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Mother’s Day is Sunday, and here in the Puget Sound area of Washington we are looking at forecasted highs close to 90 degrees! I’m perspiring just thinking about it. This is no time for dry reds that are going to overheat Mom (although, of course, it’s your mom, get the lady what she wants). Time to present her with a chilled, refreshing, bubbly beverage, of the pink variety since this is a female holiday, after all – sparkling rosé! Treat Mom like the queen she is with All Queens Rosé Brut. Bonus points if you get her outside, have her put her feet up somewhere comfortable, and bring her a glass of this chilled wine. What an amazing child she raised! 😉
Here are the details of this scintillating wine. As you can see, the name and label make it very giftable and cute.
All Queens Rosé Brut California
- $15/bottle at Total Wine
- Sparkling Wine from Lodi, California
- Lovely light/medium salmon pink color
- Brut (dry – no sweetness or residual sugar)
- Light body, 11.5% ABV
- High acidity
- Aromas and flavors of strawberry, cherry, peach, tangerine
This wine is befitting a lavish Mother’s Day brunch. Try it with Eggs Benedict and a whole host of other delicious foods. It’s very difficult to screw up pairing this wine with other foods – in fact, sparkling wines are extremely versatile (kinda like moms) and go better with more foods than practically any other wine style out there (say, wha?).
If you really want to go over the top, and win the Child of the Millenium award, whip up this pretty in pink cake using 1 cup of your sparkling rosé. It’s picture perfect for Mother’s Day or any springtime/feminine occasion, such as Easter or a bridal shower. This cake is moist, fluffy, very tasty, and baking it will make your house smell like a French pâtisserie (ooh la la).
I think edible candied flower petals make anything look utterly posh, so don’t be shy and use the recommended candied rose petals on top; they are delicious and will wow Mom. I have also used candied violet petals on a lemon cake, yum! (As an Amazon Associate, I earn from qualifying purchases)
To all the mothers out there, a very Happy Mother’s Day! Thank you for mothering well. Take a moment to have your cake and drink it, too. You deserve it. ❤
Sparkling Rosé Cake with Candied Rose Petals
Adapted from a recipe by Kevin Lee Jacobs | agardenforthehouse.com
1) If you don’t have the large capacity Bundt pan as I did not, pour into a regular Bundt pan about 3/4 way full, then use the rest of the batter for cupcakes or a smaller cake pan.
2) Since my Bundt cake fell apart upon turning out from the pan (alas, it happens), I took pictures of the cupcakes that I made from the same batter.
3) We don’t use artificial food coloring so the natural food coloring I used to make the cake batter pink is extremely light.
A large-capacity Bundt pan (10 1/2 inches wide and 4 1/2 inches deep), generously sprayed with cooking spray (I use sunflower oil)
The dry ingredients:
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon table salt
The wet ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 1/4 cups sugar
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon strawberry extract (I did not find this in my local grocery stores, easiest to buy from Amazon) (As an Amazon Associate, I earn from qualifying purchases)
- 1 cup All Queens Brut Rosé at room temp (or other pink Champagne, Prosecco, or sparkling wine)
- Optional: pink or red food coloring
- 1 1/2 cups sifted confectioners’ sugar
- 2-4 tablespoons water
- 1/2 teaspoon pure vanilla extract
- Candied Rose Petals (As an Amazon Associate, I earn from qualifying purchases)
Center the oven rack; preheat oven to 350°F. In a large bowl, whisk together the dry ingredients. In the bowl of a standing mixer, beat the butter and sugar at medium-high speed until pale and fluffy — about 5 minutes. At medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream, and the vanilla and strawberry extracts.
At low speed, add the dry ingredients in three additions, alternating with the sparkling wine, beginning and ending with the flour. At medium high speed, quickly beat in the (optional) food coloring.
Pour the batter into the prepared Bundt pan. Use a spatula to spread the batter up against the sides, and away from the center (this encourages a level surface during baking). Bake until a skewer inserted in the cake comes out clean — about 1 hour. Let the cake cool in the pan for 10 minutes, then unmold and let cool completely.
In a medium bowl, beat together the confectioners’ sugar, 2 tablespoons of water, and the vanilla extract. Add more water as needed to achieve a thick but pourable glaze. Drizzle the glaze generously over the cake.
Before glaze sets, adorn cake with candied rose petals.
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