This is a classic 1- 2 -3 -4 cake filled with lemon curd and layered with Litchi butter cream frosting. I used a bread loaf pan to bake the cake. The bottle cap is made with rice krispie treats. Each layer is soaked with litchi sugar syrup. I used my classic butter cream recipe and added litchi juice and chopped canned litchi to make the litchi butter cream. Covered the entire cake with fondant and added edible paper decorations for the Jack Daniel's bottle details. Hand painted the cake in brown and black to get the color of liquor.
Unsalted Butter : 1Cup / 2sticks, at room tempterature(Not melted!!!)
Powdered Sugar : 4Cups
1/2 cup chopped litchi from 18oz canned litchi tin
Milk / Heavy cream : 1tbsp
3tbsp litchi juice
A pinch of Salt
Method:
1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed.
2. Add powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter.
3. Increase mixer speed to medium and add litchi juice, chopped litchies, salt, and 1 tablespoons of milk/cream and beat for 3 minutes.
4. Divide frosting into 2 bowls.
Recipe for Litchi Sugar syrup
2cups Litchi juice
1 1/2 Cups granulate sugar
Add both ingredients into a sauce pan and bring to a boil until the sugar dissolves. (2-3 minutes). Allow to cool and its ready to use. You can store this litchi simple syrup in the refrigerator for up to 2 weeks.
I don't use squeezable plastic bottle to store and pour the syrup, instead I spoon it over the cake or even brush it over the cake with a pastry brush. I use about 1-4 tablespoons per layer, depending on the size of the layer.
Enjoy,
Lena
