White chocolate peach cake with rosemary pomegranate SwissMeringue Frosting








Hello everybody!! My baby turned one!! Yes!! Can you believe it?? Its been one whole year and my baby is already running around and eating cake! I love baking and as much as I love who people make such wonderful detailed sculptures and I also loved making them a few times ( with fondant) i have decided that I will never make a cake with fondant or gum paste ever! I just think there is so much more to baking and fondant just makes be forget why I started baking in the first place πŸ™‚

So when I was asked what cake I would make for my baby, I was quick to say “not a fondant cake!! for sure! and the end result was this. The last cake I made was for my husband on his birthday and that was just so much chocolate I decided I wouldn’t do the coco thing anymore. So here is my babys first birthday cake with white chocolate and peach. The frosting is a rosemary infused pomegranate meringue butter cream. And I wanted to share the recipe with you.

Ingredients :-

  1. Eggs – 4 ( separated)
  2. Pomegranate – 1 cup
  3. Powdered Sugar – 1 cup
  4. Butter – 250 gms ( room temp)
  5. RoseMary – 3 long sprigs

Instructions :-

  1. Firstly take the pomegranate and cut it into four and slowly pop out all the seeds within
  2. once you are done with the whole fruit, put the seeds into a mixer and grind for 5 mins
  3. Then strain the juice into a pot. You don want any seeds in the juice
  4. Now heat the juice on a low flame. Add the rosemary to the juice and let it simmer
  5. Let the juice reduce to 90%. You will see that the colour is almost purplish. (Don’t worry)
  6. Now let the reduction cool down
  7. In another pot, on a double boiler, add the egg white and sugar and mix well
  8. Mix till the sugar and eggs have combined well and the vessel is just warm ( don over do it, you will have scrambled egg white)
  9. Now take it off the heat and whisk for 5 mins
  10. You will see how the egg whites turn nice and glossy and slowly form peaks ( 10mins)
  11. Now slowly add the butter a little at a time ( do not pop it all in at once)
  12. You will see the mixture curdle. But trust me do not stop whisking!! it will go back to the nice firm peaks. Just give it time. Now turn your whisk on high and whisk for another 10 mins
  13. I know there is a lot of whisking but trust me it tastes so muchΒ better that just butter cream
  14. When you see the mixture come to the required Β consistency add the pomegranate reduction
  15. Finally pop the frosting into your piping bag and you are all set to pipe out your design
  16. You can store the frosting for one week in an air tight box



Mr R’s 30! – Birthday cake – (Nutella buttercream recipe)

Last week Mr R turned 30 and I want to share the cake I made for him. On the eve of his birthday I asked him what cake he wanted and he said ” I want a nice chocolate cake! full of chocolate! You know how much I love chocolate!” So decided why not combine all his favourite chocolates and make one nice big chocolate cake. The result was a close to 5 kg oooeeeyy gooney chocolate cake. When he came back home that evening I told him I was too unwell to bake a cake. When when I got the cake out of the fridge and set it out onto the table, that look on his face was Priceless!! He figured that the cake had all his favourite forms of chocolate. A quadruple Chocolate mud cake with nutella butter cream frosting and each layer stuffed with butterscotch chocolates and topped with all his favourite chocolates.Β 

Here are the photos –





I would also like to share my nutella butter cream recipe that I used for this cake so here it goes


  1. Nutella – 1 cup
  2. Butter – 2 cups
  3. Powdered Sugar – 2 cups (more if you want it more sweeter)
  4. Vanilla Extract – 2tbsp
  5. Milk – 3 tbsp


Instructions :-

  1. First in a bowl, cream the butter and sugar. Add 1 tbsp at a time
  2. Once the sugar and butter have combined well, slowly add the nutella one tbsp at a time
  3. Finally add the vanilla extract and if you find that the texture of the cream is too hard to be piped add milk a little at the time till the desired consistency
  4. Now cranky up the speed of the whisk and cream for another 3 – 4 mins
  5. Finally let the empty the butter cream into a piping bag with the nozzle that you want and you are set to pipe you nutella butter cream