This is a sophisticated version of my tea-infused signature cake. It’s the perfect summer cake layered with mangos and passionfruit frosting. It was for the girlfriend of a friend, so I wanted a more refined finish. He chose the flavors and gave me creative freedom – this is my favorite kind of project.

I enjoy working with textures, so I chose a variety of macarons and dried flowers.

The new Lindt Mango and Cream was a perfect addition to the flavor and visual appeal. Macaron and I still have a rocky relationship. As a part-time bakery, it’s not worth the stress to make them. Instead, I trust the professionals! I purchased mine from Parisi Sydney.


I finished the look by dusting Original Artisan gold leaf powder. It comes in a convenient dispenser that saves time when handling the delicate flakes. Under the glitz was a T2 Black Rose Tea-infused cake with pieces of Mango and layers of healthy passionfruit Swiss Meringue Buttercream.


I’m not a tea drinker, but I love tea-infused cakes. The subtle flavors from the tea elevate the cake and make experiments fun.

I wanted a tropical blend with passionfruit. I chose the T2 Black Rose Tea based solely on the smell and the ingredients (yes, sniffing teas is the best!). The tea was delicious and delivered on all fronts.

Tea Baking

You have a wide range of options when it comes to tea infusion. This guide from The Cupcake Project introduced me to tea and butter, a winning combination in my kitchen. This must be done well before baking day, as the butter will need to solidify again. It is important to use slightly more butter than your recipe calls for. I use at least 50g extra butter. Here is a rough guide to the butter-to-tea ratios.


Tea Infused Butter

  • Butter 200g
  • Tea leaves 2 1/2 tbsp (this can vary depending on the strength and flavor of tea). Add more if needed.



Tea Infused Butter

  1. Melt butter in a pan over low heat.
  2. Add the tea and allow it to sit for one minute before removing it from the heat. Let it sit for five more minutes or until the butter is slightly darker.
  3. Strain and squeeze as much butter out of the tea leaves as possible.
  4. Refrigerate till needed. Use this butter to add a new dimension of flavor to any recipe.


Buttercream with Freeze Dried Fruit powder

As a Kiwi, I grew up with the Fresh As New Zealand/a> range, which I swear by! I am a Kiwi, and I grew up using the New Zealand Fresh range. I love it! They ship worldwide. There are also several Australian stockists.


Let your palette be the guide. Add the powder gradually to the icing to find the perfect amount for you if you’ve never used it before. Each spoonful of the Fresh As range is packed full of flavor, so you can choose which one goes with your cake.



  • Use 1-2 tablespoons of freeze-dried fruit powder.
  • Ingredients to make your favorite frosting. I use freeze-dried powder for both American Buttercream and Swiss Buttercream.



American Buttercream

  1. Sift the fruit powder with the icing before adding it to the bowl.
  2. If desired, add more fruit powder to the buttercream.


Swiss Meringue Buttercream (SMB)

  1. Follow your recipe to make the SMB.
  2. Add the fruit powder to the final mix after you’ve added the butter.
  3. Taste and adjust if necessary.

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