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Celebrate any occasion with these showstopping cakes for kids and adults…

By Jane’s Patisserie (

Gin & tonic cake


For the cake

400g (14oz) unsalted butter/Stork

400g (14oz) caster sugar

400g (14oz) self-raising flour

8 medium free-range eggs

2 tsp baking powder

2 tsp G&T flavouring (optional) grated zest of 1 lime

For the drizzle

100g (3½oz) caster sugar

6 tbsp gin

6 tbsp tonic water

For the buttercream

300g (10½oz) unsalted butter, at room temperature

750g (1lb 7oz) icing sugar

4 tbsp gin

For the icing

250g (9oz) icing sugar

3 tbsp gin

For the decoration

grated zest of 1 lime lime slices

For the cake

1 Preheat the oven to 180°C/Gas Mark 4 and line three 20cm (8in) sandwich cake tins with baking parchment.

2 In a stand mixer, beat together the butter and caster sugar for a few minutes until light and fluffy.

3 Add the flour, eggs, baking powder, flavouring (if using) and lime, then beat again briefly until combined – try not to over-beat!

4 Divide the mixture between the three tins and smooth it over, then bake for 25-30 minutes until the cakes are golden and when the cake springs back – a skewer inserted into the centre should also come out clean.

5 Once baked, leave the cakes in their tins for 10 minutes or so, then remove and leave to cool fully on a wire rack.

6 While the cakes are cooling, make the drizzle. Add the caster sugar, gin and tonic to a small pan. Heat on a lowmedium heat while stirring, then wait for the sugar to dissolve. Once dissolved, turn off the heat.

7 Poke your cake lightly with a cake skewer/fork, then drizzle over the drizzle.

For the buttercream

1 Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined (this can take up to 5 minutes).

2 Add in the gin and tonic, 1 tbsp of each at a time, then beat fully each time. The mixture will be slightly slacker than usual, but you want the flavour so be aware! Alternatively, you can use the gin and tonic flavouring with the butter and sugar instead.

To decorate

1 Add a layer of the cake to your plate/board and pipe on some of the buttercream.

2 Add on the second layer and pipe on buttercream again, then add the third layer. If you just want to use buttercream, then decorate the top, but I used buttercream and icing so I piped the leftover buttercream around the edges.

3 Mix the icing with the gin and fill in the top with it, then sprinkle over the lime zest. Add lime slices if you wish. Enjoy

By Jane’s Patisserie (

Giant doughnut cake


For the cake

325g (11½oz) unsalted butter/Stork

325g (11½oz) caster sugar

325g (11½oz) large free-range eggs (roughly 6)

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About Baking Heaven

Nothing says ʻ partyʼ quite like a showstopping cake, so this month we've rounded up some of our favourite wow-factor bakes to make sure you can celebrate any occasion in style. Find party essentials like a gin and tonic cake, a giant doughnut cake and everything in between! Our brand new Cake Decorating School is back, where we guide you step-by-step through techniques and projects that'll help you become an even better baker! Make Father's Day cupcakes, try using Candy Melts and follow Britt Box's easy guide to creating an ombre cake. Mary Berry shares some of her favourite speedy recipes, discover step-by-step how to make pineapple upside-down doughnuts, plus bake a malted milk chocolate birthday cake in our masterclass – it's perfect for kid's parties! Don't miss our guide to packing the perfect picnic – we share essential tips for eating al fresco, plus a selection of simple but delicious treats to take with you on the go. Don’t miss it!