Mimosa Celebration Cake

Are you wondering what dessert will make your New Year’s Eve spectacular? This cake screams: CELEBRATION!!!   I take a basic Vanilla cake (You can make your own favorite Vanilla cake or follow my recipe), generously “soak” each layer with champagne, fill and ice with a Grand Marnier Buttercream and garnish with white chocolate shavings.

Whip to soft peak and set aside:
2 Egg Whites

Combine in a small bowl and set aside:
1 tsp. Baking Soda
3/4 cup Buttermilk*

In mixer bowl, Cream:
1/2 cup Butter
2 cups Sugar 

Slowly add to above while mixing:
1 tsp. Vanilla Extract
1 cup Buttermilk
1 tsp. Orange Zest 

Sift and add to the bowl alternately with reserved Buttermilk/Soda:
2 -3/4 cup Cake Flour
1/2 tsp. Baking Powder
1 tsp. Salt

Fold in:
Egg Whites

Spread batter in 2-8″ round cake pans which have been lined with parchment paper. Bake at 350 degrees for 25-35 minutes or until tests done in center.  Cool on racks.

* Buttermilk just add 1 Tabl. Lemon Juice to 1 cup Milk

Buttercream is easy to make but there are important things to remember:

1)  Make sure syrup reaches 240 degrees (this will pasteurize the egg whites)

2)  Make sure the egg white mixture has cooled off before adding the butter.

3)  When you add the butter and the extracts it will at first look like it is “soupy”.  That’s ok, keep adding the butter, and it will stiffen as it continues to beat.

4)  If, after adding the butter and continuing to beat it does not stiffen, place some of the soupy buttercream into a bowl and refrigerate or freeze  for a few minutes. Add the cold solidified buttercream back to the bowl and continue to beat.

5)  If, after adding the butter and continuing to beat, the buttercream is too stiff, just warm the bowl a bit, by placing the bowl in a sink of warm water.  Too stiff just means it’s too cold.

Prepare Buttercream:

In small pan, bring to a boil, continue to boil until 240 degrees registers on candy thermometer:
2-1/2 cups Sugar
1-1/4 cups cold water 

While the above syrup is boiling, in mixer, beat to soft peaks:
9 egg whites

When sugar syrup reaches 240 degrees, carefully pour a steady stream down the side with the mixer running on medium speed.  After adding all of the syrup, continue mixing on high speed until you can place your hand on the bottom of the bowl and it is warm – not hot.

While the mixer is running, slowly add the butter piece by piece:
2 lbs butter (unsalted) softened cut into 1″ pieces 

When all the butter is mixed in and Buttercream is thick and smooth, beat in:
3 Tabl. Grand Marnier
1 Tabl. Orange Zest
1 tsp Vanilla Extract 

To Assemble the Cake:
1)  Place 1 layer of cake on a serving plate
2)  Generously brush the cake with champagne
3)  Fill with buttercream – about 1/2″ of buttercream in between layers
4)  Place 2nd layer of cake on top of buttercream, gently pressing down
5)  Generously brush the cake with champagne
6)  Ice the top and sides of the cake with the Buttercream
7)  Cover top (and sides, if you desire) with White chocolate curls
A Buttercream cake should be stored in the refrigerator, but SERVED at room temperature.  Remove cake from the refrigerator approx. 3 hours before serving.

About bakingway

Baker/Pastry Chef for over 25 years.

Posted on December 29, 2010, in Cakes and tagged , , . Bookmark the permalink. Leave a comment.

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