Back in the summer, in the middle of that crazy heat wave (remember it?), I was contacted by the botanical drinks company Fentimans, to take part in a recipe creation campaign to help promote their amazingly delicious tonic waters.
If you’ve not come across Fentimans before then you’re in for a treat. A UK brand since 1905 they brew botanical tonics and drinks in the most delicious flavours which include; Sparkling Raspberry, Lime and Jasmine and the current flavour of the moment since the Royal wedding – Elderflower.
Despite the fact I was drowning in wedding cake orders it was simply too much of an opportunity to turn down and was also bound to be lots of fun… I mean, baking with Fentimans meant that gin was to be used… and gin AND cake make THE best combination. Right?
I baked, experimented and photographed for hours, (failed a little with a melting gin cheesecake but got there eventually) but baking with gin and tonic became a little easier, and I can’t wait to share the recipes with you on here.
For a sneak peek of what’s to come, pop on over to the Fentimans website where you’ll find details of their pop-up bakery event happening in Notting Hill this weekend… it starts Friday!
So, let’s be-gin… 😉 couldn’t resist the pun, sorry!! Here’s the first recipe, a particular pretty favourite of mine.
Disclaimer… I couldn’t help adding a gazillion photos at the bottom either, it’s just SO pretty… ha!
‘A light sponge baked with ombre pink layers to match the delicate gin and rose lemonade flavour’.
– 270g caster sugar
– 270g unsalted butter (at room temperature)
– 4 large eggs
– 270g sieved self-raising flour
– 1 large splash of milk
– 20ml of Rose Lemonade
– 20ml of gin
– Pink food colouring
– 250g Unsalted butter (at room temperature)
– 450g icing sugar
– 1tbsp of gin
– 1tbsp of rose lemonade
– sprinkles or similar – decorate as you wish!