ATLANTA - Didn’t get your invitation to the royal wedding of Prince Harry and Meghan Markle? Don’t worry — an Atlanta hotel is hosting a wedding party fit for a royal, and everyone is invited to attend!
Mandarin Oriental, Atlanta is hosting a Royal Wedding Afternoon Tea on Saturday, May 19 from 2:30 p.m. to 4:30 p.m., part of its new traditional afternoon tea service being served daily in The Cafe & Bar. The Royal Wedding Afternoon Tea will feature a variety of teas including a classic English Breakfast, along with a menu of posh treats like scones and finger sandwiches and, of course, a celebratory glass of Champagne for all. Admission to the event is $55, and guests are encouraged to dress for the event (that means fascinators, ladies!) and the wedding will be televised on several screens in The Cafe & Bar. By the way, for the true Southerners out there who like their tea sweet and with ice, The Cafe & Bar will host a Southern Summer Afternoon Tea from June 14 through the 24, during which it will serve special iced teas perfect for a hot Georgia summer day.
Good Day Atlanta’s Paul Milliken is still a little upset that he didn’t get sent “across the pond” to attend the royal wedding, so he was more than happy to spend the morning at the Mandarin Oriental, Atlanta, enjoying some tea and scones and learning more about the hotel’s new tea service.
Lemon Elderflower Cake Recipe
- 8 Ounces Unsalted Butter, Softened, Plus Extra for Greasing Pan
- 8 Cups Granulated Sugar
- 4 Large Eggs
- Zest of 2 Lemons (about 2 tablespoons)
- 8 Cups Self-Rising Flour
- ¼ Cup Elderflower Liqueur
- Juice of ½ a Lemon (about 1 tablespoon)
- Lemon Elderflower Buttercream Frosting:
- 1 Stick Unsalted Butter, Room Temperature
- 1 Cup Icing Sugar
- ¼ Cup Fresh Squeezed Lemon Juice
- 1 Tablespoon Lemon Extract
- 1 Tablespoon Elderflower Liqueur
- Preheat oven to 325°F.
- Lightly grease a 9x5-inch loaf pan and line with parchment paper. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer or a spoon), cream the butter and sugar until very pale and fluffy. Mix in the lemon zest.
- In a small bowl, beat the eggs together. Gradually add the eggs to the butter and sugar mixture (about 1 teaspoon at a time), beating well after each addition.
- Sift a quarter of the flour into the bowl and gently fold with a spatula. Repeat until all the flour is incorporated.
- Pour the batter into the pan. Bake in the oven until a tester comes out clean, about 50 minutes.
- While the cake is baking, combine 1/4 cup elderflower cordial and lemon juice.
- Place the cake (still in the pan) on a wire rack and prick all over with a skewer. Drizzle the elderflower and lemon syrup over the cake so that it seeps into the holes.
- Cool cake completely, then remove from pan to serve.
For the Frosting: Combine all ingredients in a mixing bowl and whip with an electric mixer fitted with the whisk attachment, a handheld mixer, or a wire whisk.
Plain and Raisin Scone Recipes
- 2 ½ Cups Self-Rising Flour
- 2 Ounces Cold Butter
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 Ounce Granulated Sugar
- 2 Eggs
- 3.38 Ounces Whole Milk
- Raisins (optional)
- Preheat oven to 350 degrees.
- Cut the butter into small cubes.
- Mix all the dry ingredients together then add the eggs and milk. Mix all together until everything is well incorporated.
- Add the cold butter cubes and mix for 5 seconds, being careful not to over mix.
- Spread dough out on the counter, and using a round cutter, cut each round to equal parts about 3 ounces. Place each scone onto a baking sheet.
- Place in oven for 10 to 15 minutes.
- Serve scones warm with your favorite preserves and clotted cream.
Smoked Salmon with American Hackleback Caviar on Sourdough Recipe
- 2 Slices Sourdough Bread
- Boursin Cheese
- 2 or 4 slices Smoked Salmon
- 1oz Sour Cream
- Dill for Garnish
- Hackleback Caviar
- Spread Boursin cheese onto the sourdough bread
- Use a round cutter to cut bread into 4 circles
- Roll smoked salmon in little rosettes
- Placed the salmon on top of the Boursin bread
- Garnish with sour cream, caviar and dill herb
- Serving: 2 per person
Sticky Toffee Pudding Recipe
- 8 Ounces Dried Dates
- 1 ¼ Cups of Water
- 1 Tsp Baking Soda
- 6 Ounces Light Brown Sugar
- 4 Ounces Butter, Room Temperature (1/2 cup)
- 1 Tsp Vanilla
- 2 Large Eggs, Beaten
- 6 Ounces Self-Rising Flour (1 1/3 cups)
- ¾ Cup Packed Light or Dark Brown Sugar
- 1 Stick Butter
- ½ Cup Heavy Whipping Cream
- Pinch of Salt
- ¼ to ½ Cup Chopped Pecans (optional)
- Preheat the oven to 180*C/350*F. Butter and base line a shallow 11 by 7 inch baking tin. Set aside.
- Cut each date into 3 or 4 pieces. Place in a saucepan along with the water. Bring to a boil and then boil uncovered for about 10 minutes until all the water is absorbed and the dates have softened. Remove from heat. Stir in the baking soda and set aside to cool.
- Cream together the butter and brown sugar. Stir in the vanilla. Gradually beat in the eggs and then fold in the cooled date mixture. Stir in the flour.
- Spoon the batter into the prepared pan. Smooth the surface. Bake for 35 minutes, until risen and just set. Remove from the oven and leave in the tin for 15 minutes before turning out onto a wire rack to cool.
- For the sauce, gently heat the cream, sugar and butter together in a small pan until the sugar is dissolved. Bring to the boil and then cook, uncovered, for 4 minutes until golden. Do not stir. Leave to cool. Using the back of a wet spoon, spread it over the cake. Top with pecans if desired. Leave to set before cutting into 18 rectangles.