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.

SACWA’s Jelly Cake Recipe

by High Tea Society on April 27, 2020

Jelly Cake

Cuisine

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

Cuisine

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

Cuisine

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

Cuisine

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

Cuisine

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

Cuisine

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.