Pink Champagne Poke Cake - cooking recipe

Ingredients

Cake
1 white cake mix
3 eggs
1/3 cup oil
3/4 cup pink champagne
4 -6 drops red food coloring
Poke Filling
1/4 cup cold water
1/2 cup hot water
1.5 (7 g) packets unflavored gelatin
3/4 cup pink champagne
Frosting
3/4 cup butter
2 1/2 cups powdered sugar
3 tablespoons milk
1 1/2 - 2 cups candy sprinkles (rosA )

Preparation

For the Cake:
Follow instructions on cake box; use hand mixer to combine.
To the bowl of cake batter add pink champagne.
Mix with hand mixer.
Add red food coloring, mix until the batter has a pink hue.
Fill 2 loaves cake pans with the cake batter.
Bake at 350F for 30 minutes.
For the Poke Filling:
In a small bowl, pour in cold water, add the gelatin, and once the gelatin begins to solidify, add hot water.
Add pink champagne.
For the Frosting:
In a medium bowl, hand mix butter, powdered sugar and milk until the buttercream is thick and fluffy.
For the Assembly:
After the 2 cakes are cooled down, poke holes using the BBQ skewers throughout the cake; make sure to poke in deep, and approximately 1/4 inch spaces between the perforations.
Pour the gelatin mixture so that it drains into the holes.
For the bottom cake layer, trim the top so that it's flat.
Apply the frosting to the top.
With the 2nd cake, trim the top so that too is flat and even.
Place the 2nd cake on top of the 1st cake.
Cover the entire cake tower with the buttercream frosting.
Then cover the entire cake tower with the rose sprinkles.
Insert the sparklers on the top and ignite with a flame.