Can you believe Easter is almost here?! I seriously feel like it was literally just Christmas! Where has this year gone to? I for one, have no idea! I am very excited though because I’m heading to Napa Valley and Sonoma in a couple of days. I’m going there to celebrate my mother’s milestone birthday. Again, where has the time gone?! I’m excited
I’m excited though, because I’ve heard Sonoma and Napa have quite the foodie scene! Be sure to follow along on my travel through my social media!
Because Spring is finally here, I decided to create some super feminine tea cakes. I recently styled a tea party themed photo shoot (cannot wait to show you all pictures). These cakes were definitely inspired by it. They have a subtle rose flavor, which creates a wave of floral sophistication. They are especially perfect for high teas and other related gatherings.
Preheat oven to 325 and spray a mini bundt cake pan with nonstick cooking spray. Set aside. In a large bowl, cream the butter and sugar together.
Beat in eggs one at a time. Follow with milk and rose water
In a separate bowl, stir dry ingredients together. Gradually add to wet mixture
Bake 18-22 minutes. Or until lightly golden on top.
Set aside to cool.
Meanwhile, prepare glaze ingredients.
Drizzle over cooled cakes
Top with rose petals