What better way to top off a Raspberry Rosé Cake than with chocolate Champagne bubbles! Last week I shared the recipe for the raspberry rosé cake layers and Swiss meringue buttercream filling. You can check out all that deliciousness here. This week I’m sharing how I created the fun chocolate Champagne bubble decorations. I suppose I could have left well enough alone and just simply iced the cake with buttercream and called it a day, but have we met? Since when do I do that? 😉 When I was brainstorming ideas for embellishing this cake I made a list of all of the reasons people love rosé and why it’s so much fun to drink:
- It’s pink.
Yep, that’s pretty much it in a nutshell! Chocolate was the perfect medium for creating the bubble shape and sprinkles the ideal topping to add a little sparkly effervescence. Follow my lead and use every single pink and white sprinkle you can find, or keep it simple and stick to one kind. This cake would be absolutely perfect for a bridal shower or bachelorette party, birthday party, or anytime you need a little taste of summer fun.
How to Make Chocolate Champagne Bubbles
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- 6″ round Raspberry Rosé Cake (optional)
- White sanding sugar
- White coating chocolate (or white chocolate)
- Pink coating chocolate (or white chocolate tinted pink)
- Assorted pink and white sprinkles
- Pink pearl dust
- Paint brush
- Parchment paper
- Small cookie sheet
- Piping bag (optional)
Prep the Cake
Place the cake on a cookie sheet to help catch the excess sugar as you work. Scoop up a handful of sugar and carefully press the sugar into the buttercream around the bottom edge of the cake. Add enough sugar to thoroughly cover the bottom the cake, letting it trail off towards the top of the cake. Set the cake aside while you make the chocolate Champagne bubbles.
Make the Chocolate Champagne Bubbles
Melt the pink and white coating chocolate in separate heatproof bowls. Fill a piping bag or paper cone with each of the melted chocolates.
For the sprinkle dots: Line a small cookie sheet with parchment paper. Pipe dots in various sizes. Scatter sprinkles over the dots while the chocolate is still fluid. Allow the dots to completely harden before using them to decorate your cake, about 5 minutes. Repeat with both colors to create more dots with the various kinds of sprinkles you have on hand.
For the shimmer dots: Pipe chocolate dots in various sizes and gently tap the tray against your work surface to smooth out the surface of the chocolate. Allow the dots to completely harden before moving onto the next step, about 5 minutes. Use a dry paint brush to dust the surface of the dots with shimmery pearl dust.
Use your chocolate Champagne bubbles right away or store them in an airtight container at room temperature until the chocolate’s expiration date. Use your chocolate Champagne bubbles as cupcake toppers or adhere them to the sides of a cake using a dab of buttercream. Fill in between the dots with extra sprinkles.
For more fun with cake, chocolate, and all things delicious, pre-order my new book
Erin Bakes Cake
due out on bookstore shelves September 5th!