The Ultimate Afternoon Tea Party - Classes

I'll be teaching The Ultimate Tea Party, a demo class, at Shermay's Cooking School on 10 April 2010 (Saturday), 11 April 2010 (Sunday), 24 April 2010 (Saturday) and 25 April 2010 (Sunday). For all inquiries, please call the school at +65 6479 8442 or 6479 8414, or email shermaycs@yahoo.com.sg

On the menu:

Perfect Scones An heirloom recipe for the most perfectly flaky and tender scones; simply unforgettable when accompanied by homemade "clotted cream" and strawberry preserves. Plus
Tipsheet I: Tricks & Techniques for Perfectly Flaky and Tender Scones

Rich Marbled Bundt Cake with Dark Chocolate Glaze This beloved and nostalgic favourite is a classic study in contrasts;

sour cream-enriched vanilla cake is artfully swirled with deeply chocolatey cake (using Valrhona Manjari 64% Dark Chocolate). Plus
Tipsheet II: The Art of Marbling – Swirl Your Way to Stunning Striations and

Tipsheet III: How to Bake A Beautiful Bundt

Wholemeal Soda Bread Buttermilk imparts a marvellous tang and lightness to this traditional Irish quick bread. Makes magnificent toast,

and is equally good with fruit preserves,

or something savoury, such as salmon rillettes.

Savoury Cheddar Shortbread The ultimate buttery, moreish, it’s-hard-to-stop-at-one cheese biscuit. Delicious at teatime, but also nice as a nibble with cocktails or aperitifs.

I'll post details in the coming weeks on the Bonus Section with Extra Recipes, Ideas & Serving Suggestions included in the recipe pack:

Homemade “Clotted Cream” Thick, luscious clotted cream is a must-have accompaniment to scones. Not readily available here, here’s a scrumptious alternative homemade version

Strawberry Rosewater Preserves Hauntingly perfumed and beautifully hued, these strawberry preserves belong in a special league of their own

Passionfruit Curd An elegant and aromatic fruit curd that is spectacular served with scones or toast. Also great for using to fill cakes, cookies and tarts

Confiture de Lait Caramelized milk jam, also known as dulce de leche or cajeta, is indulgent with scones or toast. Also great as a sauce for ice cream, or for using to fill cakes, cookies and tarts

Salmon Rillettes A luxurious potted fish pâté made of smoked salmon and poached fresh salmon. Divine with a hearty, rustic bread like soda bread