For me, everytime I looked on some kind of weding blog or social media site last year, everyone seemed to be drinking or eating something elderflower based. And alcoholic most of the time too. I offer a refreshing elderflower tea when hosting tea rooms at vintage fairs/markets and they are also available for anyone booking afternoon tea packages via mrs-terrence.co.uk. I haven't seen these tea bags available elsewhere and makes a refreshing alternative to the traditional builders brew.
Anyone tasted elderflower tea at a Mrs T do?
Showing posts with label Vintage tea parties. Show all posts
Showing posts with label Vintage tea parties. Show all posts
Monday, 6 January 2014
Tuesday, 1 October 2013
Autumn Vintage Tea
Is it Autumn yet? I kind of feel like it should be even if technically it's not...everyone seems to be migrating to boots rather than flip flops, so in my eyes, we're on the verge of a season change.
So, summer fruits, summer picnics and eton mess are officially out I'm now trying out a few new recipes for Autumn vintage tea parties.
First up is the Maple and Pecan Layer Cake. It is delicious, even if I do say so myself. The recipe is from the Hummingbird Recipe book. Details are below.
Ingredients:
For the sponge:
120g unsalted butter, softened
400g white sugar
360g all purpose flour
1 ½ tbsp baking powder
¼ tsp salt
360ml whole milk
40ml maple syrup
3 large eggs
100g pecans, chopped
For the frosting:
240g unsalted butter
750g icing sugar
60ml whole milk
1tbsp maple syrup
Pecan halves to decorate
Instructions:
Preheat the oven to 170° and cover the baking pans (3 x 20 cm tins) with baking sheet.
Mix together the butter, sugar, flour, baking powder and salt with an electric mixer at low speed until the mixture reaches a crumb-like consistency.
In a bowl mix together the milk, maple syrup and eggs by hand. Pour this mixture into the dry ingredients and mix with an electric mixer until well combined. Stir in the chopped pecans by hand.
Divide the cake batter equally between the 3 baking tins and bake for 20-25 minutes until the cakes become light brown. Leave them in the pan for a few minutes, then turn out and allow to cool completely.
For the frosting, whisk with an electric mixer the butter and icing sugar until fluffy and sandy in texture, then add milk and maple syrup, mix well and then beat at high speed until it becomes soft and fluffy.
When the sponges are completely cold, place the first layer on a plate, top with 3-4 tablespoons of the frosting, and smooth it down using a palette knife and adding a little more if needed.
Put the second layer on top and cover with frosting in the same layer. Then put the third layer, frost the sides and top of the cake and decorate with pecan halves.
Contact Mrs Terrence for a bespoke quote for Autumn afternoon vintage teas! X
So, summer fruits, summer picnics and eton mess are officially out I'm now trying out a few new recipes for Autumn vintage tea parties.
First up is the Maple and Pecan Layer Cake. It is delicious, even if I do say so myself. The recipe is from the Hummingbird Recipe book. Details are below.
Ingredients:
For the sponge:
120g unsalted butter, softened
400g white sugar
360g all purpose flour
1 ½ tbsp baking powder
¼ tsp salt
360ml whole milk
40ml maple syrup
3 large eggs
100g pecans, chopped
For the frosting:
240g unsalted butter
750g icing sugar
60ml whole milk
1tbsp maple syrup
Pecan halves to decorate
Instructions:
Preheat the oven to 170° and cover the baking pans (3 x 20 cm tins) with baking sheet.
Mix together the butter, sugar, flour, baking powder and salt with an electric mixer at low speed until the mixture reaches a crumb-like consistency.
In a bowl mix together the milk, maple syrup and eggs by hand. Pour this mixture into the dry ingredients and mix with an electric mixer until well combined. Stir in the chopped pecans by hand.
Divide the cake batter equally between the 3 baking tins and bake for 20-25 minutes until the cakes become light brown. Leave them in the pan for a few minutes, then turn out and allow to cool completely.
For the frosting, whisk with an electric mixer the butter and icing sugar until fluffy and sandy in texture, then add milk and maple syrup, mix well and then beat at high speed until it becomes soft and fluffy.
When the sponges are completely cold, place the first layer on a plate, top with 3-4 tablespoons of the frosting, and smooth it down using a palette knife and adding a little more if needed.
Put the second layer on top and cover with frosting in the same layer. Then put the third layer, frost the sides and top of the cake and decorate with pecan halves.
Contact Mrs Terrence for a bespoke quote for Autumn afternoon vintage teas! X
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