A Year in Pictures

So its December again! We’ve just been looking back over this year, amazed by how many different types of events our vintage china, home-baked cakes and vintage tea parties have been used for…weddings, christenings, birthdays of all ages (from one to eighty), tea with friends, a leaving party, baby showers, charity events, family gatherings and a ladybird ball. We made it to the final three in two categories in the Vintage Manchester Awards and have made some fabulous new friends. We’ve raised money for charity, we’ve blogged, we’ve added lots and lots more gorgeous china to our collection. Much more to come next year…including a party to celebrate an MBE…very excited about the year ahead! To book your vintage tea party or hire our vintage china just get in touch. A few photos from this year….


Vintage Cake Table

Planning a vintage wedding? Or just want to do something a bit different and very pretty? Take a look at this Vintage Cake Table we supplied a few weeks ago…









The bride and groom wanted something a little different to the more traditional wedding cake, so we created this for them. Our gorgeous cake stands piled high with lots of our yummy cakes.
It looked divine and guests loved choosing their favourite vintage tea-plate and then filling it with their favourite cake. So if your stuck on which cake to go for then go for them all! Contact us to find out more.

CHRISTMAS CAKES are ready to order!

The summer feels like a distant memory, days are cold and nights are really really cold! We thought it was time to take our vintage tea party hat off and set-to on this years Christmas cakes. What fun we have had! There is a design to suit everyone, and each design can be made in a range of sizes and therefore prices. To place your order just email us or call Alice on 07890 090547.

Sizing and Prices

6” £41.50
8” £50.50
10” £59.50

7” £46
9” £55

















Fantastic Ginger Cake!!

We’ve been busy bees for the last few months, lots of tea parties to bake for, china to shop for and weddings to plan. The last two days have been a little quieter so we have found time to try out a few recipes we have had our eye on for a while. This one is our favourite…delicious and a great time of year to be baking with treacle and ginger. We found it in an old (ish) copy of the BBC Good Food Magazine and couldn’t resist sharing it. Hope you like it as much as we do.

Ginger Cake with a Caramel Frosting

  • 200g butter
  • 200g dark muscovado sugar
  • 100g black treacle
  • 100g golden syrup
  • 2 large eggs
  • 300mls milk
  • 350g plain flour
  • 2 tsp ground ginger
  • 2 tsp bicarbonate of soda
  • Few chunks of crystallised ginger, chopped

For the frosting:

  • 85g butter
  • 175ml double cream
  • 175g caster sugar

Heat the oven to 160c, gas mark 3. Butter and line a 23cm round cake tin. Put the butter, sugar, treacle and syrup in a large pan and gently heat, stirring until the butter has melted and the mixture is smooth. Remove from the heat and cool for 10 mins.

Stir in the eggs and milk, then sift in the flour, ginger and bicarbonate of soda. Mix well then pour into the prepared tin. Bake for 50mins – 1hr until the cake is firm to the touch an springs back when pressed in the centre. Cool in the tin for 15 mins, then turn out on a wire rack to cool.

Put the frosting ingredients in a small pan over a medium heat and stir until the butter has melted and the mixture is smooth. Increase the heat and boil hard for 3-4 mins, stirring occasionally, at this stage the frosting should look like runny custard. Pour into a bowl and leave to cool for 30 mins. Beat with an electric whisk until thick and spreadable. Spread over the cooled cake and decorate with crystallised ginger.

Yum! xx


Vintage China Shopping in Ramsbottom

What a fantastic morning I have hadin Ramsbottom (a little way North of Manchester) . After a tip off that it might be a good place to have a hunt for some new additions to the Alice’s Vintage Pantry shelves, I made the trip up there early this morning to be met by cold rain and a lot of closed shops. A cup of tea and half an hour later, closed signs turned to open and I began the search through a number of charity, antique and vintage shops. A few hours on with cold soggy feet, and a lighter purse I am delighted to share these photos with you…great finds that will soon be making an appearance at our vintage tea parties

Special thanks to the lovely ladies at Jesse May’s Tearoom…not only do they serve a good cuppa, sandwich and piece of cake, you can also bag yourself a vintage bargain from their collection of vintage items for sale…well worth a visit.

Breakfast Bar Recipe – Packing a Healthy Lunchbox


Goodness, the summer holidays really do feel like a distant memory. Anyone else finding it really hard to get back in to the routine of school, nursery and after school activities? And the school run…I had forgotten how long it takes to get four children fed, cleaned, dressed and out the door (well one can do most of that himself, but don’t underestimate the amount of shouting it takes to get it done –who said kids are easier as they grow up?!). The last week of the holidays was spent finding, buying, washing and labelling uniform, shoes and all the other bits of kit – and now we pretty much need to re-mortgage the house to pay for it all. Anyway final bits of sorting done, coats located and dusted down, shoes lined up in the hall and umbrellas at the ready. So time for the packed lunches….

They may seem similar, but packed lunches are a whole different ball game to a summer picnic – children are eating them every day so they need to be healthy, nutritious and they need to provide some variety to stop the little ones getting fed up with them. Cocktail sausages and cake just aren’t going to cut it on a daily basis. Away from my normal role of cake provider and connoisseur of all things sweet and sugary, I thought I better put my sensible Mum hat on and have a think about how to give my children a decent packed lunch with a yummy but healthy treat in it. For inspiration I’ve had a peek around the internet, chatted to friends and put together the following ideas. I’ve also given the lovely Nigella’s breakfast bar recipe a go… it’s delicious and full of seeds and fruit…a great alternative to chocolate and crisps for a lunchbox…recipe and photos below.

My lunchbox tips:

  • Bread sandwiches can get a bit boring, and some kids won’t eat an ordinary sandwich, try using pitta bread or wraps for a change.
  • Get a cracker selection box and let your kids pick two each day.
  • Try and go for wholemeal bread products where you can.
  • Include cut up peppers, carrots and cucumber – vary how you cut them up (sticks, circles etc)
  • Instead of a sandwich include pasta. Eating pasta for dinner? Save a portion for the lunchboxes the following day. Chicken and pesto works well.
  • Give them a treat every now and again – maybe on a Friday – pretzels or similar are a good low sugar alternative to crisps.
  • Cut the sandwiches using different shaped pastry cutters to keep it interesting. If sandwiches are just not going down well, no reason why you can’t put bread and butter in the lunch box and some cooked chicken or chunks of cheese.
  • Include a piece of fruit but don’t just stick to an apple – try chunks of pineapple, slices of melon or quartered oranges. Make is fairly easy for them to eat. If you have time make a fruit salad – squeeze a little lemon juice over it to help prevent it spoiling before lunch time.
  • Include some nuts, seeds or dried fruit in a small paper bag or sandwich bag…my children’s preference is for walnuts, try different things, there is probably something they like.

And as for Nigella’s recipe…she describes it as ‘milk and cereal in a bar form’, so go for it…you could enjoy one with a cuppa whilst you wish you were back on summer holidays (or not!).

Nuts & seeds


  • 397 grams condensed milk
  • 250 grams rolled oats
  • 75 grams desiccated coconut
  • 100 grams dried cranberries
  • 125g mixed seeds (pumpkin, sunflower, sesame)
  • 125g natural, unsalted peanuts

Preheat the oven to 130c/gas mark ½ and oil a 22x33x4cm baking tin.

Warm the condensed milk in a large pan.

Nuts, berries & seeds

Mix together all the other ingredients and then add the warmed condensed milk, using a rubber or wooden spatula to fold and distribute.

Spread the mixture into the tin and press down with the spatula or your hands.

Bake for 1 hour, then remove from the oven and, after about 15 minutes, cut into four across and four down to make 16 chunky bars. Let cool completely.

For an even healthier version replace the condensed milk with soy milk and a little brown sugar. Use any dried fruit and seeds you like.

Roll on October half term…

Originally published on www.4manchesterwomen.co.uk


Like What We Do? We Need Your Vote!

The very first Vintage Awards Ceremony to be held in Manchester is happening in mid-October…we would love to be there celebrating the best of Vintage Business in Manchester. To make it to the ceremony we need your vote, so if you like what we do then vote now! Click on this link and vote in the Best Vintage Event Supplier or Best Vintage Newcomer category (both if you like). It will take less than a minute of your time and we will love you forever for it…


50th Birthday Party

Thought I would share these photos with you…taken before guests tucked in to this delicious afternoon tea at a 50th birthday party earlier today. Happy Birthday Sam!