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SACWA’s Pink Ombre Layer Cake Recipe

by High Tea Society on May 15, 2020
Pink Ombre Layer Cake Recipe
Pink Ombre Layer Cake Recipe
Cuisine
  • Cake
  • Sweet
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.

SACWA’s Jelly Cake Recipe

by High Tea Society on April 27, 2020
Jelly Cake
Jelly Cake
Cuisine
  • Sweet
Serves 12 Jelly Cakes
Equipment
Standard 12 hole muffin tray and paper cases
Prep time
30m
Cook Time
18m

This delightful SACWA recipe for Jelly Cakes is the perfect recipe to add a little colour to any High Tea Party.

The Langham Sydney’s Oreo & Dark Chocolate Tart Recipe

by High Tea Society on April 7, 2020
Oreo & Dark Chocolate Tart Recipe
Oreo & Dark Chocolate Tart Recipe
Cuisine
  • Chocolate
  • Petit Fours
  • Raspberry
  • Sweet
  • Tart
Serves 9 tarts
Equipment
9 inch tart pan
Food processor

This delicious and easy to make Oreo & Dark Chocolate Tart recipe is from Afternoon Tea at The Langham, Sydney.

Puti Firmansyah’s La Madeleine Recipe

by High Tea Society on March 18, 2020
La Madeleine
La Madeleine
Cuisine
  • Cake
  • Sweet
Serves 8 - 12 pcs depending on tins
Equipment
Stainless bowl for mixing
Hand whisk
Zester
Seve
Piping bag
Prep time
30m
Cook Time
4m

Eaten during “Le Goûter”, with friends, dipped in a bowl of hot chocolate or spread with jam, La Madeleine is the typical French mini cake that is always a delight for young and old alike.

Sofitel Sydney Wentworth’s Vegan Canelé Recipe

by High Tea Society on December 29, 2019
Vegan Canelé
Vegan Canelé
Cuisine
  • Sweet
  • Vegan
Serves 12 canelés
Equipment
Striated cylinder canele mold
Cook Time
1h 9m

A canelé is a small French pastry flavoured with rum and vanilla with a soft and tender custard centre and a dark, thick caramelised crust.

Vegan Coconut & Cranberry Scone Recipe

by High Tea Society on December 29, 2019
Vegan Coconut & Cranberry Scone Recipe
Vegan Coconut & Cranberry Scone Recipe
Cuisine
  • Scones
  • Sweet
  • Vegan
Serves 10 - 12 scones
Equipment
Mixer with paddle attachment
Plain round cutter
Prep time
35m
Cook Time
14m

Vegan Coconut & Cranberry Scone Recipe from the High Tea at the InterContinental Hotel Sydney Double Bay.

The Robertson Hotel’s Almond Raspberry Chocolate Bites Recipe

by High Tea Society on December 29, 2019
Almond Raspberry Chocolate Bites
Almond Raspberry Chocolate Bites
Cuisine
  • Petit Fours
  • Sweet
Serves 15 people
Equipment
Kitchenaid mixer with creaming attachment
Prep time
1h 30m
Cook Time
15m

This Almond Raspberry Chocolate Bites Recipe is a feature of the High Tea at The Robertson Hotel in the NSW Southern Highlands. This recipe can now feature in your own High Tea at home.

Aimee Provence’s Festive Scone Recipe

by High Tea Society on November 29, 2019
Festive Scone Recipe
Festive Scone Recipe
Cuisine
  • Festive
  • Scones
  • Sweet
Serves 30 scones
Prep time
15m
Cook Time
15m

This Festive Scone recipe has been provided by the Aimee Provence, High Tea Parlour on the Sunshine Coast.

Rowie Dillon’s Lime & Coconut Island Cake Recipe

by High Tea Society on October 24, 2019
Lime & Coconut Island Cake Recipe
Lime & Coconut Island Cake Recipe
Cuisine
  • Cake
  • Gluten Free
  • Sweet
Serves 8 servings
Equipment
high-sided (approx 9.5cm) 20cm springform cake tin
Prep time
30m
Cook Time
1h 0m

Rowie Dillon’s Lime & Coconut Island Cake recipe conjures up images of the Bahamas – think big swinging banana leaf fans, rattan armchairs and clear blue water as far as you can see

Thibault Marchand’s Rose & Raspberry Scone Recipe

by High Tea Society on August 20, 2019
Rose & Raspberry Scones Recipe
Rose & Raspberry Scones Recipe
Cuisine
  • Scones
  • Sweet
Serves 10 - 12 scones
Equipment
Stand mixer (Kitchen Aid) with paddle
Scale
Baking tray
Prep time
30m
Cook Time
18m

These Rose and Raspberry Scones are inspired by a love for summer and rose gardens. Pretty as a picture and twice as nice to eat, they are perfectly paired with a glass of rosé.

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Recipes

  • Cherie Lyden’s Gluten free Lamington Recipe
  • Saghar Setareh’s Orange-Scented Rice Cake Recipe
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  • Katherine Sabbath’s Rose & Fig Love Cake Recipe
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  • Chicken & Herb Finger Sandwich Recipe
  • Angel Strawbridge’s Orange Eccles Cake Recipe
  • Red Velvet Cake Recipe
  • Tea-Infused Shortbread Recipe
  • Emelia Jackson’s Salted Caramel Choux Buns Recipe

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