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Tea'n'Cake: February 2013
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Friday, 22 February 2013. Having returned from maternity leave I've had to think seriously about the direction I'd like the business to take and I've decided to stop making and selling the cakestands and candles etc, concentrating instead on the hire and tea party side of things. I'll be hanging onto most of my cakestands as I can use them as part of the business but I can spare this one! Please read the "rules" below so you know exactly what to do! 5 The raffle will close on Saturday 2nd March at 8pm.
tea-ncake.blogspot.com
Tea'n'Cake: January 2012
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Sunday, 29 January 2012. I have this friend Ben who knows about the internet and is handy with a camera, so obviously I've roped him into designing me a website! I also got him round yesterday with the promise of feeding both him and his family on sandwiches and cake in exchange for him taking photos on his snazzy camera. I am very. Monday, 23 January 2012. Bake of the Month - January - Chocolate Afternoon Tea. And the basic scone recipe was taken from good old Delia, the queen of cooking. 1 egg, beaten.
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Tea'n'Cake: November 2013
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Thursday, 28 November 2013. Invention Kitchen - Spangly Christmas Biscuits. Spicy, chewy, chocolately, spangly. Everything you want for Christmas. I made these as gingery as possible, so that kids wouldn’t like them. Unfortunately however, several kids tried them, and all loved them. Never mind. You’ll just have to hide them. They keep well in an airtight container, so make in advance and get out at a Christmas gathering and wow everyone! 1 ½ tablespoons golden syrup. 3 ½ oz plain flour. 1 egg, beaten.
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Tea'n'Cake: July 2013
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Tuesday, 23 July 2013. Invention Kitchen - Lemon Rosebuds. 7 ¼ oz (180g) plain flour. Zest of one lemon. 1-2 teaspoons lemon juice. 2 ¾ oz (65g) caster sugar. For the rose buttercream:. 10oz (250g) icing sugar. 190; teaspoon rose flavour syrup or a couple teaspoons rose water. Few drops pink food colouring. First make the shortbread. Cream together butter and sugar until light and fluffy. Add the lemon zest and one teaspoon of juice. When your biscuits are cool, pipe the buttercream onto the underside of...
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Tea'n'Cake: September 2013
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Saturday, 14 September 2013. Vintage Bake - Pineapple and Ginger Upside Down Cake with Lemongrass Syrup. This is hopefully the first of a few recipes featuring vintage ideas with a modern twist. I hope you like it! When coming up with this recipe I began by looking at baking in the 1930s. I wanted to start with a vintage recipe and decided to go pre war. Recipes during rationing could have won prizes for inventiveness but not necessarily for taste! Serves 9 with neat little squares. 1 cup of sugar. Make ...
rooklaneweddings.wordpress.com
Rook Lane Wedding Fair – Tea ‘n’ Cake | rook lane weddings
https://rooklaneweddings.wordpress.com/2013/03/19/rook-lane-wedding-fair-tea-n-cake
The Wonderful World of Weddings…. Rook Lane Wedding Fair – Tea ‘n’ Cake. Offers a boutique tea service run by Tamsin Westbrook, and based in Frome. With a passion for afternoon tea and English China, Tea ‘n’ Cake offers unique bespoke tea parties and vintage gifts. Tamsin also hires out vintage tableware to enhance any English Country Wedding. From vintage dinner plates to cups and saucers, you can hire an entire spread for use at your reception or to decorate your venue. Leave a Reply Cancel reply.
tea-ncake.blogspot.com
Tea'n'Cake: November 2012
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Thursday, 1 November 2012. Bake of the Month - October - Millionaires Shortbread. 150g light soft brown sugar. 1 tin (397g) of condensed milk. Either 2 or 3 100g bars of chocolate (depending on how much chocolate topping you want! One or two of dark and one of milk. Line a square tin with baking parchment. It’s a good idea to have the parchment coming up over the sides so you can lift it all out and cut into pieces when it’s done. Subscribe to: Posts (Atom). Http:/ www.teancake.co.uk. Bake of the Month -...
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Tea'n'Cake: May 2013
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Thursday, 9 May 2013. Positive Action on Cancer - Lavender Cupcakes. Anyone who is planning a 'Tea Party for PAC' may want to try making these. They add a 'splash of purple', the colour of the charity. They may not quite be seasonal just yet but you can easily get the ingredients. Also they are easy to make and taste good too! 5 oz self raising flour. 5 oz very soft butter. 5 oz caster sugar. And bake for about 20 mins. Cool on a rack and slice of any 'humps' to level off before icing. Follow the packet ...
fromebridesandbelles.com
Frome Brides and Belles
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