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This 3-part series is structured to follow each tier of the traditional tea tray, addressing one in each class. The bottom tier consists of finger sandwiches; the middle tier holds scones, clotted cream, and preserves; the top tier hosts a selection of mini desserts and cake.
It is not just a cooking class, but also covers etiquette and planning. Participants will be treated to excerpts from Jayne's upcoming Companion Guide to Afternoon Tea, as well as all the goodies made during class.
Enjoy all three of the classes below for a discounted price. Taking place on Sept 25th, Oct 2nd, and Oct 9th.
Finger sandwich fillings range from very traditional (such as butter and cucumber, cream cheese and cucumber, egg salad), to more modern ( such as roast beef and tomato jam, ham and pimento cheese, Brie, turkey and pear).
In this class, we will make a variety of traditional and contemporary sandwich fillings; explore the best breads to use; and, the hardest part, learn how to cut sandwiches perfectly whether you want fingers, triangles or, like the Royal household, squares.
In this class we combine the second tier of the afternoon tea stand (exquisite scones, jam and clotted cream) with making a proper cup of tea. In Britain that is known as a Cream Tea.
We will make three types of classic afternoon tea scones (two sweet, one savory), homemade lemon curd, and a great hack for making clotted cream.
This is the dainty dessert and cake tier. While the options for the top tier are multitudinous, in this class we will make madeleines, French style fruit tartlets, raspberry mousse filled Belgian chocolate tea cups, and Victoria sponge cake.
Enjoy all three of the classes below for a discounted price. Taking place on Nov 13th, Nov 20th, and Dec 4th.
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