It’s been three weeks since I last updated the blog. I took a little bit of a holiday break. So, now we’re a week into the New Year. Relative to an entire year, we’re still pretty close to the New Year’s holiday, so I don’t feel it’s too late to post my Champagne Shotible.
For the glass, I wanted to use something light and airy. I chose to use angel food cake. I used a box mix to bake them and then cored each, which I must say was no easy task given the angel food cake's spongey texture.For the filling, I made a Champagne butter cream frosting. First I simmered two cups of Champagne until it reduced down to a quarter of a cup making a sort of Champagne syrup. I allowed that to cool. Meanwhile I blended confectioners’ sugar and butter for the filling base. Once the syrup was cooled, I mixed it into the base. I then added a tablespoon of regular Champagne.
For the topping, I used some fun little round white sprinkles reminiscent of the tiny bubbles in a glass of Champagne.
