Layers of Honey and Poppy seed cake with Rosewater Swiss Meringue Frosting, sprinkled with finely chopped pistachios and dried edible rose petals.
Mother’s day is around the corner and my excitement goes up by several notches at the thought of all the pink and floral creations that I will find an excuse to make. If only I could have them delivered to my own Mummy who lives in an entirely different continent. My children come up with all kinds of cute surprises with the help of their of school. Daddy of course plays a big role in all the hush hush exchanges that go on between them in that week and a customary ‘breakfast in bed’. You know, I am not at all a breakfast in bed kinda person. Yikes! I need to brush my teeth and sit down to a proper breakfast which I’ve already communicated to them in so many ways.Hopefully someone will get the message:-)
Coming to this cake, I had intended to post the recipe during Valentine’s Day but later on felt that it might be more suited to a Mother’s Day kind of occasion. Something light, aromatic, delicate and very delicious. The rosewater-pistachio-honey combination are a bomb together. Poppy seeds add an extra bit of crunch. If you are not comfortable with piping, feel free to spread the frosting between the layers.

In other news, my Collection with VIDA is up and ready. If you remember I had mentioned to you that I would be designing fashion products for this company using my own art. They are based...