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Raspberry Ripple Gin Cake

Lucy, one of our lovely customers recently shared a photo of this amazing cake that she created using Solway Spirits Raspberry Ripple Gin. We posted the photo on our page and lots of people asked for the recipe, and Lucy has been kind enough to write it out below so you can try it for yourself! We hope you enjoy baking it.

Ingredients

Cake

400g Unsalted butter

400g Caster Sugar

400g Self Raising Flour

8 Medium eggs

Drop of pink food colouring

Drizzle

75g Caster Sugar

75g Solway Spirits Raspberry Ripple Gin

Butter Cream

400g Unsalted butter

800g Icing Sugar

A good splash of Solway Spirits Raspberry Gin

150g Smooth Raspberry jam

Drop of pink food colouring

Drip

70g Double cream

175g White Chocolate

Drop of white food colouring

Decoration

Raspberries

Pink Kit Kat

Items you will need

3x 8 inch round cake tins

Squeezy bottle

Instructions

  1. Pre heat oven to 180c and line your 3 cake tins with baking parchment.
  2. Beat butter and sugar together until smooth.
  3. Add eggs, flour and pink food colouring until smooth.
  4. Pour evenly into your 3 tins and bake for about 30 mins.
  5. Put sugar and gin in a pan and boil until the sugar has dissolved.
  6. Level the cakes by cutting the top off, then pour/brush the drizzle over the top while still warm. Then leave to cool completely.
  7. When the cakes have cooled, you can start stacking them. Beat butter until smooth then carefully add the sieved icing sugar bit by bit. Add your SPLASH of gin and pink food colouring.
  8. Take out about a quarter of the buttercream and mix with the jam. Use this for the middle layers of your cake. Once stacked, use the rest of the buttercream to smooth around your cake. Do a crumb coat first, chill, then finish with the rest of icing. You may have some left over depending on how thick/how much you like icing. Chill again.
  9. Melt the chocolate and cream in the microwave. Not too much that you burn the chocolate, it is best to warm little and mix lots. Add white food colouring. The drip should be room temperature. Put into a squeezy bottle when smooth, then drizzle around the top of the cake.
  10. Then decorate with the raspberries and broken Kitkat.

Enjoy!