High Tea


  • Vanilla Buttercream
  • White Cake 10 mm in thickness
  • Raspberry Preserves or Fresh Raspberries
  • Passion Fruit Curd
  • Stabilized Rooibos Whip Cream  
  • Rooibos infused Simple Syrup
  • Cacao Barry Ivoire Modeling Chocolate
  • Gold Edible Paint
  • Cookie with textured fondant (This will be used for the saucer make it appropriately sized

Products Used

Dark Tea Cup


  • Prepare ingredients and set aside. 
  • Take the modeling chocolate and mold the neck of the tea kettle.  Mold it onto the tea cup.
  • Paint gold the modeling chocolate neck and handle of the tea cup and set aside.
  • Pipe a small dollop of the vanilla buttercream into the bottom of the cup.
  • Using a 45mm and a 60mm round cutter, cut two pieces of cake, set aside.
  • Dip the 45mm cake round into simple syrup and place into cup on top of buttercream.
  • Pipe a layer of raspberry preserves onto the cake.  If raspberries are in season use fresh raspberries split and layered on top to cover completely. 
  • Dip the 60mm cake round into simple syrup and place on raspberry layer.
  • Pipe a layer of passion fruit curd on top using a rosette or french tip.  
    • This layer should be level with the top of the cup.  
  • Quenelle the rooibos stabilized cream and place onto the curd.  
  • Place a small raspberry next to the cream.