Tea Cakes and Toast Ice Cream are my whimsical creation of a bergamot tea cake with hot toddy icing, toast ice cream and toast dust. Tea Time Anyone!
A Whimsical Tea Time
Imagine a whimsical tea and toast dessert, reimagined as something straight out of a fairytale afternoon tea. Individual cakes are baked and styled to resemble delicate teacups, infused with fragrant bergamot tea, that unmistakable citrusy note we love in Earl Grey.
The icing is inspired by a cozy hot toddy, kissed with warm spices, brewed tea, and a gentle splash of rum, just enough to feel comforting and celebratory.
And then there’s the toast. Real toast, golden, aromatic, and nostalgic, crusted and whisked directly into a creamy homemade toast ice cream, then spooned generously on top of each cake to mimic a soft dollop of cream floating in a freshly poured cup of tea. It’s playful, unexpected, and deeply comforting all at once.
A Fairytale Tea Party
This dessert is a love letter to slow mornings, vintage teacups, and the simple joy of tea and toast, turned into an elegant tea party dessert that feels both nostalgic and imaginative.
If you’re looking for a show-stopping dessert that blends classic flavors with a bit of magic, this Tea and Toast dessert does exactly that. And yes, it’s every bit as enchanting to make as it is to serve. Let me show you how.
The Comforts Of Tea And Toast
Simply the sound of the words ‘tea and toast’ bring about a feeling of comfort. Being married to a Brit, I’ve never seen him start his day without a cup of tea and several pieces of toast with his favorite topping, usually Orange Marmalade.
Starting each day with something that makes you feel good, sets the tone for the remainder of the day. Or taking the time in the late afternoon for a simple tea with a nibble or on a special occasion, a high tea.
A Cup Of Tea And A Piece Of Toast For Dessert!
As a kid, I remember my mom always bringing me a cup of tea with toast when I was feeling unwell. It always seemed to work, like magic! Experiencing the comforts of tea and toast is something I wanted to create in a whimsical dessert.
Consequently, I couldn’t be more please and excited to share this with you, and who knows, maybe this creation will get me an invite to The Great British Bake Off!
After all, the hubby is still a British citizen and that should count for allowing me in, right? Well, if not, I can certainly turn my own kitchen into the magic of the competition tent.
The British History Of Toast With Tea
Certainly you are aware of the sad history of tea and toast in Britain during war times, when most food was rationed?
Despite your social status or wealth during difficult times, everyone found their comfort in a humble cup of tea and a plate of toast.
Surprisingly, in life, it is often the humble things we cling to when times are difficult that bring us great pleasure when life feels abundant again.
Therefore, I couldn’t think of a better dessert to elevate into something whimsical and noteworthy, than tea and toast transformed into cake and ice cream!
Bergamot Tea Cakes
As I have said often, I resort to my Mediterranean roots for flavors, and while Earl Grey is a bergamot tea, I find a stronger flavor of bergamot in a Persian tea I keep in my pantry.
Those lovely citrusy notes found in bergamot tea, are the perfect essence I wanted to capture in my sweet tea cakes.
After all, tea time denotes something more than just a drink to sip on. I would say, for many of us, tea time is a social gathering over tea and little cakes.
So why not actually make a tea cake, made with tea, since its flavors are rich and easily recognized!
I found that steeping the tea in the milk that would go into my cake recipe, offered just the right amount of tea essence to the tea cakes. The natural oils in the tea are easily extracted in this way.
Toast Ice Cream Dessert
Also, I wanted to capture the essence of toast, a smell that fills the kitchen with good feelings, once bread has been toasted.
Perhaps this sounds like an odd flavor for an ice cream, hubby assures me I should make this ice cream often, with or without the cakes.
The transformation of a simple piece of bread, once toasted, intensifies the essence of bread.
Once the toast is blitzed into a powder, it brings both the flavor of toast and a lovely texture to the ice cream.
Definitely going to try making Creme Brûlée, infusing the essence of toast, next time I make it.
Making Ice Cream From Toast
If you’ve made ice cream before, you know it is important to temper egg yolks, in a warm liquid, to about 165 degrees.
This assures that the egg has been cooked enough to eat or drink it without the bacterial risks, as you will find in my holiday EggNog.
I find this step easy to do in advance, then add the toast dust to the egg and cream after it has been tempered.
Letting it sit in the fridge a day or so, until you are ready to make ice cream with it, assures that it’s cold and the flavors are there.
Hot Toddy Icing On My Tea Cakes
How could I not make the icing for my whimsical cakes, with anything other than a ‘hot toddy’ icing!
We look to a hot toddy as a hot tea with a little booze, maybe some cream, when it’s unusually cold outside or we are feeling a bit under the weather.
It’s a comfort either way and certainly tastes delicious too.
How To Make Hot Toddy Tea Icing
For the hot toddy icing, I simply steep an Earl Grey tea bag, or loose Persian tea, in a cup of rum, adding that tea flavor to the rum.
I’d say, butter is cream, wouldn’t you, and a darn good way to start this whimsical icing?
The making of a buttercream, is often simply soft butter, powdered sugar and whatever flavors you want.
And since the Brits do love a heavy schmear of butter on their toast, why not a butter icing on the cakes, flavored with tea and rum!
After all, the Brits did create the concept of Tea and Toast!
Whimsical Tea Cakes
Okay, so maybe I went a bit over board in trying to make my little cakes look like a tea cup, but hey… it’s whimsical!
I tend to gravitate towards creating food into a whimsical presentation, perhaps from years of raising four kids that loved my ‘funny food’!
You will find several ‘funny foods’ throughout my pages, Carrot Risotto, being a favorite, or my Edible Flower Cookies.
Let’s not forget the cookbook I published, My Muffin Madness, filled with whimsical, some never before created, muffins, 52 of them, to be exact!
Of course, we can’t forget my all time favorite Button Cups that I made on The Great American Recipe, on PBS!
Tea Cakes Into Tea Cups
Wanting to extract as much tea flavor in the cakes as possible, I allowed tea to steep in the milk, that would go into the cakes, overnight in the fridge, then strain.
Also, for an added measure of flavor, I crushed a little tea into the butter, while melting it, and added that to the cake batter.
Once the batter is whisked together, I baked them in muffin tins, designed for large muffins, seeing how I am the Muffin Queen, but you could use small decorative pans as well.
The cakes bake quickly, and once cooled they are ready to spread icing on and enjoy with a scoop of toast ice cream!
Equipment Needed
This dessert moves through a few different textures—custard, cake, icing, and ice cream, so having the right tools on hand keeps the process joyful rather than fussy.
- Ice Cream Maker – An ice cream maker ensures a smooth, creamy homemade toast ice cream with just the right amount of air incorporated. It’s what transforms the toasted bread and tea-infused custard into something scoopable and luxurious.
- Toaster – Simple but essential. The toaster evenly browns the brioche, developing that golden, nutty flavor that becomes the soul of the ice cream.
- Wire Whisk – A wire whisk is key for gently combining eggs, sugar, and cream, and for creating a silky icing. It helps prevent lumps and keeps everything light and well-emulsified.
- Measuring Tools – Accurate measuring cups and spoons ensure consistent results, especially important for baking the cakes and balancing the sweetness in the ice cream and icing.
- Mixing Bowls – Multiple mixing bowls allow you to keep components separate, cake batter, ice cream base, and icing, making the workflow feel calm and organized.
- Small Sauté Pan – Perfect for gently heating milk and cream, steeping the bergamot tea, and preparing the custard base without scorching.
- Jumbo Muffin Tin – This creates the oversized, teacup-like cakes. The size gives you enough height and structure to hold a generous scoop of toast ice cream on top.
- Ice Cream Scooper – A sturdy scoop helps you shape the ice cream into a rounded “cream-like” dollop, completing the illusion of a cup of tea.
- Food Processor – Used to break down the toasted bread into fine crumbs before it’s incorporated into the ice cream base, ensuring even flavor and texture throughout.
- Stovetop – Essential for heating, steeping, and gently cooking the custard base with control and precision.
- Oven – The oven bakes the teacup cakes to light, fluffy perfection—just firm enough to hold their shape while staying tender inside.
Ingredients Needed
Every element in this Tea and Toast dessert has a purpose. These ingredients aren’t just functional, they build flavor, texture, and that sense of cozy whimsy that makes this dessert unforgettable.
- White Bread (Thick Brioche-Style) – A rich, thick-cut brioche bread is ideal for the toast ice cream. Its buttery crumb toasts beautifully, developing deep, caramelized notes without drying out. When whisked into the ice cream base, it adds warmth, body, and a subtle sweetness that echoes the comfort of breakfast toast.
- Heavy Cream – Heavy cream forms the backbone of the homemade ice cream. Bringing it to room temperature before heating helps it warm evenly, preventing scorching and creating a smoother, silkier final texture.
- Milk – The milk is gently heated and used to steep the bergamot tea, allowing its floral citrus notes to bloom fully. This step infuses the entire dessert with tea flavor rather than confining it to just one layer.
- Sugar (White Granulated) – White granulated sugar keeps the flavors clean and the color light. Brown sugar would introduce molasses notes and darken the ice cream and cake, distracting from the delicate tea-and-toast balance.
- Eggs – Room-temperature eggs blend more easily into both the cake batter and ice cream custard. They provide structure, richness, and that soft, custardy mouthfeel that makes the dessert feel luxurious.
- Butter – Softened butter is essential for the hot toddy-inspired icing. When whisked, it becomes light and creamy, allowing the rum, tea, and sugar to blend seamlessly without becoming greasy or dense.
- Flour (All-Purpose) – All-purpose flour gives the teacup cakes a tender crumb while still holding their shape. It’s the key to a cake that’s moist, fluffy, and sturdy enough to support a scoop of toast ice cream on top.
- Baking Powder – This is the primary leavening agent, helping the cakes rise evenly so they feel light and delicate, just what you want in a dessert meant to mimic a cup of tea.
- Salt (Fine) – Fine salt dissolves easily and sharpens every flavor, from the sweetness of the cake to the richness of the ice cream and icing.
- Bergamot tea – Whether you use loose-leaf bergamot tea or tea bags, this ingredient defines the dessert. Its bright citrus aroma cuts through the richness of cream, butter, and eggs, keeping everything balanced and elegant.
- Rum – Rum brings warmth and depth to the icing, mimicking the comforting flavors of a hot toddy. Bourbon works just as well if you prefer a slightly smokier, vanilla-forward note.
- Confectioners sugar – Sifted powdered sugar ensures a smooth, lump-free icing. It dissolves effortlessly into the butter, creating a soft, creamy finish that pipes or spreads beautifully.
Tea Cakes and Toast Ice Cream
Equipment
- Ice-cream maker
- Jumbo muffin tin
Ingredients
- 2 White bread slices
- 1 cup Heavy cream
- 2 3/4 cups Whole milk
- 1 1/2 cups Sugar
- 2 Egg yolks
- 16 oz Butter softened, 2 sticks
- 2 Whole Eggs
- 1 3/4 cups Flour
- 2 tsp Baking powder
- 1/2 tsp Salt
- 4 Bergamot tea bags
- 1 tbsp Rum
- 1 cup Powdered Sugar
Instructions
- Ice Cream – Toast the bread long enough to create a deep brown color. Cool. Whirl in the food processor until the toast becomes a powder.
- Place 2 cups milk into a saucepan on top of the stove along with 3/4 cup sugar and heat it until small bubbles begin to form.
- In a mixing bowl, place the egg yolks. Slowly (very slowly), pour in the hot milk while whisking, little at a time until it is all added.
- Transfer the egg mixture back to the saucepan and continue to simmer on low until the temperature reaches 165 F.
- Remove. Whisk in the cream and 1/4 cup of the toast dust (reserving the rest for garnish). Cool. Place the mixture in the fridge for 4 hours or overnight.
- Once the mixture is chilled, make it into ice cream with an ice cream machine, following the instructions.
- Scoop out the ice cream and set in a muffin tin, so the portions have time to firm in the freezer, yet are ready to served, already portioned.
- Cake – Place 2 tea bags in the remaining milk to steep for 30-minutes. Remove the tea.
- Preheat the oven to 350. Prepare a large muffin tin, that makes 6 cakes, with butter or non-stick spray.
- In a mixing bowl, whisk the 8 ounces of softened butter and remaining sugar together until creamy. Whisk in the whole eggs, and then half of the remaining milk. Slowly stir in the dry ingredients, add the last of the milk, until the batter is blended.
- Transfer evenly to the prepared baking tin and bake until golden on the tops, about 30 minutes. Cool.
- Icing – Place the remaining tea bags into a small cup with the rum and allow to steep for 10 minutes. Remove the tea.
- In a mixing bowl, whisk the remaining butter and powdered sugar and slowly pour in the rum until you have a spreadable consistency of icing, adding more sugar if needed.
- Ice the little cakes, sprinkle a little of the toast powder across the icing and set them in the fridge until the icing is set and firm.
- To Serve – Plate the tea cakes individually, place a serving of the toast ice cream on top, and sprinkle a little toast powder on top and serve.
Video
Notes
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.