Tipsy Cake

An old school cake very popular back in the day in Dublin made up of leftover cake and sponges with rum and jam topped with fondant icing and chocolate feathering
Recipe
1kg of Leftover sponge or cake
120g of Raspberry Jam
60g of Butter
100 ml of Rum (add more or less if you prefer)
The tin I used was 20 x 30 x 5 cm. I made a 3/4 portion of the Sponge Cake Recipe below. If the sponge is not level after it is baked trim it a bit.
If you don’t want the hassle of making the fondant icing you can make a substitute icing using icing sugar. Just add water or milk until you reach a medium thick consistency
I used some dark chocolate 50% cacao for the chocolate feathering. Melt it in the microwave with 30 second intervals
For a chocolate sponge just replace 60g of flour with cocoa powder
Sponge Cake Recipe • BEST Vanilla Sponge Ca...
Pink Fondant Icing • Fondant Icing Glaze fo...