Chelsea's Guide to Afternoon Tea: Tips & Tools
To celebrate Divertimenti Cookery School Junior Teaching Chef Chelsea's new Ultimate Afternoon Tea Experiences, she's pulled together her top tips and essential products for recreating your own afternoon tea at home. If you want to learn first hand, you can join her on Saturday 26th April, or Saturday 19th July.
🧁 The Must-Haves:
1. 20cm Springform Cake Tin
A classic for good reason — perfect for Victoria sponges, cheesecakes, and lemon drizzle. Reliable, non-stick, and makes releasing your cake a breeze. Tala 20cm Springform Cake Tin - £13.50
2. Palette Knife
An under-appreciated hero for spreading cream/icing like a pro. It gives you that smooth, satisfying finish every time. I like to spread my cream on the bottom sponge, jam on the top sponge with quartered strawberries on top of the cream before sandwiching together. Deglon Bent Palette Knife - 25cm - £40
3. Piping Bag & Nozzles
Whether you’re piping meringue kisses, buttercream swirls, or dainty decorations, this is where the fun (and finesse) really comes in. Piping Bags & Nozzles
4. Good Digital Scales
Baking is a science, and scales you trust make all the difference. Eyeballing flour is a dangerous game — don’t do it! Taylor Pro Weighing Bowl and Digital Scales - £39
5. Mixing Bowl & Silicone Spatula
Simple, but essential. I like a sturdy bowl you can really get stuck into, and a flexible spatula for scraping down every last bit of batter (no waste, no mess). Mixing Bowls & Spatulas
🫖 Finishing Touches for the Table:
6. A Proper Teapot & Tea Strainer
Loose leaf tea > bagged. Always. It’s a small ritual that makes tea feel like a treat, and the strainer adds that vintage charm. Glass Teapot with Filter - £39 or Stand Alone Tea Strainer - Rosle - £22
7. Beautiful Cake Stand
The pièce de résistance! A cake stand instantly makes your spread feel special — height, elegance, and a perfect centrepiece. Cake Stands
8. Pretty Napkins
Never underestimate the power of a well-chosen napkin. They tie the table together, add a touch of colour or pattern, and make everything feel just that bit more thoughtful. These strawberry Emma Bridgewater napkins (£5) go perfectly with Victoria Sponge cake.
🍰 Top Baking Tips:
1. Always Line Your Tins
Even if your tin is non-stick, don’t skip this step. Lining the base (and sides, if you can) with baking paper makes it so much easier to release your cake without tears — or tears.
2. Go Fresh with Fruit
I love using fresh strawberries alongside the jam in the filling of a Victoria sponge. It adds a burst of juiciness and a bit of a surprise centre — plus, they look lovely on top too!
3. Decorate with Meringue (Yes, Really!)
A ski season trick: we often made meringues to decorate cakes, it's not traditional but they always added that wow factor and who doesn't love a meringue!? Whip up a big batch and store them in an airtight container — they’ll last for 3–4 weeks and are perfect for last-minute decoration.
4. Smooth It Out Before Baking
Use your spatula to level off the batter before it goes in the oven. It’ll help the cake rise evenly and avoid awkward domes or dips.
5. No Peeking!
Resist the urge to open the oven door mid-bake — it lets out heat and moisture, which can cause your cake to sink or bake unevenly. Trust the process (and the timer).
6. Smell, Colour, and the Skewer Trick
Your sponge is ready when it’s golden, smells amazing, and springs back lightly to the touch. Still unsure? Stick a skewer into the centre — if it comes out clean, you’re good to go.
7. Slice with a Serrated Knife
For a neat, clean cut when halving your sponge, ditch the regular knife and use a serrated bread knife instead. It grips the crumb better and gives you a much smoother slice.
