1. Place all ingredients into mixing bowl (excluding frosting & rose water) and mix for 1 minute on slow speed.
    2. Scrape down and mix for a further 6 minutes on second speed and give a final minute on slow speed.
    3. Deposit 800g into a greased tin and bake for 40 mins at 160°C (320°F).
    4. Once cool, split in half and fill with the rosewater frosting and completely mask the gateau in frosting.
    5. Apply crushed pistachios around sides and in the centre for decoration.
    6. Pipe rosettes with Macphie Rainbow Vanilla Frosting around the outside of the gateau and use white chocolate cigarellos as decoration.


  • 1kg Macphie Mississippi Muffin/Cake Mix
  • 425g water
  • 235g vegetable oil
  • 3g ground ginger
  • 3g ground cinnamon
  • 3g ground cardamom
  • 800g Macphie Vanilla Rainbow Frosting
  • 16g rose water