Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat oven to 375 degrees. Grease a 13x9x2-inch baking pan with nonstick cooking spray and dust with flour; set aside.

2. Step2

   In a large bowl, beat together champagne, oil, and eggs until combined. Beat on medium speed for 2 minutes. Pour batter into prepared pan. 

3. Step3

   Bake 24 to 28 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire cooling rack.

4. Step4

   Make Champagne Buttercream: In a medium bowl, beat together butter and powdered sugar until combined. Add champagne, vanilla extract, and salt. Beat on medium speed until smooth and creamy.

5. Step5

   Crumble cooled cake. Stir in Champagne Buttercream. Shape mixture into 36 (1 tablespoon each) balls. 

6. Step6

   Melt white chocolate wafers according to package directions; tint with pink gel food coloring, if desired. Dip lollipop sticks into melted chocolate and insert into cake balls. Place on a parchment-lined baking sheet and refrigerate 2 hours.

7. Step7

   Reheat white chocolate, then dip pops into chocolate to coat. Decorate with nonpareil sprinkles, then place upright on baking sheet until set. Cover and store in refrigerator for up to 1 week.