This lovely floral frosting gets a hit of flavor from dried rose petals and Laduree's The Rose, although a similar tea would work just fine here. I pair this frosting with a traditional white cake - my favorite recipe is by Emily Luchetti and is in her book the Fearless Baker. <br /> <br />This recipe goes well with spring, but as the flavored ingredients are dried, it can be made any time of the year you need a floral pick-me-up. <br /> <br />The buttercream base is Mark Bittman's. I use it frequently, but normally infuse the milk or the butter (or both) with some sort of floral or herbal flavor. It makes it easy to add a fun little kick to a basic white cake recipe.

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