Our contributor, Robin Martin of Gateaux Inc. is back with another DIY today! Join Robin as she shares a new Valentine’s project with a step-by-step tutorial.
Ah, Valentine’s Day. When we can embrace a little romance, over-indulge in the bubbly, and shamelessly get down to Barry White all day, or all night, if you’d rather. Whether you’re hosting a grand soiree, or just cuddling up with your main squeeze, you’re going to love this quick, easy, and over-the-top impressive dessert.
These Champagne Shooters have all the ingredients that make can make you into an Evil Cake Genius. They’re way easier than they look, they’re way faster than they look, and they can be made in advance. So you can spend your time picking out the perfect romantic soundtrack, sprinkling rose petals around the house, and finding a sitter for the night. Don’t feel guilty, you can make a few alcohol-free versions of these to send off with the kiddies if you want (they’d fit into a sippie cup just fine). Now draw yourself a nice candlelit bubble bath, and relax…you deserve it.
CHAMPAGNE CAKE SHOOTERS + STENCILED TOPPER
a DIY by Robin Martin
- Champagne Flutes, approximately 2-1/4” diameter
- Round Cookie Cutters, 2” and 2 1/4” diameter
- Valentine’s Day Chalkboard Art Medallion and Ribbon Mesh Stencil Set
- Black Royal Icing, thinned with water
- Mexican Paste (equal parts fondant and gum paste mixed together)
- Offset Spatula
- Pastry Bags
- Large Open Star Tips
- Fluted Round Cutter 2 5/8”
- Fresh Pomegranate
- Stabilized Whipped Cream
- Buttercream Frosting
- Champagne Flavored Cake
- Blush Pink Food Color
Roll out a thin piece of Mexican Paste. Dust both sides with corn starch and center the Mesh Stencil on it.
Hold the stencil securely in place and use an offset spatula to spread thinned black royal icing over it.
Use the squeegee that comes with the Mesh Stencil Set to scrape off any excess royal icing. Be sure to scrape away from the hand that is holding the stencil in place to avoid moving or lifting the stencil off of the Mexican Paste.
Immediately remove the Mesh Stencil.
Cut out the medallion with a scalloped circle cutter and allow to dry for a minimum of three hours. NOTE: These can be made weeks in advance and kept at room temperature. Do not wrap them or store them in an airtight container, or they won’t set up.
Replace the liquid in your favorite cake recipe with cheap pink champagne, or cheap champagne and a tiny bit of Soft Pink food coloring. The cheaper champagnes are actually better for baking because they’re sweeter! Save the good stuff to toast your Valentine.
Fill the bottom of the champagne flutes with Whipped Cream. We stabilize ours with Mousse Powder so it can be made a day in advance without the whipped cream deflating.
Sprinkle with fresh pomegranates.
Level the champagne cake and split in half horizontally. Use the 2” diameter cutter to cut a circle of champagne cake. Drop the cake circle on top of the pomegranates, and top with another layer of whipped cream.
Add another layer of pomegranates.
Use the 2-1/4” round cutter to cut another cake circle to top off the flute.
Pipe the top with blush pink buttercream. If you’re making these a day in advance, stop here. Store the shooters in the refrigerator overnight, and do the last step after you take them out of the refrigerator on Valentine’s Day.
Top off the shooters with the Valentines toppers when you’re ready to serve.
These stenciled toppers are so versatile – use them to top off your Valentine’s cupcakes, cookies and chocolatey desserts too. Enjoy!
Now try out my Stencil-Painted Rose Cake.
The same stencil concept, but for cake!
Give my Stenciled Lace Cake Tutorial a try next!
You’ll love this hassle-free way of creating intricate lace details.
And definitely try my Stenciled Butterfly Tutorial too.
Fondant butterflies are perfect for spring cakes!
Find more cake tutorials in The Cake Blog’s DIY Section!