LittlBowBub Tea Party Treats

Cooking Sims Style

With AsGraceCreates & Granny.R

Tea Party Treats

Cherry Bakewells

Recipe from Taste.com Australia

INGREDIENTS 12 Pampas small (individual) frozen pastry tart shells 50g strawberry jam 50g unsalted butter, softened 50g caster sugar 1 egg 25g almond meal 25g self-raising flour 1/2 tsp almond essence 2/3 cup (100g) icing sugar 6 glace cherries, halved

INSTRUCTIONS

Preheat oven to 200°C.

Place the tart shells on a baking tray and fill each pastry shell with a little jam. Place the butter and sugar in a bowl and beat until light and fluffy, then beat in the egg until combined. Add the almond meal, flour and almond essence, and stir until well combined. Spoon into the pastry shells, bake for 12-15 minutes, and allow to cool.

Meanwhile, sift the icing sugar into a bowl, then combine with about 1 tablespoon of water and stir until smooth. Spoon the icing over the cooled tarts and top with a cherry half.

Recipe from Lakeland Blog

INGREDIENTS 225g self-raising flour 225g butter, softened 225g caster sugar grated rind of 1 lemon 4 eggs 250g unsalted butter, softened 200g icing sugar 200g marzipan 3 tbsp apricot jam, heated & sieved 1kg white fondant icing, cubed 150ml water food colouring, as desired flavouring, as desired 100g white chocolate

INSTRUCTIONS

Preheat the oven to 160°C/325°F. Grease and line a 28cm square cake tin.

Beat flour, butter, sugar, lemon rind and eggs together until smooth then place in the cake tin and tap lightly to level out. Bake for about 40 minutes and test by inserting a metal skewer into the middle ─ if the cake is cooked, it will come out clean. Allow to stand in the tin for 10 minutes then turn out onto a wire rack to cool completely. Place in the fridge to chill.

Beat the unsalted butter and icing sugar together until pale and smooth. Place 100g in a piping bag and put in the fridge to firm up. Reserve the remaining buttercream for the cake sides. Roll the marzipan out thinly, brush the top of the cake with the jam and cover with the marzipan. Return the cake to the fridge to chill.

Cut the cake into 25 equal squares making sure all the edges are straight and neat. Coat the sides of each square with buttercream then, using the piping bag, pipe a blob of buttercream on the top of each in the center. Place in the fridge for 20 minutes. Using a food processor or hand mixer, blend the icing until it stars to break down, adding a splash of water if necessary. Very gradually add the water until the icing becomes smooth and more liquid. Add flavouring and food colouring to taste. Melt the chocolate in a bowl over a pot of simmering water. Do not allow the bottom of the bowl to touch the water. Once melted, place the chocolate in piping bag and set aside. Take the cakes out of the fridge and place one onto a fork at an angle. Dip into the icing and carefully set onto a cooling rack, taking care to avoid getting fingerprints on it. Repeat with each cake then leave on the rack to set.

Jam & Cream Scones

Recipe from Woolworths

INGREDIENTS

2 1/2 cup self-raising flour 2 and 1 half cup self-raising flour

300ml thickened cream, whipped 300 milliliters thickened cream, whipped

1/2 cup milk 1 half cup milk

1 tbs icing sugar 1 tablespoon icing sugar

50g cold butter, chopped 50 grams cold butter, chopped

1/2 cup strawberry jam (for serving) 1 half cup strawberry jam (for serving)

1 pinch sea salt ground (to taste) 1 pinch sea salt ground (to taste)

INSTRUCTIONS

Preheat oven to 220°C. Line a baking tray with baking paper.

Sift flour, icing sugar and salt into a large bowl. Add butter and rub in using your fingertips. The mixture will be like breadcrumbs.

Combine milk and water. Pour in almost all of the liquid and mix together with a flat knife, adding the remainder if needed. Tip out onto a lightly floured surface and gently press the dough together. Pat until 2cm thick.

Cut out rounds using a 4cm plain or fluted cutter. Arrange onto baking tray, leaving 1cm between each. Press remaining dough back together (be careful not to overwork the dough) and cut out more scones. Brush tops with a little extra milk and bake for 12-15 minutes until well risen and golden.

To serve, split scones in half and spread with cream and jam. Tips: If you don't have a cutter use the rim of a drinking glass to cut out scone shapes. be sure to flour the glass so that it won't stick to the dough.

what’s a tea party without scones Sul Sul! I'm Jess! aka. littlbowbub. I make custom food for the sims 4 @Littlbowbub on Tumblr