Champagne Cake with Gin Buttercream Frosting | Anolon Cookware

Ingredients

• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups white granulated sugar
• 1 teaspoon vanilla extract
• 5 large eggs
• 1 cup Champagne
• 8 large egg whites
• 3 cups white granulated sugar
• 4 cups (8 sticks) unsalted butter , room temperature
• 1/3 cup gin
• 1/4 cup Champagne
• 1/4 cup sugar
• Silver or white dragée candies (optional)