Rosebud Tea Cakes

May flowers are finally here! It is such a joy to see them coming into the local nurseries. My favorite local nursery knows my face well as I fairly haunt them these days to see what is new. The ladies who run it amaze me! If I ask them about a potential Snowball Viburnum somewhere in the vast flower utopia they know where one is off the top of their heads along with any other flower I might ask about. My long list of flowers for Hidden Bluff is still long but little by little I am whittling it away as new flowers come in. All of these flowers inspire thoughts of tea parties and afternoon tea with treats. Roses are always the perfect tea party flower with their charming looks and myriad of dainty colors. Roses also inspired this garden party treat, Rosebud Tea Cakes.

Rosebud tea cakes are an easy way to dress up a poundcake, and also a fun way to try something new. Rose hip preserves is different than jelly with its tangy sweetness and thick, spreadable texture. Rose hips are also often overlooked as a source of vitamin C- more than oranges in fact. World Market had rose hip preserves along with many other unique food items that are fun to try! For the rosewater this was found at a natural grocery food store. It shouldn’t be a hard find these days. Or try a Middle Eastern grocer. Rosewater enhances the heavy cream nicely which was another win in creating these “fit for a fairy” treats.

You can use whatever poundcake you want. I used this Ritz Carlton lemon poundcake recipe, but left out the lemon juice and zest, plus I added 1 tbsp. of almond extract to the batter. The choice is yours. Enjoy these fun and dainty tea party treats!

Rosebud Tea Cakes.

Recipe notes: Number of teacakes made will depend upon number of poundcake slices. A 9 x 5 inch poundcake yields about 18 tea cakes if cutting 1-inch slices. This width makes a tall cake which is lovely for presentation, but a bit more awkward to eat. Half-inch slices will be smaller, but easier to eat. It will also yield more tea cakes. The choice is yours.

Rose hip preserves (This I found at World Market)

Poundcake of your choice ( I used this recipe here and left out the lemon juice/zest and instead added 1 tbsp. almond extract)

Rose Chantilly (recipe below)

Rose buds (pesticide free)

Start by slicing your poundcake into 1/2-inch slices. You can adjust this to make cakes taller or shorter. Thicker slices will yield few tea cakes. Taking a 2-inch circle cookie cutter, make 2 circle cutouts of each slice. Save and freeze your scraps for a trifle or cake pops.

Spread a tsp. of rose hip preserves on half the cake circles. Top the rose hip preserves side with another cake circle. Pipe a generous swirl of Rose Chantilly Cream on top. Place a clean rose bud on cake. Serve and enjoy!

Rose Chantilly

Recipe notes: simply double this recipe if more needed.

1 cup of cold heavy whipping cream

1 tbsp powdered sugar

A tsp. of food grade rosewater ( Or to suit taste. I found this in Natural Grocers or online)

1 tbsp. of instant vanilla pudding (optional- I use to stabilize whipping cream)

Mix ingredients in mixer on high till soft peaks form. Put into piping bag and snip bottom for swirling on tea cakes.

Have a beautiful day!

*No monies received from affiliates. All opinions are my own.