A Message from Ruth at Antiques And Teacups

Welcome to the blog of Antiques And Teacups! Let's share a cup of tea and talk about the things we love...like teacups, antiques, collectibles, visiting England, antiquing and learning about victoriana and quirky gadgets. Fun!

Monday, November 6, 2017

Tuesday Cuppa Tea, My Version Beauty And The Beast, After Halloween Leftover Candy Cake

Hello and welcome to the first Tuesday Cuppa Tea for November...amazing!

November began with wind and snow for us....but that's okay....
normal, really....
But as it was just Halloween, the flavor lingers on the post today...
I am calling this my Beauty And The Beast tea...as you will see...

The Beauty is...the teacup trio from Royal Albert, England from the 1940s...

In the pattern called Tea Rose....
I don't often have yellow teacups around, my eye usually goes to blues, pinks or reds, but I have always liked this pattern...

I like the way the Roses contrast with the foliage, and I really like that it has the better quality brushed gold or sponged gold trim.

The pattern was discontinued in the early 1970s, when Royal Albert was part of what...if you have followed my blog much...you will have heard me refer to as The Great Slice And Dice, or major reorganization...read closing and redstructuring...of the potteries in that period.
The upshot was, that since 1998 all Royal Albert has  and still is, made elsewhere in the world...primarily in Indonesia.
Royal Albert was a mark of Thomas Wild until 1964, and after 2 subsequent swallows, became part of Royal Doulton in 1972, then WaterfordWedgwoodRoyalDoulton who were acquired by Danish Fiskars in 2015.  It remains to be seen what happens now, as all UK production of Royal Albert ceased in 2002...sigh...

And now for my Beast...Builder's Tea! Made for and by Builders it says...I really bought this brand because I LOVED the large, square tea tin with the Union Jack it it...containing this cardboard box full of yea bags inside. The woring all around is so fun!
The Full Flavoured British Cuppa
Make Mine a Builders

Championing the Great British Cuppa

Pick of the crop
Good tea is like a good building...
Srong, sturdy and well put together

Britain wasn't built on Chamomile
You dig?

Pretty fun, huh? 
Now it's cofession time...I don't like the tea...too dark and one dimensional in flavour to me...I think it is pretty well all Assam, and I'm a Darjeeling girl...
My husband will drink though, so that's all right...and I'll still keep the tin!

So there you have my Beauty and the Beast tale...

As Halloween has just passed, and you either might have left over trick or treat candy, or have been to a store with a half off on candy post Holloween, I thought I'd share a great recipe I found on MyRecipes.com with an ingredient of a lovely looking cake being leftover mini candy bars.

Candy Cake


  • Cake:
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups finely chopped chocolate candies such as Snickers, Almond Joy or Reese's peanut butter cups
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • large eggs, separated, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/4 cups whole milk, at room temperature
  • 1/4 teaspoon cream of tartar
  • Icing:
  • 4 1/2 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • Preparation

    • 1. Make cake: Preheat oven to 350°F. Butter and flour a 10-cup nonstick Bundt pan. Sift 3 cups flour, baking powder and salt into a bowl. In a separate bowl, toss candies with remaining 1/2 cup flour.
    • 2. Using an electric mixer on medium-high speed, beat butter and sugar until light, 3 minutes. Add yolks one at a time. Beat in vanilla. Beat in 1/3 of flour mixture, followed by 1/2 of milk. Repeat, ending with flour mixture. Do not overmix.
    • 3. In a clean, dry bowl using dry beaters, beat egg whites and cream of tartar until stiff peaks form. Stir candies and 1/3 of egg whites into batter. Fold in remaining whites. Spoon batter into Bundt pan. Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool on a wire rack for 10 minutes, then unmold cake.
    • 4. Make icing: Place chocolate in a bowl. Warm cream in a pan over medium heat until just boiling. Pour over chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly. Pour icing over cake, allowing excess to drip over sides.
    I will be joining this week:
Thanks so much for joining me for tea! 
Here is the Tuesday Cuppa Tea linky for your tea related posts...please remember that it is SSSLLLOOOOOOWWWW but if you are patient...it's there!  I am so looking forward to visiting you!


  1. Hi Ruth! What a fun post- I found myself smiling from ear to ear!

    I too prefer a more gentle tea. But ironically I like a very strong (but not roasted/toasted/burnt coffee - go figure.

    Thank you for hosting. It's a great forum for sharing my post on the latest tea cup swap hosted by Stephanie!

    Cheerio! : - )

  2. I'm loving your pretty yellow rose trio set. Your fun Builders' Tea tin made me smile. I'm a sucker for packaging and have also purchased tea for its pretty or interesting tins!

  3. Thanks for hosting,Ruth!I really love your teaset,just wonderful!Have a lovely week!Best wishes,Maristella.

  4. What a beautiful trio, Ruth, and a fun read on the tea. At east your hubby enjoys the tea. The bundt cake looks so pretty. Thanks for hosting!

  5. The tea tin is fun and I love the Union Jack, always have! Back when they gave Canada their own flag I missed the Union Jack for a long time. Love your tea cup trio. I have the teacup but I didn't realize it was made in the 1940s or perhaps I knew and forgot. Anyway, it is a pretty one and I am always drawn to those sets that have the brushed on gold. The cake looks wonderful! Thanks for your lovely and fun post today. And as always, thank you for hosting. Have a beautiful day, Ruth.


  6. Some glad to view your photos of the yellow roses cup and saucer. The great tea tin is so pretty and I would love to know where you found it! Your candy cake recipe will be perfect for the leftover candy and glad you cake use different candies. Thanks for hosting!
    Tea In Texas

  7. I love the design and colors of that trio set, Rurh. Very pretty.And what a great idea on how to use the leftover Halloween candies. Thanks for hosting!....Christine

  8. Ruth, love this post! Your cake is one I would have made for my dad, with his favorite candy - the mini Snickers bars. I always appreciate your info about the potteries. And that "Britain wasn't built on Chamomile - You dig?" is priceless!

  9. Ruth, I like that tea box. "Britain wasn't built on camomile." That is great! THe British tea is strong! I love it! Thanks for hosting and sharing at HSH!

  10. Such a pretty teacup! The yellow and green so lovely together. I have been known to buy tea because of the tin it came in. So many different ones available. Loved your post and thanks for hosting!

  11. That tea tin is fabulous Ruth! I can see why you bought the tea for it. The candy cake sounds yummy and I your teacup is a real beauty. Thanks for sharing with SYC.

  12. Dear Ruth: Children would surely love this cake. I enjoyed seeing your lovely cup and saucer in yellow! My tea stash has been going down so time to restock soon! I recently found some great tins at the resale shop - one with the British Guard I loved! Your teas all look great! Thanks for sharing.


Thanks for visiting and we love to hear from you! We read every comment. If my husband's health permits, I love to visit andreply. Have a wonderful day and a cuppa tea always at hand! :)


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