Birthday Cakes
21st Birthday Cake with Matching Champagne Cupcakes
An elegant and sophisticated celebration set featuring a two-tier pink champagne sponge cake and a dozen matching cupcakes. This recipe uses the creaming method for a light, velvet-textured crumb, finished with a luxurious Swiss meringue buttercream and rose gold accents perfect for a milestone 21st birthday.
- Prep
- 120 min
- Cook
- 45 min
- Serves
- 36
- Level
- Advanced
- Per serving
- 485 kcal
Method
Preheat your oven to 160°C Fan (180°C/Gas Mark 4). Grease and line two 20cm (8-inch) tins, two 15cm (6-inch) tins, and a 12-hole cupcake tin with liners.
In a large stand mixer, cream the 750g of softened butter and caster sugar together for at least 5 minutes until very pale and fluffy. Add the vanilla bean paste.
Gradually add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour.
Gently fold in the self-raising flour using a large metal spoon, then stir in the pink champagne until just combined.
Divide the batter: fill the cupcake liners halfway, then distribute the remaining batter between the four cake tins.
Bake the cupcakes for 18-20 minutes and the cakes for 30-40 minutes (the smaller tins may finish earlier). Test with a skewer until it comes out clean. Cool completely on a wire rack.
Prepare the Swiss Meringue Buttercream by whisking the egg whites and icing sugar in a heatproof bowl over a pan of simmering water until the sugar has dissolved and the mixture reaches 70°C.
Transfer to a mixer and whisk on high until a stiff, glossy meringue forms and the bowl feels cool to the touch. Gradually add the 900g of cubed butter piece by piece while whisking until smooth and silky. Tint with pink gel if desired.
Level the sponges. Stack the 20cm layers with buttercream, crumb coat, and chill. Repeat for the 15cm layers. Apply a final smooth coat of icing to both.
Insert four dowels into the centre of the 20cm cake, trim them level with the icing, and place the 15cm cake on top (on its own thin board).
Pipe tall swirls of buttercream onto the cupcakes using a Star nozzle. Decorate the main cake with fresh roses and edible rose gold leaf to finish.
Notes
Ensure your champagne is at room temperature before adding to the batter to prevent curdling.
For the smoothest buttercream, once the butter is incorporated, switch to the paddle attachment on the lowest speed for 5 minutes to remove air bubbles.
Use high-quality gel colours rather than liquid to avoid changing the consistency of your icing.
Place the cakes in the fridge for 30 minutes before stacking to ensure the icing is firm and stable.
