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Ready, Steady, Bake!


Prosecco, a cheaper alternative to Champagne, has steadily grown in popularity over the last few years with it outselling Champagne for the first time in 2013. And we can’t think of a better way to celebrate a special occasion than with this Prosecco Cascade Cake from Lakeland!

For the cake

For the icing

To decorate

  1. Method
    Preheat the oven to 170°C/Gas 3. Line two 8” sandwich tins with baking parchment.
  2. Combine the flour with the baking powder in a medium bowl and set aside.
  3. In a large bowl, beat together the butter and sugar with an electric hand mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition, and then add the vanilla extract.
  4. In a separate bowl, stir the Prosecco into the sour cream. Gradually add the flour and Prosecco mixtures to the creamed butter, alternating between the two and stirring until just combined. Add 2-3 drops of colouring and mix well.
  5. Divide the mixture equally between the lined tins and bake for 40-50 minutes, or until well risen and a skewer inserted in the middle comes out clean. Cool in the tins for 5 minutes then turn out onto a cooling rack and allow to cool completely.
  6. Attach the centre rod of the cake kit to the base plate.
  7. Sandwich the cooled cakes together using most of the Prosecco frosting, lower them down onto the rod then use the remaining frosting to spread a thin layer over the whole cake.

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To help give your cake the wow factor, use an Anti-Gravity Pouring Cake Kit, £9.99 from Lakeland, The kit comprises 25cm base plate plus 4 plugs, 2 supporting rods and corner piece.

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