Finally, I like the modern take on the tiered high tea platters. This is for one person! The room too was lovely, facing a courtyard.
That’s the end of high tea. Not something for the every day, but it’s definitely worth going into the city for on a weekend.
My favourite (and a lot of people’s favourite) of the afternoon – the cherry ripe cake. Well, that’s what I call it anyway, because it really does taste like a luxurious version of the good old Cherry Ripe chocolate bar.
Next up, mini lemon meringue tarts! They’re cute with a subtle lemon flavour, but a bit too sweet for me.
Getting quite full now… But I still have room for…
Something more dainty – a mini peach macaron and a Japanese-style cheesecake. The macaron was so-so, but the cheesecake was heavenly.
M has a sweet tooth, so on her Hen’s Day we decided to go out to high tea. I’d been researching the high teas given by various Sydney establishments, and decided on the Sofitel Wentworth hotel. They seemed to have a good deal and high quality food. I wasn’t disappointed.
First we attacked the savouries of chicken and mayo sandwiches, sour cream and mushroom choux bun, and smoked salmon roll. But it was the sweets that we were after. We started with scones.
Blueberry muffins are staples of cafes, bakeries and take-away joints all around Australia, but often they’re stodgy and way too big. Hence my favourite blueberry muffins are homemade by me from a recipe I cut out of SMH years and years ago. It’s got the right muffin consistency but is light, moist, full of blueberry goodness, and cupcake size. The secret ingredient is natural yoghurt, which I think is better than buttermilk when making muffins.
Ah, I think this will be a rather long series since you’d know by now my fondness of food (and food photography). Let’s start off with baked goods, and the wonders of scones.
Nothing better than a freshly baked batch of scones lashed with lightly whipped cream and jam. Fortunately it’s also one of the easiest and quickest baking you can ever do. Perhaps I will bake a batch this weekend?
My mate and I baked double choc chip cookies one weekend. I had one left and decided to create a little dessert with ice cream and strawberries.
The first batch of brownies I ever baked.
Rich and completely, yum, I used this recipe, adding a touch of vanilla extract and some crushed walnuts.
With cupcakes baked, we began the all important bit – decorating!
There was a choice of marzipan and butterscotch icing, and 3 types of chocolate, along with other goodies.
Some people took decorating very, very seriously.
Me, I found that I have no patience for really fiddly things, so my cupcakes turned out a bit, er, dodgy. But there were some that looked great and rather professional.
Static and Silence 