{"id":26154,"date":"2016-02-10T06:45:44","date_gmt":"2016-02-10T11:45:44","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=26154"},"modified":"2019-02-19T13:48:13","modified_gmt":"2019-02-19T18:48:13","slug":"fresh-raspberry-champagne-cake","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2016\/02\/fresh-raspberry-champagne-cake.html","title":{"rendered":"Raspberry Champagne Cake"},"content":{"rendered":"<p style=\"text-align: center;\">Raspberry Champagne Cake &#8211; champagne infused cake with raspberry champagne buttercream, raspberry drip glaze, fresh raspberries and whipped cream. A new layer cake recipe perfect for Valentine&#8217;s Day!<\/p>\n<div style=\"display: none;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-28808\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2016\/02\/raspberry_champagne_cake_pvp3.jpg\" alt=\"Raspberry Champagne Cake - champagne infused cake with raspberry champagne buttercream, raspberry drip glaze, fresh raspberries and cream | by Carrie Sellman for TheCakeBlog.com\" width=\"600\" height=\"2200\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2016\/02\/raspberry_champagne_cake_pvp3.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2016\/02\/raspberry_champagne_cake_pvp3-164x600.jpg 164w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2016\/02\/raspberry_champagne_cake_pvp3-279x1024.jpg 279w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-26249\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2016\/02\/raspberry_champagne_cake_8.jpg\" alt=\"\" width=\"600\" height=\"930\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2016\/02\/raspberry_champagne_cake_8.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2016\/02\/raspberry_champagne_cake_8-387x600.jpg 387w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>Nothing says <em>I love you<\/em> like a homemade cake. \u00a0Except maybe a fabulous homemade cake with champagne, berries and cream, topped with a drippy pink glaze. \u00a0Whether you&#8217;ve found the love of your life or are celebrating February 14th with your best gal pals, today&#8217;s recipe has Valentine&#8217;s Day\u00a0covered.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-28298\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2016\/02\/raspberry_champagne_cake_9.jpg\" alt=\"Raspberry Champagne Cake with raspberry drip glaze and fresh raspberries | by Carrie Sellman for TheCakeBlog.com\" width=\"600\" height=\"900\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2016\/02\/raspberry_champagne_cake_9.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2016\/02\/raspberry_champagne_cake_9-200x300.jpg 200w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2016\/02\/raspberry_champagne_cake_9-400x600.jpg 400w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>A light and airy champagne cake finds its perfect match with a dreamy raspberry champagne buttercream. \u00a0Fresh raspberries are pureed and simmered with bubbly, straight from the bottle, to create a reduction that works amazingly well in both the buttercream and the glaze. \u00a0The flavors in this cake build with each individual component, creating something undeniably raspberry and truly delicious. \u00a0Plus, that pink hue from the berries is love at first sight.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-26156\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2016\/02\/raspberry_champagne_cake_5.jpg\" alt=\"Raspberry Champagne Cake with raspberry drip glaze and fresh raspberries | by Carrie Sellman for TheCakeBlog.com\" width=\"600\" height=\"930\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2016\/02\/raspberry_champagne_cake_5.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2016\/02\/raspberry_champagne_cake_5-387x600.jpg 387w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>This cake is a big one, definitely meant for sharing. \u00a0What better excuse do you need to slow down a bit, take a break from all the chaos, and experience joy in the moment. \u00a0We often get so caught up in the craziness of everyday life that we miss everyday opportunities to experience joy. \u00a0So gather your besties or invite over your closest couple friends and make this Valentine&#8217;s Day the best one yet. \u00a0Because this Raspberry Champagne Cake &#8211; and joy &#8211;\u00a0are even better when shared. \u00a0No matter how you do it, take a moment to celebrate those you love and spread some Valentine&#8217;s Day joy!<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n<h6><strong>MORE VALENTINE&#8217;S DAY DESSERTS TO MAKE:<\/strong><\/h6>\n<ul>\n<li><a href=\"https:\/\/thecakeblog.com\/2013\/02\/champagne-raspberry-cupcakes.html\">Champagne and Raspberry Cupcakes<\/a><\/li>\n<li><a href=\"https:\/\/thecakeblog.com\/2016\/12\/champagne-mimosa-cake.html\">Champagne Mimosa Cake<\/a><\/li>\n<li><a href=\"https:\/\/thecakeblog.com\/2016\/01\/rose-cake-pops.html\">Rose Cake Pops<\/a><\/li>\n<li><a href=\"https:\/\/thecakeblog.com\/2015\/02\/valentines-heart-candy-box-cake.html\">Valentine&#8217;s Candy Box Cake<\/a><\/li>\n<li><a href=\"https:\/\/thecakeblog.com\/2017\/02\/chocolate-truffle-cake.html\">Chocolate Truffle Cake<\/a><\/li>\n<\/ul>\n<hr \/>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-26170\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2016\/02\/raspberry_champagne_cake_7-1.jpg\" alt=\"Raspberry Champagne Cake with raspberry drip glaze and fresh raspberries | by Carrie Sellman for TheCakeBlog.com\" width=\"600\" height=\"930\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2016\/02\/raspberry_champagne_cake_7-1.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2016\/02\/raspberry_champagne_cake_7-1-387x600.jpg 387w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print tasty-recipes-print-above-card\" href=\"https:\/\/thecakeblog.com\/2016\/02\/fresh-raspberry-champagne-cake.html\/print\/33044\">Print<\/a><span class=\"tasty-recipes-jump-target\" id=\"tasty-recipes-33044-jump-target\" style=\"display:block;padding-top:2px;margin-top:-2px;\"><\/span><div id=\"tasty-recipes-33044\" data-tr-id=\"33044\" class=\"tasty-recipes tasty-recipes-33044 tasty-recipes-display tasty-recipes-has-image\" data-tasty-recipes-customization=\"primary-color.background-color primary-color.outline-color\">\n\n<h2 class=\"tasty-recipes-title\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Raspberry Champagne Cake<\/h2>\n<div class=\"tasty-recipes-image-button-container\">\n\t\t\t<div class=\"tasty-recipes-image\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"200\" height=\"300\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2016\/02\/raspberry_champagne_cake_thumb_sm-200x300.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" data-pin-nopin=\"true\" \/>\t\t<\/div>\n\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/thecakeblog.com\/2016\/02\/fresh-raspberry-champagne-cake.html\/print\/33044\" target=\"_blank\" data-tasty-recipes-customization=\"\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n<\/div>\n\n<div class=\"tasty-recipes-rating\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p><span style=\"color: #385165 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\"><span class=\"average\">3<\/span> from <span class=\"count\">1<\/span> review<\/span><\/p>\n\t<\/div>\n\n\n\t<div class=\"tasty-recipes-description\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t<p>Raspberry Champagne Cake &#8211; champagne infused cake with raspberry champagne buttercream, raspberry drip glaze, fresh raspberries and whipped cream.<\/p>\n\t<\/div>\n\n\t<div class=\"tasty-recipes-details\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t<ul>\n\t\t\t\t\t\t\t<li class=\"author\"><strong style=\"color: #385165 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"tasty-recipes-label\">Author:<\/strong> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Carrie Sellman<\/span><\/li>\n\t\t\t\t\t\t\t<li class=\"yield\"><strong style=\"color: #385165 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"tasty-recipes-label\">Yield:<\/strong> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\">One 8\" Round Cake (3 layers)<\/span><\/li>\n\t\t\t\t\t\t\t<li class=\"category\"><strong style=\"color: #385165 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"tasty-recipes-label\">Category:<\/strong> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">Dessert<\/span><\/li>\n\t\t\t\t\t\t\t<li class=\"cuisine\"><strong style=\"color: #385165 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"tasty-recipes-label\">Cuisine:<\/strong> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">Cake<\/span><\/li>\n\t\t\t\t\t<\/ul>\n\t<\/div>\n\n\t<div class=\"tasty-recipes-ingredients\">\n\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-units-scale-container\"><\/div>\t\t<\/div>\n\t\t<div class=\"tasty-recipes-ingredients-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<p>For the Champagne Cake:<\/p>\n<ul>\n<li><span data-amount=\"3.3333333333333\" data-unit=\"cup\">3 \u2153 cups<\/span> cake flour<\/li>\n<li><span data-amount=\"2.5\" data-unit=\"teaspoon\">2 \u00bd teaspoon<\/span> baking powder<\/li>\n<li><span data-amount=\"0.5\" data-unit=\"teaspoon\">\u00bd teaspoon<\/span> salt<\/li>\n<li><span data-amount=\"1.25\" data-unit=\"cup\">1 \u00bc cups<\/span> butter<\/li>\n<li><span data-amount=\"1.75\" data-unit=\"cup\">1 \u00be cups<\/span> granulated sugar<\/li>\n<li><span data-amount=\"1.25\" data-unit=\"cup\">1 \u00bc cup<\/span>\u00a0champagne, room temperature<\/li>\n<li><span data-amount=\"6\">6<\/span> egg whites<\/li>\n<li><span data-amount=\"2.5\" data-unit=\"teaspoon\">2 \u00bd teaspoons<\/span> vanilla extract<\/li>\n<\/ul>\n<p>For the Raspberry Champagne Reduction:<\/p>\n<ul>\n<li><span data-amount=\"9\">9<\/span>\u00a0ounces fresh raspberries<\/li>\n<li><span data-amount=\"0.75\" data-unit=\"cup\">\u00be cup<\/span> champagne<\/li>\n<\/ul>\n<p>For the Raspberry Champagne Buttercream (outside frosting and filling):<\/p>\n<ul>\n<li><span data-amount=\"1\">1<\/span> pound unsalted butter, room temperature<\/li>\n<li><span data-amount=\"0.5\" data-unit=\"cup\">\u00bd cup<\/span> raspberry reduction, cooled<\/li>\n<li><span data-amount=\"2\" data-unit=\"teaspoon\">2 teaspoons<\/span> vanilla extract<\/li>\n<li><span data-amount=\"6\" data-unit=\"cup\">6 cups<\/span> confectioners&#8217; sugar<\/li>\n<li data-has-non-numeric-amount>pinch of salt<\/li>\n<li><span data-amount=\"3\" data-unit=\"ounce\">3 ounces<\/span> fresh raspberries<\/li>\n<\/ul>\n<p>For the Glaze:<\/p>\n<ul>\n<li><span data-amount=\"0.25\" data-unit=\"cup\">\u00bc cup<\/span> raspberry reduction<\/li>\n<li><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> confectioners&#8217; sugar<\/li>\n<li><span data-amount=\"0.25\" data-unit=\"teaspoon\">\u00bc teaspoon<\/span> vanilla extract<\/li>\n<li>corn syrup (optional)<\/li>\n<\/ul>\n<p>For the Assembly:<\/p>\n<ul>\n<li>Whipped cream<\/li>\n<li>Fresh raspberries<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS--><\/p>\n\t\t<\/div>\n\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_6943f949823f4_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_6943f949823f4_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tPrevent your screen from going dark\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t<\/div>\n\n\t<div class=\"tasty-recipe-instructions\">\n\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t<div class=\"tasty-recipes-instructions-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<p>Make the Champagne Cake:<\/p>\n<ol>\n<li id=\"instruction-step-1\">Preheat oven to 350 degrees. \u00a0Butter and lightly flour three 8\u2033 round pans.<\/li>\n<li id=\"instruction-step-2\">In a medium bowl, whisk together the flour, baking powder and salt. \u00a0 Set aside.<\/li>\n<li id=\"instruction-step-3\">In bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed\u00a04 minutes until light and fluffy.<\/li>\n<li id=\"instruction-step-4\">Add egg whites, one at a time, beating well after each addition and scraping down sides of bowl as needed.<\/li>\n<li id=\"instruction-step-5\">Add the vanilla extract and mix again.<\/li>\n<li id=\"instruction-step-6\">Gradually add the dry ingredients and the champagne, alternating, starting and ending with the dry ingredients. \u00a0Mix until just combined, being careful not to over mix.<\/li>\n<li id=\"instruction-step-7\">Divide batter evenly between the three 8\u2033 round pans.<\/li>\n<li id=\"instruction-step-8\">Bake for 23-25 minutes, until toothpick inserted into center comes out clean.<\/li>\n<li id=\"instruction-step-9\">Let cool in pans for 5 to 10 minutes, then remove to wire rack to finish cooling.<\/li>\n<\/ol>\n<p>Make the Champagne Raspberry Reduction:<\/p>\n<ol>\n<li id=\"instruction-step-10\">Puree raspberries and strain to remove seeds.<\/li>\n<li id=\"instruction-step-11\">Place raspberry puree and champagne in a saucepan over med-low heat. \u00a0Simmer, stirring occasionally at first and watching carefully as to not bubble over. \u00a0All those champagne bubbles!<\/li>\n<li id=\"instruction-step-12\">Continue to simmer, while stirring, until reduced by half. \u00a0You should have 3\/4 cup remaining. \u00a0Set aside to cool. \u00a0This reduction is used in the buttercream and the glaze.<\/li>\n<\/ol>\n<p>Make the Buttercream Frosting:<\/p>\n<ol>\n<li id=\"instruction-step-13\">In bowl of stand mixer fitted with the paddle attachment, beat butter and salt until creamy.<\/li>\n<li id=\"instruction-step-14\">Add in 1\/2 cup raspberry reduction and vanilla. \u00a0 Mix well.<\/li>\n<li id=\"instruction-step-15\">Gradually add confectioner\u2019s sugar 1 cup at a time, mix and scrape down sides of bowl as necessary.<\/li>\n<li id=\"instruction-step-16\">Mix until smooth.<\/li>\n<li id=\"instruction-step-17\">Remove 3 to 3 1\/2 cups of frosting from the mixing bowl and set aside. \u00a0This will be the plain pink frosting for the outside of the cake.<\/li>\n<li id=\"instruction-step-18\">Add 3 ounces fresh raspberries to remaining buttercream in mixing bowl. \u00a0Mix on low speed for just a moment, until raspberries start to break up. \u00a0You should have chunks of raspberry throughout. \u00a0This will be the filling for between the cake layers.<\/li>\n<\/ol>\n<p>Make the Drippy Raspberry Glaze:<\/p>\n<ol>\n<li id=\"instruction-step-19\">In a small bowl, combine raspberry reduction, confectioner&#8217;s sugar and vanilla. \u00a0Whisk until smooth with no clumps.<\/li>\n<li id=\"instruction-step-20\">Add additional water or corn syrup until desired consistency for drizzling.<\/li>\n<\/ol>\n<p>Assemble the Cake:<\/p>\n<ol>\n<li id=\"instruction-step-21\">Place one layer of cake onto serving plate or cake stand and top with about one cup of raspberry champagne filling (the buttercream studded with chunks of raspberries). \u00a0Repeat with second cake layer, more filling and then last layer of cake.<\/li>\n<li id=\"instruction-step-22\">Crumb coat and frost cake with the reserved raspberry champagne\u00a0frosting (the plain pink buttercream).\u00a0 Refrigerate for 20 minutes or until frosting is set.<\/li>\n<li id=\"instruction-step-23\">Drizzle glaze\u00a0over the top with small drips overflowing the edge. \u00a0Refrigerate for 20 minutes or until glaze is set. \u00a0When ready to serve, garnish with whipped cream and additional raspberries.<\/li>\n<\/ol>\n\t\t<\/div>\n\t<\/div>\n\n\n\n\t<div class=\"tasty-recipes-notes\">\n\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n\t\t<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<ul>\n<li>Baking the cake in three 8&#8243; round pans creates shorter layers that do not need to be torted (cut in half horizontally).<\/li>\n<li>The corn syrup adds shine to the raspberry glaze while making the pouring consistency smoother.<\/li>\n<li>Store in refrigerator.\u00a0 Serve at room temperature.<\/li>\n<\/ul>\n\t\t<\/div>\n\t<\/div>\n\n\n\n\n\n\n\n<\/div>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-26159\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2016\/02\/raspberry_champagne_cake_3.jpg\" alt=\"Raspberry Champagne Cake with raspberry drip glaze and fresh raspberries | by Carrie Sellman for TheCakeBlog.com\" width=\"600\" height=\"930\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2016\/02\/raspberry_champagne_cake_3.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2016\/02\/raspberry_champagne_cake_3-387x600.jpg 387w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nothing says I love you like a homemade cake. \u00a0Except maybe a fabulous homemade cake with champagne, berries and cream, topped with a drippy pink glaze. \u00a0Whether you&#8217;ve found the love of your life or are celebrating February 14th with your best gal pals, today&#8217;s recipe has Valentine&#8217;s Day\u00a0covered.  A light and airy champagne cake finds its perfect match with a dreamy raspberry champagne buttercream. \u00a0Fresh raspberries are pureed and simmered with bubbly, straight from the bottle, to create a reduction that works amazingly well in both the buttercream and the glaze. \u00a0The flavors in this cake build with each individual component, creating something undeniably raspberry and truly delicious. \u00a0Plus, that pink hue from the berries is love at first sight.<\/p>\n","protected":false},"author":1,"featured_media":28295,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[295,223,235,47,212],"tags":[],"class_list":{"0":"post-26154","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-blog","8":"category-cakes","9":"category-carrie-sellman","10":"category-recipes","11":"category-valentines-day","12":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/26154","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/comments?post=26154"}],"version-history":[{"count":46,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/26154\/revisions"}],"predecessor-version":[{"id":33045,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/26154\/revisions\/33045"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media\/28295"}],"wp:attachment":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media?parent=26154"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/categories?post=26154"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/tags?post=26154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}