Vintage Afternoon Tea In The Garden

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We were very lucky with the weather on Saturday for a vintage afternoon tea party in the garden. Bunting and loosely arranged country flowers decorated the tables – we used jam jars, golden syrup tins, teapots and pitchers as containers.1DSC_5171web

We bought a few flowers and topped up from the garden. Luckily the roses and Philadelphus were in bloom at the right time.

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My sister-in-law supplied all the vintage china and 1930’s embroidered tablecloths. I made the bunting and supplied the vintage cake stands.

1DSC_5180webThe menu consisted of sandwiches to start: mature Cheddar and caramelised red onion chutney on white bread, ham with apricot and ginger chutney on wholemeal, egg and cress on white, smoked trout and watercress on wholemeal and goats cheese and red pepper on walnut bread. All the bread was homemade – they must have been rather tasty, as they all disappeared before I could take any photos!1DSC_5181web

We then had fruit scones with strawberry and raspberry jam and clotted cream, expertly and freshly made by Kate and Sam (my eldest) just before the party started. You cannot beat fresh scones.1DSC_5207web

Then there was a selection of homemade mini cakes and tartlets. The meringues were pink, lemon and mauve filled with  raspberry cream, lemon curd cream and blueberry cream respectively. The tartlets were filled with lemon curd with blueberries and lime curd with raspberries. There were mini chocolate brownie cupcakes with dark chocolate ganache on top.1DSC_5208web

There was also a plain vanilla shortbread in flower shapes. 1DSC_5212web

For anyone with a space left, we had salted caramel and chocolate layer cake and a coffee and walnut cake, both made by Kate and very delicious too! 1DSC_5213web

It was a good job we decided not to make chocolate eclairs and larger cupcakes, as we were all full beyond measure! There were 14 of us and there was plenty left over to send home with the guests.1DSC_5215web

To finish it all off, I made a large rich fruit cake, covered in apricot coloured sugarpaste, decorated with a multitude of flowers. 1DSC_5287web

I made strips of bunting to drape around the sides of the cake, as bunting was a bit of a theme. 1DSC_5289web

The lettering was cut out with a new cutter I have.  1DSC_5291web

The sides and the white ribbon were decorated with flowers too.1DSC_5297web 1DSC_5216webI think these Golden Syrup tins were one of my favourite things and I will definitely be using them again.

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