Afternoon Tea | May 10, 2016 | Food
Afternoon tea inspiration with a twist
With its pretty, vintage-inspired pattern of butterflies and colourful florals, Butterfly Bloom is one of Wedgwood’s best-selling tea ranges.
We’ve put together a collection of recipes that evoke the same feel of a modern twist on bygone tea favourites.
Pile up on your Butterfly Bloom 3-tier cake stand and put the kettle on.
Pick out the sugar pink and delicate greens of the design by creating open sandwiches topped with gravadlax and generous snips of dill.
The Guardian’s Tim Hayward offers an inspiring introduction to the classic cure but you could ramp up the rosiness even more by trying Helen Graves’s psychedelic beetroot and gin cure, from her blog Food Stories.
As Helen is an official sandwich expert (she’s written a book, 101 Sandwiches), as well as a prolific food writer, she should know a thing or two about fillings.
To add variety to the spread, why not serve other sandwiches in little rounds, as they do at the Mandarin Oriental Hyde Park, as described by blogger Angie Silver from SilverSpoon London.
Diana Henry’s exhaustive search for the best scone recipe in the Telegraph made the surprising discovery that the Americans out-scone us Brits. Her favourites included this hazelnut version, adapted from one she enjoyed at a B&B on Cape Ann in Massachusetts.
Moving on to the top layer of the stand, you can push the prettiness factor into overdrive.
Rachel Allen’s rosewater and pistachio cupcakes (for House and Garden), perfectly complement the Butterfly Bloom colour pallette and feel, with a little sugared pink rose petal perched on top of each cake.
Colour in Butterfly Bloom’s pastel shades and copy Ruth’s pretty toppings of little crystallised rose petals, which look just like butterfly wings. Kitsch perhaps, but if you can’t embrace the kitsch for afternoon tea, when can you?