Instructions

Cake

• In a bowl, combine the flour, baking powder, and salt (dry ingredients), then set aside.
• Separately, combine your milk, Cheerwine syrup, and oil (wet ingredients) and set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, combine your eggs and sugar. Allow it to mix until you reach the “ribbon stage” – meaning your mixture is light and aerated and when you pick up the paddle it leaves “ribbons” that do not dissipate immediately.
• Add ⅓ of your flour mixture to the bowl of sugar and eggs, and mix until fully combined. While the mixer is running, add ½ of your wet ingredients and mix until fully combined. Continue this pattern (dry, wet, dry) until everything is well mixed together into a cake batter.
• Use a spatula to scrape down the sides of your bowl and ensure everything is incorporated, then divide into 4 cake pans that have been well-coated in pan spray.
• Bake at 350℉ for 20 minutes, or until done.
• Remove from the oven and, while still hot, brush the top of each cake with some more Cheerwine syrup before allowing it to cool fully.

Vanilla Bean Swiss Meringue Buttercream

• Place sugar and egg whites over a double boiler and whisk constantly until the mixture reaches 150℉.
• Remove from the double boiler and add to a stand mixer fitted with a whisk attachment and beat on high until the bowl is cool to the touch.
• Once cooled, add the butter 1 piece at a time and allow to mix until the butter is fully incorporated and a buttercream forms.
• Add the vanilla bean paste and mix until combined.

Cheerwine Mirror Glaze

• Bloom your gelatin according to its instructions; set aside.
• Combine your Cheerwine, Cheerwine syrup, corn syrup, sugar, and sweetened condensed milk in a pot and bring to a boil.
• Remove from heat and add your bloomed gelatin, stirring to combine.
• Pour the hot liquid over your white chocolate and whisk until smooth.
• Blend your glaze (an immersion/stick blender is best, but a regular blender will work!) and strain through a fine-mesh strainer. (Optional: add additional food coloring and/or edible glitter during this stage!)
• Allow to cool to at least 100℉ before pouring.

Cake Assembly

• Stack all 4 cake layers, with vanilla buttercream between each layer, and ice the cake.
• Decorate with mirror glaze (drip off the edge for a drip effect, or pour over the whole cake to encase it!)
• Use the remaining buttercream to add borders, words, or a design.

Anti-Gravity Cheerwine Can

• Empty and clean a Cheerwine can.
• Select the spot on your cake you would like the soda to “pour” and add a long skewer sticking out.
• Place the soda can opening onto the skewer so it looks like it’s pouring.
• Use white chocolate (or red colored white chocolate!) to “glue” the can and skewer together, then coat the skewer in the chocolate to hide it.
• Brush the chocolate-coated skewer with the mirror glaze after flooding the cake with it for a seamless look.