthday to you!
isn’t that a fabulous idea?! I can’t believe I’d never heard about it before!
Happy belated Birthday!!! What a wonderful way to celebrate! The cake is absolutely beautiful!!
Thanks Kate. The cake was even more delicious than it looks!
Allison picked the perfect cake! Love that Pink Champagne Buttercream!! Happy Belated Birthday!
Thanks Angie, she certainly knows her mom!!
Your daughter is so talented ! And she picked a beauty. Belated birthday wishes to you!!!
Thanks so much Liz. She certainly picked a winner!
What a gorgeous way to celebrate a birthday! Heavenly!
It sure was!! and almost too pretty to eat!!
Stunning photos, Cheryl! I can’t wait to make this cake!!!!
Thanks so much Sara, it’s easy when you have such a gorgeous subject 😉
I am so in love with this cake, the photos (the font used) and the sentiment behind it! Way to go, Allison!!! I can’t wait to make this!
Thanks Kristen! We’ll have to see if we can get her to make you one when you come to visit lol
Thank you for this post! I can’t wait to try this cake. I’m not super fancy with our birthday parties, but I do ALWAYS make a cake. They have gotten a little better each year. I’d love to try this one out! Although I doubt it will be as beautiful as yours!
hope you enjoy it as much as we did!
Ok seriously you had me at Champagne Cake, but then you said “with Strawberry Mousse Filling”!!! Wow the cake looks amazing and the combination is to die for! And I can totally relate because I am a vanilla girl all the way! Happy belated Birthday!
it was totally ‘to die for’ !!!!
Happy belated birthday, Cheryl.
You must be so proud of Allison. The cake is just perfect
and the fact that she took on a difficult recipe just proves
how much she loves you!
Thanks so much!! xoxo
I can’t get over this cake and the story behind it!! Your daughter is so thoughtful – you’ve done a great job raising kind, generous and thoughtful young women Cheryl!
I’m pretty lucky in the mom department!! 😉
What a beautiful birthday cake. I’m glad your birthday was special with your friends and family.
PS. Stunning photos, the cake looks like it came from the pages of a magazine!
awe, thanks so much!!
What a wonderful birthday! And this cake is absolutely gorgeous.
thanks so much Nicole!
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What an awesome birthday cake, it’s absolutely gorgeous!! Happy Birthday Cheryl. 🙂
thanks Lisa!! 😉
Such a pretty cake! Happy belated birthday! xo
thanks so much Maria
Happy Birthday, Cheryl! I’m so happy to hear that you liked this recipe, and how sweet that your daughter made it for you for such a special occasion. I am going to have to try the bread trick for keeping cut cake fresh the next time I make one. This was a happy blog post to read. Take care, Sharon
Thanks Sharon! it was seriously one of the best cakes I’ve ever had!! She couldn’t have picked a more perfect cake for me! — thanks for such a wonderful recipe!!
thanks so much Amanda!! the bread is an awesome tip isn’t it?!
This cake looks delicious! And sticking bread to it to keep it fresh is a great idea! I’ve never seen that before–sounds like something that needs to catch on. 😛 Thanks for sharing!!
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Very pretty cake! Can you tell me how you did the border? Pattern and tip you used?
it’s just a star tip and she went around squeeze, release, squeeze, release all the way around
LOVE that bread trick!!! Also this cake is freaking gorgeous!
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I’m not a person who makes a lot of desserts, but I made this today and wow did it turn out good. Thanks for sharing it.
I would like to access the cake recipe and cannot. Please help, for Mother’s Day
I am trying to view the recipe but not able to. Any advice where I can find it? Thank you!
Can this be made with butter instead of Crisco?
The shortening will make the frosting more stable, fluffier in volume and is better at withstanding heat. All butter frosting is sensitive to heat and cold and needs to be refrigerated. It also helps with the color, since butter is yellow and shortening is white. It’s harder to get an accurate color when you start with yellow, by using 1/2 butter and 1/2 shortening you get the benefits of both. Most bakeries make frosting with all shortening or a combo of butter and shortening.
So the short answer is yes, you can use all butter if you’d prefer, it just won’t be as stable, and harder to get a pretty pale pink color and the butter flavor will be more prominent than the champagne flavor
This cake looks amazing! Is there a full recipe for the entire cake by chance?
the link to the cake is in the post 😉
the blog where she got it from is no longer around, but I do have it saved to a google doc. https://sites.google.com/site/lilikoijoyprintablerecipes/pink-champagne-cake
I loved the cake, it was very beautiful! Thank you so much for sharing this recipe!
Can’t pull up recipe for the pink champagne cake with strawberry mousse filling. It says page not found