The new year is upon us and there’s no better way to say goodbye to 2021 than with Pink Champagne and Cannabis Cake!
For many of us, this past year was a year full of challenges, stress and heartache.
Thank goodness for weed, right?
I personally felt that my daily CBD dose could have been doubled some days due to all of the added pressures and stresses of the world we’re now living in.
And how did I cope? I experimented with weed, baking, cooking and enjoying being at home – even if there was no other choice!
So today we’re going to use Champagne in our batter, and keep a glass to the side for yourself because you deserve it!
What Kind Of Champagne Should I Use?
To be honest? Any kind of champagne or sparkling wine works the best.
Take a fun little trip to the liquor store, and head over to the sparkling section (my fav!) and choose something in your budget.
I would suggest grabbing something light, and also something you’re going to enjoy sipping because you won’t want to waste your champagne.
What Ingredients Do I Need?
Apart from the champagne, you’ll need to check your pantry or take a little trip to the store to get the following:
All-purpose flour
Granulated sugar
Real vanilla extract
Unsalted Cannabutter (recipe below)
Eggs
Salt
Baking Powder
Fushia colouring gel
How Do I Make Cannabis Butter?
Making cannabis butter for this recipe in advance will ensure that you have everything you need, without stressing out or running out of time.
I love preparation – it makes everything smooth and simple – just like the cannabutter you’re going to make!
Here’s how:
A recipe on how to make cannabis butter at home. After many cannabutter recipes, we find that this is by far the best way to infuse weed with butter.
Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
Grind your dry cannabis or chop it till fine.
Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
Strain your butter through a cheesecloth.
Cool down
Now you can use the Cannabis Butter (Cannabutter)
Video
Notes
If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.
This vanilla buttercream is so satiny smooth – you’re going to love it layered inside the cake and slathered on top!
Of course, do your best to make it look gorgeous but in the end it’s all about taste, right?
For your buttercream, you’ll need:
5 large egg whites
Granulated sugar
Cannabutter
Real Vanilla Extract
Fushia Colouring Gel (to make it perfectly pink)
Because you’re going to whip the eggs into a merengue AND add cannabutter – the texture and consistency is this super smooth and decadent frosting that you can spread easily into and onto the champagne cake.
The Recipe
Remember the rule: a little champagne for the recipe, and a little for you!
Light, fluffy, pink cake with layers of buttercream frosting and infused with cannabis butter and a healthy helping of Champagne! Perfect for New Years Eve or anytime of year.
Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
In a medium bowl, whisk flour, baking powder, and salt. Set aside.
Using a stand mixer fitted with the paddle attachment, beat cannabutter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
Reduce speed and add egg whites one at a time, fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and champagne, beginning and ending with flour (3 additions of flour and 2 of champagne). Fully incorporating after each addition.
Add a small amount of fushia colour gel using a toothpick. Mix to incorporate but try not to overmix.
Spread batter evenly into prepared pans. Smooth the tops with a spatula.
Bake for approx. 35 mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
BUTTERCREAM
Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins).Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled.Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add vanilla and continue to whip until smooth.**
ASSEMBLY:
Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.Frost and smooth the sides. Chill for 20mins.Using a toothpick, add a small amount of Fushia colour gel to the remaining frosting. Stir with a spatula to incorporate, or place back on the stand mixer to mix in the color.
And if you love how-to-videos, our YouTube channel has everything you need.
Share our post and comment below! We’d love to hear from you.
As always, happy canna-cooking!
Steph Van De Ven
I am a prof writer/blogger & love my daily dose. I'm Canadian-Dutch, a horse owner, and love exploring new CBD & THC recipes, trends & products to share with you! #Cannadish
