I had planned all year long to make this cake for New Year’s Eve. What could be more perfect than to end it all off with a Champagne Cake? The cake itself containing champagne, and a champagne custard as the filling and flavoring to the outer whipped cream frosting. It was perfect.
By this time the word “custard” was familiar, and not so daunting as the first few times I saw it. The rest of it was a breeze, and was simply the perfect cake to end on, in all aspects.
This is my 52nd cake. Very many of these cakes were layer cakes that needed their tops cut off. Some of them needed to be sliced in half to create more layers. Some needed both. Very often I would leave cake tops on a plate on the counter for anyone to munch on. Usually me, but I’d leave it for Ian “just in case” he wanted to try it. He never tried them and I always ended up eating the tops myself or throwing them away.
This time was different. Ian decided to take a small piece out of the cake half shown, when they happened to be cake pieces that I was going to use and were NOT up for grabs. Of all the times 🙂 It worked out, I was able to cover it up with frosting and I’m sure no one noticed once it was sliced.
Everyone loved it, and I think there was only one or two slices left. It was the perfect New Year’s cake 🙂