Afternoon tea menu with planning

Afternoon tea planning

I decided to pen the details and planning involved in organising an afternoon tea event with friends. I had a variety of cakes and it is all possible with advance preparation.

Cheese scones

Cheese scones

Cheese pastry biscuits

Cheese pastry biscuits

Pecan pie slices

Pecan pie slices

 

 

 

Peanut butter choc slice

Peanut butter choc slice

Little lemon cupcakes

Little lemon cupcakes

Choc chip cheesecake slice

Choc chip cheesecake slice

 

 

 

 

 

Note: as an alternative to the peanut butter frosting on the choc slice you could do a salted caramel frosting on the choc slice 

Planning

Make up to 1 month before and freeze – defrost at least 5 hours before serving:

  • Pecan Pie slices – freeze slices in layers separated by wax paper in a sealed container
  • Little lemon cupcakes without frosting – cool completely and then place in a zip lock plastic bag on a flat baking sheet. Once frozen you can remove the baking sheet
  • Choc cake – freeze wrapped in a number of layers of plastic wrap to ensure no air/ moisture can get in
  • Cheese pastry biscuits – cool completely and then place in a zip lock plastic bag on a flat baking sheet. Once frozen you can remove the baking sheet. On day of serving place in a hot oven (220 C) for 2 minutes to crisp up again
  • Cheesecake slices – these can be frozen or they can be made 3 days in advance and kept in a sealed container in the fridge

2-3 days before:

  • Peanut butter frosting OR salted caramel frosting – once cold place in a sealed container in the fridge
  • Lemon frosting – place in a disposable piping bag and then in a zip lock bag, store in the fridge.

On the day starting 6 hours before guests arrive:

  1. Remove all items from the freezer – keep the cheesecake slice, once defrosted, in the fridge, the rest can remain at room temperature
  2. Place pastry biscuits in a hot oven to crisp up for 2 minutes
  3. Roast vegetables (cherry tomatoes and peppers) for pastry topping if using
  4. Spread the peanut butter / salted caramel frosting over the chocolate cake and cut into small slices – then transfer to a sealed container
  5. Set the table
  6. Slice cucumber thinly for the pastry biscuits
  7. Pipe the lemon frosting onto the lemon cupcakes (these should be kept in the fridge but served at room temperature so manage depending on when this fits into your schedule)
  8. 1 hour before guests arrive make the cheese scones – this should give you enough time to clean up and still have the smell of fresh scones when people arrive
  9. Assemble the pastry biscuits and place all items on serving plates when guests arrive.