Gingerbread Layer Cake with Salted Whiskey Caramel {+ a Giveaway} - Izy Hossack - Top With Cinnamon

A quadruple layer gingerbread cake with salted whiskey caramel sauce and a salted caramel buttercream frosting.

20 ingredients

Produce

• 4 tsp Ginger, ground

Refrigerated

• 2 Eggs, medium

Condiments

• 110 g Golden syrup - use corn/agave syrup if you can't get this
• 110 g Treacle, black
• 100 ml Whiskey caramel sauce, salted

Baking & Spices

• 350 g (all-purpose) flour, plain
• 2 tsp Bicarbonate of soda
• 225 g Brown sugar, soft dark
• 250 g Caster sugar
• 3 tsp Cinnamon, ground
• 1 pinch Cloves, ground
• 330 g Icing
• 1 pinch Nutmeg
• 1 pinch Salt
• 1 tsp Sea salt, flaky

Dairy

• 275 g Butter, unsalted
• 300 ml Whole milk

Beer, Wine & Liquor

• 3 tsp Whiskey

Other

• 300 ml (1 1/4 cups) double (heavy) cream
• 200 g (7.5 oz / 1 cup minus 1 tbsp) unsalted butter