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Table:

Start by draping the table with a bold and bright floral table linen. For multiple tables, use the same patterned linen on each table or feel free to mix in other patterned linens to create an eclectic garden feel. Next, use colorful patterned kitchen aprons and tie them around each chair to create customized chair covers!

Centerpieces:

For the main centerpiece, take vintage teacups in any size, shape or pattern and simply glue them on top each other using a glue gun. You can make the centerpiece as tall or short as you would like, just make sure it’s sturdy, so that it does not topple over! To top off the teacup centerpiece add a ball of pretty pink garden roses and a single white butterfly.

On each side of the teacup centerpiece add small glass bud vases with seasonal garden flowers. To add an extra eclectic flair, find ceramic pots with a floral design and top them off with basic moss balls, which can be reused for future parties. Moss balls will save you time since you won’t to arrange flowers! The moss balls also serve as décor in your home after the event!

Table Settings:

Any vintage patterned dinnerware will suffice! It does not need to match the table linens or the aprons perfectly. Look at our table! We used over four different patterns but opted to keep the colors of the dinnerware and centerpieces in the same pink palette. Feel free to use anything from your grandmother’s old china, patterned melamine plates or even floral paper plates. It all depends on the time and the mood of the event.

Each guest received their own hot pink galvanized watering at their place setting, filled with ice and small bright blue bottles of champagne. This allowed guests to keep their champagne chilled on the hot summer day and also served as a party favor!

Paper Candy:

Personalized monogrammed tea bags with each guest’s initials on them were strategically placed at each setting in the teacups. This is a creative way to add a customized touch to the event while doubling as a place card. We also added a whimsical “Alice in Wonderland” flair to the table by placing playful blue and white menus to the side of each plate. Please see our paper candy section to purchase semi-custom menus and monograms similar to these.

Appetizer

Tea Sandwiches

Ingredients:
24 bread slices (recommended: white, rye, whole grain, pumpernickel, or a combination)
1 cup guacamole
2 cooked chicken breasts, thinly sliced
4 ounces cream cheese, at room temperature
2 tablespoons chopped chives
1/2 English cucumber, sliced into thin rounds
1/4 cantaloupe, peeled, seeded and thinly sliced
1/4 pound thinly sliced prosciutto
Special Equipment: 3-inch round cookie cutter

Directions:
Using a round cookie cutter, cut out the center of the bread, removing the crusts.

Guacamole Chicken Tea Sandwiches:
Take a piece of the bread and, using a butter knife, spread 1 side of it with guacamole. Spread 1 side of another piece of bread with mayonnaise. Top guacamole with chicken and then the mayonnaise-smeared bread.

Chive Cream Cheese and Cucumber Tea Sandwiches:

Mix chives into the softened cream cheese. Spread 1 side of 1 slice of bread with the chive cream cheese. Top with a few slices of cucumber and then with another slice of bread.

Prosciutto Melon Tea Sandwiches:
Place prosciutto on 1 slice of bread. Top with some melon and another slice of bread.

Dessert

Cherry Scones

Ingredients:
Makes 8 scones
1 3/4 cups all-purpose flour, plus more for work surface
2 1/2 teaspoons baking powder
2 1/2 tablespoons sugar, plus more for sprinkling
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
1/2 cup dried cherries
1 teaspoon grated lemon zest
1 large egg
5 tablespoons heavy cream, plus more for brushing on scones

Directions:
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
In the bowl of a food processor, combine flour, baking powder, sugar, and salt. Add butter and pulse 3 to 6 times until mixture resembles a coarse meal. Transfer mixture to a large bowl; stir in cherries and lemon zest.
In a small bowl, beat together egg and cream. Add to flour mixture; stir gently with a fork until mixture just comes together. If dough seems too dry, add a splash of cream; mixture should not be too sticky.
Transfer dough to a lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes.
Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. Scones are best eaten the day they are made.

Drink

Lavender Champagne

Ingredients:

1/2 cup sugar
1 tablespoon dried lavender
4 bottles (750 mL) dry Champagne or sparkling wine, chilled
Fresh lavender sprigs, for garnish

Directions:
Bring sugar and 1/2 cup water to a boil in a saucepan, stirring to dissolve sugar. Stir in dried lavender. Remove from heat. Let cool completely. Strain out lavender. Refrigerate syrup until ready to serve (up to 1 month).
Pour about 6 ounces Champagne and 1 1/2 teaspoons syrup into each flute. Garnish each with a lavender sprig. Serves 16
Sandwich cutters for tea size sandwiches