This weekend we hosted a garden tea party which meant we got the chance to create a pretty delicious spread. The table was filled with sugar cookies, petite vanilla bean scones with a blackberry glaze, and two cakes.
We switched it up a bit by making two mini cakes, but we stacked them tallllll. One cake was white with vanilla buttercream and blackberry drizzles, the other was a chocolate beauty that we left pretty much naked. We topped it with vanilla buttercream and more blackberry drizzles, because in my opinion it’s not a real garden tea party without blackberries.
We were excited with how with the tablescape came together, and even happier with how scrumptious the desserts were! These goodies, accompanied by a mimosa (orange juice just for color please : ), made for a perfect afternoon of celebrations.
Champagne, Tall Cakes & Short Dogs,
Kris and Kels