Have you ever been to a proper high tea? The kind with mini sandwiches, bite-sized desserts, and of course - tea? I finally had the chance to go at the Fish House in Stanley Park with my mom over the holidays. Everything was decorated with white twinkling lights and garland - it was magical. We were presented with an array of premium teas in a gorgeous wooden box upon arrival, followed by a tower of treats placed on our table. We chatted while we slowly savoured each perfectly prepared bite and sipped our tea. I was very pregnant at the time, and it was the last time I would be hanging out with just mom before I became one myself. Everything tasted delicious and the time spent with my mom will be forever cherished.
With Mother’s Day just around the corner, I can’t think of a better way to celebrate than with something reminiscent of that memorable day. It was Mother's Day last year that we told my mom that I was pregnant last year - after all. And while sadly we won't be celebrating with each other this year, I created this cake with mom in mind.
If I can't have high tea with mom, then this Raspberry Earl Grey Cake just might the next best thing. The infused butter cake is paired with a touch of sweet raspberry and vanilla-specked buttercream. Simple raspberry preserves balance out the robust, slightly citrus black teas and add a pop of tartness to each with. Unlike a heavy chocolate dessert or a cake drenched in caramel, the flavors are bold yet still light and delicate. The perfect ending to a Mother’s Day brunch or afternoon tea. And since the cake is not overly sweet, feel free to fancy it up and pipe on some extra buttercream - like dedicate ruffles or rosettes.
Infusing desserts with teas and herbs is a unique and easy way to add flavor and make new creations. Find out how and to get the full recipe over on The Cake Blog.