Ruffles & Roses: A Mad(ish) Tea Party

Ruffles & Roses Tea Party via Sweetapolita

You made it! You are so sweet for coming to my first tea party in honour of my enchanting friend and talented artist, Vanessa Valencia and her annual A Fanciful Twist virtual Mad Tea Party. So perhaps her tea party will be a teeny, tiny bit madder than mine, and nothing short of magical, but of course it will. That, my friends, is why she is the one and only Vanessa Valencia. I, however, am more than thrilled to share my Sweetapolita spin on a mad tea party with you all, and to me, a tea party, mad or not, could only be complete with some fancy tea-time treats. Now, let us see if we can find our way to those treats . . .

Oh my goodness, I’ve a feeling we’re not in suburbia anymore. Many miles away from suburbia, the air is different, there are open fields, seemingly endless trees and flowers, and we can hear the loons. It’s definitely a lovely day for some tea, ruffles and roses.


Why yes, roses! Now, if you can just find your way past these lovely roses, you may find a much needed cup of tea and treats.

Ruffles & Roses Tea Party via Sweetapolita

Finally, you’ve arrived, and you’ve spotted something petite and sweet . . .

Ruffles & Roses Tea Party via Sweetapolita

Fairy cakes? What a pleasant change from cupcakes with towering frosting (although I think I have spotted a few of those as well, and that’s never bad news!). Although I’ve heard of many different ideas and descriptions as to what a fairy cake really is, I can’t imagine a cuter name for a l and tastier cupcake, and so that’s what we’ll call this: a tender and buttery vanilla cupcake topped with a sugary glaze, basically a royal icing (meringue powder, confectioners’ sugar, and water). What I really like about it, aside from how lovely and pure white it is (a rare luxury that isn’t possible with butter-based frosting), is the fact that, even though the icing is very sweet, there is so little of it that it really just highlights the vanilla in the cupcake and offers a hit of sweet. And, what do you know? They are perfectly delightful with a cup of tea.

Ruffles & Roses Tea Party via Sweetapolita

Can you tell we had a little bit of rain on our tea party day? Actually, it rained the entire day, and as it should be, everything was outside! You can see the petite fondant ribbon roses on the fairy cakes and the icing are shiny and glossy, which happens when there’s so much moisture in the air. But, we weren’t going to let a little rain (or a torrential downpour) stop our fun or our indulgence, and, actually, what’s lovelier than a tea party in warm summer rain?

Ruffles & Roses Tea Party via Sweetapolita

If you decide to make your own fairy cakes, you can always flavour the icing with a little bit almond, clear vanilla, or rosewater perhaps. Really, as long as it’s not oil-based, you can add a wee bit of any flavour your heart desires. I left these classic, but there is a lot of room for experimenting.

Ruffles & Roses Tea Party via Sweetapolita

I agree–we should have one now.

Ruffles & Roses Tea Party via Sweetapolita

And no mad tea party would be complete without mad buttercream ruffles! In the name of petite tea party treats, why not create a few petite ruffle cakes?

Ruffles & Roses Tea Party via Sweetapolita

And petite teacup cupcakes?

Ruffles & Roses Tea Party via Sweetapolita

And,  yes, more petite ruffle cakes! Under all of those angelic Swiss Meringue Buttercream ruffles, you’ll find a rich, Devil’s Food Layer Cake, which is always a nice surprise for tea party guests to reveal when they slice into this cake-for-two (or a few).

Ruffles & Roses Tea Party via Sweetapolita

And yet another petite ruffle cake . . . that is why I love the petite 4″ version, because you can fill a table with them, as opposed to one full-size cake. With ruffle cakes everywhere you turn, it would madder than mad to not take a slice.

Ruffles & Roses Tea Party via Sweetapolita

Through the ruffles and roses, I see more tea party sweets: vanilla cupcakes with simple buttercream rose swirls.  With all of that Swiss Meringue Buttercream already created for the ruffle cakes, and all of the delightfully vanilla cupcakes from the fairy cakes already made, why not take a few moments to pipe some roses on them and offer your tea party guests another treat?

Ruffles & Roses Tea Party via Sweetapolita

And since you have the open star pastry tip already out and ready to go from your buttercream roses, perhaps baking a batch of raspberry rose meringues would be a nice addition to the tea-time menu? Sweet and crunchy baked meringue is the loveliest (and simplest) of treats, however, I don’t see them offered as much as I wish they were. These have some freeze-dried raspberries and a quick and easy (and possibly unexpected) raspberry ingredient that gives them their bright pink hue.

Ruffles & Roses Tea Party via Sweetapolita

Well, I knew you were coming, so I baked a cake. Or four. Ruffles, ruffles, and more ruffles for us to share.

Ruffles & Roses Tea Party via Sweetapolita

Or one mad and not-so-petite bite-full? That would be one divine bite, I believe.

Ruffles & Roses Tea Party via Sweetapolita

Or perhaps you’d prefer more cake, less ruffles?

Ruffles & Roses Tea Party via Sweetapolita

Some little guests appear to love cupcakes and tea, or, is it teacakes in cups . . .

Ruffles & Roses Tea Party via Sweetapolita

Shh . . . what’s that sound? This little cakelet seems to hear some buzzing overhead. What could it bee?

Ruffles & Roses Tea Party via Sweetapolita

Ahh, of course, the mad sugar bee has landed. Those darn country bees are like no city bee we’ve ever seen. Must be something in those country roses.

Ruffles & Roses Tea Party via Sweetapolita

Either way, this tea party guest isn’t sharing her cupcake.

Ruffles & Roses Tea Party via Sweetapolita

Unless, of course, it’s with her beloved rabbit. What’s a mad tea party without a peculiar rabbit?

Ruffles & Roses Tea Party via Sweetapolita

Finally, after we’ve shared tea-time stories, tales, and treats it’s almost time to part, until next time, of course. Wait a mad moment–is it just me, or have our petite cakes grown? I suppose we just never know what madness will unfold over tea and cakes, but you are always welcome here. We love the company!

And truly, no tea party would be complete without a tiny tea set: Meet Violetta (and her tiny tea set). She is one of Vanessa’s most recent paintings, and, as you can see, she is gorgeous and mysterious,  just as all of Vanessa’s enchanting pieces are. “Violetta and the Tiny Tea Set” is my current favourite painting in the A Fanciful Twist Etsy shop, and Vanessa has generously offered to give away an 8 x 10 print of this original artwork to one lucky reader (so sweet, right?).  To enter (and anyone can enter, as she will ship the print anywhere in the world), simply leave a comment below telling me what your favourite tea-time treat is or would be. That’s it & good luck! Winner will be selected Monday, June 27th at 12pm EST.  *CONTEST HAS ENDED

*Winner will be randomly selected using random. org.

If you’re wondering where the non-suburban gorgeous setting for my tea party was, it was in Hillier, Ontario (Prince Edward County). What  an incredible setting.

If you would like to make some of these tea-time treats, here are the recipes:

Fairy Cakes         {click to print}





One Bowl Vanilla Cupcakes for Fairy Cakes

Yield: 2.5 dozen


1 3/4 cups (175 g) cake flour, not self-rising

1 1/4 cups (157 g) all-purpose flour

2 cups (400 g) sugar

1 tablespoon (15 mL) baking powder

3/4 teaspoon (5 g) salt

1 cup (2 sticks, 227 g) unsalted butter cut into 1-inch cubes, room temperature

4 large eggs, at room temperature

1 cup (250 mL/8 liquid ounces) whole milk, at room temperature

1 teaspoon (5 mL) pure vanilla extract (I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract for all of my baking)


1. Preheat oven to 325°F (170°C). Line standard cupcake pans with your favourite paper cupcake liners.

2. In bowl of electric mixer fitted with the paddle attachment, combine dry ingredients (flours, sugar, baking powder, and salt) and mix on low speed until blended. Add cubes of butter, one at a time, and mix again until all butter is coated with flour.

3. Add eggs, one at a time, to mixer and blend until incorporated.

4. In a large glass measuring cup, whisk together milk and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl with spatula after each addition. Beat until just incorporated (try not to over beat).

4. Using a 1.5 oz cookie scoop (or your cake batter tool of choice), divide batter among liners (should be 2/3 full). Bake until a skewer inserted in the center comes out clean, about 17-20 minutes.

5. Remove from oven and immediately transfer the cupcakes onto  a cooling rack by inverting the tray. Carefully turn the cupcakes right-side-up and let cool completely before frosting.

*Recipe source: Billy’s Bakery Vanilla, Vanilla Cupcakes via Martha Stewart

Fairy Cake Icing (Royal Icing)


1/2 cup (125 mL) water

1/2 teaspoon (2.5 mL) cream of tartar

2 tablespoons (30 mL) meringue powder (I avoid Wilton brand and I like Ateco 480 Meringue Powder, 20 oz.)

*Optional: Flavouring/extract to taste (nothing oil-based) such as, almond extract, rosewater, vanilla extract (clear if you want the icing to remain very white), etc.

1 lb (454 g, about 3 3/4 cups) icing (powdered, confectioners’) sugar

Few drops food colour gel (optional)


1. Place meringue powder, cream of tartar, and water (and extract, if using) in the bowl of an electric mixer fitted with the whisk attachment, and mix on low speed until frothy.

2. Add the icing sugar, and mix on low speed for 10 minutes. You can use the paddle attachment or the whisk attachment and see which you prefer (I tend to use the paddle attachment because it’s how I was taught by Bonnie Gordon, but I’ve done it both ways, and they both work!). The icing will be fairly thick, but glossy and not as thick as regular royal icing at this point.

3. If too thick, add water, 1 teaspoon at a time, mixing well after each addition, until the icing just runs off a spoon and is glossy and spreadable (but not too watered down). I was also taught at Bonnie Gordon College of Confectionary Arts that you can run the tip of a knife through the icing and count how many seconds until the line disappears, and when it takes about 8 seconds (in this case), I find it to be the best consistency for these fairy cakes.

4. Cover with Glad “Press’n Seal” until you are ready to use, and in between use. You can also use a damp cloth over top of it to keep it from drying out, but you need to keep it covered as it will dry out and get crusty very quickly if it’s exposed to the air for too long.

5. Best used right away, but as the brilliant Callye from The Sweet Adventures of Sugar Belle explained, you can, if necessary, keep in refrigerator in the mixing bowl itself with a damp cloth and dinner plate over top, and it keeps well that way overnight. Genius! This was quite a revelation considering I used to throw unused royal icing in the garbage *cringe* after being told it couldn’t be used after day 1.

Assembly of the Fairy Cakes

1. Make your mini fondant ribbon roses: colour approximately 8 ounces of fondant desired colour (I used Sugarflair “Pink”) and seal in small Ziploc-style bag. Remove quarter-size ball from bag and roll out into a long strip 1/8″ onto lightly icing-sugar-dusted surface. Using a pizza cutter, cut out approximately 3″ x 1″ strips, folding each one in half lengthwise and thinning the folded edge slightly by pressing down gently withyour fingertips (you can place a small piece of plastic wrap between the fondant strip and your fingers). Roll the strip fairly tightly until you get a rose-like effect. Trim the underside with a small, sharp knife and set aside to dry.

2. If you would like to include the green leaves, you can either use a small silicone leaf mold, or you can always colour and roll green fondant (I use Sugarflair “Gooseberry” for a more authentic leafy green) 1/8″ thick and simply cut small leaves by hand. Set aside to dry.

2. If you would like pastel fairy cakes, divide your icing into small bowls and colour as desired (since royal icing is pure white, you need very, very little colour, particularly if you want pastel shades).

3.. Holding the cupcake in one hand, add a spoonful of icing onto the cupcake and tilt the cupcake so the icing spreads itself and clings to the sides of the paper liners. You can also use the bottom of the spoon to spread it, but be careful to not get crumbs in the icing. The last thing we want to do is to make the fairies cringe when they see crumby fairy cakes! If you find your icing is too thick, add a bit more water to the bowl of icing.

3. Set each one aside as you finish icing them, and gently add your fondant rose (or any other decoration you may choose) and leaves about a minute after you’ve iced each one. Try to avoid picking them up again until they have completely set (a few hours), or the surface won’t be as smooth as it should be, and will likely crack. I like to place them into a cupcake carrier, as I go, so that when they are complete I can just pop the lid onto the carrier to keep them fresh and to avoid too much handling.

Raspberry Rose Meringues           {click to print}





Yield: 28 2″ meringues


3 large egg whites, room temperature

pinch of salt

1 package (3 ounces) Raspberry Jell-O

1/4 cup freeze-dried raspberries (optional)

1/4 cup (50 g) sugar

1/2 teaspoon (2.5 mL) vanilla extract


1. Preheat oven to 200°F (94°C). Line 2 baking sheets with parchment paper.

2. Grind the sugar and freeze-dried raspberries in a food processor until it reaches a powdery consistency. (If not using freeze-dried raspberries, omit this step and add sugar on its own in step 3.)

3. Place the room temperature egg whites and salt in a grease-free bowl of an electric mixer fitted with whisk attachment. Beat on medium speed until frothy. Add the Jell-O and sugar mixture into the mixing bowl in a steady stream, and turn the mixer speed to med-high, beating until meringue is stiff, thick, and glossy — about 5 minutes.

4. Add the vanilla and mix until incorporated.

5. Place the meringue into a large pastry bag (such as 14″) fitted with 1M pastry tip (or other desired open star tip) and pipe the roses onto the baking sheets. Begin in the middle and, moving outwards, pipe 2 complete circles. Keep roses about 1 1/2″ apart.

6. Bake for 2 hours, then turn off the oven and keep the trays in the oven overnight.

*Store in airtight containers or Ziploc-style bags at room temperature and away from moisture. Trust me!

*Recipe adapted from

Petite Ruffle Cakes  

1. Bake and cool your favourite cake recipe in 4′ round cake pans. I used Devil’s Food Layer Cake, from this post. Keeping with the “petite” cake, I used only 2 layers per cake.

2. Make a batch of Swiss Meringue Buttercream.

3. Trim first cake layer so the top is nice and flat (if necessary) and place face up on a 6″ round cake board, or plate. Place 1/2 cup of Swiss Meringue Buttercream(or filling of choice) on top of layer and smoothwith a small offset palette knife. Trim the second layer, and place face down on the cake.

4. Apply a thin layer of Swiss Meringue Buttercream (I don’t recomment using sugary buttercream, but Italian or French Meringue Buttercreamswork nicely as well) over the cake, smoothing top and sides with a small offset palette knife (as you can see, I use this all of the time!) to seal in crumbs and to give the buttercream ruffles something to adhere to.

5. Using the a petal decorating tip of your choice (they come in different sizes, but I use the larger size Wilton #123 or sometimes a smaller size, such as Wilton #104) use the buttercream ruffling technique found in this previous post, complete the cake and serve!

Thanks so much for joining me at my mad(ish) tea party! I hope you enjoyed your visit, and I’ll see you soon with another baking post this coming week!

Good luck & enjoy!

Love, Rosie xo


Share the Sweetness!


  1. says

    OH MY GOOOODNESS GRACIOUS!! This is Wonderland, right here. Your cakes have me speechless all the time. Rosie, you are the guest of honor, but more like, the Rose Queen of honor. I know, I am silly, but I am trying to put into words the amazingness that is you!! LOVE YOU!!, V (I am speechless. Your cakes are gobsmakingable. See, no words ;) xoxo Thank you for being my our guest of honor. You are wonderful!

  2. says

    Oh Rosie, I have certainly enjoyed every single one of your fairy cakes with my warm cup of tea… It’s been a delight to having been invited to your Mad Tea Party, I will definitely be joining this event next year… And your guest… Oh my… she is a true “Cakelet in Wonderland”!!

  3. says

    Just getting out of bed, and with my eyes still half shut i open my computer.
    The first thing i do is go to Sweetapolita…. because you never know what kind of sweet and wonderful she has baked today.
    And my eyes POP open seeing all of this PINK GORGEOUSNESS. O my goodness i am in love my heart is bursting with pinkyness, sweetness and sunshine (it is raining here). You have made my day….. and that of you gorgeous daughter.

  4. says

    So many wonderful photos….too many tempting treats…and one beautiful little girl! What a great party :D

    Thank you so much for having me…I had a delightful time :D

  5. says

    Well, my goodness me, what a decadent tea party…your creations are out of this world…I would have to say those ruffle cakes would be my favourite – I can only imagine how amazing they taste! I will definitely be coming back to visit and to have a go at some of these recipes – those cupcakes look delicious. So lovely to meet you…thankyou for having me.

  6. says

    I have to say I am going to attemp the ruffle cake!! ahhh, I know, but I always wondered what the flat piping tube was for, they are beyond beautiful, all of your cakes are but maybe the most beautiful was your daughters eyes, maybe to have those cute little button gaze upon me would be enough for afternoon tea!! eek or maybe I would love a minty chocolate cake too.

    So nice to make it to your party

    sheree xxx

  7. says

    Oh my word….so beautiful and adorable and just plain ole CUTE! Love the little ruffle cakes and meringue roses! My favorite tea time treat would have to be a sponge cake layered with whipped cream and fresh fruit. Very simple and yummy!

  8. says

    Oh What a perfect way to have my morning coffee, feasting my eyes upon these glorious treats. My day feels complete already and it’s not even 4 a.m. here. I love love these calorieless treats. So mad for a virtual tea party, any time of day. Thanks Rosie,

  9. says

    Hi Rosie,

    I actually found my way to this tea party through your site. I am a massive fan of your creations, and am all psyched up to make your amazing ruffle cake for my birthday. I’m sure you’ll be inundated with comments but I’d love it if you could stop by my site.

    Happy tea party! :)

  10. says

    Woweee I think I have died and gone to cake heaven. Your ruffle cakes are just beautiful, although I think my favorite tea time treat would be the raspberry rose meringues, maybe with some fresh raspberries and whipped cream to go with them. ;-)

    Thank you for sharing all this yummy goodness.

  11. says

    I have had my eye on that pink ruffled cake since your post a few weeks ago, and one of these days I WILL make it! (If not before, then maybe for next year’s Tea Party) Everything you make looks so incredibly tasty, your photographs really make my mouth water :)
    A lovely Tea Party!

  12. says

    I still haven’t gone to bed yet and its almost 3:30am my time. But now I know these delicious ribbons of frosting are going to wrap me up and leave me craving sweets all day long. They are beautiful!!

    My favorite tea time treats are definitely anything lemon in flavor – and perhaps a bit of ginger with that as well – yes a lemon ginger cookie cake ….

    I hope you stop by …

    Tabitha of

  13. says

    thank you for the wonerful tea party such a stunning sight and to and to answer your question… almond tarts or Bakewell tarts as we call them in England …. Yum! warm from the oven

    Hugs wendy

  14. Linda Diane says

    Gorgeousness, Miss Rosie! You seem a pro already at this mad tea partying! Oh, and I do think my favorite tea-time treat would be the treat of sipping and nibbling goodies alongside that lovely blue-eyed little doll of yours! And if I were to choose my favorite treat of the EDIBLE kind, oh, that would be very difficult. I do find myself fancying the fairy cakes with the tiny little rosebuds!

  15. Melissa E. says

    Thank you for having me to your fabulous Tea Party! Your treats look amazingly decadent. I can’t wait to try your Raspberry Rose Meringues recipe. I had a fabulous time.

  16. Linda says

    All of your creations look absolutely scrumptous! I would like to make them with my daughter who wants to learn how to bake this summer.My favorite tea-time treat are the fairy cakes. Thank you for sharing photos of your fabulous tea party!

  17. Janet says

    So Stunning! I only wish I had the time and patience to dedicate to this craft. However, I have totally decided on a ruffled cake for my birthday because of your fantastic pictures.

  18. says

    Oh Rosie, what a pretty tea party! Love LOVE your cakes and sweets. Absolutely beautiful, and the rain, on some pics made it that much more special :) Great post!

  19. says

    We are so happy to have you as guest of honor. The treats are magical and fabulous but sweetest of all is your party guest. Who can not help but get lost in those eyes?

  20. Joana R. says

    Such a sweet tea party, I wish I could make something like that to my niece :)
    Your food always look so beautiful, I wish I could have it for tea time.. Or anytime :p Those petite ruffle cakes would be my favourite tea-time treat!

  21. says

    A most divinely, delicious tea party if there ever was one! Thank You!
    Oh, and my favorite tea time treat has always been scones with devonshire cream and lemon curd, however, I do believe I may need to add your fairy cakes and raspberry rose meringues to that list.

  22. says

    My goodness. I think I almost died from how wonderful and lovely everything on this post is. The setting is magnificant and the tea time treats look so elegant and just….wow. I wish I had skills like you do, I really do.

    My favorite tea time treat would probably be…maybe some cake…or those tiny pb&j finger sandwiches, if that counts. However, scones are teaish, right? I would love to try a scone one of these days.

  23. says

    I have an attack of indulgence after this party! Your cakes are amazing….. you must be a pastry chef!
    I’m a terrible sweet-tooth so I’m in real withdrawal now! Gotta head to scavenge in my pantry right after this! :-)

    I don’t have a teatime fave, I like them all….. LOL but I’m a Nutella fan…. and puddings are on top of my fave sweets. Creme Brulee or baked flan.

  24. Caroline says

    Everything look so delicious! I think my favorite treat will be Petite Ruffle Cakes. I love cake and all petite size treats, so that’s perfect. I will try to make them tomorrow.

  25. says

    Oh my!! I am so drooling now!! Yum yum yum!! Love the mad buttercream ruffles, love them all!
    All the pinkness is so sweet, just enough for my teeth! How wonderful setting! Thanks for sharing the recipes!

  26. says

    Wow, a wonderful Tea Party, Rosie. Your fairy tea cakes and those delicious Ruffle Buttercream cakes. Oh, they look
    heavenly. That sweet little fairy princess in the picture is adorable.

  27. says

    I love the idea of just a little glaze on cupcakes! I think buttercream is way too much. It’s usually so overwhelmingly sweet that you don’t even taste the cake part of the cupcake.

  28. Chelsy Bellaze says

    What a fancy party! Love the tea sets and the treats! I could try for years and never be able to create such decadent ruffles! Beautiful! And the guests were quite adorable as well!

  29. says

    Beautiful tea party treats! My favorite would have to be the petite ruffle cakes. I love your ruffle cakes to begin with, and the petite versions are just adorable!

  30. says

    Hello Rosie! What a pleasure it is to meet you! :) Happy Mad Tea Party Day! I adored your post, with all the gorgeous photography and wee faerie who came for tea. And those delicious goodies!!!! My oh my. Thank you so much for sharing the recipes. I think I shall try those fairy cakes!!! :)

    Thanks, too, for offering up one of Vanessa’s beautiful prints!!!! What is my favorite element of a tea party? Why the tea, of course. And scones – I love them!!!!

    Enjoy the festivities!!!! :)

  31. says

    Rosie, I follow every blog that you post. I have used several of your recipes and recommend them to everyone I know who bakes. Today I would love to try the Fairy Cakes. Bless you and your beautiful family and please keep sharing with us. I loved your party and your beautiful photos. Especially your tiny guest. I would be honored if you would visit our site and see our furry guests.

  32. says

    What a feast for the eyes! Absolutely everything is so gorgeous I think my eyes may have actually been sparkling. Your “little guest” is a complete doll.
    Oh and thank you so much for the recipes!

  33. says

    Absolutely stunning cakes! I love the ruffle technique, I shall have to try it out myself :) Thank you for sharing that and having a beautiful tea party :)

    I’m also taking part in the Mad Tea Party blog hop and hope that you’ll visit my party to have some fun there too :)

  34. says

    What a tea party…thnx for the virtual treat…I guess its every girls dream to have such a cute pink party!!
    Will surely try the meringues soon!

  35. says

    No words will do this justice. I felt like I was in the yard with the rain and surrounded by all these fabulous cakes and cupcakes and shades of pink everywhere. You do you do well! Loved this post and love looking at all those beautiful cakes and pictures!

  36. Judy K. says

    Absolutely beautiful! Thank you Rosie for inviting us to you wonderful tea party :) I think my favorite would have to be the pink ruffled cakes. I am still looking for an occasion to make one, hopefully very soon!

  37. says

    I can see someone is really enjoying her cake! I am not surprised as your cakes look amazing. You have opened my eyes to a whole new world of cake decorating techniques!
    My favourite tea time treat would be banana loaf I think.
    Happy tea party!

  38. Neha says

    I religiously follow your blog and have tried quite a few of your recipes. The ruffle cake was delicious and I got so many compliments when I made it. But the Swiss meringue buttercream icing didn’t come out that well. I have tried making it a couple of times now and thought maybe I was doing something wrong. It has a very strong taste of butter and I have to say that my regular buttercream icing tastes much better. Could I be doing something wrong? I followed your recipe to the T accept for using a candy thermometer. Any suggestions? Thanks for your wonderful blog and recipes. You make me want to bake:-)

  39. says

    OH MY GOODNESS!! LOVE it all! I’m over the moon with the ruffled tea cakes and all of the photos are stunning. What a great post!!

  40. Isabelle says

    Wow!!! This is my favourite post you’ve done so far!!!! It was so dreamy and magical and fun! Thanks for bringing more sunshine in my life!!!

  41. says

    I do love your pretty, pretty pink party!!! And just when I thought that was all, there was MORE! And recipes too!!!! Thank you, thank you!
    And you must have the same kind of bees we do here! I refer to them as “The Flying Hamsters” and I give them plenty of space when they want to browse around my tiny porch garden at the same time I do!

    I was so happy to be here at your party today! Won’t you please visit mine as well?

    Wishing you a Happy Mad Tea Party Weekend!


  42. says

    Enchanting! Those fairy cakes are sweet but the ribbons and ruffles on the cake is delightful. But wait, the meringue roses are lovely. I simply can’t decide. I love them all. Thank your for the recipes and the inspiration. I’ll be back!

    Oh but wait, I have a post to for the party and a gift for all of my guests. I do hope you can swing by. Be sure to bring your little guests as she may like the story that I tell.

    Follow this direct link:

    Have a sweet day!

  43. says

    hello :). i was about to sneak out of here without saying that much, because i’m really quite shy, but i just have to say that this was an incredible tea party! perfection… the perfect combination of tasty and beautiful. my favorite tea-time treat? until now i would say tarte tatin or key lime pie, but i’m quite sure it will be fairy cake as of now.

    thank you for a beautiful party!

  44. says

    What a great party you hosted! Those cakes are divine. Thank you for sharing the recipes! But the best is seeing that little sweat pea enjoying the party. So grand!
    Enjoy the day!

  45. I Love Deliciousness says

    This is by far one of the cutest, most wonderfully delightful posts I’ve ever read!

    My favorite tea-time treat would have to be a thick slab of white layer cake with a luxurious white buttercream sandwiched in between. Mmmmm… I’m getting hungry just thinking about it! :)

  46. says

    Wow, your cakes are amazing and the whole tea party is gorgeous!! I would have to say that scones and fresh fruit would be my favorite tea companions :) Thank you for inviting me to your beautiful party! ~Lauren

  47. says

    My favorite would be one of those fairy cakes, Rosie! Although, it would have to be a gluten free version. : ) I have to say that the words “delicious” and “beautiful” just don’t seem adequate to describe just how good these cakes look!

  48. says

    I love your photos! What a visual treat. I think my fav teatime treat is real, honest-to-goodness, authentic Devon Clotted cream with fresh hot scones….YUM!!! I am a baker from wAAAAAAAY back, so I can’t wait to try your meringues. They look so charming. Thanks for the opportunity to win some art. Please stop by my garden for a hot cuppa made with loose tea (I’m a loose woman, not a bag lady!), friendship and storytime~

  49. says

    What a fine table you set…fitting for the gods! Such treats! you have much talent, and your sweet little one is quite a pretty little baker in the making I am sure! Thanks for the invite to your party.
    I have never had the opportunity to have any of the above shown sweets, but I’d love to have a mini ruffle cake!
    Thanks so much for the recipes also :)


  50. says

    Lovely, Lovely, Loveliness! There’s no better word for it.
    And that little angel is so BEAUTIFUL! Those big blue eyes are to die for! :D

    Thank you for sharing your talents with all of us. Your tea party was divine!

  51. says

    Well, it’s all very yummy looking…and those trees, just beautiful..and the treats incredibly edibly delicate and decadent…but my question is however did you get the sweetest most adorable precious little who elfin child from Whoville to sit and be adorable like that? Beautiful! Brava!

  52. says

    What a lovely setting! Great pictures and scrumptious treats! I especially luv the fairy cakes and how they were served in a teacup. This is surely a lot of work but it came it really awesome!

  53. says

    Hello Rosie, your tea party is so divine! I adore the pink ruffle cake….oh how I would love a bite! The table setting is so pretty. I adore the cuppy cakes in a tea cup! Your little eater is a sweetie pie! Thank you so much for sharing the recipes…I would love to give your frosting a try. The cake I made for my Mad Tea Party melted….and it ended up looking like a Dr. Seuss cake!

  54. says

    Beautiful tea party, and itl ooks like it was shared by beautiful company! :)
    I love the rose meringues, so gorgeous!

    Would love to have a tea party with all sorts of little petit fours!

  55. says

    Those treats look too good to eat. Thank you for sharing the recipes too. Your guest is adorable and I can’t blame her for not wanting to share. Lovely party.


  56. says

    You have truly outdone yourself (which is next to impossible, as far as I’ve seen from following your fabulous blog)!!! I have nothing to add that hasn’t been effusively expressed in all the comments above. If a bride were to be thrown a shower like this, she’d probably faint from the sheer prettiness and sweetness of it all!

  57. Mary Lou Kinsella says

    WOW, Rosie!! To create such a perfect tea party in one of your busiest weeks!!!
    Lovie is an adorable party guest!!

  58. Mary Sanavia says

    Hi Rosie!!! Your petite cakes are so adorable!!! I have to practice my ruffles a little bit, I hope they come out as beautiful as yours….Beautiful post! (p.s. your daughter’s eyes are sooooo amazing)

  59. says

    Hi Rosie! I just wanted to tell you that I enjoy your blog OH SO MUCH! Each one of your cakes is absolutely breathtaking! Your pictures are beautiful and showcase each of your desserts perfectly. I look forward to your posts each week! I visit your site every day hoping for a new post :). I love baking cakes and your blog is a complete inspiration to me and the desserts I create on my own blog. Thank you!

  60. Liz N. says

    Love the photos and treats! Exquisite! My favorite thing to eat at teas are scones with lemon curd and Devonshire cream!

  61. Charlene Champion says

    Hi Rosie!
    As a fellow food photographer, I think your work is GORGEOUS! I have some serious envy going on here. I have one main question for you. How do you get such perfect slices? Try as I may, whether it is cake, brownies, pie, or anything else I can never get a really nice crisp and clean cut. :(

  62. says

    What a lovely tea party, the cakes sure are cute but the little girl is cuter and I’m sure sweeter than any cake! My favorite tea time treat would have to be a delish slice of your cake! Susan

  63. Laura Lee says

    Amazing as usual! Love the little teacakes with the sweet rosebuds. You’ve outdone yourself again.
    And how sweet is Neve? OMG!

  64. KatieLovesWags says

    That print is wonderful! What a lovely competition. My favourite high tea treat is cucumber sandwiches. They are so delicately scrumptious – yum! Although I wouldn’t mind following them with one of your petite devil’s food cake that is positively billowing with SMBC!

    Love your site, Rosie :)

  65. says

    Wow Rosie,

    Ever since Vanessa introducted you and your magical delights, I have been obsessed with you cute cookies, especially the bee ones and your beautiful cakes! In my dreams I make wonderful cakes like yours. I may just try your recipe for fairy cakes! Thanks for sharing your party with us and keep on sharing your sweetness!

  66. jen says

    Wow! This is beautiful and fanciful, and I want to have a little girl so I can host a tea party for her and her friends. I can only imagine how delicious everything must taste! And I love how the event the plates and tree fit the theme! You should really make this into a child’s book!

  67. says

    I know i shouldnt expect anything less from you but this post is just breathtaking, its just absolutely perfect! Every single treat looks so professional and just too good to eat. You are incredibly talented and one of the main blogs that inspired me to give blogging a shot myself :)
    To answer your question, as I live in England it seems only right to say a good old scone, jam and proper clotted cream :) although truth be told i cant resist any tea time treat!

  68. Nathalie Dassaud says

    Hello Rosie … I come here very often and it is the first time I write (sorry for the mistake I am french) but today it is too much beautiful …. I print all your cakes and recipe – I try them … but today It is difficult to do more beautiful than that … the pictures – the colors – the dishes – the decoration … I love everything .. Thank you for your generosity …

  69. says

    Oh shoot, I guess I am too late for the giveaway, but I would like to leave a comment anyway to tell you how beautiful and yum, yum, yummy your tea party was! Everything was drool worthy. And thank you so much for sharing the recipes! I had the loveliest of times!

  70. says

    Once upon a time there was a beautiful and very talented Cake Maker. One day she decided to host a Tea Party and she searched and searched to find the perfect setting to hold it. She worked very hard, baking and decorating all her special cakes and treats for her invited guests. Many people came to the Tea Party and when they arrived, were so delighted to see such a beautiful place and they felt as if they had walked into a Fairy Tale. The Cake Maker had set a table that was truly magical and all the cakes and treats she worked hard to make for everyone looked so wonderful that the invited guests could hardly stop looking at them. There were pink ruffled cakes that looked like they were wrapped in velvety fabric and pink roses you could eat! The beautiful Cake Maker also served her guests cupcakes that looked like puffy clouds, some in the finest of china cups and her most special treat was the perfect little fairy cakes that even the smallest of Cakelets could enjoy and appreciate. Everyone was welcomed to the Cake Maker’s party and once they arrived, they really didn’t ever want to leave for the Cake Maker is the best hostess in all of Cakeland! The End.

  71. says

    My goodness! Your work is unequivocally extraordinary. This is by far one of the most stunning blogs I have ever run across. I am impressed by every single post and. They provide great creative inspiration for your readers. You continually out-do yourself!

  72. Felicia Nieves says

    I enjoyed this tea party so very much, that I will have to have one very soon
    with some special friends. I most fav. tea party treat is little finger sandwiches,
    and my friends to complete the party.

  73. says

    seriously, seriously, seriously . . . i am COMPLETELY knocked out by this gorgeous post – just beautiful! your daughter?? oh my would that child be spoiled rotten at my house!!! loved every. single. piece. of. this. post.

  74. says

    Wow – what beautiful artwork (on both the painting and your table!) Love the cakes growing up. So cute.
    Fave tea party treat would have to be the tiny sandwiches!

  75. says

    I LOVE the idea of a light icing for the fairy cupcakes. The icing can be such a turn off to so many people when trying to enjoy a cupcake. Also, the ruffles are incredible. Thanks for the ideas!

  76. Erin says

    I was wondering if you could give more instruction on how to make the TOP of the ruffle cake. I have watched the instructional videos on making the sides, but the top of the cake still gives me trouble. Help, please!

  77. Terri says

    I just have to say that I love, love, love your blog. I have tried quite a few of your recipes and they all turned out fabulous! I am going to make your Fairy Cakes this weekend. I live in S. Africa, and cannot find Meringue Powder. Can you use powdered egg whites instead? Also,how do you keep the Royal Icing from becoming hard on the cupcakes?

    • says

      Thanks Terri! I simply used a runnier royal icing, and although it becomes firm, it never feels hard. To be honest, I’ve never tried it with powdered egg whites, but I imagine that would work. You can even leave the egg whites out entirely, and just use powdered sugar and milk to make your glaze. Just a thought. Good luck!

  78. says

    Hy Rosie,
    I’m Valentina from Italy, I love so mutch your crazy tea party, and your blog too!! I would like to learn your sugar art, just a little bit.. I’m falling in love with your cupcakes…and now with ruffle cake…
    I have no words, you are super!!
    ^__^ I’m happy to meet you

    se you soon

  79. says

    i have thoroughly enjoyed attending your mad tea party! thanks for the invite :). your photos – all the colors and textures – are just beautiful! i want to just reach right in and try that gorgeous ruffled cake – yummo!

  80. says

    I clearly do not know the right people–I wish I got invited to parties like these! Simply amazing..and those ruffle mini-cakes are to die for..they are so perfect! Almost too pretty to eat..just almost though!

  81. Naushina says

    Wow! What incredibly delectable masterpieces you make. You are wonderfully talented and so gracious passing on all your knowledge. I happened to stumble on your blog and have been awfully addicted since doing so. I find myself looking at your sweet delights everyday to marvel at the beauty and inspire my sweet works too. Your photographs are lovely and I enjoy your unique style of writing. My three year old son even admires with mummy too. There seems to be so much more variety in terms of products available across the pond, here in the UK it is rather limited. Keep the sweetness (and pinkness) coming please (“,)xoxo

  82. says

    OMG.I’m without words…Do you mind if I share this fairy images via my little italian blog? Never without your permission…so, if you want to, come and visit me!!!
    Wait for you…Greetings from Rome.

  83. Clarisse says

    Dear Rosie,

    This pink layered cake is the loveliest cake I’ve ever seen! I’d love to have some small ones for each guest at my wedding party next year but will obviously not bake them by myself (too much people, too bad a cook)… Is there any way I could order them – in Paris – yes I know, I’m asking too much but…
    At least I’ll try and do it at home first.
    Thanks anyway for these lovely pictures and recipes!

  84. Minu says

    Ohhh Man its really amazing, i have no words to praise you…really reallyyyy fantastic,, you are really a blessed one… once more you are the best cake specialist in this world!, i wish always keep in touch with youuuuuu!

  85. says

    Oh me oh my what a truly scrumptious party!! You are so truly talented and can’t wait to add you to my blog list and write about your amazing site! You have inspired me to attempt a ruffle cake or two or three for my daughter’s very merry unbirthday party!! You have taken my love for cake to a new level!! AMAZING!!

  86. says

    I just discovered your blog and you are WONDERFUL! the pictures are incredible … and they showcase your amazingly awesome cakes and baked treats. Oh my you are so talented. Thank you for sharing your baking adventures on your blog …everything about this site makes me smile. THANK YOU.

  87. Julie says

    Soooooo nice and magical! I’m trying to recreate that look for my sister-in-law’s baby shower, next week (gulp!). I was wondering what color are your cupcake liners? Are they simply yellow? I like that they look golden without being metallic. Thanks for your help!

  88. says


    Wow! I love this post! Your ruffle cakes are truly inspiring to a young, aspiring baker like myself :)

    I know that the mad tea party is no longer going on through A Fanciful Twist, but I would still like to take the time to comment on your beautiful work and your amazing ideas! This is my Wonderland :)

    Thanks for the beautiful images and ideas,

    Jessica xoxo
    A Woodland Fantasy

    P.S. Check out for a Christmas Tea invitation…

  89. Scarlet says

    Is there a way to make the meringues without Jello? I’d like to make them for my girlfriend but she’s a vegetarian and they don’t have vegetarian gelatin around here.

  90. Neev says

    HI Rosie,
    Need yr help asap. I made your raspberry meringues last night, I did not use Jell-O as we dont have it here in Aust. I added some lemon juice as I was making yellow ones.
    My oven’s lowest temp is 110c and so thats was the lowest I could bake them at, I baked them for abt 1 1/2 hrs(as my temp is higher on oven), turned the oven off and let them in there overnight as suggested by you. They look lovely but are a lil sticky like I cannot stack them up they will stick to the other. Its for a party on Friday can you pls suggest what I can do.
    Thank you so much. My email add is above if you could reply there.

  91. says

    Absolutely stunning photography & styling. Annual ritual is to bake mum a divine birthday cake on the 1st of January. Last year it was The Waldorf Astoria Red Velvet Cake… this year, it’s going to be Sweet Polita’s Ruffles Cake :) Xx

  92. Christa says

    I love the two tiered cake and wanted to make my own version of it for my friends 22nd birthday next week. What are some tips for doing a tiered cake with a SMB frosting? I also wanted to try your recipe for the Dark Chocolate Cake and Strawberry SMB. Should I use a board for the second tier? Does it need straws for support? Should I decorate with the ruffles before after? How should cut? So many questions…….



  93. Lori Butcher says

    Thank you for the wonderful tea party! I enjoyed it very much and of course, the tea and cakes were amazing. All the guests were delightful. I had a wonderful time.

  94. says

    This is the most precious Tea Party I’ve seen to date… Just fell upon your blog and absolutely love it! Congratulations and thanks for the inspiration!

  95. Molly says

    That has to be the prettiest, most inspiring cake scene ever. Can you share what you mixed to get those colors in the buttercream? I am wanting to make a raspberry SMBC, but I would like it to look that coral-pink color that your cakes have. Thank you so much for your inspiration.

  96. Theresa B says

    Thought you might find this interesting. the picture of your ruffle cakes are spreading through Pinterest but the caption reads “Not a recipe, just a fun idea for entertaining….Cold cuts stacked to look like ruffly, frosted cake!”.

  97. Lucy at Bedlington Bakery says

    Oh my, I have just discovered you Rosie, and your wonderful blog, photos, and cakes…I must admit, I’m totally drawn in! Absolutely loving the whole idea of delightful pink fluffy dreamlike pages to endlessly soak up…love it! xx I’m now dreaming of fluffy cakes, pink icing and sprinkles xx

  98. says

    Gorgeous! What if I used whitechocolate ganache to dip the cupcakes in instead of royal icing? Would that taste good? I dont lie the tAste of royal icing.

  99. Catherine says

    Hello Rosie, What color of gel did you use for the beautiful pink hues of frosting…looks like a raspberry red. The color is wonderful. Thank you for sharing!!!

  100. Liz says

    Just have a question about the camera’s you used in your photos,in your camera and computer equipment there is a camera listed as the one you used but as I was looking through your site I thought I saw somewhere that you had used another sized camera,I think it was a nikon also but a lower level one,maybe it was in an older post or one that you used when you first started out.Hopefully you can straighten out my confushon or I am just losing it(lol)Iam very interested in finding out as I would like to get that lower model nikon as I am just starting out.Thanks so very much and I hope your not getting too tired of all the praise as I want you to count me in too with the rest of your adoring followers!

  101. Mallorie says

    I am co hosting a tea party bridal shower this weekend and I’m hoping to make your beautiful raspberry rose merengues but I’m wondering, do you use just the jello mix, it doesn’t say to prepare the mixture so I’m assuming I would just add the dry powder? Is that right?!
    Thank you for the inspiration!

  102. Susie says

    I was wondering what size pan you used for the smaller ruffle cakes. I am having a tea party and that is the size I wanted to do.


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