#CupcakeCompetition Shortlist

When we put out the call last week for inspiration in our quest to Anglify one of the finest culinary creations to come from these shores – the cupcake – we were not prepared for the volume and quality of responses we’d get. Thank you very much to all who entered – you’ve made our week, and at points have genuinely blown us away with your Epicurean offerings.

With difficulty, we’ve whittled your suggestions down to a shortlist, complete with witty names. We’re going to put this to our master bakers, and see which they feel are feasible – and perhaps to try a few out.

As you can see, we’ve divided the entries by how they were submitted and given the person’s name or username in italics. Stay tuned, we will be announcing the winner shortly!

Twitter (@TeaAndSympathy)
The DB’
Dandelion & Burdock

‘Don’t Trifle with Me’
Trifle – Vanilla sponge with a whole strawberry in the bottom and a custard cream icing.

‘English Currant-C’


‘Anyone for Tennis?’
Champagne & Strawberries
Charlotte Hipkin

Black & Tan’
Dark Chocolate and Guinness
Viki Noe

‘Breakfast At Granny’s’
Toast and marmalade.
Thomas Matthew

Who are you calling Granny?... This is a mighty fine cupcake


‘Earl Grey Cuppa Cake’
Earl Grey with Lavender Frosting
Colleen Hill

‘Springtime Daffodil Sponge’
Orange marmalade cupcake with lemon curd filling & clotted cream frosting.
Marci McGuire

‘Dolly Folly’
Dolly Mixture / Liquorice Allsorts
Brigdget Bray 

‘Elderflower in the Afternoon’
Elderflower with clotted cream icing
The Communal Pantry

‘The Hot Toddy’
Clove and cinnamon spice cake with a whiskey flavored egg-custard filling and honey-vanilla icing

‘Emerald Isle’
Baileys Irish Cream Cupcake – with a green fondant shamrock on top.

Save some for the cupcakes...

Whatever happened to the British invasion?

The British are Coming!... Delta Airlines new transatlantic offering.

Here’s a nice article from way back when in 1999 from The New York Times. Jesse McKinley outlines how: “British culture has of late been flooding these shores with almost colonial aplomb.” She gives a pretty exhaustive write-up of the British expat scene in NY at the time, and is very kind indeed about Tea & Sympathy:

“I chose the unofficial embassy of all British expatriates: Tea and Sympathy. This tiny restaurant in the Village is the city’s best-known outpost for complexities of British cuisine, from bangers and mash (sausage and potatoes) to shepherd’s pie (meat and potatoes).

With only about 10 tables, the restaurant is almost always packed. But at 6 P.M. I found a spot for myself and two friends, near a portrait of Queen Elizabeth II.

We started with a delicious Stilton rarebit (melted cheese on toast). My friends had shandy (ginger ale and beer), while I chose Ribena (black-currant concentrate and water). Bangers, lamb and chicken followed, all with a deep mushroom gravy and assisted by products like Branston Original Pickle and Colman’s Classic Mint Sauce.

As the meal settled, I felt a wash of satisfaction. The weekend had left me feeling full. I had only sampled the local British fare, but it was a loverly taste.

And as I pushed away from the table and into the night, I realized the best part of enjoying England in New York: being able to walk back home.

That Scepter’d Isle . . . Manhattan.”

Well, as the ‘unofficial British embassy of all British expatriates’, may we take this opportunity to thank all you lovely New Yorkers for being so welcoming. We bloody love it here. Please don’t make us go back…