Oh, she’s gone and done it. She being me of course. I just had to play around in the kitchen again and I had lots of grand ideas, but through my survey of my newsletter subscribers I learned that you wanted two flavor profiles that I haven’t yet given you: lavender and champagne! Not together. Ew.
But that was kinda news to me. You also asked for cookies. Over and over again I saw cookies, so you’ll be getting bunches of those coming up 🙂 Ask and you shall receive!
Ideas abound with champagne cake and I had never made one before so I figured I’d grab one of my favorite flavor lines to help me out, Amoretti. I LOVES all of their natural, compound, and Artisan flavors so I knew I’d knock the cake part out of the park with their help.
The buttercream, though. It had to highlight the cake and not take away from it. Champagne is too classic to mess with and what’s more romantic and timeless than pairing strawberries with it?
Nothing. There’s nothing. Other than sparkly baubles and I couldn’t very well put diamonds INTO my recipe.
You can’t add diamonds to cake, Kara. You cant do that… (I’m not totally convinced.)
Anywhoooo. It became the strawberry buttercream that I fixated on and since I already have a killer real strawberry frosting recipe I wanted to do it again but in the Swiss fashion. And real strawberries were my crux. They were a must. And they must be my freeze dried and powdered favorites