If you’ve been searching for the perfect Mother’s Day gift, you’ve probably realised that the nothing beats the gift of gin - Is there anything as magical as sitting down with a perfectly poured G&T?! Well luckily we’ve now got the cake of your dreams to go with it!

Four layers of light and fluffy sponge are stacked high, sandwiched together with sweet, creamy layers of decadent vanilla buttercream and a tangy raspberry jam - infused with a wonderfully boozy hit of pink gin! She doesn’t just look good on the inside either: pastel buttercream rosettes and swirls are topped off with edible glitter, stars and the most adorable unicorn topper to make this one mystical dessert!

Treat your mum to the perfect gift

Cake

4 Basic sponge cakes, cooled - we like this one
250g unsalted butter, room temperature
500g icing sugar
1 tsp vanilla extract
2 tbsp milk
1 jar pink gin jam OR see our homemade recipe here!

To decorate

250g unsalted butter, room temperature
500g icing sugar
1 tsp vanilla extract
2 tbsp milk
A selection of gel food colours
Frosting bags with star tip, open tip and french tip nozzle
Unicorn Horn and Ears cake topper

Star sprinkles
Edible glitter

Make the buttercream by beating together the butter, icing sugar and vanilla extract. Slowly add the milk until you achieve a thick, spreadable consistency. Use a knife or a cake leveler to make all of the sponge cakes even.

Begin stacking your sponge cakes with a layer of buttercream spread across the top. Add a spoonful or two of gin jam and spread it an inch away from the edge of the cake, then place the next sponge cake on top.

Use a spatula or palette knife to spread a thin crumb coating of buttercream around the outside of the assembled cake, and chill in the fridge until the icing has set.

Use the remaining buttercream to coat the top and outside of the cake and use the scraper to smooth it out. Chill in the fridge until set.

Mix up a 2nd batch of buttercream and divide it between separate bowls to colour. Dip a toothpick into the gel food colour and mix through a bowl of buttercream to achieve the desired colour vibrancy. Continue with each of the colours, then scrape these into the piping bags with each tip attached.

Pipe different sizes and styles of buttercream rosettes and stars across the top of the cake, bringing a couple over the front edge to form the “fringe” and sweeping a trail of them down the back to form the “mane”.

Experiment with different buttercream colours, shapes, sprinkles and edible glitter to achieve the magical unicorn mane of your dreams!

Slide the unicorn horn into the front top of the cake with the ears either side, and pipe or stick two eyes to the front. Serve up with your favourite gin and tonics for a perfectly magical afternoon!