How To make a Pink Champagne Cake from Scratch

Pink Champagne cake
Ingredients:
3 C of Flour
1 1/2 tsp of Baking Powder
3/4 tsp of Baking Soda
12 tbsp of Unsalted Butter
1 3/4 Granulated Sugar
6 Large Egg White or (3/4 Cup of Egg Whites)
1 tbsp of Vanilla Extract
1 1/2 C of Pink Champagne - any kind-
Pink Gel Food Color

Instructions:
1. Cream butter and sugar on medium to high speed until light and fluffy for a couple of minutes.
2. Turn down mixer to low medium and slowly add the egg whites and vanilla, make sure everything is well incorporated.
3. Add baking powder and baking soda in in a low speed until well incorporated
4. Add both the flour and champagne slowly to avoid any mess alternating from liquid to dry and back in fort.
5. Add the pink food coloring (as desired). Mix until the mix holds the color you desire.
6. Pour mixture on 2 8in cake pans spreading evenly.
7. Place in a preheated oven at 350 degree for 20 to 30 minutes, or until you insert a toothpick and it comes out clean.

You can use Butter Cream or Whip Cream
Decoration Tools:
Spatula, piping bag, 1M piping tip or any star tip,

Method: Rosettes (apply pressure in the middle making a circle towards the left and releasing at the end.)