Preheat your oven to 160°C and grease and line a 20cm cake tin.

In a mixing bowl, beat the eggs, then mix in the oil and milk. Add the cake mix and mix together thoroughly to form a batter. Place in the oven and bake for 20 mins or until cooked through when tested with a skewer.

Once baked, leave aside to cool completely.

For the frosting, place the butter, cream cheese, vanilla essence, rose essence, icing sugar and a pinch of salt in a stand mixer. Mix on low until a good firm texture of frosting is formed.

Using a cookie cutter of your desired shape, cut shapes out of your sponge. Using a sharp knife, slice each piece in two halves, then sandwich with cream cheese frosting and decorate using a nozzle. Once decorated, garnish with roasted pistachios and enjoy!