It’s time to ring in the new year in cannabis style
Champagne is a great example of diversity, to the point that it is said that if someone does not like champagne, it is because he has not yet found his own. This drink can be used to create a sweet dessert and delight anyone’s palate. When that dessert is a cake that also adds cannabis to the equation, there is no doubt that you have found the perfect combination to serve at the New Year’s Eve party.
In addition to the pink champagne, you’ll need to check your pantry or make a quick trip to the store for the following ingredients:
2 1/4 C All Purpose Flour
2 1/4 t baking powder
3/4 t salt
3/4 C cannabutter, unsalted, room temp
1 1/2 C sugar
5 large egg whites, room temp
1 1/2 t vanilla extract
1 C pink champagne
1 tube Fuchsia-colored gel
For the buttercream frosting you will need:
5 large egg whites
1 1/2 C sugar
1 1/2 C unsalted cannabutter
1 t vanilla extract, clear if possible.
Start by preheating the oven to 350F and grease and flour three 6″ cake rounds, cover with parchment. Then in a medium bowl, mix together the flour, baking powder and salt. Set aside.
Using a stand mixer fitted with the paddle attachment, beat cannabis butter until smooth. Add sugar and beat on medium-high speed until pale and fluffy. Reduce speed and add egg whites one at a time, fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and champagne, beginning and ending with flour (three additions of flour and two of champagne). Incorporate completely after each addition. Add a small amount of fuchsia-colored gel with a toothpick. Mix to incorporate, but try not to overmix.
Spread the batter evenly into the prepared molds. Smooth the tops with a spatula. Bake for approx. 35 minutes or until a toothpick inserted in the center comes out almost clean. Place the cakes on a rack to cool for ten minutes and then turn out onto the rack to cool completely.
To make the buttercream, place the egg whites and sugar in the bowl of a stand mixer, and beat until blended. Place the bowl in your stand mixer and beat on medium-high speed until the meringue is stiff and cooled. Switch to the paddle attachment. Slowly add the cubed butter and mix until smooth. Add vanilla and continue to beat until smooth.
Place one cake layer on a cake stand or serving plate. Top with about 2/3 cup of frosting and spread evenly. Repeat with the remaining layers and apply a thin layer of frosting all over the cake.
Chill for 20 minutes. Frost and smooth the sides. Chill for 20 minutes. With a toothpick, add a small amount of Fuchsia-colored gel to the remaining frosting. Stir with a spatula to incorporate, or return to the stand mixer to mix the color.