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Last week, I whipped up some festive treats for Jenni Kayne's Easter Egg Hunt. I made Thomas Keller's White Cupcakes with Buttercream Frosting, Easter egg sugar cookies, White Bean Hummus Tartines, and a Market Greens Salad with Balsamic Vinaigrette. Keeping with the edible flower theme, the cupcakes were topped with flowers like pansies and dandelions. Paired next to all the beautiful arrangements of herbs and edible flowers by Yasmine Floral Design, it made a beautiful and delicious Easter afternoon. For all the details, check out Rip + Tan.