Champagne Cake II Tasty Recipes

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Champagne Cake II

"This version of champagne cake has a cooked marshmallow-coconut filling and fondant icing. Use the recipe for Champagne Cake and bake it in two nine inch layers."

Ingredients :

1/4 cup butter
1 tablespoon white wine
16 big marshmallows
1 cup flaked coconut
four cups confectioners' sugar
1/four cup light corn syrup
1/4 cup water
1 half teaspoons vanilla extract
1/8 teaspoon salt
half teaspoon almond extract
2 drops red meals coloring
6 large marshmallows

Instructions :

Prep :	Cook : 12M	Ready in :

Prepare Champagne Cake I as directed, however bake in two 9 inch spherical pans. Allow to chill. When cool, put together with coconut filling.
Coconut Filling: Over boiling water in double boiler, melt sixteen marshmallows, butter and wine. Remove from warmth and upload coconut.
Fondant Frosting: Sift powdered sugar in top of double boiler. Add corn syrup and water. Stir over boiling water until easy. Add the vanilla, salt and almond flavoring. For purple champagne effect, add 2 or 3 drops pink meals coloring.
Keep frosting heat so it spreads evenly. With spoon, cautiously pour fondant over top and facets of cake. Slice marshmallows into four rounds each, dip in fondant and area at random on pinnacle of cake.

Notes :

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