Posted by
Mia Shulman, Acting Managing Editor
Tuesday, March 12, 2013 4:33 PM EDT
An alternative to the classic Easter brunch is a relaxing afternoon tea (which opens the door to way more Easter treats anyway).
We went for a very feminine look, and relied on fresh blooms in bright pink to take centre stage on our table. A tea setting in a timeless blue and white pattern looked gorgeous against the flowers, which we arranged casually in an oversized serving bowl.
Click to see the full gallery of Afternoon Tea images.
Milk and sugar bowls in mint pastel brought a subtle hint of colour to the mix, and touches of gold flatware and DIY spray painted Easter eggs were the finishing touch.
Click to see the full gallery of Afternoon Tea images.
We served macarons in a rainbow of colours and chocolate truffles from Nadège, along with pound cake accompanied by peach jam.
Where to buy:
Blue Floral Teapot, $35; Blue Floral Teacups and Saucers, $50; Ruffled Compote, $35; Navy Tea Towels, $16; courtesy of Indigo
Sophie Conran Cream Jug, $18; Sophie Conran Sugar Bowl, $18; courtesy of Hudson’s Bay
Assorted macarons and chocolate truffles; courtesy of Nadège
Visit foodnetwork.ca’s Easter Desserts menu by Anna Olsen for our favourite pound cake recipe.