Paper Plane Cocktail Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">225g caster sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">225g self-raising flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">Zest of 2 oranges</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">45ml bourbon whiskey</li><li class="ingredients-single-item">For the syrup:</li><li class="ingredients-single-item">60ml bourbon whiskey</li><li class="ingredients-single-item">30ml Amaro Nonino (or Amaro Montenegro)</li><li class="ingredients-single-item">30ml Aperol</li><li class="ingredients-single-item">30ml freshly squeezed lemon juice</li><li class="ingredients-single-item">60g caster sugar</li><li class="ingredients-single-item">For the buttercream:</li><li class="ingredients-single-item">150g unsalted butter, softened</li><li class="ingredients-single-item">300g icing sugar, sifted</li><li class="ingredients-single-item">30ml bourbon whiskey</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">200g icing sugar</li><li class="ingredients-single-item">45ml Aperol</li><li class="ingredients-single-item">15ml lemon juice</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">Candied orange slices</li><li class="ingredients-single-item">Paper plane cocktail picks (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">2 x 20cm square cake tins</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Microplane zester</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Cake skewer or toothpick</li><li class="equipment-single-item">Serrated knife</li><li class="equipment-single-item">Offset spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (160°C fan). Grease and line two 20cm square cake tins with parchment paper. The square shape mimics the paper plane of the cocktail's namesake, but round tins work perfectly too.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl or stand mixer, cream together the butter and caster sugar until pale and fluffy, about 5 minutes. This extended creaming creates tiny air bubbles that will help your cake rise and create a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition. If the mixture looks like it's curdling, add a tablespoon of your measured flour to bring it back together.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Fold in the sifted self-raising flour and baking powder using a gentle cutting motion with a spatula. Overmixing at this stage will develop gluten and toughen your cake, so be gentle but thorough until no streaks of flour remain.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Stir in the orange and lemon zests followed by the bourbon. The zest contains aromatic oils that will perfume your cake with bright citrus notes, complementing the warmth of the bourbon beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the batter evenly between the prepared tins, smoothing the tops. Bake for 30-35 minutes until golden and a skewer inserted into the center comes out clean. The cakes will spring back when lightly touched.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the cakes bake, prepare the cocktail syrup. Combine the bourbon, Amaro Nonino, Aperol, lemon juice and caster sugar in a small saucepan. Heat gently until the sugar dissolves completely, then simmer for 2 minutes. Remove from heat and let cool slightly. This syrup will infuse your cake with authentic Paper Plane cocktail flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When the cakes come out of the oven, leave them in their tins and immediately prick all over with a skewer or toothpick. Slowly pour half the syrup over each warm cake, allowing it to soak in completely. Let the cakes cool in their tins for 20 minutes, then turn out onto a wire rack to cool completely. The warm cakes will absorb the syrup more efficiently, distributing the flavors throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the buttercream, beat the softened butter until creamy and pale. Gradually add the sifted icing sugar, beating well between additions. Beat in the bourbon and salt until light and fluffy. The alcohol will slightly loosen the texture while adding flavor complexity.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the cakes are completely cool, level the tops if needed with a serrated knife. Place one layer on your serving plate and spread with two-thirds of the bourbon buttercream. Top with the second cake layer.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Use the remaining buttercream to create a thin crumb coat over the entire cake. Chill the cake for 30 minutes to set this layer, which will ensure a smoother final glaze.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the glaze, whisk together the icing sugar, Aperol and lemon juice until smooth and pourable but not too runny. The glaze should coat the back of a spoon – if it's too thick, add a few more drops of Aperol; if too thin, add more icing sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Pour the bright orange glaze over the chilled cake, allowing it to drip down the sides naturally. The Aperol creates a stunning amber color reminiscent of the cocktail, while adding its distinctive bitter-sweet orange flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Before the glaze sets completely, decorate with candied orange slices arranged in a geometric pattern. If you have cocktail picks, add these as a playful nod to the drink. Allow the glaze to set for at least 30 minutes before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Store any leftover cake in an airtight container at room temperature for up to 3 days. The flavors will continue to develop and meld, making this cake even more delicious the day after baking!</li></ol>