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

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…

Chickpea Burgers

I am conscious of what I eat during the week and that variety is important so not to get bored and reach for the biscuit tin, time is also a big constraint on what goes on the menu. The last thing I want to do after a long day’s work is sweat over a hot stove for hours on end, so I am always looking for simple, quick and more importantly TASTY options to bring to the dining table.

1 can of chickpeas1 carrot2 shallots1 large egg 2 tbsp breadcrumbs Salt & pepperGround CuminCayenne PepperGrate the carrots and chop the shallots finely (or whizz in a food processor with the grater attachment), transfer to a pan with a little olive oil and sweat for a few minutes to sweeten the shallots slightly, set aside.

Drain and rinse the chickpeas and put them into a food processor with all the spices, salt and pepper. Slightly pulse for a rough and chunky paste. Stir in the carrot, shallots, egg, and breadcrumbs until evenly mixed.

Time to get your hands dirty and make those burger patti…

Oaty Crumble

A crumble isn't a crumble if the topping isn't right... am I right?

I’ve experimented with this topping recipe quite a few times and now confident saying that you will find this gluten free oatilicious crumble to be so moorish you won’t want to put it down, whatever the filling.  Even when cold and of the next day it’s incredibly tasty and keeps its crunch, a real breakfast temptation. What’s more there is no dairy or refined sugar in sight!

In today's post I have provided two different filling options:
Apple & Blackberry
Apple & Rhubarb

There is something about foraged fruit or indeed fruit from the garden in a recipe that makes it taste unbelievably scrumptious. Thanks to my friend Gina for the handpicked cooking apples (they were of the perfect tartness!), the blackberries on the other hand were freshly picked from a nearby park and even though they were smaller than previous years, the sweetness they added to the crumble made for an incredibly delicious pudding! Thi…