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325Total Time
2Prep Time
125Bake Time
A challenge

Tea Party Cake

3 Reviews

About the bake

Looking for the ideal showstopper for your Great British tea party, then look no further. Yummy sponge cakes, coated in a creamy vanilla buttercream, decorated with adorable miniature cakes and bakes this is sure to impress your friends and family.

325Total Time
2Prep Time
125Bake Time
A challenge


  1. Step 1:

    For the 8" cake, preheat the oven to 180C (160C, gas mark 4) and grease and line two 8" sandwich tins

  2. Step 2:

    Beat together all the ingredients until light and fluffy. Divide the mixture evenly between the two tins.

  3. Step 3:

    Bake the cakes for 25 minutes until golden and baked throughout. Leave on a wire rack to cool.

  4. Step 4:

    For the loaf cake, grease and line a loaf tin and preheat the oven to 170C (150C, gas mark 3)

  5. Step 5:

    Beat together the sugar and butter until light and fluffy. Then add the vanilla extract and the eggs one by one, beating with each addition.

  6. Step 6:

    Beat in the flour and almonds until you reach a thick batter consistency. Then pour into the loaf tin and bake for 55 minutes - 1 hour until baked throughout. Leave to cool in a wire rack.

  7. Step 7:

    Whilst the cakes are cooling make the buttercream by blending together the butter, icing sugar and vanilla extract until smooth. Sandwich together the 8" cakes and cover with buttercream and white sugar paste icing. Slice off a 1/3 of the cake at the back.

  8. Step 8:

    Knead together 50% flower paste icing and 50% sugar paste icing and colour light blue, to create the table cloth. Brush the top of the white icing and layer with the blue sugar paste, trimming off any excess and shaping to give a ruffled effect.

  9. Step 9:

    Position the loaf tin cake horizontally behind the circular cake and cover in buttercream. Place the cut off piece of sponge cake on top and using a knife carve into a triangular shape to form the roof of the tent. Cover these cakes with green coloured sugar paste icing.

  10. Step 10:

    Roll out green sugar paste icing and cover a square cake board. Place the cakes in the centre of the board.

  11. Step 11:

    Roll out long strips of white sugar paste icing kneaded with flower paste icing and drape over the tent cake securing in place with water. Use grey sugar paste icing to create the window effect.

  12. Step 12:

    Colour the remaining icing to create the deocrations and for an added finishing touch why not make your own bunting to decorate the cake.


  • For the 8" cake

    • 225g Billington's Unrefined Golden Caster Sugar
    • 225g Butter (unsalted)
    • 225g Allinson's Self Raising Flour
    • 2 tsp Baking powder
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 4 Egg(s) (free range)
  • For the loaf cake

    • 175g Butter (unsalted)
    • 175g Billington's Unrefined Golden Caster Sugar
    • 3 Egg(s) (free range)
    • 2 tsp Nielsen-Massey Vanilla Extract
    • 200g Allinson's Self Raising Flour
    • 50g Almonds (ground)
  • For the buttercream

    • 600g Silver Spoon Icing Sugar
    • 300g Butter (unsalted)
    • 1 tsp Nielsen-Massey Vanilla Extract
  • For the decoration

    • 2.5kg White sugar paste icing
    • 1kg Flower paste icing
    •  Food colouring (green, blue, yellow, pink, red, brown, grey)


  • 2x 8in cake tins
  • Mixing bowl
  • Loaf tin
  • Cooling rack
  • Rolling pin

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