What is more girly than a Fairy Princess High Tea? One special little girl, who is the ultimate little girl, requested such an event for her sixth birthday – and it was so much fun to put together!
First up: the venue! A local park had a beautiful shelter with three picnic tables. Because it couldn’t be reserved, we had to be there very early to set up. Plastic table cloths covered up any graffiti or unsightly stains.
The settings: I scoured vintage shops for vintage tea cups and saucers and even found some manly brown mugs with matching plates for the boys. These were used in decor, to serve our herbal, caffeine-free teas and were party favours for all the children to take home. Disposable, three level tea trays were covered in paper to match the patterns in the dollar store hankies that were used as placemats and also given to guests to take home.
The decor: a friend who is comfortable with a sewing machine and has a special love for bunting, provided the bunting that decorated the shelter. A few pin wheels and fabric flowers added a fairy garden feeling to the area. Holding a fairy party in a park or green, grassy setting where fairies R known to gather is often a big hit with the fairy loving guests. The young fairies attending were encouraged to dress in their fairy best and provided with the tools to make wands and crowns to help blend in to the fairy surroundings.
The food: All the splendor of high tea makes for some super yummy food options! Finger food is the order of the day, from crustless finger sandwiches to bite size brownies and cupcakes as well as mini sausage rolls and party pies. Pumpkin scones with a light vanilla glaze on top are a little more flavourful than traditional scones and eliminate the need for messy jam and cream. Finally, what’s a fairy party without a little fairy bread?
PUMPKIN SCONE W VANILLA GLAZE RECIPE
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
6 tablespoons cold butter (vegan substitute: Earth Balance sticks)
1/2 cup canned pure pumpkin puree
3 tablespoons half-and-half (vegan substitute: Silk soy creamer)
1 egg (vegan substitute: 1 tablespoon ground flax simmered with 2-3 tablespoons water)
1 cup powdered sugar
2 tablespoons 2 percent milk (vegan substitute: Soy milk)
1 tsp vanilla extract
Preheat the oven to 425F and line a large baking sheet with parchment paper.
Start by mixing dry ingredients (flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger) together in a large bowl (or bowl of your stand mixer, if you are using one). Remove butter from the refrigerator and cut it into small cubes. Add the cubes to the dry ingredients. If using a stand mixer, use the paddle attachment to mix the butter into the dry ingredients until it resembles coarse sand. If not using a stand mixer, cut the butter into the dry ingredients with pastry blender or two knives.
In a small bowl, whisk together the pumpkin puree, half-and-half, and egg together.
Stir the wet ingredients into the dry ingredients. This can be done with the dough hook of a stand mixer, or a spatula. When the dough is thoroughly mixed, it will be a little sticky but you are ready for the next step.
Form the dough into a ball and roll it out into a rectangle on a well-floured surface. The rectangle should be about 1/2 inch to 3/4 inch thick.
Using a pizza cutter, cut the rectangle into four equal columns. Cut each column into four triangles. Don’t worry if they aren’t the same size!
Place each triangle onto the parchment-lined baking sheet and place into the oven. Bake for about 15 minutes, until the scones start to lightly brown.
Remove from the oven and place on a cooling rack. Let the scones cool completely before glazing them.
While the scones are cooling, prepare the vanilla glaze by whisking together the powdered sugar, milk, and vanilla. Brush or drizzle the glaze over the cooled scones.
Let the glaze dry for about 30 minutes before serving.
The cake: How I love my cupcake cake pan! After some cake disasters the night before, I used my favourite “wacky” cake recipe to whip up a cupcake shaped birthday cake. I struggled a bit with the cake drying out due to the depth of the pan, then remembered my Auntie Rose’s jam cakes from when I was a child and slapped some raspberry jam in between the layers instead of icing. The result? A moist, yummy, not too sweet rich chocolate cake that is not only delicious, but allergy friendly (it’s nut and egg free!). The look on our little fairy princess’ face pretty sums up what she thought of her big pink cupcake.
Jacaranda Events would love to recreate this Fairy High Tea for your fairy princess. Just contact us today for your no-obligation quote.