The Princess Club Recipe

Prepare tea station with teapots, infusers or teabags, cups, milk, lemon slices, honey and sugar. Keep hot water in a kettle at 95–100°C and label teas so guests can choose.

Prepare sandwich bases

Slice mini rolls horizontally. Lightly butter the inside of each roll with softened unsalted butter to prevent sogginess.

Smoked salmon & cream cheese

Spread 3 tbs cream cheese across 6 rolls (about 1/2 tbs per roll). Top each with a thin slice of smoked salmon, a few cucumber slices, a small lettuce leaf and a grind of black pepper. Garnish with half a cherry tomato on a toothpick if desired.

Chicken salad

In a bowl, combine shredded cooked chicken, 2 tbs mayonnaise, 1 tbs Dijon mustard, 1/4 tsp salt and a pinch of pepper. Mix until combined. Spread about 1.5 tbs of the chicken mixture onto 6 rolls and top with a small lettuce leaf.

Ham & mustard

Spread a thin layer of remaining cream cheese or butter on the last 6 rolls, add a slice of ham, a thin cucumber slice or lettuce, and a light smear of Dijon mustard. Cut each sandwich in half if desired for bite-size servings.

Arrange mini sandwiches neatly on a platter. Keep covered with a damp cloth until serving to maintain freshness.

Blend açaí base

In a high-powered blender, combine frozen açaí puree (300 g), frozen mixed berries, 1 ripe banana and 1/2 to 1 cup apple juice or almond milk. Start with 1/2 cup liquid and pulse; add more if needed until a thick, spoonable consistency is reached (not runny). Add 1 tbs honey if you want extra sweetness.

Assemble bowls

Divide the açaí mixture evenly among 6 small bowls. Top each with about 2 tbs granola, a spoon of fresh berries, a sprinkle of desiccated coconut and a drizzle (1/2 tbs) of honey or agave. Chill until serving if made ahead.

Scones

If using store-bought scones, warm briefly in a 160°C oven for 5–8 minutes. Split scones and serve with clotted cream and strawberry jam on a small dish. Dust with powdered sugar before placing on the table.

Arranging petit fours, éclairs and macarons

Arrange mini éclairs, petit fours and macarons on tiers or platters, alternating colors and shapes for visual appeal. Place small serving tongs or spoons nearby so guests can help themselves.

Make fresh orange juice

If making orange juice: slice oranges in half and juice using a citrus juicer until you have about 1 liter. Strain if you prefer pulp-free juice. Chill or serve over ice with a sprig of mint as garnish. If making apple/carrot juice, use a juicer according to the machine instructions and chill.

Set up tiered stands: place sandwiches on the middle or bottom tier, sweet table items on top and mini açaí bowls on a separate chilled platter. Keep the tea kettle hot and replenish tea and juice as needed. Provide small plates, napkins and teaspoons for guests.

Timing: make sandwiches and sweet items the morning of the event or up to 4 hours ahead (cover and refrigerate). Prepare açaí bowls up to 1 hour before serving and keep chilled. Juice can be made 1–2 hours ahead and refrigerated.