Little Cakes & Bakes
The Jewels of the Tiered Stand
Small, exquisite, and just enough sweetness to end the event in style.
🍋 Madeleines
French shells, buttery with a hint of lemon.
Ingredients
- 100 g butter, melted & cooled
- 100 g plain flour
- 100 g caster sugar
- 2 large eggs
- Zest of 1 lemon
- ½ tsp baking powder
Method
- Whisk eggs + sugar until pale.
- Fold in flour + baking powder + zest.
- Stir through melted butter.
- Chill batter 30 mins, spoon into a greased madeleine tin.
- Bake at 190 °C for 8–10 mins until golden.
- Dust with icing sugar before serving.
Mini Victoria Sponges
The classic cake, downsized for tea.
Ingredients
- 125 g butter
- 125 g caster sugar
- 2 eggs
- 125 g self-raising flour
- 2 tbsp milk
- Strawberry jam + whipped cream
Method
- Cream butter + sugar, add eggs one at a time.
- Fold in flour, stir through milk.
- Divide into greased mini muffin tin or cupcake cases.
- Bake at 180 °C for 12–15 mins.
- Once cool, split in half, fill with jam + cream, dust with icing sugar.
Lemon Tartlets
Bright, zesty, perfect palate cleanser.
Ingredients
- 1 pack ready-made shortcrust pastry (or mini tart shells)
- 200 g lemon curd (shop-bought or homemade)
- Whipped cream + fresh raspberries (optional)
Method
- Line mini tart tins with pastry, blind bake at 180 °C until golden.
- Fill cooled cases with lemon curd.
- Top with a swirl of cream and a raspberry for colour.
✨Pro Tip: Keep portions petite. Afternoon tea is about variety — one bite, maybe two, and onto the next delight.