2017, you’ve been a peach. While not always easy, it’s been a year filled with both highs and lows, joy and sadness, challenges and life lessons. Whether your leaving 2017 on a personal high, thankful for the last twelve months of living life to the fullest, or anxious to cross the finish line, looking forward to 2018 for a fresh start, there’s one thing we should all make sure to do in the coming days: CELEBRATE! The wins, the losses, all of life’s twists and turns — ‘tis the season to toast them all.
The all-wise and impossibly fabulous Julia Child once said, “A party without cake is just a meeting,” and this cake was born to party. Developed with a New Year’s Eve party in mind (hence the bubbly), it’s an extra special, extra indulgent cake, fit for an evening of sparkle-clad celebrating.
It’s made up of three layers of champagne-spiked cake, layered with almond-scented whipped mascarpone and strawberry compote, and then smeared with a healthy layer of strawberry Swiss meringue buttercream.
The champagne cake is insanely moist thanks to the addition of two cups of bubbly and just lightly sweet so that it acts as a lovely palette for our decadent fillings. To make the cake, you don’t have to use the good stuff, but make sure you choose a champagne you’d drink by the glass because the flavors do concentrate when baked.
The strawberry compote adds a bright freshness to the cake (not to mention it’s a classic champagne pairing) and when added to the buttercream results in a deliciously smooth, strawberry-packed frosting with flavor reminiscent of a strawberry milkshake, that I guarantee party-goers won’t be able to stop raving about. But perhaps my favorite element? The almond mascarpone filling. It’s insanely decadent — a once-a-year kind of treat — that elevates this cake to a truly spectacular dessert for ringing in the new year.
Happy New Year to all! I hope your celebrations are filled with fat slices of cake, overflowing glasses of bubbly, and that 2018 brings you only the best. Cheers!