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Preheat the oven to 350 degrees.
Grease a mini bundt pan and set aside.
Melt butter in a medium saucepan over medium heat with the tea from 2 sachets of Lovers Leap.
Heat until the butter becomes fragrant with the tea, about 10 minutes.
Sift the tea out from the butter.
In a standing mixer, mix the flour, sugar, baking powder and salt.
Slowly pour in the melted butter and mix until sandy.
While mixing, add in the eggs until combined before adding the buttermilk and flavorless oil.
Scrape down the sides of the bowl and mix again until combined.
Pour the batter into the prepared bundt pans up until ¾th full.
Bake in the oven for 18-20 minutes, or just until set.
Let sit on the counter for a few minutes before turning out onto a clean surface.
For the icing, whisk all the ingredients together in a medium bowl until smooth.
Add more powdered sugar to thicken, more half and half to thin to desired consistency.
Dip the cakes into icing and let set.
Dusting with strawberry powder, dried rose petals or sanding sugar.