Happy new year everyone, may 2016 bring you all the good that life has to offer! Here’s a bubbly cake to celebrate the beginning of the year, it’s inspired by my favourite bubbly cocktail – Bellini, a mixture of Prosecco sparkling wine and pureed peach.
The gelatin bubble decorations need to be made a day or two ahead as they need time to dry. These were my first ones and though it’s quite messy little project, it’s really simple. Small water balloons would be perfect for this – I used regular balloons and filled them with just a fraction of the size to get proper sized balls. If you look closely you’ll see the smallest bubble is wrinkly – that’s because the balloon had so little air that it just shrinked under the gelatin. The gelatin is very sticky and starts to harden fast, making just 8 bubbles I reheated the mixture 3 times. I will be experiencing more with this technique and share more once I’m more experienced with it.
The cake texture is a bit similar to angel food cake, but it’s not as delicate and has an aromatic light flavour of Prosecco that goes beautifully with sweet peaches – pureed in buttercream and soft slices in filling. Bellini and bubbly all the way, perfect for New Years Day!