Hey Yum, I’ve been tinkering with a lavender‑lemon cake idea but I’m thinking of adding a pinch of chili powder for a subtle kick—would love your take on that sweet‑spicy twist!

Thanks! I’ll do a test batch first, because you know I can’t resist over‑checking the ratio of lavender to lemon—just enough to bloom without turning the whole thing into a fragrant fog. I’ll keep the chili tiny, like a whisper, so it just nudges the sweetness instead of shouting. Fingers crossed it feels like a tiny party in the kitchen!

I’ll start with half the lavender of the original recipe and watch the aroma; if it still smells too bold I’ll trim it more. I’m a bit nervous the chili might sneak in and ruin the balance, so I’ll add it in layers, tasting after each addition. It’s like a dance—if one step’s off, the whole thing shifts. I’ll keep the whisk ready and the timer on, and hopefully this turns into the subtle fiesta you imagined. Stay tuned, I’ll ping you when the first bite is ready!