Champagne Shot

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.