Table of Contents
Gin and Tonic Cake! A Three Layer Gin and Tonic Cake with G&T Drizzle, and G&T Frosting with a touch of Lime. Heat the oven to 180C/160C Fan and line three 20cm/8inch sandwich cake tins with baking parchment – leave to the side. In a stand mixer, beat together the butter and caster sugar for a few minutes until light and fluffy.
For the Drizzle! Add your Caster Sugar, Gin, and Tonic to a small pan. Heat on a Low-Medium whilst stirring, and wait for the sugar to dissolve. Once dissolved, turn off the heat. Poke your cake lightly with a cake skewer/fork, and then drizzle over the drizzle. Leave the cake to cool fully in the tin.
Add in the Tonic & Gin one tablespoon of each at a time, and beat fully each time. The mixture will be slightly slacker than usual, but you want the flavour so be aware! Alternatively, use the Gin & Tonic Flavouring with the Butter and Sugar instead. Add a layer of the cake to your plate/board and pipe on some of the buttercream.
Start with 1 to 2 Tbsp of gin, and add more as needed. You can also use milk or cream if 4 Tbsp is not enough to thin it out. Gently poke holes in the top of the cake, approximately 10-12 in total. Pour the glaze over the cake to soak in.
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