- 150g caster sugar
- 150ml water
- 125ml gin
- 200ml tonic water
- 14g gelatine leaves
- 2 limes, juiced and zested
- 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
- 250ml double cream
- Icing sugar to taste
- Dash of gin and tonic, mixed to taste
- 1 tub of Lakeland Gin & Tonic Flavoured Frosting
- 1 pack of 12 Wilton® Shot Tops Martini Toppers
TO MAKE THE JELLY (CAN BE DONE THE DAY BEFORE)
- First add 150ml of water and all of the caster sugar to a pan and bring to the boil.
- 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.
- Soak the gelatine leaves in cold water (just enough to cover them) for at least 5 minutes.
- 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.
- Line a small oven tray or dish with cling film and pour in a thin layer of gin and tonic mixture. Leave to set for at least 6 hours.
- Reserve 6 tablespoons of the jelly mixture for later.
- 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.
- 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.
- 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.
- Place the three cake pans and the bun tin into the pre-heated oven and bake for approx. 15 minutes.
- 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.
- 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.
- 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.
- Place both cake pans and the bun tin into the pre-heated oven and bake for approx. 15 minutes.
- Remove the cake pans and bun tin from the oven and leave to cool.
- Once the sponge layers have cooled, brush the top and bottom of each one with the reserved jelly mix.
- Add the icing sugar and the mixed gin and tonic to the double cream and whip together.
- Starting with a yellow sponge, stack your layers of sponge, adding a layer of whipped cream between each of the layers and taking care to alternate the colour of the sponges.
- 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.
- Use any leftover frosting or cream to decorate the cupcakes.
- Remove the gin and tonic jelly from the cling film, chop into cubes then sprinkle over the top of the cake and the cupcakes.
- Add the remaining gin and tonic jelly mix to the 12 Wilton® Shot Tops Martini Toppers and use to decorate the cupcakes and the main cake.
- Finish with a light sprinkling of lime zest.
