Thanks so much, Nicole!

Omg! You always make the most stunning desserts, and this recipe is no exception.

Best case scenario would be if your dishes were labelled “oven safe” on them–that’s really the only way to know for sure. I included so many disclaimers in my post because I am not an expert and would feel terrible if something happened to someone’s favorite dishes due to my recipe. So please keep that in mind and use cups labelled oven-safe if possible. If not labelled, my understanding is that many higher-quality ceramic and porcelain dishes can be used in the oven. (The ones I used were porcelain). I would not even attempt this with bone china or earthenware cups.

You can also try to minimize any bad results by putting the cups into a cold oven and heating it up gradually, so they’re not “shocked” by going from room temp to a hot temperature. If you do this, add a few minutes to the baking time, so put the teacups in the cold oven, set the temperature to 350 F, and bake for 22-25 minutes.

Haha! I wouldn’t even know where to begin with making these edible..and the thought of it makes my eye twitch. Thank you for the huge compliment, though!

Oh, that sounds amazing! I think I have tulip envy! We have…maybe 12 flowers. hah. But we didn’t even plant them, so I’m thinking next year we go big and actually make an effort! Thanks for the sweet comment, Shinee. 🙂

Thank you, Lucy!

Oh yes, definitely don’t use those! I felt like I had to put a million disclaimers in the post because I really don’t want to be responsible for someone ruining their favorite dishes. I like to haunt HomeGoods, TJ Maxx, etc, for affordable plates and cups. They often have really cute tea stuff!

Haha yes, the giant bathtub of lemon curd…good times! 😀 Thanks Meggan! I assume SoCal is doing its best to pretend that spring never happened and go straight to summer?