Bellini Cake Recipe

Used under license from iStock
  • 90 mins
  • Prep: 45 mins,
  • Cook: 45 mins
  • Yield: A two tier cake (12 servings)
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Cakes can completely embody an idea, theme or traditional flavor combination with great success. Nothing says celebration or lightness of spirit quite like a confection created to mimic the Bellini, a classic Italian champagne cocktail. Peaches and champagne combine in the icing, cake and filling to delight the taste buds and senses.

The success of this cake is dependent on the freshness of the peaches and crisp dryness of the champagne. You can try flash frozen peaches instead of fresh from a reputable supplier. Also make sure the jam you use for the filling is heavy with fruit rather than sugar. This design uses two cake tiers separated with champagne flutes filled with actual champagne instead of pillars.

You will need:

  • Basic white cake recipe for a 10 inch round and 6 inch round
  • Peach champagne filling
  • Good quality peach liqueur
  • Champagne buttercream
  • 3 champagne flutes
  • Champagne
  • 2 x 6 inch plastic cake separators
  • Gauzy ribbon
  • Peach hued gum paste roses
  • Gum paste rose leaves
  • 14 inch cake board

What You'll Need

  • 1 basic white cake recipe
  • For the Peach Champagne Filling:
  • 4 cups peach jam
  • 4 cups peaches (peeled and diced)
  • 2 tablespoons cornstarch
  • 4 tablespoons water
  • 1/2 cup champagne (dry)
  • For the Champagne Buttercream:
  • 5 cups icing sugar
  • 1 1/2 cup butter (sweet, softened)
  • 1 teaspoon vanilla extract
  • 5 tablespoons champagne (dry, at room temperature)

How to Make It

Peach Champagne Filling:

  1. Combine the peach jam and fresh diced peaches in a medium saucepan over low heat until the mixture starts to simmer.
  2. Cook for at least ten minutes until it reduces and starts to thicken.
  3. In small bowl stir cornstarch and water together until well combined and add mixture to hot fruit mixture.
  4. Increase heat to medium and boil for one minute then remove from heat.
  5. Stir in champagne and store covered in the fridge until completely chilled.

    Champagne Buttercream:

    1. Beat together icing sugar and butter on medium speed until smooth and well combined.
    2. Add vanilla and champagne and beat for an additional two minutes.
    3. Set aside covered until needed.

    Assembly

    1. Bake and cool cakes completely. Level both cakes and split in half to create two even layer per cake.
    2. Fill a piping bag topped with a coupler with champagne buttercream and set aside.
    3. Spread a little buttercream on the 14 inch cake board and place first layer of ten inch cake on it taking care to center the cake.
    4. Brush the layer generously with peach liqueur.
    5. Pipe all around the circumference of the layer with buttercream to form a dam for the filling.
    6. Spread peach filling inside the buttercream ring and top with second ten inch layer, press down firmly to seal.
    7. Spread six inch plastic separator plate with a little buttercream and place first layer of six inch cake on the plate.
    8. Brush the layer generously with peach liqueur.
    9. Pipe all around the circumference of the layer with buttercream to form a dam for the filling.
    10. Spread peach filling inside the buttercream ring and top with second six inch layer, press down firmly to seal.
    11. Crumb coat both cakes with champagne buttercream , chill both cakes and then apply a smooth coat of buttercream to finish the cakes. Pipe a pretty border around the bottom of the ten inch cake.Chill.
    12. Use the second plastic separator plate to make the center of the ten inch cake and dowel inside the outlined circle. Use four dowels cut to size for stability.
    1. Place plastic plate on top of the ten inch cake, centered and press firmly.
    2. Place the filled champagne glasses on the ten inch cake on top of the plastic plate and wrap the ribbon decoratively around the bases of the glasses to hide the plate.
    3. Place the six inch cake on the tops of the glasses.
    4. Decorate the tiers with gum paste roses and greenery to finish the design.