After a long winter, when we finally get spring, my favourite blossom is cherry. When I was growing up there was an amazing cherry blossom tree in the garden (my room had a window that opened on to the breakfast room roof; my parents had no idea that my friends and I used to climb out and shuffle along the roof in order to eat the cherries off the tree at the end!) When I lived in Vancouver, you knew spring had finally arrived when suddenly the city turned pink, and then the most fabulous fat juicy cherries would start to work their way into the stores and on to street stalls. When Becky suggested a Cherry Dessert Table I jumped at the chance.
We decided a cherry afternoon tea would go down well, and we decided to keep it really simple and rustic while showing how easy it is to use simple props to display your edible treats.
We baked cherry scones (of course) with lashings of cream and jam, pretty fondant fancies, cherry cupcakes, little cherry sugar biscuits, pretty macaroons, as well as individually tied sandwich packs for hungry guests, all washed down with homemade elderflower cordial and of course, champagne!
