Thanks for your welcome, it’s good to be talking to other keen cooks like myself. In terms of the matcha powder I totally agree with you, it does give a unusual taste, this is the same for beetroot, spinach and turmeric. This is due to these ingredients having their own distinct flavour. The only way that I avoided these tastes was by using a high quality extract, rather than essence, due to it being naturally made rather than chemically. So a good quantity of this seemed to override the other flavours. I tried to make a green and pink battenburg cake and with this I made two sponges. The green one was made with matcha powder and almond extract. Also for the pink I cooked raw beetroot, waited for it cool, then whisked up it up with the eggs in a blender and for the flavour added some lemon juice and rind. I also find alcohol works well, like when I made marzipan I added the matcha powder (as a Halloween idea) and disaronno and this covered up the flavour nicely.
Too much experimenting when I should be focusing on studying!!!!!!!
Anyone else had any fun with natural icings or ideas….............