Planning and preparation is the key. I am a list maker. I write down everything that I have to do, from the grocery list, to making the food to where the food is to go on the plates to when it is to go out. I leave nothing to chance.
My list helps me to stay on track. I cross things off as I go along. I will give you some suggestions for a stress free and easy to prepare ahead of time menu. I hope you will enjoy it.
Remember, the key here is to keep it simple and it is all about the presentation of the food.
Snow White’s Strawberry Fruit Fluff
Ariel’s miniature apple cinnamon scones
Mulan’s Mock Devonshire cream Lemon curd Assorted Jams
A variety of crust less tea sandwiches
Cinderella’s peanut butter and honey sandwich
Pocahontas’s cream cheese and jelly sandwich
Aurora’s ham and cheese tea sandwich
Jasmine’s cucumber tea sandwich
Tiana’s Turkey and marmalade pinwheels
Belle’s Butterscotch Cream Filled Tea Puffs
Princess Rapunzel Royal Chocolate covered strawberries
Tiara Cupcake Cake
Milk, Sugar cubes, honey
Strawberry Fruit Fluff
1 box (4 serving size) strawberry jello
1 cup water
2 cups heavy whipping cream
1 (8 oz) package cream cheese, softened
1 tsp vanilla
1 10 container frozen strawberries, thawed
1 pint fresh strawberries (for garnish) optional
Boil ½ cup water bowl in the microwave. Add jello to the boiling water and stir to dissolve. Add 1/2 cup cold water thawed cold strawberries and set aside.
In a large bowl, stir together cream cheese and vanilla to combine. Add the jello mixture and whisk until combined well.
In another bowl, beat the whipping cream until it's nice and fluffy. (It's easiest to use an electric mixer for this) Add this a little at a time to the cream cheese and jello mixture. Whip lightly after each addition until mixture is combined. Refrigerate for 2 hrs or overnight.
I like to place this in individual serving dishes and cover. Right before serving, I have my garnish strawberries already prepared to place on the top and serve.
We call them "tea puffs" because they can be filled with savory, as well as, sweet fillings. This can make 12 large puffs or 24 small puffs. Preheat oven to 450 degrees F. Grease baking sheets.
4 eggs (at room temperature)
½ cup butter
1 cup water
1 cup all purpose flour
¼ tsp salt
Place butter, salt and water in a saucepan and bring to a rolling boil. Remove pan from heat. Add flour and stir with a wooden spoon until mixture leaves the side of pan. Place over medium low heat and beat with wooden spoon about 2 minutes. Add eggs and mix well. Make sure to scrape down the sides of the pan. Mixture should be thick, smooth and shiny and hold its shape when lifted up by spoon.
Butterscotch Crème filled Tea Puffs
1 cup whipping cream
1 package instant butterscotch pudding
1 cup milk
¾ tsp almond extract
Beat whipping cream with mixer until soft peaks form. Set aside. Prepare the instant butterscotch pudding with the milk. Add in vanilla extract. Gently fold pudding mixture into whipping cream. To fill “tea puffs” spoon butterscotch cream filling into a pastry bag fitted with a ¼ inch plain tip. Press tip into base of each puff and pipe in some of the filling; do not overfill. Arrange “tea puffs” on individual plates or a large platter and serve. These can be made ahead of time, filled and frozen until about 30 minutes before serving.
Apple Cinnamon Scones
2 C. flour
¼ C. sugar
2 t. baking powder
1/8 t. salt
1/3 C. butter
1 large egg, beaten
1 t. vanilla
½ cup cream
2 tsp cinnamon
1 medium apple, peeled and chopped
Extra sugar (optional)
Preheat oven to 375ºF. Line a cookie sheet with parchment paper. Whisk together flour, sugar, baking powder, and salt. Cut in butter and blend with a pastry blender or two knives. The mixture should be crumbly, add in the apple.
In a small bowl combine the eaten egg, vanilla and cream. Add to flour mixture. Stir just until combined. Knead dough gently on floured surface.
I like to make petite scones for my princesses. Pat into a 4 inch circle and cut in half. Place on cookie sheet with parchment paper. Sprinkle with extra sugar, if desired. I use edible glitter from the baking section of the local craft store. The glitter and sparkle makes everyone smile. Bake for 15 minutes.
Serve with Clotted Cream.
Variations: If you have parents helping out, you may want to replace the apple and cinnamon with raspberry and white chocolate for a more adult treat. Raspberry White Chocolate Scones: Knead in 6 oz. white chocolate chips and 1 cup frozen raspberries (do not thaw). Work quickly from there because the raspberries will start to thaw and it can get messy. See other scones here.
12 slices white bread
1 (8 oz.) pkg. cream cheese
1 medium cucumber
salt to taste
Peel and thinly slice the cucumber. Spread a layer of cream cheese on each bread slice. Place the cucumber slices on the bread, layering if necessary. Sprinkle with salt and fresh dill. You can do open-face sandwiches or place two slices together like a traditional sandwich.
Cut each bread slice into quarters and cut off the crusts (tea sandwiches never have crusts). If desired, you can mix in some dill with the cream cheese at the beginning.
Turkey & Marmalade Pinwheels
1 (8 oz.) package cream cheese, softened
2 Tbsp. orange marmalade
3 large flour tortillas
12 thin slices turkey
Combine cream cheese and orange marmalade. Spread one third of the cream cheese mixture on to each flour tortilla. Place flour slices of turkey on top of the cream cheese. Roll up tortillas and wrap tightly with plastic wrap. Chill one hour (or till ready to serve) and cut into spirals. Keep refrigerated until ready to plate.
Garnish with a small dollop of marmalade.
Chocolate Covered Strawberries (Disney Princesses will love these)
12 ounces chocolate chips
Wash strawberries and pat dry. Bring a pan of water to an almost-boil. Remove from heat. Place chocolate in a saucepan and place the saucepan in the pan of hot water. Cover and let the chocolate chips sit 5 to 10 minutes or until melted. Stir.
Place a sheet of wax paper on a flat plate. Dip strawberries one by one into the melted chocolate and place on the plate. Let sit for about 10 to 15 minutes or until they begin to look hard. Loosely cover and place in refrigerator until needed.
Well. We have the menu planned; next on our agenda is planning the tea games for the party.
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