what can i do with dried rose petals

PEPPERMINT KISS ROSE LIP BALM

Today, we’re transforming roses into a delightful lip balm!

To get started, you’ll need rose petals. You can either collect fresh petals from roses in your garden (ensure they’re pesticide-free) or purchase dried, organic petals online from sources like Mountain Rose Herbs.

If you’re using fresh roses, start by spreading the petals in a single layer on a paper towel or brown paper bag. Let them air dry for a few days to remove any moisture. This step helps prevent excess water, which could cause the oil to spoil more quickly.

Once the petals are fully dried, we’ll create a rose-infused oil, just like we did for the Rose Petal Salve a few weeks ago.

Make the Rose Infused Oil

Fill a jar with dried rose petals, aiming to fill it about halfway to three-quarters full. The size of the jar you use will depend on how many petals you have. For a small batch, use a smaller jar; for a larger amount, opt for a bigger one.

Exact measurements aren’t crucial here—you just want to fill the jar with dried petals and then cover them with oil.

As for the oil, the choice is yours! I personally prefer Olive Oil or Sunflower Oil for lip balms, but other oils like Avocado Oil, Sweet Almond Oil, or Apricot Kernel Oil will also work beautifully.

Choose the Slow Method or Quick Method

For the slow method, cover the top of your jar with a few layers of cheesecloth and secure it with a rubber band. Place the jar in a dark cabinet and let it sit for 3 to 4 weeks to infuse.

For the fast method, gently set the jar into a pan with a few inches of warm water. Heat it slowly over medium-low heat, keeping the burner on for 1 to 2 hours. Afterward, remove the jar and let it cool.

Once your oil has infused, you can strain it and use it for your lip balm, or you can let it continue to infuse for several more days in a dark cabinet.

If you want a stronger infusion, you can strain the oil and then repeat the process with a fresh batch of rose petals, using the same oil. This technique is called a double infusion.

Your strained rose-infused oil will have a shelf life of about a year. For best results, store it in a cool, dark place.

Peppermint Rose Lip Balm Recipe

  • 1 tablespoon shea butter (.5 oz by weight)
  • 2.5 tablespoons (1 oz by weight) rose infused oil (use about 1 tablespoon more for tins)
  • 1/2 tablespoon castor oil
  • 1 tablespoon beeswax (.4 oz by weight)
  • powdered alkanet root (for natural color)
  • 15 or so drops of peppermint essential oil

Pour a small amount of the rose-infused oil into a bowl or cup and gradually mix in alkanet powder, adding it a little at a time until you form a thick, dark red paste. Set this aside; it will provide a natural color for your lip balm.

Next, place the remaining oils, wax, and shea butter into a heatproof jar or measuring cup. Set the container into a pan with a few inches of water and heat it over low heat, just below a simmer, until the wax and shea butter have melted.

Remove the jar from the heat and slowly stir in the alkanet paste, adding tiny dabs at a time until you achieve the desired color (less for a pink hue, more for a deeper red).

Finally, add a few drops of peppermint essential oil for a refreshing scent. Once everything is well mixed, pour the mixture into lip balm tubes, tins, or sliders and let it set. Enjoy your homemade peppermint rose lip balm!

Notes:

This ratio of oils and beeswax provides a good consistency for lip balm tubes. If you’re using tins, you might want to add up to another tablespoon of oil to make it easier to use.

For a vegan version, substitute candelilla wax for the beeswax. In this recipe, use about 1/2 tablespoon of candelilla wax in place of the 1 tablespoon of beeswax.

Castor oil is a key ingredient that gives your lip balm a glossy, smooth finish, so try to include it if possible.

You can also swap the shea butter for other butters like mango or cocoa butter if you prefer.

If you don’t have peppermint essential oil or don’t want to use it, you can either omit it or replace it with other flavors like spearmint or sweet orange.

If you’re not a fan of roses, feel free to substitute with another edible flower or herb, such as violet leaves, lemon balm, mint leaves, or calendula.

For more ideas on customizing your lip balm recipes, check out my post: How to Create Custom Lip Balms.

Please note: If you’re pregnant, alkanet root may be contraindicated for you. Always consult with a qualified healthcare provider for professional advice.

conclusion

In conclusion, making your own rose-infused lip balm is a fun and customizable way to create a natural, nourishing product for your lips. Whether you choose the slow or fast infusion method for your rose oil, the possibilities for customization are endless. You can experiment with different oils, waxes, butters, and scents to create a lip balm that perfectly suits your preferences. Remember, if you’re pregnant, it’s important to check with a healthcare provider before using certain ingredients like alkanet root. Enjoy the process and the smooth, moisturizing results of your homemade lip balm!

SPOOKY BLACK VELVET HALLOWEEN CAKE

Black Velvet Halloween Cake is a decadent, two-layer chocolate cake with a soft, velvety crumb. It’s filled with a luscious blackberry compote and smothered in rich black cocoa buttercream. Topped with fresh blackberries and chocolate skulls, this indulgent dessert is the perfect balance of sweet and sinister, making it a showstopping treat for Halloween.

WHAT IS BLACK VELVET CAKE?

Black Velvet Cake is a rich, moist dessert that’s similar to the classic red velvet cake, but with a striking dark color. The deep hue comes from using black cocoa powder, which also imparts a unique, slightly smoky flavor. The cake is tender and a bit tangy, thanks to the buttermilk, while its chocolatey richness makes it a standout choice for special occasions like weddings, Halloween, or any event where you want to wow your guests.

WHY YOU’LL LOVE THIS RECIPE

  • Incredibly Moist: This cake is irresistibly soft and tender, practically melting in your mouth with every bite.
  • Bold Chocolate Flavor: Unlike traditional chocolate cakes, the black cocoa powder gives this cake a distinct flavor reminiscent of Oreo cookies, adding an extra layer of richness.
  • Perfect for Halloween: With its dark tones and spooky chocolate skulls, this cake is ideal for your Halloween celebrations or any event that calls for a dramatic dessert.
  • Easy to Make: Despite its striking appearance, this recipe is simple to follow and doesn’t require any advanced baking skills—just the addition of black cocoa powder for that signature color and flavor.

INGREDIENTS

For the Black Velvet Cake

  • 2 cups white granulated sugar
  • 2 cups all-purpose flour (sifted)
  • ¾ cup black cocoa powder (sifted)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs (room temperature)
  • 1 cup buttermilk (room temperature)
  • 1 cup hot coffee
  • ½ cup canola oil
  • 2 teaspoons vanilla extract

For the Blackberry Compote Filling

  • 2 cups fresh blackberries
  • 2 tablespoons white granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cinnamon stick
  • ¼ cup water
  • 1 tablespoon cornstarch

For the Black Cocoa Frosting

  • 8 oz cream cheese (softened)
  • ½ cup unsalted butter (softened)
  • 3 cups powdered sugar (sifted)
  • 1 cup black cocoa powder (sifted)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

For Decoration

  • Chocolate skulls
  • Fresh blackberries
  • Dried rose petals

INSTRUCTIONS

For the Black Velvet Cake

  • Preheat your oven to 350°F (175°C). Spray two 8-inch cake pans with nonstick spray and line the bottoms and sides with parchment paper.
  • In a large bowl, sift together the flour, black cocoa powder, sugar, baking soda, baking powder, and salt. Set aside.
  • In a separate bowl, whisk together the buttermilk, eggs, oil, and vanilla extract until smooth.
  • Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until fully combined. Gradually mix in the hot coffee until smooth.
  • Divide the batter evenly between the two cake pans and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

For the Blackberry Compote Filling

  • In a medium saucepan, combine the blackberries, sugar, lemon juice, cinnamon stick, and lemon zest. Bring to a boil over medium heat and cook for 5-6 minutes, stirring occasionally.
  • In a small bowl, whisk the water and cornstarch until smooth, then stir this mixture into the berries. Continue cooking until the compote thickens, about 2-3 minutes.
  • Remove the cinnamon stick and transfer the compote to a small bowl. Refrigerate for 1 hour to allow it to cool.

For the Black Cocoa Frosting

  • In a large mixing bowl, beat together the softened cream cheese and butter until smooth.
  • Sift the powdered sugar, black cocoa powder, and salt, then gradually add them to the cream cheese and butter mixture. Beat with a hand mixer until fully combined and smooth.
  • Add the vanilla extract and mix again until incorporated. Scrape down the sides of the bowl to ensure everything is well combined.

Assembly

  • Once the cakes have completely cooled, use a cake leveler or serrated knife to trim any domed tops for a flat, even surface.
  • Place a small amount of frosting on the center of your cake plate to help the cake stay in place.
  • Place the first cake layer on the plate. Pipe a ring of frosting around the outer edge to create a “dam” to keep the blackberry compote filling from spilling out. Spread an even layer of the chilled blackberry compote inside the dam.
  • Place the second layer of cake on top, with the bottom side facing up to create a flat surface for frosting.
  • Apply a thin layer of frosting over the top and sides of the cake to crumb-coat it. Refrigerate for 20 minutes to set the crumb coat.
  • After the crumb coat has set, apply the remaining frosting over the top and sides of the cake, smoothing it out for a clean finish.
  • Decorate with chocolate skulls, fresh blackberries, and crushed dried rose petals for a spooky, elegant touch.

Enjoy your indulgent and dramatic Black Velvet Halloween Cake!