Sia’s Kitchen Tea

Luxury High Tea Hire | The Vintage Table Perth

Sia’s stunning Kitchen Tea was inspired by the grand soirees of Marie Antoinette.  Sia had a vision and contacted us to help bring it to life.  We supplied luxury vintage tea sets in pale pinks and blues with floral touches.  We also provided vintage 24ct gold plated cutlery, vintage entree plates in pinks and blues, vintage three tiered cake stands and vintage pedestal cake stands in crystal and milk glass.

The beautiful menus and stationery were from Annie P. Paperie.  Catering by Heyder & Shears.  The dessert table and that wonderful hand painted cake were from Amy at De La Rosa Cakes.  Photography by Jason Soon.  Styling and florals by Sia!


Luxury High Tea Hire | The Vintage Table Perth

Luxury High Tea | The Vintage Table Perth

Luxury High Tea Hire | The Vintage Table Perth

Cake Stand Hire | The Vintage Table Perth

High Tea Hire | The Vintage Table Perth

High Tea Hire | The Vintage Table Perth

High Tea Hire | The Vintage Table Perth

Cake Stand Hire | The Vintage Table

High Tea Hire | The Vintage Table Perth

Luxury High Tea Hire | The Vintage Table Perth

Iced VoVo Cake

Iced Vovo Biscuit Cake | The Vintage Table Perth

 Arnott’s iconic Iced VoVo Biscuits have been an Australian favorite since 1906.  This cake celebrates a favorite treat and is perfect for an Australia Day tea party or to dress up a simple butter cake.

We used a 27cm by 17cm cake tin to imitate the shape of the biscuit.

Butter Cake Recipe

125 grams butter, softened.
1 cup sugar
4 drops vanilla essence
2 eggs
2 cups self raising flour
1/2 cup milk

Iced Vovo Cake | The Vintage Table Perth

Butter, flour and line tin with baking paper.  Cream butter, sugar and vanilla.  Add eggs one at a time, beating well after each addition.  Add flour alternately with the milk, beginning and ending with flour.  Beat one minute with an electric mixer.

Spread batter in prepared tin and cook in a moderate oven, 185 celsius or 160 fan forced for approximately 30-35 minutes (time will vary if using a different tin).  Test by inserting a skewer in the centre, if it comes out clean, the cake is cooked.

Stand the tin on a cake cooler for 5-10 minutes before turning out.  Allow to completely cool before icing.


1 cup icing sugar
Dessertspoon soft butter
Pink food coloring
3 tablespoons Raspberry jam
Desiccated coconut

Beat together butter and icing sugar, add a few drops of milk as required to achieve a spreadable but not stiff consistency. If mixture is too runny, add extra icing sugar.  Add a drop of food coloring, very sparingly, as too many drops will easily turn the icing bright crimson.  Mix coloring through until it is pale pink.

Measure the top of the cake into three sections, two wide outside stripes and a narrow stripe in the centre.  Use a ruler and skewer or sharp knife to lightly mark the lines.  Ice the two larger stripes with the pink icing, keeping in the lines and carefully spoon raspberry jam down the centre and spread with a knife.  Sprinkle desiccated coconut over the entire cake to finish.

Iced vovo cake | The Vintage Table Perth

White Chocolate & Blueberry Scones

Blueberry and white chocolate scones.

These scrumptious scones are a real treat.  Packed with blueberries, white chocolate chips and with a tangy lemon icing.

Not as glamorous perhaps as perfectly iced and decorated cupcakes, they make up in taste what they may lack in looks.  They are so easy to make and are the perfect treat for a relaxed afternoon tea with family and friends.  Best eaten on the day they’re made (or frozen while fresh for later).  They go exceptionally well with cream and jam or lashings of butter.  This recipe makes 12 large scones.

Blueberries and white chocolate scones.


3  and 1/4 cups of self raising flour                               2 eggs
1 cup buttermilk (or regular milk)                                1/4 cup sugar
1 teaspoon baking powder                                              1/4 teaspoon salt
125 grams cold butter                                                      1/2 cup white chocolate chips
2/3 cup blueberries (fresh or frozen)

Preheat oven to 200 celsius (400 fahrenheit).  Beat eggs with a whisk and stir in buttermilk, set aside.

Place flour, sugar, baking powder and salt in a bowl and mix.  Cut cold butter into small cubes and rub through the flour until it resembles bread crumbs.  Add milk and eggs and mix to a soft dough, gently fold through blueberries and white chocolate chips.

Blueberry and white chocolate scones.

Turn mixture onto floured bench top, knead quickly 4 or 5 times at the most.  Divide dough into two and press or roll out in a circle about 4-5 cms high.  Cut into wedges and place on a baking tray lined with baking paper.  Bake for around 20 minutes until cooked through and golden brown.

Allow to cool and drizzle with lemon icing.

Blueberry and white chocolate scones.

Lemon Icing

1/3 cup icing sugar
1/2 teaspoon finely ground lemon rind
teaspoon of lemon juice

Mix the icing sugar, rind and lemon juice and add drops of the milk until the icing is the right consistency to drizzle over the scones.


Caring For Vintage Tea Sets & China | Washing

Cleaning Vintage Tea Sets | The Vintage Table Perth

You may be a collector of vintage tea sets and table wares or inherited family heirloom china and are wondering about the best way to look after it.

There is a lot of detailed information on the internet about this subject, however the first thing is you should use it!  Bone china is actually strengthened by use and by washing.

The most important thing you can do is never put your precious vintage china or cutlery in a dishwasher or microwave.  These beautiful pieces were made in a time before the advent of the modern dishwasher with ultra high temperatures and harsh chemical detergents.  Bone china is actually very strong, however the delicate designs, transfers, paint finishes and gold trim are not. Vintage china will fade and turn very dull if repeatedly washed in a dishwasher.

Vintage Roses Dinner Plates | The Vintage Table Perth

If you have a plastic washing up bowl, great.  If you don’t you can lay an old cloth or tea towel on the bottom of the sink to help cushion any falls.  Fill with warm to hot water and  a few squirts of your regular detergent.  Avoid lemon detergents (too acidic) or anything containing bleach as this could damage the transfer and finish.

Swivel the tap (faucet) as far away from the sink as possible.  Most breakages during washing are usually caused by accidentally knocking the piece against the tap when lifting it out of the water to dry.

Wash in the usual way with a soft cloth, but do avoid scourers or rubbing with a scourer as this will damage the finish.  A note about vintage cutlery and flatware (which we will cover in a separate post).  On no account use a scourer on vintage silver or gold cutlery as it will most definitely leave scratch marks and will ruin the high polish finish.

Washing Vintage China Tea Sets

The tannin in tea can sometimes leave brown marks and be a little harder to remove from teacups, but a little pressure with the cloth will get it all off.

Stack carefully in a drying rack and dry with a linen tea towel.  That’s it!  If you don’t want to use your vintage china then you should wash it at least once a year.  An immersion in water will help to keep it strong and if you live in a dry climate or use airconditioning, a small bowl of water should be kept somewhere unobtrusive in the china cabinet to keep the air humidified.

If you have large dinner sets to be stored, you should layer a piece of tissue or kitchen paper between each plate.  This will help protect the finish and reduce the risk of scratching.

Serving High Tea | Cake Stands

Vintage Three Tier Cake Stands | Gold or Silver Handles | 80 Available

Nothing says ‘high tea party’ like a traditional three tiered cake stand of pretty vintage china and laden with cakes, scones and treats.  A row of tiered cake stands along the centre of a long table or as the centrepiece of a round table instantly creates exactly the right atmosphere for an afternoon of tea, chatter and cakes with your friends or family.

High Tea Classic - Vintage Three Tiered Cake Stand ~ Choice of Silver or Gold Handles

If you are keen to stick with tradition, there is a correct order of serving the food on these tiered stands.  Traditionally, the bottom tier (which will be the largest plate) holds savoury food such as tea sandwiches, tartlets or mini quiches.  The middle plate holds scones and the top and smallest plate holds small pastries and cakes.  The thinking behind this was that more sandwiches and savory items would be eaten than anything else, scones next and then just a small sweet cake or pastry to finish off.  However modern tea parties tend to be more the other way around with sweet items being extremely popular!

You can buy  beautiful vintage tiered cake stands, or hire them from vintage china hire companies (like us!).  They can also be purchased new from most department stores.  They disassemble very easily for  washing, transport and storage.

Vintage Cake Stand Hire Perth | The Vintage Table

A petite antique Art Deco 1930s silver plated three tiered cake stand.  These have the advantage of being able to use any plates you like as there is no centre hole drilled through them.  However they are much smaller than regular sized tiered stands and work best in a Tea for Two situation.  This is the style of tiered cake stand seen in 1920/30s period films and television series such as Downton Abbey, Agatha Christie’s Poirot, Miss Marple etc.

Cake Stand Hire Perth | The Vintage Table

Large vintage style high tea cake stand.  These are modern pieces in a vintage style, however they are ideal for larger high tea events of 80 or more guests. These stands can be purchased (or hired) in a classic vintage style, as shown or in modern metallic finishes and styles.  They will hold three large dinner plates and there is the advantage of being able to co-ordinate your color or theme as no holes need to be drilled!  They will hold a lot of cakes and are best used on a dessert buffet table as they are a little overwhelming when placed on a high tea table and would interfere with the flow of conversation and the field of vision.  On the other hand, they can’t be dismantled and so do take quite a bit of storage space when not in use.

“How Many Will I Need”?
This is a question we are asked almost every week.  As a rule of thumb, we recommend one three tiered cake stand per four guests (if it is a seated afternoon tea).  At a pinch they can be stretched to one per 5-6 guests but if you do this, then we’d definitely recommend using a large cake serving plate as well as the tiered stand per each 5-6 guests.  If you have helpers to serve, you can top the cake stands up as the food is eaten.

If you are planning a buffet style afternoon tea where guests aren’t formally seated and are free to walk around, then you can use fewer cake stands on one large buffet table.  Again, you will need to top them up as the food is consumed as there is unlikely to be enough cake stands or space to present all the food at once.

Vintage Cake Stand Hire Perth | The Vintage Table

Vintage glass cake pedestal stands and compote.
Cake pedestals come in all sizes and materials.  The vintage ones are by far the loveliest and can be found in clear and colored glass, crystal, silver, milk glass and porcelain.  They are perfect for presenting a cake, any cake! From a humble home made cake to the grandest of wedding cakes, there is no cake that can’t look even better when it’s on a pedestal.

Vintage Milk Glass Pedestal | Cake by The Garnished Co(Cake by The Garnished Co, Cake Stand from The Vintage Table)

Pedestals can also be used to serve cup cakes, pastries, cake pops, slices and even for flowers.  They add height and interest to a tablescape or buffet.  Place them between three tiered cake stands and cake serving plates on a high tea table or dessert table to achieve a really charming effect.

Compotes (also called comports or tazzas) are basically a shallow bowl on a pedestal and are useful for serving smaller cakes, macarons and chocolates.  Larger compotes of clear glass can also be used to serve desserts such as trifle.

There is a cake stand or a combination of cake stands for every high tea party and no party would be complete without one or two!

Lemon Drizzle Cake

Lemon Drizzle Cake

The classic tea time treat.  Lemon Drizzle Cake has enjoyed a resurgence in popularity lately.  Buttery and lemony and with a moist crumb, this is a favorite with everyone.   Serve warm from the oven or with a dollop of cream.  The cake keeps well too (if there is any left) and it’s so easy to make.


125 grams butter
Finely grated rind of 2 lemons
1 and 1/4 cups of caster sugar
2 eggs
1 and 1/4 cups self raising flour and 1/4 teaspoon baking powder
1/4 cup lemon juice
3/4 cup sour cream (or natural, unflavored yogurt)

1/4 cup caster sugar
rind of 1 lemon
3 tablespoons lemon juice

The Vintage Table Perth

Cream butter, lemon rind and sugar.  Add eggs, one at a time, beating well after each addition.
Add sifted flour and baking powder, mixing well.
Mix in lemon juice and sour cream, stir well until combined.

Pour into a buttered and lined 24 cm loaf or ring tin and bake at 160 for approximately 40 minutes.  Meanwhile, combine syrup ingredients in a small saucepan and stir over the heat.  Bring to the boil and continue to stir until sugar is dissolved.  Remove from heat.

Lemon Drizzle Cake Recipe

When cake is cooked, allow to stand in tin for a few minutes and then turn out onto a serving plate.  While still warm, prick all over the cake with a fine skewer (to the bottom of the cake) and pour the syrup over the cake with a small spoon, a little at a time.  Take it right to the edge of the cake.

Can be iced with a simple frosting of icing sugar mixed with lemon juice and finely grated lemon rind, or served just as it is.

Lemon Cake & High Tea Party | The Vintage Table, PerthLemon Drizzle Cake variation.  Baked in a loaf tin and with tinted pink icing, decorated with fresh pansies.