Rose-water Cupid Cakes: Re-introducing a strawberry shortcake-like recipe from the year 1888 that we’ve brightened with a hint of rose-water (you may substitute vanilla or lemon). These mini cakes are baked in little heart-shaped pans and in mini tube pans (or even muffin tins), knife-split, brushed with a Boiled Sweet Milk Syrup then dotted with homemade Italian Meringue Buttercream and strawberries slices. Goodness gracious! Continue reading →