Skip to main content

Gin & Tonic Birthday Cake

It was my not so baby sister's 22nd birthday last week so I decided to surprise her with a favourite tipple of hers but in cake form... aahh the wonderfully English G&T; my go-to refreshment on a lovely night out (and in!).

Now Eat/Drink Responsibly Folks!

  • 200g unsalted butter softened
  • 200g caster sugar
  • 200g self raising flour
  • 4 eggs
  • 4 tbsp tonic water 
  • 2tbsp gin of your choosing
For the frosting:
  • 250g unsalted butter softened
  • 500g icing sugar
  • Juice of one lime
  • 5tbsp gin of your choosing
Pre-heat the oven to 180c and line/grease two 20cm cake tins
Cream together the butter and sugar until light and smooth - ensure to use a spatula to mix in the mixture stuck to the side of the bowl.
Add the beaten eggs to the mixture very slowly while continuing to whisk.
Sift in the flour and fold careful into the mixture - stir in the tonic water.
Divide the well combined cake mix into the two baking tins and bake for approximately 25 mins until golden, springy and a toothpick comes out clean.
Once able remove the cakes from the tins and place on cooling rack to cool thoroughly - pierce the cake with a toothpick a dozen times and brush the gin on.
For the frosting: whisk the softened butter and icing sugar until well combined then squeeze in the juice of 1 lime and add the gin into the icing - continue to whisk until light and fluffy.
Using an Adjustable Cake Wire carefully slice the tops off each cake to make them both level. 
Spoon and smooth on the buttercream to the chosen bottom half then carefully place the top layer on. Use the remaining cake frosting for the overall cake and decorate as you please.
Inspired my a cake decorating course I did at the beginning of the year with the lovely Natalie at Rock Bakehouse I used sugar paste and made cute flowers and leaves for mine topping the real cake with a decorated polystyrene one for extra height and wow-factor.
However, you could always pipe on the frosting and add a few slices of lime and zest to decorate as per the sneaky little cupcake I made taking from the cake mixture for my husband and I to enjoy the next day.

Like It? Tried It? Tweaked It? Let me know!


Popular posts from this blog

Blackberry & Blueberry Oat Cake

I know, it's been a while! Life has a massive habit of just getting in the away and throw a kid in the cake mix and it's total chaos right? I want to share this recipe because it's comfort food without the guilt at it's best. A slice of this with a cup of tea or my favourite, turmeric latte, always puts the world to rights. Crumbly, moorish with a hint of saltiness to curb my uncontrollable sweet tooth I hope you like it too!  


130g wholemeal buckwheat flour
65g self raising flour / buckwheat flour
85g oats / gluten free oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch of salt
6 tablespoons vegetable spread
35g coconut sugar
35g unrefined cane sugar
2 large eggs / egg replacer equivalent 
2 teaspoons pure vanilla extract
100ml almond milk
85g blackberries
85g blueberries 1 tbsp desiccated coconut

Preheat oven to 185C.

Line an 8 inch cake tin with greaseproof paper or margarine with a dusting of flour.

Soak the oats in water…

Fish Pie with Rösti Caper Topping

I love a GOOD fish pie... when it comes to this dish I am seriously fussy, so much so that I have ceased ordering it when eating out because it always tends to be way too rich and heavy on the tummy, usually due to the large amount of dairy in a traditional recipe. 

I have experimented quite a few times with this dish that I am now super confident that if you make it you'll love it too; deliciously creamy, satisfying and both dairy and gluten free (should you wish it to be!). 

Ingredients: (serves 4)
2 Large Baking Potatoes 2 tbsp Baby Capers 50g Vegetable/Sunflower Spread 
50g Vegetable/Sunflower Spread  50g Plain Flour / Gluten Free Flour 275ml Vegetable Stock 150ml Coconut Milk / Almond Milk  2 tbsp Fish Sauce  6 Pickled Cornichons  Handful of chopped parsley 
750g Mixed Fish (cleaned and diced) Method:
Prepare the potatoes by scrubbing them clean (do not peel), cut them in half making sure they are roughly the same size then place in a saucepan of cold water. Once they have come to the boil …

3-Tier Salted Caramel Chocolate Fudge Cake

It's was my "baby sister's" 20th birthday a few days ago, so to celebrate I opted to make my most indulgent cake recipe to date and what a mega treat it was, taken from two female chefs, Peggy Porschen and Ren Behan. A taste of pure gluttony in clear moderation can do wonders for the soul and this cake definitely gets those endorphins going!

(Serves 24-28 portions)

Sponge (by Peggy Porschen)
250g plain chocolate335ml milk570g soft light brown sugar210g butter, softened 4 large eggs365g plain flour1 tsp baking powder1 tsp bicarbonate of sodapinch of salt 15g cocoa powderSalted Carmel Buttercream (by Ren Behan)
250g butter, softened500g icing sugar3 tbsp. caramel sauceGanache
150ml double cream175g plain chocolate1 tbsp. caramel sauce
Preheat oven to 160C.

Grease three round cake tins (23-25cm diameter) and line with greaseproof paper, do this also round the side of the tin, this helps to avoid the crispy edges from forming.

Sponge:Bring to the boil the milk w…