Tips and Tricks: How to Fill a Tiered Cake Stand

There aren’t any rules when it comes to the food, but a standard afternoon tea comprises a layer of sandwiches, a layer of cakes and a layer of scones or teacakes. However, you could also throw in pastries, petits fours or biscuits.

Sandwhiches: These require minimal effort, but get ahead by preparing your fillings in advance and assembling just before proceedings begin to avoid the dreaded soggy sarnie.

Scones: Scones are best eaten on the day and don’t take long to whip up but if you want to get ahead, freeze a batch and defrost them in a low oven. Serve warm with lashings of jam – decant a pot of homemade preserve into a pretty bowl.

Teacakes and buns: These should be served split and buttered – try glazing with some apricot jam to give them a professional finish.

Biscuits: Shortbreads, cookies, ginger nuts… take inspiration from your childhood biscuit tin. These recipes all take less than an hour, so you can make them in the morning.

Patisserie: Just the mere mention of Parisian-standard pastry is enough to send shivers down the spine of your average home cook. If you’re willing to take them on, prepare the pastry or biscuits the night before.

Cake: Individual portions are the key here, so avoid making a large cake and bake up something dinky.

The images above are simply for inspiration sourced from pinterest.

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