Pink champagne cake

PREHEAT OVEN 350

The Cake....

1. In a bowl, combine pudding mix, flour, baking soda, baking powder, salt, and sugar.
2. Add in milk, butter, vanilla extract, champagne, and food coloring
3. Beat mixture on low speed until just combined, then on medium speed for 2 minutes.
4. Gently fold in egg whites.(don't worry about the way it looks)
5. Pour in a pan.
6. Bake for 35-45 minutes or until toothpick comes out clean, cool completely.
7. With a serrated knife, cut cake in half going straight across.


Making Frosting....

1. Beat shortening and butter until just combined.
2. Add powdered sugar and champagne.
3. Beat mixture until frosting is spreadable.
4. Spread some frosting on the bottom half of cake.
5. Top with other half of cake, now frost the whole cake.
6. Eat now or........

Decorate......

1. Take the gum drops and place them all around the bottom of cake.
2. Cut the stems of 4 flowers until there's only an inch or 2 of stem left.
3. Place flowers im the center of cake, like a bouquet.
4. Make a half-moon shape with rhe candy hearts on the from of the cake.
5. Arrange the lolipops in the back and side of cake.
6. Put the chocolate hearts on the side and in between the flowers.(You can put some in the front if you have room)

Then you'll have this beautiful masterpiece!!

TIPS:

*This can still be a wedding cake, just use a 9x13 inch pan and a 9 inch pan.
* Make this a 4 layer cake, make two cakes and cut both in half.
* You don't have to put frosting in between each layer of cake, jams or preserves are good too.
* Decorate this cake anyway you want, the more creative you get the more fun you'll have!!