NEW YEAR CAKE RECIPE RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch round cake pan.
• In a medium bowl, cream the butter and sugar together until light. Stir in the flour and mix until the mixture is mealy. Add the eggs one at a time, mixing well after each addition. Combine the baking powder and milk, add to the egg mixture, mix well. Then combine the lemon juice and baking soda, stir into the batter. Pour into the prepared cake pan.
• Bake for 20 minutes in the preheated oven. Remove and sprinkle the nuts and sugar over the cake, then return it to the oven for 20 to 30 additional minutes, until cake springs back to the touch. Gently cut a small hole in the cake and place a quarter in the hole. Try to cover the hole with sugar. Cool cake on a rack for 10 minutes before inverting onto a plate.
• Serve cake warm. Each person in the family gets a slice starting with the youngest. The person who gets the quarter in their piece, gets good luck for the whole year!

Steps:

• Preheat oven to 350°F. Beat butter at medium speed with a heavy-duty stand mixer until creamy; gradually add sugar, and beat until light and fluffy, about 3 to 4 minutes.
• Sift together cake flour, baking powder, and salt; gradually add to butter mixture alternately with Champagne, beginning and ending with flour mixture, beating just until blended after each addition. Stir in vanilla.
• Beat egg whites with an electric mixer at medium-high speed until stiff peaks form. Fold one-third of egg whites into batter; fold remaining egg whites into batter. Pour batter evenly into 4 greased (with shortening) and floured 8-inch round cake pans.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 17 to 19 minutes. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely, about 30 minutes.
• Reserve 1 cup of Champagne Buttercream, if desired, to pipe decorative stars. Spread Champagne Buttercream between layers, and on top and sides of cake. 
• Roll fondant (about 2 oz.) to 1/8-inch thickness. Use cookie cutters to cut out numbers. Place cut out numbers on a paper towel or piece of parchment paper. Spray numbers with edible gold color spray. Allow to dry completely, about 4 hours. Using a small paint brush, brush dried numbers with edible gold luster dust. Garnish with fondant numbers, and pipe top of cake, using a 2D star tip, with stars, if desired.