Champagne Cake

2 2/3 cups sifted flour
3 teaspoons baking powder
1 1/2 cups granulated sugar
6 egg whites
1 teaspoon salt
2/3 cup shortening
3/4 cup champagne

Resift flour with baking powder and salt. Cream shortening with 1 cup sugar until light and fluffy. Blend in flour mixture and champagne (alternating), mixing to a smooth batter.

Beat egg white until stiff. Gradually beat in remaining 1/2 cup sugar, continuing to beat to a stiff meringue. Fold about half the meringue into the batter, mixing thoroughly with wire whip. Gently fold in remaining meringue. Turn into 2 greased and floured 9-inch layer cake pans. Bake at 350 degrees F for 25 to 30 minutes, just until cake tests done. Let stand 10 minutes then turn out on wire racks to cool.

Champagne Buttercream Filling:
3/4 cup shortening
3/4 cup butter
1 tablespoon champagne
Tint of red food coloring (just to make pink)
4 1/2 cups confectioners' sugar, sifted

Beat shortening and butter until combined. Add champagne and food coloring and beat until smooth and fluffy. Beat in confectioners' sugar. Thin if needed with additional drops of champagne until consistency for spreading. Frost the cake when it is completely cool. Decorate with flowers.