On a scale of zero to stunning, this cocktail and cake shoot is off the charts… This champagne pear cocktail & mini naked fig cake shoot is one of the prettiest shoots I have ever been part of.
With styling by the lovely Rebecca from Glimmer & Threads and mini cakes by the talented April from Tea America, this is the perfect inspirational mix of tastes and textures for a luxuriously stylish wedding. I’m just little obsessed with the touches of gold too…
CHAMPAGNE PEAR COCKTAIL RECIPE
- Fresh Pear Juice
- Fresh Thyme
- Fresh Pear
- Edible Gold Leaf
Add 2 tablespoons of fresh pear juice to a champagne coupe
- Slice pears into thin slivers for garnish
- Top juice with champagne
- Place 1 pear sliver and twig of fresh thyme to the glass
- Sprinkle with edible gold
Toast and enjoy!
MINI BUTTERMILK NAKED CAKES WITH PINK CHAMPAGNE & TONKA BEAN BUTTERCREAM FROSTING
Makes roughly 30 two-layer, two-bite cakes using an 8-cavity freshware silicone popover mold.
Buttermilk Cake Recipe adapted from Smitten Kitchen
- 3 3/4 cups cake flour
- 2 1/2 cups sugar
- 1 tablespoon plus 2 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 sticks (10 ounces) unsalted butter, at room temperature
- 1 1/4 cups plus 1/3 cup buttermilk
- 5 whole eggs
- 2 egg yolks
- 2 1/2 teaspoons vanilla extract
- Preheat the oven to 325F. Lightly butter the mold cavities using a pastry brush.
- Combine the cake flour, sugar, baking powder, and salt in a large mixing bowl. Using a fork or hand mixer, blend the dry ingredients thoroughly. Add the butter and 1 1/4 cup of the buttermilk. Start mixing the batter on low speed and once the ingredients have incorporated, increase the speed and beat until light and fluffy, 2 to 3 minutes.
- In a separate bowl, whisk together the whole eggs, egg yolks, vanilla, and the remaining 1/3 cup buttermilk until well blended. Pour one-third of the egg mixture into the cake batter at a time, folding it in completely after each addition. There will be 9 cups of batter; transfer the batter to piping bags, scraping down the sides.
- Fill each cavity 2/3 full, leaving enough room for the cake to rise.
- Bake your two-bite cakes for 15 minutes and then increase the time in 3 minute increments, until a wooden toothpick inserted in the centre comes out clean. Typically it will take 20-23 minutes.
- Leave your cakes in the baking mold until they are cool enough to handle, and then turn the cakes out onto a cooling rack.
PINK CHAMPAGNE & TONKA BEAN BUTTERCREAM FROSTING
Frosting recipe adapted from The Food Network.
- 4 sticks unsalted butter, room temperature
- 6 cups powdered sugar
- 4 tablespoons pink champagne (Prosecco works just as well if need be)
- 1/2 a Tonka bean, grated
- Gel food colouring (if desired)
Champagne Pear Cocktail and Mini Naked Fig Cake recipes as featured on Style Me Pretty Living.