To everyone who has been waiting for this recipe, I apoligise, my internet has been dodgy and a long post like this has been difficuly. Hopefully, I have everything rebooted and my connection won't drop in the middle 
Mimosa cake has four components: Champagne cake, Vanilla cointreau syrup, Orange curd filling, and Champagne buttercream. I don't like artificial flavors, but some people have reported using Lorann Champagne flavor in the buttercream with good results. I use a very perfumey sparkling wine called Moscato di Asti when I make this cake. It has a distinct flavor that seems special and a little exotic. The wine isn't expensive. My wine shop sells 2 or 3 varieties of Moscato for under $10.
Here is the cake recipe:
* 2 3/4 cups sifted cake 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:
1. Preheat oven to 350 degrees F (175 degrees C). Butter a 10X3 inch round cake pan.
2. 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.
3. 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.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.*******
While the cake is still warm, you'll want to brush it with Vanilla Cointreau syrup. When I am making a wedding cake, I brush every torted layer with this. I use tahitian vanilla because it has a wonderful perfume. Any bean will do. It is very special.
Vanilla Cointreau Syrup:
3 cups filtered water
3 cups cane sugar
1 tahitian vanilla bean, split
1/2 c. cointreau
Add water and sugar together in a 3 qt. saucepan. Heat until syrup begins to boil ligthly and sugar is dissolved, add vanilla bean. turn the heat down to low and steep for at least 15 minutes...the longer theb better. I usually make this a day ahead so the flavor can develop overnight. Then bring the syrup up to a boil and heat to at least 220 degrees. remove from heat and add cointreau. Brush cooled syrup on cake layers.
Orange Curd:
http://www.epicurious.com/recipes/recipe_views/views/232181
This is the basic recipe I use for all of my curd fillings. I like it because I don't have to separate the eggs, and it sets up firm, so I can put a nice thick band of filling in the cake: For orange, I use undiluted thawed frozen Minute Maid orange juice concentrate, and to that I add a little orange zest or if I have it, tangerine oil. For fillings I like the flavor quite strong, so be generous with the amount. ( Filled generously, this will fill 21/2 10 inch cakes)
Champagne buttercream:
Let your champagne go flat before making your icing. Just leave it out overnight.
21/4 c. sugar
3/4 c. water
1 1/2 c. egg whites ( about 12 large)
1/4 t. salt
1 t. cream of tartar
2-21/2 lb. unsalted Butter ( at cool room temperature 65-70 degrees)
1/2 c. Moscato
3 T. Cointreau liqueur
3 T. white cream de cacao
Combine water and sugar in a small saucepan. Heat to 256 degrees. While your syrup is heating, combine other ingredients in mixer and whisk about halfway to soft peaks. When syrup reaches hard ball stage, remove from heat immediately and add gradually to egg white mixture with mixer running. Beat the meringue about 5 minutes until steam stops rising from the buttercream and it is thick and shiny.
Add butter tablespoon by tablespoon with mixer at medium speed until buttercream comes together. I have had it take as little as 2 lb of butter and as much as 2 1/2 lb. Add vanilla and liqueur gradually with the mixer at high speed until well emulsified.
Use immediately or store at room temperature for up to 3 days. If you refrigerate the icing, you'll need to bring it up to 80 to 85 degrees and re-whisk before using, or the butter will separate out of the mixture and the icing will break.
( This is a high yield recipe and will frost up to 4 10 inch cakes.)
This is one of my most popular wedding cakes, especially for spring and summer daytime weddings. Good luck and happy baking ! 
YUM!!!!!!!!!!!!! Are you kidding me????????? That looks SO GOOD!!!! I love how you do not use artificial flavors, I bet that is very yummy!
This sounds awesome!! Thanks for posting. I have already printed it into my recipe book. Now I just need an occasion to make it!!
Sounds GREAT! Are you going to post this in the recipes section???
I never do. I have a notion of sometime in the near future getting my second cookbook ready for publication, and at that time, I'll go back and delete any recipes that I want to put in the book. So save and/or print it out now, ladies and gents.
I wish we had sound on here so you could get the full effect! 
I was just wondering if the orange curd can sit out (in a fondant cake) or if it has to be refrigerated?
txkat, in the instructions for the buttercream, you state "while your syrup is heating, combine other ingredients..." what other ingredients? It looks from the read thru, that this is only the egg whites, salt, and cream of tartar - is this correct? I can't wait to make this. You are soooo generous to post this recipe. Will you let me know the details of your cookbook?? I collect regional cookbooks that churches print and I am always on the lookout for any good "home" cookbook.
1- yes, the curd can be left out. It has a pretty high acid content and is fine for 2ish days. Make sure you put a thin layer of buttercream down so it doesn't all soak into the cake.
2- Yes the "other ingredients" are the salt, cream of tartar and egg whites.
3- My first cookbook, Life is Sweet, was done to benefit the local women's shelter. 500 copies were printed and they are all sold, but thanks for asking.
Thanks txkat! You are my scratch baking guru!
Please forgive me if I missed this- but how many cakes does this make?
Please forgive me if I missed this- but how many cakes does this make?
The cake makes a 10X3 layer. The curd will fill two layers with some extra for tasting or filling shortbread cookies, and the frosting is my standard high yield buttercream recipe, which will frost about 4 ten inch layers generously.
I just ran into this post. This looks and sounds delicious. And I think the reason is that there is so much passion in your description. Thank you!!!!!
It's good to know there are very passionate people concerned with flavor and ingredients too!!!!!
Here is the link to my big three cakes: Vanilla Cognac, White Chocolate, and Double Chocolate
http://forum.cakecentral.com/cake-decorating-ftopict-180561.html
so what do u do for this curd to be lemon?
Reduce the sugar by 1/3 c. Add 1 cup frozen lemonade concentrate( Minute Maid is best) , increase the cornstarch by 1 T, and add lemon zest or oil.
When I make curd for a stand alone pie or tart filling, I use the fresh juices or fruit purees, but when I am filling a cake and need a stronger flavor since the filling to cake ratio is so small, I use the concentrates for the extra flavor pop.
And whenever you are using fruit, be sure to add a smidge of citric acid to bring out the flavor to its fullest.
thank you so much for answering regarding lemon
Thanks so much for sharing, it sounds soo wonderful. I too would like to know when your book comes out. Sorry I missed the first.
Kat
I never do. I have a notion of sometime in the near future getting my second cookbook ready for publication, and at that time, I'll go back and delete any recipes that I want to put in the book. So save and/or print it out now, ladies and gents.
Just a thought, I don't think you will be able to delete this post later.
I never do. I have a notion of sometime in the near future getting my second cookbook ready for publication, and at that time, I'll go back and delete any recipes that I want to put in the book. So save and/or print it out now, ladies and gents.
Just a thought, I don't think you will be able to delete this post later.
hmm...well I still have edit buttons. Maybe I'll have to rethink that.
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