While it's clear that I embrace the "teaspoons" of "teaspoons & petals" throughout each and every day, my deep love for "petals" is quietly celebrated via small vases with seasonal blooms tucked within and scattered throughout rooms. In the past, I have nurtured a small pot of nasturtium flowers for their peppery bite, and infuse many steeps with a sprinkling of dried rose petals and lavender. Although, my eyes were opened to the blossoming world of edible flowers after a tree lined street journey to Blue Moon Acres edible floral garden (more to come on the lovely ladies and the story behind that incredible farm). Within hours after the dreamy visit, I was dipping rose petals into fine sugar and whipping up a rosewater cake that seemed to aromatically transform my kitchen into a rose garden.
But before I begin to ramble on about the stories of the fleur, let me just get to the delicious point of the matter. I'm so thrilled to say that my recipes for Rose Bundt Cake with Vanilla Creme Fraiche Icing & Candied Rose Petals are featured on Design Sponge. Thanks Grace for the feature and the kind words! So, skip over for the recipes, petal photos, edible flower tips and a suggested tea pairing.