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A Recipe for change: My marriage has areas of struggle.
Baking has an emotional connection between God and me. I can hear Him clearer when my hands are discovering projects. I use the term "outworking" which means I'm "working out" things in the spirit, things that I carry in my heart. Things that need change, to move, transform, find the best possible means of happiness. My marriage and the condition of friends marriages just aren't up to snuff, and we all go to church together. What's up with that?
My "Fathers" heart burdened. I agree that a cake recipe is not the regular place you find words about transformation, it's a journey I think is worth sharing about a "fragrant" Wedding dessert and how it is touching lives. 
The way to speak loudly, take something out of its environment and showcase it. 
My Grandma's China pattern nestled in safety.
Windemere Pattern, Czechoslovakia
Ingredients:
3 cups of cake flour 1 Tablespoon baking powder 1/2 teaspoon salt (omit if using salted butter) 6 egg whites 1 cup champagne (I used Cook's extra dry, it was on sale) 2 teaspoons of vanilla 2 Tablespoons of melted coconut oil 2 cups granulated sugar 1 cup unsalted butter softened
Preparations:
Preheat the oven to 350 degrees, grease and flour two cake pans (Note:) if I were making a wedding cake I would separate the dough and pour into three 8in. Round pans, decreasing your time a few minutes. In a medium bowl whisk together flour, baking powder and salt, set aside. In another bowl combine egg whites, champagne, vanilla and coconut oil. Whisk until blended, set aside. Cream butter and sugar on high speed until light and fluffy. Slowly alternate dry mixture and wet ingredients into the mixture until blended. Pour into preparedpans and bake for 25-30 minutes. The cake is done when a toothpick inserted in the center comes out clean. Cool 5 minutes in pans, score outer edge, flip onto a cooling rack.
the best research credit: My Cake School
Champagne Gravy or Ermine Icing
Original frosting for Red Velvet Cake Ingredients: 5 Tablespoons flour 1 cup champagne 1 teaspoon vanilla 1 cup unsalted butter softened 1 cup soften butter pinch salt Preparation: In a saucepan over medium heat, whisk flour and champagne till thick pudding consistency. Remove from heat, whisk vanilla and salt, pour into a bowl to cool completely. Cover with plastic wrap (stick it to pudding) to prevent skimming. Using a mixer, cream butter, and sugar until fluffy. Add slowly, cooled "flour/champagne" mixture, mixing until icing looks like whipping cream. Crumble cooled cake into large mixing bowl Blend into "Cake crumbs" frosting. Finish blending with hands to prevent over mixing with a large cookie scoop, scoop, press lightly into balls place on cookie sheet and cool in the refrigerator until firm. Makes 50 Balls Melt quality 24 oz. White chocolate using a double boiler, continue to stir. Do not do ahead of time as chocolate will dry, to add liquid consistency add coconut oil for desired strength. Using a small skew, and soup spoon, individually poke cooled firm cake balls and lift them into melted chocolate, spoon liquid over them till completely covered. Supporting with spoon knock off excess chocolate by hitting the edge of the pan. Place on a cooking sheet with wax paper, keep in refrigerator until minutes before serving. Serve at room temperature for best flavor.
The Rest of the story
The way to speak loudly, take something out of its environment and showcase it. 
Just out of the blue I had been pondering the desire to bake a Champagne Cake. I purchased a slice at the local gourmet market and loved it. Cake is my favorite dessert and chocolate cake I flip my lid over. Can't you always choose chocolate? So, I began my research over recipes, how to's and was astounded how many people use box cakes, for their Cake Balls. Baugh!
Our church leadership, we call a bench of three, patterned after a heavenly model. Father, Son and Holy Spirit. More reading at our church website if you want. We have been seeking the Lord on behalf of marriages, having spent several weeks asking Holy Spirit to show us our weaknesses, where the enemy has tripped us up, which He did show us. We spent a humble time of repentance, beginning with our shortcomings. It has been powerful. John one of our leadership pointed out during Sundays gathering that God started with a marriage and in Revelations also end with a wedding. We felt that what we as leadership experience on behalf of our little body that we need to make it hands on within our intimate gathering. God laid before us a simple, intimate strategy.
From the notes of our own meeting we typed up everything that Holy Spirit had us address, printed it and taped it to a mirror. As you can see.
My encouragement to you is to enlarge the photo and look at the list, anything highlighted to you, repentance is a beautiful pathway. This concert of repentance was walked out during worship and cleansing via our communion. When we cast any burden on Him, He always trades back into us redemption. You can also see what He gave each of us in return. We each heard what God want to replace it with and taped the positive things over the yucky stuff. It was beautiful and heartfelt. A binding legal document that the blood seals.
Now it's time for the cake to play it's tune. You guessed it. We rededicated ourselves to God and our spouses and celebrated it with wedding cake, convenient "Cake Balls" Champagne wedding cake. In all my years of baking, I have never encountered a more fragrant cake. Even people who do not eat sweets had two. But it didn't stop there. We all went out to lunch together, taking our own dessert, shared one with the waitress, sent samples home to family members. Again I have never received so many compliments. God must have "sweetened" the deal! I have shared with you a pretty challenging post. I hope you will join us. I have several transformation blog posts that will also encourage you. A Mossy Poem, Rest, Rhythm,Removal Reward, The last Audience. He hears your heart. Many of us have walked thru very trying times in our marriages. He desires to heal and set free. My invitation to you, pour yourself a little communion time with Him, you could even bake this recipe. You'll be blessed. I know my Papa. 
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My family has several lemon lovers. Whether I drizzle it over poppy-seed bread or dollop on Slice & Bake Lemon Gems. Your sweet & tangy desire will be filled.
Gravy Icing/Ermine Icing
Ingredients:
5 Tablespoons flour 1 cup whole milk 1 teaspoon vanilla 1 cup unsalted butter softened 1 cup sugar pinch salt
Preparation: In a saucepan over medium heat, whisk flour and milk till pudding consistency. Remove from heat, whisk vanilla and salt, pour into a bowl to cool completely. Hint: to shorten cooling time transfer into another cooled bowl. Cover with plastic wrap to prevent skimming. Using a mixer, cream butter and sugar until fluffy. Add slowly, cooled "flour/milk" mixture, mixing until looks like whipping cream. Frost cake. Yum, a beautifully cooked frosting favorite. Historically partnered with Red Velvet Cake. 
This celebration show stopper was introduced to me via the legend from the Waldorf Astoria during world war two. Originally I picked up the recipe and story in the food column of the New York Times. I have since noticed a lot of variations out there.
Butter & Buttermilk is a must for me and the "Gravy Icing" which I found in my vintage Mary Mead cookbook. I later learned that this Southern Gravy Icing was the same. Traditionally, red velvet cake is iced with a French-style butter roux icing (also called ermine icing) I have never served it with anything else. The frosting is gorgeous.
More Red Velvet Cake Wikipedia History.
My husband Don has two favorite cakes that he asks for on his birthday. German Chocolate and Red Velvet. It's a Red Velvet year. I promise I will post the recipe for my German Chocolate in the near future. I have confessed many times I do not consider myself an actual "Foodie". I bake, cook, set beautiful tables from the side of "Hospitality". It's all about the atmosphere. Tables should be as attractive as the paper, bow and card on a gift. So, I set my heart in gear by playing a well-loved movie via my instant Amazon Prime, about my favorite Authoress. "Becoming Jane". This film, so repeatedly watched, all I need is my headphones on, and I've set the stage, filled it with sugar plum fairies, brave defenders and a beautiful thought to bake. Happiness to my soul. Happy Baking.
Ingredients
1/2 cup butter, at room temperature 3 Tablespoons cocoa powder 1 1/2 cups sugar 2 eggs room temperature 2 teaspoons vanilla 6 Tablespoons red food colouring (4 fl. oz.) 1 teaspoon salt 1 teaspoon baking soda 2 1/2 cups flour sifted or Cake flour adding 6 tablespoons 1 cup buttermilk 1 tablespoon vinegar
Preparation:
Heat Oven to 350 degrees. Prepare three 9 inch cake pans with butter or shortening, lightly flour or with cocoa, tapping the pans to coat and discard extra dust. Cream butter and sugar together. Add room temperature eggs one at a time and beat vigorously until light and fluffy. Mix in vanilla. In a separate bowl or, I prefer my two cup Pyrex glass measuring cup. Make a paste of cocoa, food coloring. Then add and mix in the buttermilk and vinegar. Sift together remaining dry ingredients. Alternating between wet and dry ingredients combine into butter mixture. Mix on high for 2 min. Divide batter among three pans. This is when my food scale comes in handy, I weigh them to make sure batter is even. Bake 20 to 25 minutes. Cool five minutes and score the outside of the pan and flip onto a wire rack. (wire rack, wiping or spraying with oil to keep from sticking) Cool completely before frosting. Dust crumbs from the outer edge of cake. They will bleed into your frosting. Frost with Gravy Icing/Ermine Icing
Happy Baking
My favorite dessert is cake. I will choose it above, candy, cookies, ice cream or pie. When other delights are easy to walk away from cake has my number. I am a cake snob. When baking, I will invest a little time for beauty; taste is everything, and my cakes and frosting's will caress the taste buds. Calories just aren't worth it if ingredients aren't from scratch. If I'm going to indulge, I want the real thing. NO fakes, NO additives,
No Boxes!
Bake 350 degrees
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LOVE YOUR INGREDIENTS
CAKE BAKING 
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