Fentimans Gently Sparkling Elderflower - Botanically Brewed Drink - Exquisitely Crafted & Refreshing Soft Drinks - Gluten-Free and Vegan Friendly Soft Drinks - 12 x 275ml Bottles

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Sieve your flour and add in two parts mixing until smooth. Add some pink food gel, split the mixture equally into three bowls and add a little more to each one to create three different shades of pink. Add in the milk and Oriental Yuzu Tonic and stir in slowly until combined. Sieve your flour and add in two parts mixing until smooth. Recreate the classics with a twist such as the Gently Sparkling Elderflower cupcakes, Pink Grapefruit Tonic Cheesecake, Valencian Orange Tonic Chocolate Tart, Rose Lemonade Drizzle Cake and many more. To finish the cake, make the glaze by combining the icing sugar, Botanical Tonic Water and lime zest. Add more icing sugar if too thin, pour over top of cake and decorate as desired. Cream butter and sugar until light and fluffy. Add eggs, one at a time, and beat until mixed fully. Add lime zest and milk.

Add the gin to a large champagne flute and top up with equal measures of rose lemonade and prosecco. I personally prefer using all three ingredients, but a friend of mine preferred hers with more gin and topped up with rose lemonade only. Grease & line 3 x 6” round cake tins with parchment paper. Preheat your oven to 180C/160C Fan/Gas 4. Press the biscuits into the base of a 20cm deep spring form tinand make sure it’s firmly pressed down and level. Leave to cool for around 10 minutes, add the Fentimans Valencian Orange Tonic Water and keep stirring till shiny and combined. Spoon mixture into loaf tin and smooth. Bake for 1 hour, covering with baking paper halfway through to prevent from burning, until skewer inserted comes out clean.

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In a bowl, mix together the icing sugar and butter until pale and smooth. Add the Rose Lemonade and pipe between each layer and smooth around the top and outside. In your stand mixer, with a whisk attachment (or bowl if using a hand-whisk), add your cream cheese, crème fraiche and icing sugar. Whisk together till smooth.

Cover with parchment paper, fill with dried beans and blind bake for 12 to 15 minutes, remove beans carefully and bake again for around 15 minutes, or until golden brown. Add the butter and caster sugar to a bowl and beat until pale and creamy – this can take around 3-4 minutes. Add your eggs one at time mixing each one until smooth. Add in the milk and Rose Lemonade and stir in slowly until combined. While the cake is cooking, add all the syrup ingredients into pan and simmer on a low heat for 5-7 minutes until slightly reduced. Melt the butter in a saucepan and set aside to cool whilst you smash your biscuits until they are crushed and fine. You can do this in a food processor or in a bowl with the end of a rolling-pin.

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Decorate each cupcake with icing and top with lime slices and mini straws. Rose Lemonade Drizzle Cake I made vodka- and gin-based drinks, together with some fresh fruit. But you don’t have to limit yourself to white spirits, as tequila, for example, will go well with Fentimans Pink Grapefruit, and rum makes a perfect pairing with Fentimans Ginger Beer (although be warned their Ginger Beer & Muddled Lime is a bit on the sweet side).