These two easy-peasy pink cakes from Fentimans are divine!

Fentimans Pink Grapefruit Tonic Water Cheesecake

With velvety smooth and delectably rich cheese atop a base of buttery, biscuity delight, this cheesecake is absolutely scrumptious! Fentimans Pink Grapefruit Tonic Water works so well to give it a blushing citrus flavour that will have everyone you know coming back for more.

Ingredients

250g Digestives
150g unsalted butter
500g full fat cream cheese
100g crème fraiche
125g icing Sugar
Juice of one grapefruit
75g caster sugar
2 sachets Vege-Gel
300ml double cream
100ml Fentimans Pink Grapefruit Tonic Water

Method

For the biscuit base:

1. 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.  
2. Mix both together until combined. 
3. Press the biscuits into the base of a 20cm deep springform tin and make sure it’s firmly pressed down and level. 
4. Refrigerate until the next stage is complete, or at least for 20 minutes. 

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.  

Mix both together until combined. 

Press the biscuits into the base of a 20cm deep springform tin and make sure it’s firmly pressed down and level. 

Refrigerate until the next stage is complete, or at least for 20 minutes. 

For the cheesecake filling:

1. Take a saucepan and add the juice and pulp of the grapefruit, gin, Fentimans Pink Grapefruit Tonic Water and caster sugar and both sachets of veg-gel mixing slowly until combined and it starts bubble creating a syrup.
2. Take off the heat and set aside to cool.
3. 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.
4. Starting slowly, pour in the syrup until it’s all whisked in, and smooth.
5. Add in your double cream and whisk again till smooth.
6. Pour the mixture in the tin, and smooth over.
7. Leave to set in the fridge overnight and decorate with candied grapefruit.

Take a saucepan and add the juice and pulp of the grapefruit, gin, Fentimans Pink Grapefruit Tonic Water and caster sugar and both sachets of veg-gel mixing slowly until combined and it starts bubble creating a syrup.

Take off the heat and set aside to cool.

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.

Starting slowly, pour in the syrup until it’s all whisked in, and smooth.

Add in your double cream and whisk again till smooth.

Pour the mixture in the tin, and smooth over.

Leave to set in the fridge overnight and decorate with candied grapefruit.

Fentimans Rose Lemonade Ombre Cake

You will be making this three-tiered cake, with its cushions of delicate soft sponge and lashing of Fentimans Rose Lemonade flavoured buttercream, over and over again. It’s delicious and looks so beautiful!

Ingredients

270g caster sugar
270g unsalted butter (at room temperature) 
4 large eggs
270g sieved self-raising flour
1 large splash of milk
50ml of Fentimans Rose Lemonade
Pink food colouring

For the buttercream:
250g unsalted butter (at room temperature) 
450g Icing sugar
2tbsp of Fentimans Rose Lemonade
Sprinkles or similar – decorate as you wish!

Method

1. Grease & line 3 x 6” round cake tins with parchment paper
2. Preheat your oven to 180C/160C Fan/Gas 4
3. Add the butter and caster sugar to a bowl and beat until pale and creamy – this can take around 3-4 minutes
4. Add your eggs one at a time mixing each one until smooth
5. Add in the milk, gin and Fentimans Rose Lemonade and stir in slowly until combined
6. Sieve your flour and add in two parts mixing until smooth. 
7. Add some pink food colouring, split the mixture equally into three bowls and add a little more to each one to create three different shades of pink.
8. Fill each tin and bake in the oven for 30-40 minutes – test the cake after 30 minutes, a skewer should come out clean, remember everyone’s ovens vary slightly. 
9. Once baked, remove from the oven and leave to cool in the tin for 30 minutes then transfer to a wire rack to cool completely. 
10. For the buttercream: In a bowl, mix together the icing sugar and butter until pale and smooth. Add the gin and Fentimans Rose Lemonade and pipe between each layer and smooth around the top and outside. 

Grease & line 3 x 6” round cake tins with parchment paper

Preheat your oven to 180C/160C Fan/Gas 4

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 a time mixing each one until smooth

Add in the milk, gin and Fentimans Rose Lemonade and stir in slowly until combined

Sieve your flour and add in two parts mixing until smooth. 

Add some pink food colouring, split the mixture equally into three bowls and add a little more to each one to create three different shades of pink.

Fill each tin and bake in the oven for 30-40 minutes – test the cake after 30 minutes, a skewer should come out clean, remember everyone’s ovens vary slightly. 

Once baked, remove from the oven and leave to cool in the tin for 30 minutes then transfer to a wire rack to cool completely. 

For the buttercream: In a bowl, mix together the icing sugar and butter until pale and smooth. Add the gin and Fentimans Rose Lemonade and pipe between each layer and smooth around the top and outside.