How to make this fabulous “Champagne on ice” cake

Tuesday, July 18, 2023

A recipe, and instructions for making a fantastic "Champagne on Ice" cake. This cake looks amazing, tastes great and is sure to impress your guests. Best of all- it's easy to make!

I love making this cake! I first made it years ago and have now made it so many times that I could probably do it in my sleep. No matter how many times I make it, I still feel huge joy when I see the finished product. Anyone I have made it for has been truly delighted and it is always a bit of a talking point. Kitkats make the barrel and clear mints make brilliant ice cubes!

Everything you need to make it is below. Scroll down to see the video!

Ingredients

Instructions

Ingredients

225g caster sugar
225g butter
4 eggs
225g self raising flour
1 tsp vanilla extract

For the filling and to cover the cake

300g butter
600g icing sugar
6 tbsps raspberry jam

To decorate

1 mini bottle of Champagne or Prosecco
Kitkats or chocolate finger biscuits
Clear mints ( I used Fox’s Glacier mints)

Instructions

Pre-heat the oven to 175C
Grease & line 2 20cm tins
Beat together the butter & sugar until pale and fluffy
Beat in the eggs and vanilla extract
Mix in the flour
Divide between the 2 cake tins
Bake in the oven for approx 20 minutes. When they are cooked they should spring back when touched. Also, a skewer will come out clean when inserted
Allow the cakes to sit for a while then turn out onto a rack to cool completely
Beat together the butter and icing sugar until pale and creamy & add the vanilla extract
When the cakes are cool, top one layer with the buttercream and a layer of jam
Top with the 2nd layer
Cover the top and sides with a thin layer of buttercream
Remove a spoonful of the cake to make space of the bottle
Smooth a little buttercream round the edge of the bottle
Place the Kitkats round the edge of the cake
Arrange the clear mints around the bottle to look like ice