A modern approach to my famous tea-infused cake. It’s layered with fresh Mango and topped with the passionfruit-flavored frosting. It’s ideal for any occasion and perfect for summer! This was a custom request for a girlfriend of a friend’s, so I wanted it to have a more elegant finish. He selected the flavors and also gave me creative freedom, which is my favorite kind of project.

I am a sucker for the fresh and vibrant elements of nature, and so I decided to use an assortment of chocolate macarons, babies’ breadth, and dried flowers.

The brand new Lindt mango and cream flavor was the perfect flavor combination and aesthetic appeal. Macaron and I are in a rocky relationship. It’s just not worth the time and effort to develop them as an occasional baker. Therefore, I turn to experts instead! I purchased my own at Parisi Sydney.

For a final touch, I added a few drops to finish the look, and I added a sprinkle of Original Artisan Gold Leaf Powder. This powder comes from a convenient container that makes it easier to work with the fine flake. The secret behind the beauty was the T2 Black Rose tea-infused cake with chunks of Mango and the healthy layer made of passionfruit Swiss Meringue Buttercream.


I’m not a massive tea drinker. However, I absolutely love tea-infused cakes. The subtle flavor of the tea really lifts the cake and can make experimentation enjoyable to do.

I was searching for an exotic tea that would mix in with Passionfruit notes. I chose T2 Black Rose tea and T2 Black Rose tea purely by smell and the ingredients (yes, you can sniff your teas to win!). It was awe-inspiring in the taste, too – and there’s no reason to change from this point!

Baking and Tea

In the process of infusion tea, there are a wide range of options. I discovered this fantastic recipe by The Cupcake Project, which introduced me to the idea of butter and tea – an instant hit for me in the kitchen! It is important to prepare prior to baking day because butter must be re-solidified before use. It is important to use just a little more butter than what is needed in the recipe. I prefer the ratio of, at minimum, 50% more butter than what is called for. Here’s a rough guide to butter-to-tea ratios.


Tea Infused Butter

  • 200g Butter
  • 2 1/2 Tbsp of loose-leaf tea (this could vary based on the quality and taste of the tea. You are welcome to increase the amount if you feel like you require an additional boost.)


Tea Infused Butter

  1. The butter should be melted in a pot on a low heat.
  2. Add the tea leaves and let them sit for one minute before removing them from the heating. Allow it to rest for five more minutes or until the butter turns slightly darker because of the tea.
  3. Allow to cool, then strain the tea leaves and ensure that you squeeze as much butter out as possible!
  4. Refrigerate till needed. It can be used to make any standard recipes to alter the flavor.

Buttercream using Freeze Dried Fruit Powder

I like using frozen, dried fruit powders because they have a distinct flavor and do not alter the texture of the buttercream. As a Kiwi, I grew to love Fresh As New Zealand. Fresh as New Zealand range, which I swear by! They offer delivery across the globe. If you’re located in Australia, do not worry; there are a number of stockists here, too.

My advice is to Let your palate guide you in this one. If you’ve never used this powder previously, mix it gradually with the mix of icing to determine the appropriate amount for you. Fresh As’ Fresh As product range is full of flavor in every teaspoon, making it a matter of which flavor you’re looking to pair on your cakes.


  • 2 Tbsp frozen dry fruit and nut powder.
  • Ingredients to make your favorite frosting. I prefer the powder from the freezer for both American as well as Swiss Buttercream.


American Buttercream

  1. in a bowl, mix the powder of fruit and icing sugar, then add the icing sugar, as directed, according to the recipe.
  2. Incorporate more fruit powder into the buttercream according to your taste, as desired.

Swiss Meringue Buttercream (SMB)

  1. Create the SMB according to your recipe.
  2. After you’ve completed the process of adding butter to your mix and have achieved an even consistency, you can add the fruit powder slowly into the mix.
  3. Adjust the taste and flavor as needed.

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