Tequila Rose mini layer cakes recipe

Treat your friends and family with a homemade treat, it’s sure to add flavour to any occasion.

Ruth Clemens, the finalist on The Great British Bake Off and The Pink Whisk blogger, has created this impressive and easy-to-make Tequila Rose mini layer cake recipe, which is sure to put a smile on your guests.  The Tequila Rose also adds an indulgent element to the cake, and is a fabulous cocktail ingredient too – in case you fancy teaming it with a tipple.

You’ll need to bake five cakes (one for each coloured layer) in 8-inch cake tins. As it’s unlikely you’ll have five tins the same size, you’ll probably need to bake the cakes in stages.  The cake mixture can wait in a mixing bowl until a tin is free.

Ingredients (makes 6)

For the cake:

400g butter or baking spread

400g caster sugar

2tsp vanilla extract

8 eggs, large

400g self-raising flour

Pink food colouring

For the buttercream: 

125g butter, softened

250g icing sugar, sifted

2tbsp Tequila Rose

Method

Prepare the tins, greasing them well.

Cream together the butter (or baking spread if using) with the caster sugar until light and fluffy.

Beat in the vanilla extract followed by the eggs, one at a time, beating well after each. Fold in the flour until the cake mixture is an even consistency.

Divide the cake mixture into five equal portions in small bowls. Colour each portion a shade of pink with food colouring – working from light to dark.

Place one portion of coloured cake mixture into a prepared tin, roughly level with the back of a spoon and bake in the oven for 20 minutes at 160°C (fan) 180°C/Gas Mark 4. until lightly golden and springy to the touch.  Repeat with each coloured portion.

Release the cakes from the tins and allow to cool fully on a wire rack.

To prepare the Tequila Rose buttercream, beat together the softened butter and icing sugar until well combined, add the Tequila Rose and beat well again.

Take the cooled cakes and trim the top crust off each. Using a 2¼-inch round cutter, cut out six circles from each shade of cake.

Assemble the cakes, spreading each layer of cake with a little Tequila Rose buttercream, stack up the layers working from dark to light.

Add a swirl of buttercream to the top of each layer cake and serve.