Favourites of Spellbound: Melody’s Tea Time Menu
The next instalment in our “Favourites of Spellbound” series is Melody’s tea time menu! Melody is a firm believer that there is nothing in this world that can’t be solved over a plate of delectable homemade treats, and you’d be hard-pressed to find anyone in Witcherleigh who disagrees.
Melody’s tea time menu consists of (all homemade of course) petit fours, cucumber and ham finger sandwiches, blueberry scones, and an assortment of jams, creams, and curds.
If you’d like to try making Melody’s treats, we’ve included the recipes below.
Petit Fours
Ingredients:
1 jar homemade or store-bought lemon curd
1 jar of your favourite homemade or store-bought fruit jam
⅔ (150g) cup unsalted butter softened
4 (113g)oz cream cheese softened
1 ½ cups(300g) granulated sugar
4 large eggs room temperature preferred
2 teaspoons vanilla extract
2 cups(250g) all purpose flour
½ teaspoon salt
1 teaspoon baking powder
¼ cup(60ml) whole milk
15 Tablespoons(225g) unsalted butter cut into pieces
1 ½ Tablespoons heavy cream
6(90g) Tablespoons light corn syrup
⅛ heaping teaspoon salt
1 ½ teaspoons vanilla extract
4 ¾(600g)cup powdered sugar
Gel food colouring optional, only if desired
Directions
Preheat oven to 175C (350F) and grease and flour or spray with baking spray two 10x15” jelly roll pans (if you only have one, you can bake one cake at a time, just let the pan cool completely before washing it and re-using).
Combine butter, cream cheese, and sugar in a large bowl and beat with an electric mixer until creamy, well-combined and lightened in colour.
Add eggs, one at a time, stirring well after each addition (about 10 seconds on medium speed after each egg).
Stir in vanilla extract. Mixture should be very smooth, light, and creamy when finished mixing. Be sure to scrape the sides and bottom of the bowl periodically to make sure all ingredients are well-combined.
In a separate bowl, whisk together flour, baking powder, and salt.
With mixer on low-speed, alternate adding flour and milk to the butter mixture until ingredients are completely combined (scrape sides and bottom of the bowl as needed).
Divide batter evenly into prepared jelly roll pans and spread so the layers are even and smooth. Transfer to 175C(350F) oven to bake for 12-13 minutes (if baking one layer at a time) or 15 minutes (if baking both at the same time) or until baked through and cake springs back when lightly touched. Cake may still appear very pale even when baked completely through, don’t over-bake or it will be dry.
Allow cakes to cool completely then, working with one cake at a time, cut first cake into three even pieces, each just under 5” wide.
Transfer each piece to a clean surface. Evenly spread lemon curd or filling of choice on one third and raspberry cake filling or filling of choice on another. Leave the last third plain, this will be your top layer, petit four layers with filling
Stack the cake thirds with the plain layer on top and gently press down all over wit your palms to gently squeeze out any excess filling. Using a 1 ½” round or square cookie cutter (or use a sharp knife to cut into even 1 ½” squares) firmly press down to cut out square and transfer to a wax paper lined baking sheet. Repeat until you have cut out as many cakes as possible. Set aside and repeat with remaining cake.
Cover petit four cakes with plastic wrap and place in the freezer while you prepare icing.
For the Icing
Heat about 2-3” of water over medium-low heat in a medium-sized saucepan and bring to a simmer. In a medium or large heat-proof bowl that fits snuggly over your saucepan without touching the water, combine butter, heavy cream and light corn syrup. Stir frequently over simmering water until melted.
Add vanilla extract and gradually add sugar until combined and mixture is smooth. Test the consistency of the icing by lifting your spoon out of it. If it drizzles smoothly back into the bowl and holds its shape for a second before dissolving into the bowl of icing, it’s perfect. If it’s too stiff, add a splash more cream as needed. Stir in any food colouring here, if desired.
Remove petit fours from the freezer and place on on a large fork over the bowl of icing (so that any drips fall back in the bowl to be re-used). Using a spoon, spoon icing over the petit four until it is completely covered. Use your first petit four as a gauge for testing how smoothly the icing covers and adjust as needed. Return cakes to the baking sheet, and repeat with remaining cakes until all are covered.
Allow to cool completely for icing to harden before enjoying (this can be done at room temperature or in the refrigerator). If desired, after cooling completely decorate with royal icing.
(Adapted from Sugar Spun Run, Petit Fours)
Blueberry Scones
Ingredients
2 cups (250g) all-purpose flour (spoon & levelled), plus more for hands and work surface
1/2 cup (100g) granulated sugar
2 and 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick; 115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)
1 large egg
1 and 1/2 teaspoons pure vanilla extract
1 heaping cup (180g) fresh or frozen blueberries (do not thaw)
Directions
Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
Meanwhile, preheat oven to205°C (400°F) .
Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top.
(Adapted from Sally’s Baking Addiction, My Favourite Blueberry Scones)
For the sandwiches, Melody suggests making two of your favourite kinds of sandwiches, and then cut them into triangles. She wishes to stress how important it is that they be cut into triangles, as it is clearly the superior sandwich shape.
Let us know if you try your hand at Melody’s Tea Time menu either with a photo or by tagging us on Instagram, Twitter, or Facebook. Happy making and as always, remember to stay Wyrd!
Blog post written by Annie Durwood
Community and Relationships Manager at Wyrdren Games