Gin and Rose Lemonade Ombre Cake

A light sponge baked with ombre pink layers to match the delicate gin and Rose Lemonade flavour.

Ingredients

  • The Cake
  • 270g Caster Sugar
  • 270g Unsalted Butter (at room temp)
  • 4 Large Eggs
  • 270g Sieved Self-Raising Flour
  • 1 Large Splash of Milk
  • 20ml of Fentimans Rose Lemonde
  • 20ml Gin
  • Pink Food Colouring
  • Buttercream
  • 250g Unsalted Butter (at room temp)
  • 450g Icing Sugar
  • 1tbsp of Gin
  • 1tbsp of Fentimans Rose Lemonade
  • Sprinkles or Similar – Decorate as you Wish!

Method

  1. Grease and line 3 x 6” round cake tins with parchment paper.
  2. Preheat oven to 180C/160C Fan/Gas 4.
  3. Add the butter and caster sugar to a bowl and beat until pale and creamy – this can take around 3-4 minutes.
  4. Add your eggs one at a time mixing each one until smooth.
  5. Add the milk, gin and Rose Lemonade and stir in slowly until combined.
  6. Sieve your flour and add in two parts mixing until smooth.
  7. Add some pink food colouring, split the mixture equally into three bowls and add a little more to each one to create three different shades of pink.
  8. Fill each tin and bake in the oven for 30-40 minutes, test the cake after 30 minutes – a skewer should come out clean.
  9. Once baked, remove from the oven and leave to cool in the tin for 30 minutes then transfer to a wire rack to cool completely.
  10. In a bowl mix together the icing sugar and butter until pale and smooth. Add the gin and Rose Lemonade and pipe between each layer and smooth around the top and outside.
back to the bakery

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