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Summer is in full swing now.
Mornings have been beautiful lately. It's so heavenly to be
outside savoring a delicious cup of tea. Summer gives us numerous
opportunities to celebrate. Recently I
celebrated a summer birthday. I must admit I am amazed at the increasing
amount of birthdays I have accumulated.
Our Birthday Theme Tea Menu
this month includes my personal favorites. Also included, are
the directions for our delightful teapot cake. If you would like
to order the kit which contains the pans, spout and handle patterns;
please click HERE.
Great news. Yorkshire Gold is back. A new source has been found and this delicious favorite
and is once again available.
Be sure to visit our tea blog
to see pictures from the Royal Tea Club's covered dish tea party and
additional pictures of our Teapot Cake.
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Wild Blackberry Tea of the Month
Wild Blackberry, our featured
tea of the month, is made of exquisite China black tea blended with
wild blackberries. This perfect marriage of fruit and tea boasts
a round body and sweet lingering finish. As always, this tea of the month is discounted $1.00 off the original purchase price.
Price 2oz: $4.99
Price 4oz: $9.99
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New Crystallized Sugars
For your next tea party serve our lovely flower sugars on the side. There are several beautiful colors and flavors
to choose from. This is a detail that your guests will truly appreciate.
The fabulous botanicals are imported from a very old French company
skilled in the lost art of crystallizing flowers for adornment. |
Pistachio Rose Florentine Mix
Another delicious treat is
Pistachio Rose Florentine Mix. It's an easy to bake dessert
or cookie to serve at tea parties. Perfect for impromptu visitors.
Scoop out as much as you need to and bake following directions.
Shape and cool. Fill with mouse or whipped cream. Crumble and
use on salads or in granola. Make shards and use to garnish
ice cream, cakes and tortes. Or leave flat and serve as tea cookies.
Easy, fast, elegant; it's made with rich California pistachios and
French crystallized roses and packaged in chocolate brown fabric and
ribbon.
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July Birthday Menu
Banana Almond
Soup
Apricot White
Chocolate Scones
Easy Cucumber
& Chive Tea Sandwiches
Turkey with
Basil Mayonnaise
Egg Salad
Berry Blueberry
Bars*
*Recipes can be found in
Teatime in Gettysburg and Lunchtime in Gettysburg cookbooks
My Teapot
Birthday Cake
What you will need:
1 package pound cake mix
2 mini bundt pans
Frozen purchased cookie dough
or your own sugar cookie dough recipe
Frosting
Pattern for handle and spout
Fresh flowers, candy decoration
etc for completed cake
Prepare cake mix according
to package directions. Fill each pan 2/3 full. Tap pan to
settle batter as the batter will be thick. Bake approximately
15-18 minutes or when cake feels firm to the touch, is golden brown
and starts to pull away from the sides of the pan. 
Allow pans
to sit for 5 minutes and remove cake from pans. Continue cooling
on rack. When cakes are completely cooled slice off tops and reserve.
Use top as lid for the teapot. Using 1 � "-2" biscuit cutter
cut lid from reserved cake slice. With knife trace spout and handle
designs on cookie dough which has been rolled in powdered sugar and
gently remove to baking sheet and bake according to directions.
Also, roll a small ball for the teapot lid knob. Frost the middle
portion of the cake and put cakes together to form teapot. Place
lid and knob on cake and frost. Carefully make a small slit
in the sides of the cake to accommodate spout and handle. Attach
handle and spout. Decorate in desired manner. Each cake
mix makes 8 mini bundt cakes or 4 teapot cakes. If making one teapot
cake, you can use remaining batter for short cake, cupcakes, mini tea
bread, etc. Each cake serves approximately 2-3.
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| Save 25% |
In celebration of my recent birthday
on July 25, please enjoy a 25% discount that will be applied to your order when you enter the code 'BDAY' at check out.
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Offer Expires: 9/1/08
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