Champagne cherry cake recipe?

I am making a two layer champagne/cherry cake for my best friend's bachelorette party. I want the champagne flavor to be relatively strong and the cherry flavor to be lighter. I have decided to do the cake in champagne and the frosting in cherry so that the flavors don't cover each other up.





My question is how much cherry extract or cherry juice would I have to add to a regular canister of packaged frosting, or do I have to make my own. I would use the cherry frosting that already comes in a can, but the flavor would be too strong, and I want the frosting to be white, not pink, because we have to color it with food coloring...





IDK what to do!Champagne cherry cake recipe?
You could either:





1. Make a champagne simple syrup to moisten the cake layers, and use the cherry icing only in between the layers of the cake and the other color icing on the outside.





2. Put canned cherries (drained) or cherry pie filling in the with the plain icing in between the layers.





3. Make a simple syrup flavored with Kirsch (cherry flavored brandy) to moistened the the cake layers.Champagne cherry cake recipe?
champagne cake





INGREDIENTS


2 3/4 cups all-purpose flour


3 teaspoons baking powder


1 teaspoon salt


2/3 cup butter


1 1/2 cups white sugar


3/4 cup champagne


6 egg whites





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch round cake pan.


In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.


In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.


Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.








for the icing, i would add 1 tsp of cherry extract or juice to the regular icing you have, mix in and if it needs more for the right flavor add small amounts till you think it's right.