It’s that time of year when bridal showers and weddings are in full swing! To help all the bridesmaids and maid of honor’s out there who will planning and hosting, I decided to give you some inspiration as there’s nothing sweeter and prettier than a tea party-themed bridal shower. I made Rose-Cardamom Friands that the bride-to-be will surely love (and of course a Design by Occasion greeting card to present to her too)! You can find the recipe at the end of this post.
Friand is a small French cake and it is so light and delicious, I guarantee you cannot eat just one! As I was baking them in the kitchen, my cell phone rang and it was my better half who was upstairs watching TV – telling me that it smells so good, do I need a taste-tester. And this is a person who never used to like sweets before but for all the test baking I do, I guess now its an adapted favorite!
To make this shape friand, I used this baking pan. Be sure when baking your friands, fill each mold only half-way with the mixture.
My ‘B…is for Bride-to-be!’ greeting card can be found, here.
I purchased these pastel color sugar balls that are a perfect compliment to a tea-themed bridal shower party.
-Photos + recipe + styling + greeting cards: Rose Angel Lopez for Design by Occasion
- 6 egg whites
- 4½ ounces unsalted butter, melted
- 2 TBSP honey
- 1 TBSP Rose Water
- 1 TSP (green) Cardamom, ground
- 1½ cups confectioner's sugar
- ½ cup all-purpose flour
- Edible Rose buds or Rose Petals, optional for garnishing
- ROSE-HONEY SYRUP
- 2 TBSP honey
- 1 TBSP water
- 2 TSP rose water
- Preheat oven to 400 degrees
- Grease individual tart and/or muffin baking pan (I used Wilton Ice Cream Cookie Bowl Baking Pan)
- As an alternative option, I greased my pan with Pam instead of more butter
- Take the caradom pods and crack them open, set the seeds aside in a small bowl then crush with a mortar.
- Place egg whites in a medium-sized bowl and whisk lightly with a fork until combined
- Add melted butter, honey, rose water, ground cardamom, sifted confectioners' sugar and flour; stir until combined.
- Half fill your tart and/or baking pan with mixture
- Bake friands about 12 minutes. Let the friands cool for 5 minutes before placing them on a wire rack.
- TO MAKE THE ROSE-HONEY
- Combine the honey, water, and rose water in a small saucepan; bring to a boil. Remove from heat and let cool for about 3 minutes.
- Serve friands drizzled with rose-honey syrup and garnish with fresh edible rose buds or rose petals (optional)
- Enjoy!
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