The buttercup 2.0 floral arrangement by Tonic Blooms. $62. tonicblooms.com
Vintage white and gold rimmed tea pot by Wedgwood | Elroy five-piece flatware set in gold mirror finish by Zoet Studio. $40. amazon.ca
Pink plate, made in Italy. $7. homesense.ca | Heart plate, made in England, $6. homesense.ca
White napkin with eyelet trim. $10 set of four. homesense.ca | Large gold pom-pom paper clips. $10. homesense.ca
Heavenly cream tea by Sloane. $17. pusateris.com | Floral cocktail napkin. $5 set of 30. homesense.ca
Intagande glass in light pink. $2. ikea.ca | Vintage champagne coupe. | Custom reusable floral/succulent arrangement. $30 for two. crowningglorydecor.ca
De Chanceny Cremant de Loire Rose Brut. $17. lcbo.com
Whether you plan to watch the Royal Wedding live (May 19, 7 a.m. start!) or on repeat, enjoy all the pomp and circumstance by throwing a viewing party – complete with fabulous fare, pretty pink details and lots of tea!
Wow your guests on the Royal Wedding viewing morning by skipping the traditional British clotted cream, jam and scones and serve this gorgeous fruit- and yogurt-filled pancake cake from President’s Choice. A breakfast treat fit for a princess!
- 3 cups (750 mL) PC Buttermilk
Extra-Fluffy Pancake and Waffle Mix
- 2 cups (500 mL) water
- 1/2 cup (125 mL) 35% whipping cream
- 2 tsp (10 mL) icing sugar
- 1/2 TSP (2 mL) pure vanilla extract
- 1 PKG (500 G) PC power fruit Skyr Icelandic style 0% m.f. yogurt
- 3/4 cup (175 ml) each fresh raspberries and sliced strawberries
- 1/2 cup (125ml) PC black label pure maple syrup
For more information and recipes visit presidentschoice.ca
Stir together pancake mix and water until combined but still slightly lumpy. Line baking sheet with parchment paper. Set both aside.
Preheat 10-in. (25 cm) nonstick frying pan over medium heat. Spray with cooking spray. Pour 1/2 cup (125 mL) batter into pan; quickly spread into 7 to 7-1/2 inch (18 to 19 cm) pancake. Cook for 2 to 3 minutes or until bubbles appear on top and bottom is golden. Turn only once and continue cooking until second side is done. Transfer to prepared baking sheet. Repeat with remaining batter to make total of seven pancakes. Let cool, about 15 minutes.
Whip cream in chilled bowl with icing sugar and vanilla.
Place one pancake on serving patter; spread with 1/4 cup (50 mL) of the Skyr. Repeat layers until all pancakes and Skyr are used. Spoon whipped cream on top; spread, leaving 1 inch (2.5 cm) border bare. Top with berries. If desired, garnish with mint. Cut into 8 slices; serve drizzled with maple syrup.