Ingredients
- 1 box Betty Crocker™ white cake mix
- 3 egg whites
- 1/3 cup vegetable oil
- 1 1/4 cup cold water
- 1 packet strawberry gelatin
- 1/4 cup boiling water
- 2 cups pink champagne, chilled and divided
- 2 (2-pound) bags powdered sugar
- 2 cups butter, softened
- 1 tube Betty Crocker™ pink or red gel food color
- 1 tablespoon edible pearl dust, pink
- Nonstick baking spray
Preparation
Step 1
Preheat oven to 350° F.
Spray two 7-inch round cake pans generously with nonstick baking spray. Set aside.
2. In a large bowl, mix together Betty Crocker cake mix, egg whites, oil, and cold water. Stir until mixture is well combined, it’s okay if a few lumps remain in the batter. Spoon batter into prepared cake pans. Bake for 22-27 minutes, or just until the center of each cake springs back when touched lightly. Allow cakes to cool completely, then remove from cake pans and place on a parchment-lined baking sheet.
3. In a medium bowl, whisk together strawberry gelatin and boiling water until gelatin completely dissolves. Whisk in 1-1/4 cup of pink champagne. Place mixture in fridge for 7-10 minutes.
4. While the gelatin mixture is cooling, use a paper or plastic straw to poke 12-15 holes in the top of each cake round. Drizzle the champagne gelatin into the holes. Place in fridge until gelatin is set—about 1 hour.
5. While the cake is cooling in the fridge, prepare the buttercream icing. In a stand mixer or large bowl, beat together butter, powdered sugar, and remaining pink champagne. Add just enough champagne to make the frosting about the texture of soft butter. It should be fluffy, with firm peaks. Tint frosting to your desired shade of pink.
6. Remove cake from fridge. Gently arrange one layer on a cake stand. Spread the top of the cake with a thick layer of icing, then place the second layer of cake on top. Fill a large decorators icing bag with the remaining frosting. Snip the bottom of the frosting bag off, so the frosting is piped through a 1/2-inch-wide opening. Pipe the frosting onto the cake in large, swirling circles to give the cake a “bubbly” look. Sprinkle with edible pearl dust or edible glitter.
7. Refrigerate for 2-3 hours before serving. Remove cake from fridge 30 minutes before serving to allow cake to warm to room temperature.