Gin & Tonic Layer Cake and Cupcakes

March 16, 2017

A Lakelander for 9 years, Kitchenware 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 a Buyer, you can imagine Veronica’s job means that she spends quite a bit of time testing products at home, putting them through their paces making sure that only the best will do. But when it comes to the weekend, she is a self-confessed real ‘give it a go’ baker and loves nothing more than to experiment and have fun with flavour.

Screen Shot 2017-03-16 at 09.19.56Whilst Veronica is the first to admit she’s had her fair share of baking disasters, she was really pleased with her 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 are rather glad she did – 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, adding a little punch of lime zest to balance the sweetness, then to make sure you get a beautifully ooozy bite, combined gin with the whipped double cream to sandwich the layers together.

To decorate, Veronica used our Gin and Tonic Frosting and whipped up a delicate gin and tonic jelly to sprinkle on top which really helps carry the flavour of the alcohol.

As a final flourish, once the cake is sliced, she used our Wilton Shot Toppers to drizzle a little bit of gin over the sponge.

Definitely one for the grown-ups, if you fancy having a go at making Veronica’s boozy Gin & Tonic Layer Cake , you’ll find the step-by-step recipe – including hints and tips from Veronica – plus all the kitchen kit you’ll need right here. We can’t wait to hear how you get on… Cheers!

 

Screen Shot 2017-03-16 at 09.40.59INGREDIENTS

For the jelly

  • 150g caster sugar
  • 150ml water
  • 125ml gin
  • 200ml tonic water
  • 14g gelatine leaves
  • 2 limes, juiced and zested

For the cake and cupcakes 

(Please note: you will need to make 2 separate batches)

  • 175g caster sugar
  • 175g self-raising flour
  • 100g softened butter
  • 1 level tsp. baking powder
  • 2 large eggs, beaten
  • 4 tbsp. milk
  • 2 limes, finely zested
  • Green food colouring
  • Yellow food colouring

Decoration 

INSTRUCTIONS

TO MAKE THE JELLY (CAN BE DONE THE DAY BEFORE)

  1. First add 150ml of water and all of the caster sugar to a pan and bring to the boil.
  2. Leave to boil for 5 minutes then remove from the heat then add the lime zest and leave to steep for 15 minutes. Strain into a measuring jug and add the tonic water, the gin and lime juice.
  3. Soak the gelatine leaves in cold water (just enough to cover them) for at least 5 minutes.
  4. Pour 125ml of your gin and tonic mixture into a pan and warm through but don’t boil. Take off the heat and let it cool a little before squeezing the excess water from your gelatine leaves and stirring them into the warm mixture until completely dissolved. Keep stirring as you add this warmed mixture to the remaining gin and tonic mixture in your measuring jug until it’s thoroughly combined.
  5. Line a small oven tray or dish with cling film and pour in a thin layer of gin and tonic mixture, reserving 6 tablespoons of the jelly mixture separately. Leave to set for at least 6 hours.

TO MAKE THE CAKE AND CUPCAKES

  1. Pre-heat the oven to 180ᵒC. Grease all five pans from the Wilton® Easy Layer 15cm Cake Pans and line a bun tin with cupcake cases.
  2. To make the first batch of cake mix, you will need to add the cake ingredients and a few drops of yellow colouring into a large mixing bowl and beat for approx. 2 minutes, until the mixture is smooth and thoroughly combined.
  3. Place the first of your Wilton® Easy Layer 15cm Cake Pans onto a weighing scale and add the yellow cake mixture until the combined weight of the tin and the mixture is 255g. Repeat three times until you have three pans filled with yellow mixture. Use the remaining mixture to fill your cupcake cases.
  4. Place the three cake pans and the bun tin into the pre-heated oven and bake for approx. 15 minutes.
  5. While you are waiting for the first batch to bake, wash your mixing bowl ready to make your second batch of cake mix. Repeat step 2, but instead of yellow colouring, add a few drops of green food colouring to the mixture.
  6. Remove the cake pans and bun tin from the oven and leave to cool. Line the bun tin with cupcake cases, ready to use again.
  7. Place the fourth of the Wilton® Easy Layer 15cm Cake Pans onto a weighing scale and add the green cake mixture until the combined weight of the tin and the mixture is 255g. Repeat once more so you have two pans filled with green cake mixture. Use the remaining mixture to fill your cupcake cases.
  8. Place both cake pans and the bun tin into the pre-heated oven and bake for approx. 15 minutes.
  9. Remove the cake pans and bun tin from the oven and leave to cool.

TO ASSEMBLE AND DECORATE THE CAKE AND CUPCAKES

  1. Add the icing sugar and the mixed gin and tonic to the double cream and whip together.
  2. Starting with a yellow sponge, stack your layers of sponge, adding a thin layer of gin & tonic jelly (from the reserved 6 tablespoons) and a layer of whipped cream between each of the layers, taking care to alternate the colour of the sponges.
  3. Once you have added the final layer of sponge, cover the whole cake in Lakeland Gin & Tonic Frosting using a spatula to achieve even coverage.
  4. Use the leftover frosting or cream to decorate the cupcakes.
  5. Remove the gin and tonic jelly from the cling film, chop into cubes then sprinkle over the top of the cake and the cupcakes.
  6. Add the remaining mixed gin and tonic to the 12 Wilton® Shot Tops Martini Toppers and use to decorate the cupcakes and the main cake – when ready to eat, squeeze the top of the Wilton® Shot Tops Martini Toppers to infuse the cakes.
  7. Finish with a light sprinkling of lime zest.
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