G&T Layer CakeMarch 16, 2017
Veronica’s Gin & Tonic Layer Cake
A Lakelander for 9 years, our Buyer Veronica’s enthusiasm for kitchenware knows no bounds. She is so passionate about finding those little gems that make your time in the kitchen easier and ultimately more fun. As you might imagine, Veronica’s job means that she spends quite a bit of time testing products at home, putting them through their paces and making sure that only the best get selected. But when it comes to the weekend, she’s a self-confessed ‘give it a go’ baker, and loves nothing more than to experiment and have fun with flavour.
Recently, Veronica decided to try her hand at a gin & tonic cake: “I was thinking it would be nice to invite the girls over for a cocktail and a bit of cake. I’ve seen lots of recipes around, but when I followed one I’d found, I really struggled to taste the G&T… so I decided to make my own!”
Whilst Veronica is the first to admit she’s had her fair share of baking disasters, she was really pleased with her boozy baked spin on a gin and tonic. It was such a success with her friends she made another cake and brought it in for us all in the office to try too. And we’re rather glad she did, because it was delicious… so delicious in fact, we thought we’d share her recipe with you!
Using her favourite Easy Layer Cake Tins, she kept the sponge quite basic, but combined gin and tonic flavouring with whipped cream to sandwich the layers together for a beautifully boozy bite.
To decorate, she used our Gin & Tonic Flavour Frosting and whipped up a delicate gin and tonic jelly to sprinkle on top, which really helps carry the flavour of the alcohol, and as a final flourish, she used Wilton’s Shot Toppers to inject a little bit of gin into the sponge.
You’ll find Veronica’s original ‘bake it slow’ recipe below, together with a ‘quick fix’ version in case you want a showstopping bake in a hurry. Cheers!
BAKE IT SLOW
Prep ahead to top this boozier bakefest with extra jelly trimmings, and enjoy a bigger gin and tonic punch.
WHAT YOU NEED
For the gin & tonic jelly
- 150g caster sugar
- Zest and juice of 2 limes
- 14g leaf gelatine
- 200ml tonic water
- 125ml gin
For the cake
- 260g caster sugar
- 150g butter, softened
- 260g self-raising flour, sifted
- 1½ tsp baking powder
- 3 eggs, beaten
- 6 tbsp milk
- Green food colouring
- Yellow food colouring
For the filling
- 250ml double cream
- Dash of gin and tonic, mixed, to taste
- Icing sugar, to thicken
To decorate and serve
- 350g Lakeland Gin & Tonic Flavour Frosting
- Wilton® Martini Toppers
- Mixed gin and tonic
- Zest of 2 limes
WHAT YOU DO
To make the gin & tonic jelly (this can be done the day before making the cake)
- Add the caster sugar and 150ml of water to a pan and bring to the boil. Boil for 5 minutes, remove from the heat, then add the lime zest and steep for 15 minutes.
- Meanwhile, soak the gelatine leaves in cold water for at least 5 minutes.
- Strain the sugar and lime mixture into a measuring jug and add the lime juice, tonic water and gin. Pour 125ml of this mixture into a pan and warm through without bringing to a boil, then remove and let it cool a little.
- Squeeze any excess water from your gelatine leaves then stir them into the warm mixture in the pan until completely dissolved.
- Pour the warm mixture in the pan into the rest of the liquid in the measuring jug, stirring as you pour until thoroughly combined.
- Remove and reserve 6 tablespoons of the mixture – this will be used to brush onto the sponge layers and add to the Martini Toppers.
- Line a small oven tray or dish with cling film and pour in the rest of the mixture. Leave to set for at least 6 hours.
To make the cake and filling
- Preheat the oven to 180˚C/Gas 4. Grease all five pans from the Wilton® Easy Layer 15cm Cake Pan Set, line with baking parchment and set aside.
- To make the sponges, beat together the caster sugar and butter in a large mixing bowl. Add the eggs, flour, baking powder and milk and beat until smooth and well combined.
- Divide the mixture between two bowls in a two fifths, three fifths split. Add a few drops of green food colouring to the smaller portion, and a few drops of yellow food colouring to the larger portion.
- Add the green mixture to two pans and the yellow mixture to three pans. Place all the cake pans into the oven and bake for 15-18 minutes, then remove and leave to cool.
- Once the sponge layers have cooled, brush the top and bottom of each one with a little of the reserved gin and tonic mixture.
- Place the double cream and mixed gin and tonic to a bowl and whisk together, adding icing sugar as you whisk until the mixture reaches your desired consistency.
MORE BOOZY BAKES
Cupcakes? Delicious. Cocktails? Yes, please! If putting them together sounds like the best-tasting double act since gin and tonic, you’ll love our ready-to-use cocktail-flavoured frostings and the Wilton’s Shot Tops which allow you to infuse cakes with a wee dram of your favourite tipple.
Our love of all things Prosecco continues unabated, and when Prosecco met cupcake… it was the perfect love match. Pretty in pink, our fizz-infused bakes couldn’t be easier to make.
We can’t wait to hear how you get on… Cheers!