Fitzrovia Cafe’s Coconut, Blueberry & White Chocolate Friand Recipe

by High Tea Society on June 25, 2021

Coconut, Blueberry & White Chocolate Friand

Cuisine

Serves 16 mini friands

Equipment

Ramequins

Prep time

20m

Cook Time

30m

Delicious Coconut, Blueberry & White Chocolate Friand recipe from Fitzrovia Cafe & Restaurant.

Eric Lanlard’s Mini Red Velvet Cake Recipe

by High Tea Society on March 10, 2021

Mini Red Velvet Cakes

Cuisine

Serves 6

Prep time

40m

Cook Time

35m

Mini Red Velvet Cakes with White Chocolate Frosting, recipe from Eric Lanlard.

Chocolate Choux Recipe

by High Tea Society on February 23, 2021

Chocolate Choux Recipe

Cuisine

Equipment

Hand blender

Prep time

1h 0m

Cook Time

20m

This delightful Chocolate Choux recipe is from the High Tea at the Hearth Restaurant at The Ritz-Carlton, Perth.

Eric Lanlard’s Aperol Sultana Scone Recipe

by High Tea Society on October 23, 2020

Aperol Sultana Scones

Cuisine

Serves 16 scones

Prep time

15m

Cook Time

10m

Try this delightful Aperol Sultana Scone recipe by Eric Lanlard for your next High Tea.

Kirsten Tibballs’ Decadent Chocolate Cookie Recipe

by High Tea Society on September 1, 2020

Decadent Chocolate Cookies

Cuisine

Serves 90 cookies

Equipment

3 standard baking trays

Silpat mats or baking paper

Stand mixer with whisk attachment

Prep time

25m

Cook Time

9m

Kirsten Tibballs’ shares one of her most popular recipes from her Savour Online Classes. This Decadent Chocolate Cookie recipe will be a delicious addition to your High Tea at Home.

Anna Polyviou’s Butter My Scones Recipe

by High Tea Society on August 6, 2020

Butter My Scones by Anna Polyviou

Cuisine

Serves 15 - 20

Equipment

Electric mixer fitted with the paddle attachment

Prep time

30m

Cook Time

15m

Butter My Scone recipe from Anna Polyviou.

Sarah Mountain’s Raspberry Lychee Rose Love Heart Recipe

by High Tea Society on August 5, 2020

Raspberry Lychee Rose Love Heart

Cuisine

Serves 10 people

Equipment

Mixing machine with paddle attachment

Temperature probe

Hand blender

Prep time

1h 0m

Cook Time

1h 20m

The sweetest little cake love heart. Consisting of a raspberry lychee rose cremeux covered in raspberry glaze served on a shortbread biscuit. This delicate creation is sure to impress at your next High Tea at Home.

Natalie Paull’s Red Velvet Layer Cake Recipe

by High Tea Society on August 2, 2020

Red velvet layer cake

Cuisine

Serves 8-12 people

Equipment

2 x 20 cm (8 in) round cake tins

Food processor

Prep time

40m

Cook Time

20m

Red Velvet Layer Cake Recipe from Beatrix Bakes by Natalie Paull. The cookbook features all the Beatrix Cakehouse classics.

SACWA’s Gluten Free Lamington Recipe

by High Tea Society on June 3, 2020

“Calendar of Cakes” by Fiona Roberts and Jacqui Way

Cuisine

Equipment

20cm square tin

Prep time

20m

Cook Time

20m

This delicious Lamington recipe from the SACWA will perfectly cater your High Tea to those with gluten intolerances or sensitivities.

SACWA’s Pink Ombre Layer Cake Recipe

by High Tea Society on May 15, 2020

Pink Ombre Layer Cake Recipe

Cuisine

Serves 15 - 20 serves

Equipment

3 x 20cm round sandwich cake tins

Prep time

5m

Cook Time

50m

A beautiful layered cake is a highlight of any High Tea setting, and this Pink Ombre Layer Cake recipe from SACWA is the perfect centre-piece.

Recipe cuisine: Sweet