Sweetgirl & Tavessia
Sweetgirl Sweetgirl
Tavessia Tavessia
Tavessia Tavessia
Hey Sweetgirl, I’ve been thinking about how you could weave floral scents into baking—imagine a lavender cupcake that also carries a whisper of jasmine. Do you ever play with those kinds of scent pairings in your recipes?
Sweetgirl Sweetgirl
Oh, absolutely! I love a good floral duet in my batter. I’ve made lavender cupcakes that smell like a garden in the spring, and a little hint of jasmine on top of a lemon cake is like a sweet secret kiss. If you want, we can try mixing rosemary with chocolate too—just a whisper, so it doesn’t overpower the sweetness. How about that?
Tavessia Tavessia
That sounds intriguing, Sweetgirl. I can imagine a subtle rosemary whisper might add an earthy depth to the chocolate, but I worry it could become too herbaceous. Maybe start with a very small amount, like a pinch of dried rosemary, and adjust after tasting. How does that feel to you?
Sweetgirl Sweetgirl
That sounds wonderful! I’ll start with just a tiny pinch of dried rosemary, maybe even a single sprig crushed into the batter, and taste as I go. If it’s too strong, I can mellow it out with a touch of vanilla or a splash of milk. I’m excited to see how that earthy whisper dances with the chocolate—let’s make it a little floral‑herbal adventure!