Tuna sandwiches arYou may have noticed a few changes over the last week. One being a new name: “I Want to Bake&rdquo innokin isub g;. Another being a new look. Welcome to the new home of my blog! I’ll still be sharing with you delicious recipes and baked goods, as well as some travel as restaurant tips. To celebrate this new start I opened a bottle of bubbly…

And baked it into a cake! This recipe comes from the beautiful book: Vintage Cakes by Julia Richardson. The book is filled with beautiful pictures and some old school cakes ranging from hasty cakes and every day cakes to layer cakes and party cakes. To celebrate this new start, I’m giving away a copy of this book to one of you beautiful people. My readers, who are the reason I can keep doing what I love. Use the widget below to enter, wherever in the world you are!

Now for the cake. My official taste-tester (aka my other half) dubbed this the best cake I’ve ever made. And I think I agree fitness club hong kong! Beautiful layers of moist cake, with custard filling and a fresh cream frosting. Not only is the champagne baked into the cake, but it’s added to the filling and frosting as well, lending a beautiful flavour to all three. You don’t need to splash out on super expensive real champagne; I went for a R40 (about $4) bottle of sparkling wine and was very happy with the taste. The perfect cake for any special occasion: birthdays, bridal shower or blog launches!

I added raspberries to the top of the cake, but you could also add them to the filling or purée them and add then to the frosting. Any tart berry would pair beautifully with this cake. Another option would be some dark chocolate for a bit of extra indulgence Student Development!