Afternoon Tea & A Garden Tour! Sweet Cream Cake Recipe
Hello, friends! In this episode we are baking a classic 1940s cake, and walking in the garden. Recipe for the Sweet Cream Cake is linked below.
Sweet Cream Cake Recipe:
*Flour Sifter
*Tea Strainers (set of 4):
*French Rolling Pin:
*Electric Kettle:
*Oven Gloves:
*Floral Tablecloth:
*Serving Tray:
*Links are affiliate links. I only recommend products that I use every day.
Kevin Lee Jacobs
Box 742
Valatie, NY 1218
Afternoon Tea Pastries with Chef Shane Smith | Strawberry & Cream Shortbread | Choc Orange Eclairs
We'd like to introduce you to a new chef joining our Chef Series, the talented pastry chef, Shane Smith.
In our Shane Smith Afternoon Tea series, Shane makes delicate Strawberries & Cream Shortbread as well as light & airy Chocolate & Candied Orange Mini Eclairs.
Find the written recipes here...
Strawberry & Cream Shortbread
Chocolate Candied Orange Eclairs
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We love to see what you've been baking, so please find us on our social channels and show us what you've made!
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And you can find Shane on his socials
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More about Shane...
Master Pastry Chef, Shane Smith, has over 20 years’ experience working in some of the world’s most celebrated pastry kitchens across the globe.
Shane considers himself very lucky to have spent the past two decades in a career that fulfills him on a daily basis, experimenting with seasonal ingredients and methods, developing new recipes and pushing his creativity to produce exquisite pastries that are sculptural, beautiful and delicious. Today his culinary repertoire and technical skills are second to none and Shane is passionate about passing on his knowledge to the next generation of Pastry Chefs.
He is a regular contributor to The Irish Times, The Irish Independent, Food & Wine magazine and other national publications. He also writes a monthly baking column for the Anglo Celt newspaper in his hometown of County Cavan. Shane holds regular cookery segments on RTÉ & Virgin Media Television, Ireland where he can be seen bringing his natural flare and love for all things sweet to the nation’s homes.
Winterizing My Garden & Baking an EASY Cake for Afternoon Tea!
Hello, friends -- Please join me in today's episode as I tackle some domestic chores...and bake a perfumed Strawberry Jam Cake (recipe below). I hope this video is relaxing for you!
Autumnal Darjeeling Tea: Tierra Farm ( Free shipping code: KLJSHIPS
Cutting Board:
*Walrus Oil:
*The Digital Food Scale:
*Microplane Grater/Zester:
*Wooden Serving Tray:
*Empress Tea Strainers (set of 4):
Links marked (*) are affiliate links. These links help to support this channel at no extra cost to you.
Kevin Lee Jacobs
Box 742
Valatie, NY 12184
STRAWBERRY LOAF CAKE
Ingredients for 1 8x4 or 9x5* cake
For the dry ingredients:
1 1/2 cups (190g) all--purpose (plain) flour
2 teaspoons baking powder
1/2 teaspoon salt
For the wet ingredients:
1 cup (200g) granulated sugar
The grated zest from 1 lemon
1 cup plain (not Greek) yogurt
3 large eggs at room temperature
1 teaspoon pure vanilla extract
1/3 cup (105g) strawberry jam
1/2 cup (120ml) neutral tasting oil (i.e., avocado oil)
For the Strawberry Glaze:
1 cup (125g) confectioners' sugar, sifted
1 tablespoon strawberry jam
The juice of 1 lemon (use enough to produce a thick but pourable glaze)
Center the oven rack, and preheat the oven to 350F/180C. Butter and flour the loaf pan, or spray it with baking spray.
The dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
The wet ingredients: In a large bowl, add the sugar and lemon zest. Use your (impeccably-clean) fingers to rub the sugar and lemon zest together until the sugar becomes fragrant. Whisk in the yogurt, eggs, vanilla extract, strawberry jam, and the oil.
Add the dry mixture to the wet, and stir just until the flour disappears into the batter. The batter will be slightly lumpy.
Baking: Pour the batter into the prepared loaf pan, and bake until the top browns lightly, and skewer inserted into the cake comes out clean -- about 1 hour for an 8x4-inch pan; 45-50 minutes for 9x5-inch pan. Cool to room-temperature on a wire rack.
Making the glaze: In a medium bowl, whisk together the sifted confectioners' sugar, strawberry jam, and lemon juice. Add more lemon juice (or just water) as necessary to achieve a thick but pourable consistency. Pour the glaze over the top of the cake, and let it drip down the sides.
NOTES: You will have a taller , and perhaps better-looking loaf if you use an 8x4-inch pan. If the cake seems to be browning too rapidly, cover it with a loose tent of aluminum during the last 10 minutes of baking.
Mini Cakes for Afternoon Tea | Very Yummy Easy Recipe
????????????Today's recipe “Mini Cakes for Afternoon Tea” its very delicious and yummy. Do try this at home with your friends and family. Everyone will love its taste. If you have any suggestions or requests then please write below in the comments. Also don't forget to like and subscribe my channel. Please share my YouTube channel and social media pages with your friends and surroundings. Keep looking my channel and stay tuned for more easy and delicious recipes. Thank you ????
#minicakes #cake #afternoontea
INGREDIENTS :
Cake batter:
????Butter - 80g
????Sugar - 200g
????Vanilla sugar - 1tbsp
????Eggs - 3
????Plain flour - 240g
????Baking powder - 3tsp
????Butter milk - 180ml
Topping:
????White chocolate - 250g
????Coconut oil - 2tbsp
????Strawberry
????Chocolate balls
????Whipped cream
????Sprinkles
????Pink food color
FOLLOW ME:
???? Instagram - @cutnbakedebbie
???? Facebook - @Debbies Baking
???? Twitter - @DebbiesBaking
SUBSCRIBE MY CHANNEL:
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RELATED RECIPES:
????Mini Cheesecakes Recipe
????2 Minute Mini Cheesecakes in Microwave Recipe
????Cotton Candy Cupcakes
Chris's favourite cake for a Sunday afternoon with a cup of tea!
We don’t do a lot of baking on our channel but I just had to share my recipe for a moist and fruity tea bread, it's one of Chris's absolute favourite cakes and is perfect for a Sunday afternoon with a cup of tea!
Free printable recipe is available on our site:
Ingredients:
150 g (3/4 cup) sultanas
150 g (3/4 cup) raisins
300 ml (just over 10 fl oz) hot tea
250 g (2 cups + 1 tbsp) plain (all-purpose) flour
2 tsp baking powder
200 g (1 cup + 2 tbsp) soft light brown sugar
1 tsp mixed spice
2 tbsp melted butter
2 medium eggs
Instructions
1. Place the sultanas and raisins in a bowl and pour over the hot tea. Cover and allow to soak up the liquid overnight.
2. Preheat the oven to 170°C/325°F and line a 2lb loaf tin with baking parchment or a tin liner.
3. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Give it a stir, then mix in the butter and eggs - using a wooden spoon or spatula.
4. Add in the raisins, sultanas and any liquid left in the bowl. Stir together until everything is thoroughly combined. It will be a very wet dough.
5. Spoon the wet dough into the lined loaf tin, place in the oven and bake for 1 hour - to 1 hour 15 minutes. You'll know it's done when an inserted skewer comes out clean. If you find that the top of the tea bread is starting to look too dark whilst it's in the oven, you can cover it will foil.
6. Once cooked, remove from the oven and leave to cool in the tin for 10 minutes.
7. Then remove from the tin and allow to cool completely on a wire rack before slicing and serving.
Notes
This cake should keep for a week or more wrapped in baking parchment and placed in a sealed container at room temperature (in fact, the cake tastes even better after a day or two).
Mixed Spice is typically a British blend of spices normally consisting of cinnamon, nutmeg, cloves and all spice although other spices can be present depending on the brand. If you’re in the US then it is similar to pumpkin pie spice mix.
#CookingShow #Cake #Baking
How a 5-Star London Hotel Prepares the Most Iconic Afternoon Tea Service — Clocking In
Claridge’s Hotel in Mayfair, London, serves one of the most elite afternoon tea services in the world. Sundays remain the busiest day for executive pastry chef Thibault Hauchard, who took over the entire pastry program.
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Credits:
Producer: Pelin Keskin
Directors: Pelin Keskin, Murilo Ferreira
Camera: Murilo Ferreira, Carla Francescutti
Editor: Lucy Morales Carlisle
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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For more episodes of 'Clocking In', click here:
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