Tea Party
An Afternoon of Elegance
Tea parties are some of the most gorgeous parties. The table is set beautifully, your guests are dressed up, and the food is delicate, delicious, and a sight to behold! Here’s how to create an unforgettable tea party for you and your friends.
Tea Party Basics
Make your invitations special. Add a special touch to your tea party right from the start! Make invitations out of beautiful lace paper, or cut your invitations in the shape of a teapot or the shape of a tea bag. Use a calligraphy pen or colored pens to write out when and where the party will occur.
Get dressed up! Ask your guests to dress up for your party. Write, “Wear your favorite party dress!” or “Wear your prettiest blouse with jeans” on the invitation. You can also ask your guests to bring a stuffed animal or doll to sit with them at the table.
Set the table sweetly. Pick beautiful flowers and place them in little vases so that you can still see your guests across the table. Mix and match beautiful cups and set your favorite teapot—or teapots—on your table.
Tiny treats. Tea party food is usually presented in bite-size servings. Remember, tea parties are all about sharing special moments with your guests, and passing food really gets people talking!
Time for tea. You can also serve your guests freshly made lemonade, hot chocolate, juice, or fruit punch. Be sure to have sugar and milk on the table for your guests to add to their tea.
Scones
Scones are a staple of any English tea party. These buttery bites are fantastic when served with the Strawberry Butter, any sweet butter, or even a savory piece of ham.
Ingredients for 6 scones:
13/4 cups all-purpose flour
1/2teaspoon salt
1/2tablespoon baking powder
1 tablespoon sugar
3 tablespoons butter
1 egg
1/3 cup heavy cream
1. Preheat the oven to 450°F.
2. Combine the flour, salt, baking powder, and sugar in a medium mixing bowl.
3. Add the butter to the dry mixture, 1 tablespoon at a time, and mix with a fork until pea-size crumbs form.
4. Add the egg and the cream. Stir the mixture with a spoon until smooth.
5. Spoon the mixture into the cups, filling them up halfway.
6. Place the cups on a baking sheet and bake for 7 to 9 minutes.
7. Let the scones cool for 5 minutes and then turn them out of the cups.
Depending on what type of tea you’re serving, you may want sweet or savory scones. Try adding one or more of these options to the recipe.
- 1/2 cup shredded Cheddar cheese and 1/4 cup diced scallions
- 1/4 cup diced ham and 1/2 cup cheese of choice
- 1/2 cup dried fruit (raisins, currants, or chopped apricots)
- 1 tablespoon grated citrus zest (lemon or orange)
- 1/2 cup pecans, chopped into small pieces
- 1/2 cup walnuts, chopped into small pieces
- 1/4 cup candied ginger
Keep these extras on hand for guests to spread on their scones: lemon curd, jelly, jam, Nutella, cream cheese, compote. Serve in pretty, small bowls, and include a small serving spoon or knife near each for easy spreading.
Strawberry Butter
You’ll want to spread this sweet-flavored butter on just about everything! Try it with the Scones, and don’t be surprised when your guests ask for more!
Ingredients for 6 cups:
1 pint strawberries, washed and tops removed
1 pound (4 sticks) butter, at room temperature
1. Pat the strawberries dry.
2. With adult help, use a blender or electric mixer to cream together the butter and all but three of the strawberries until smooth.
3. Use a spatula to scrape the butter mixture out of the blender and generously fill each cup.
4. Place the cups in the refrigerator for 1 hour, or until the mixture hardens.
5. Slice the reserved strawberries and arrange a few slices in each cup. Place a cup near each of your guests at the table.
Cucumber Canapés
These open-faced sandwiches are tea party classics. Canapés—decorative, bite-size delights—are fun to make and even more fun to pop into your mouth.
Ingredients for 12 canapés:
1 loaf of bread (your choice), sliced
6 tablespoons cream cheese
1/4 teaspoon grated lemon zest
1/4 teaspoon chopped fresh dill
1 cucumber, thinly sliced
1. Place the bread slices on a cutting board.
2. Take a cup and turn it upside down, pressing it into the bread like a cookie cutter. You may need to trace the cup with a butter knife, with adult help. Repeat to make 12 disks total.
3. Place the cream cheese in a bowl.
4. Add the lemon zest and the dill to the cream cheese and blend together with a spatula.
5. Spread the cream cheese on each bread disk.
6. Place a few cucumber slices on top of each disk.
7. Turn each cup over and place an open-faced sandwich on each one.
Chicken Salad Sandwiches
Here’s a classic tea party sandwich for your party. Use any type of bread, or mix and match breads for a checkerboard look!
Ingredients for 6 sandwiches:
2 cups chopped cooked chicken breast
2 tablespoons mayonnaise
1 stalk celery, chopped into small pieces
1/4 teaspoon Dijon mustard
1 teaspoon chopped fresh parsley, plus 6 sprigs for garnish
1 loaf of pumpernickel bread (or bread of your choice)
1. Place the chicken, mayonnaise, celery, Dijon mustard, and chopped parsley in a bowl and mix well.
2. Place the bread on a cutting board. Take a cup and turn it upside down, pressing it on top of the bread like a cookie cutter. Repeat 11 times.
3. Spoon a teaspoon of the chicken mixture onto each bread disk.
4. Add a bread disk to top off your sandwich, garnish with a sprig of parsley, and serve in the cups.
Cinnamon Yorkshire Pudding
Yorkshire pudding isn’t just for the holidays—it’s also the perfect addition to a tea party table. Serve these wonderful puffed-up treats warm with the Strawberry Butter. They’ll steal the show!
Ingredients for 6 puddings:
2 eggs
3/4 cup milk
3/4 cup all-purpose flour Pinch of cinnamon
1/8 teaspoon sugar
2 tablespoons butter
1. Preheat the oven to 425°F.
2. Beat the eggs with an electric mixer until they look pale yellow in color.
3. Add the milk, flour, cinnamon, and sugar, and whisk the ingredients together until smooth.
4. Cut the butter into 6 pieces and place 1 piece in each cup.
5. Microwave the butter in the cups for 10 seconds, or until melted.
6. Remove from the microwave and pour the melted butter into the batter. Stir the mixture with a spoon until smooth.
7. Pour the batter into the buttered cups, filling each one half full.
8. Place the cups on a baking sheet and bake for 15 minutes, or until a fork comes out clean.
Éclairs
Éclairs were one of my favorite desserts when I was a kid. An éclair can be filled with anything—pastry cream, whipped cream, and even fresh fruit. My favorite filling is ice cream!
Ingredients for 6 éclairs:
Éclairs
2 eggs
1/2 cup water
4 tablespoons butter
1/2 cup all-purpose flour
1 tablespoon sugar
Pinch of salt
Chocolate Glaze
1/2 cup chocolate chips
1/2 cup heavy whipping cream
1 tablespoon butter
Filling
2 cups whipped cream
To Make the Éclairs
1. Preheat the oven to 375°F.
2. In a bowl, beat the eggs with an electric mixer until they look pale yellow in color. Set aside.
3. Place the water and butter in a saucepan and bring to a boil. Then turn off the heat.
4. Sift the dry ingredients together in a bowl.
5 Add the dry ingredients to the water and butter.
6. Stir the mixture together until it looks like a ball of dough.
7. Place the dough ball in a bowl. With adult help, use an electric mixer to mix on low for five minutes, or until the mixture has cooled to room temperature.
8. Add the eggs to the ball of dough.
9. Continue to mix on low until the dough is sticky.
10. Scoop the mixture into the cups, filling each one three-quarters full.
11. Place the cups on a baking sheet and bake for 30 minutes. Then turn off the oven and let the cups remain there for 15 more minutes.
12. Remove from the oven and let cool for 10 minutes.
13. With adult help, cut the tops off of each éclair. Set the tops aside on a plate.
To Make the Glaze
1. Place the chocolate glaze ingredients in a microwave-safe bowl and microwave on high for 1 minute, or until melted.
2. Remove from the microwave and whisk the mixture until smooth.
To Assemble the Éclairs
1. Top each éclair bottom with 2 tablespoons of the filling.
2. Place the tops back on each éclair bottom.
3. Pour the glaze over each éclair.
4. Arrange the éclairs on a large platter and serve.
Angel Food Cake
These sweet cakes are like little fluffy clouds that will delight everyone at your table. Add a fresh berry to each one for a burst of color!
Ingredients for 6 cakes:
10 egg whites
1/4 teaspoon salt
1 teaspoon cream of tartar
13/4 cups sugar
1 teaspoon vanilla
11/4 cups cake flour
1. Preheat the oven to 325°F.
2. With adult help, beat the egg whites with an electric mixer until foamy bubbles form.
3. Add the salt and the cream of tartar and continue beating the mixture until soft peaks form.
4. Add the sugar and vanilla and continue beating the mixture until stiff peaks form.
5. Using a spatula, fold the flour into the egg whites until well blended.
6. Spoon the batter into the cups, filling each one two-thirds full.
7. Place the cups on a baking sheet and bake for 20 minutes, or until a toothpick comes out clean.
8. Remove from the oven and allow to cool for 10 minutes.
Boston Tea Cakes
These are the perfect cakes for dipping in your tea or hot chocolate— and they’re actually made with tea! Peach-flavored black tea is used in this recipe, but you can infuse your cakes with any tea. Choose your favorite!
Ingredients for 6 cakes:
Cakes
3/4 cup milk
1 peach-flavored black tea bag (or tea of choice)
1/2 cup (1 stick) butter, at room temperature
1 cup sugar
3 eggs
11/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
Glaze
1/4 cup chocolate chips
1/4 cup heavy whipping cream, plus more as needed
1 tablespoon butter
Cream Filling
1/2 cup condensed milk
1/2 cup heavy whipping cream
1/4 teaspoon vanilla
To Make the Cakes
1. Preheat the oven to 350°F.
2. In a pot over medium heat, bring the milk to a boil, then add the tea bag.
3. Remove the pot from the heat and steep the tea bag for 5 minutes.
4. With adult help, mix together the butter and the sugar in an electric mixer.
5. Add the eggs to the butter and sugar mixture and continue to mix until well blended.
6. Add all the dry ingredients and continue mixing until well combined.
7. Pour in the milk and tea mixture. Stir with a spoon until the mixture is smooth and well combined.
8. Spoon the mixture into the 6 cups, filling each one two-thirds full.
9. Place the cups on a baking sheet and bake for 15 minutes, or until a fork comes out clean. Allow to cool for 10 minutes.
To Make the Glaze
1. Place the chocolate chips and heavy whipping cream in a microwave-safe bowl and microwave for 20 seconds, or until the ingredients have melted. Whisk together the chocolate and whipping cream until smooth enough to pour.
2. Add the butter. Stir until smooth. (If too thick, add an additional 1/4 teaspoon at a time of the heavy whipping cream until smooth enough to pour.)
To Assemble the Cakes
1. With adult help, mix the cream filling ingredients together with an electric mixer until smooth.
2. Carefully cut the cooled cakes in half horizontally and set the top parts aside on a plate.
3. Fill the cake in the cup with a dollop of cream. Then place the cups in the refrigerator and allow to cool for 1/2 hour. Make the glaze while the cakes are cooling.
4. Put the tops of the cakes back on each filled cup.
5. Pour the chocolate glaze on top of each cake.
Lavender Pouches
Craft these sweet-smelling keepsake pouches at your party. They’re the perfect party favors!
Materials for 6 pouches:
1/2 yard fabric of your choice
Scissors
1 cup fresh lavender
1 yard satin ribbon
1. Cut the fabric into 6 equally-sized squares.
2. Put a square of fabric in each cup and fill with 2 tablespoons of fresh lavender.
3. Cut the ribbon into 6 pieces. Gather the fabric at the top of each cup and tie with a ribbon.