Lightly grease the bottom of a loaf pan. Set aside.

Add the champagne to a medium saucepan over medium heat. Heat, stirring occasionally, until the liquid has reduced by half, to about 1/2 cup. Do not allow it to come to a boil. Set aside and allow to cool completely.

Once the champagne reduction has cooled, combine the tea biscuit crumbs and powdered sugar in a large bowl. Add the corn syrup and cooled champagne reduction and mix well.

Pour biscuit mixture into prepared pan, smoothing it down with the back of a spoon or spatula. Refrigerate for three to five hours.

In a large bowl, whisk together the powdered sugar, champagne and citrus zest until the mixture is completely smooth.

Remove cake from pan, drizzle with the glaze and garnish and sprinkles.