Let egg whites stand at room temperature for 30 minutes. Grease pans, line with parchment paper, then grease paper and lightly flour. Preheat oven to 350?. In a medium bowl, stir together flour, baking powder, baking soda and salt and set aside. In a large bowl, beat shortening with mixer on high for 30 seconds. Add sugar, vanilla dn if using, red food coloring. Beat until well combined. Gradually add egg whites, beating well after each addtion. Alternately add flour mixture and champagne to beaten mixture, statring and ending with flur mixture and beating on low speed after each addition just until combined. Batter will appear curdled after champagne additions, but smooth after all flour mix has been added.

For Creamy Frosting: Beat butter for 30 seconds and gradually add 4 cups powdered sugar. Beat in 1/4 cup milk, 1/4 cup champagne, and 1 tablespoon vanilla. Gradually beat in an additional 5-5.5 cups of powered sugar until of spreading consistency. Makes 4 cups.

For Champagne Icing: In a medium bowl combine 3 cups powdered sugar, 3 tablespoons champagne, and .5 tsp vanilla. Stir in additional champagne 1 tsp at a time until of glazing consistency.