Makeup Tea Party Recipes


Try these great Makeup Tea Party Recipes for your make-up party theme.

You will definitely have your party girls singing that familiar tune... Girls just love to have fun… right?

These tea party recipes are just the thing to set that mood for an all-about-girls makeup party. Full of chocolate goodness and sweet crunchy fun, these recipes can be enjoyed at any time during the makeover process.

Spritz Cookies

Break out the hair spray... These buttery cookies are the perfect complement to your Make-Up Party theme!



1 1/2 cups butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1 egg
1 teaspoons vanilla
3 1/2 cups all-purpose flour
Purchased colored sugars
1 recipe Decorative Frosting (see below)
Confetti candies


In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Hand-stir in remaining flour with a wooden spoon.

Pack dough into a cookie press. Force dough through press onto an ungreased cookie sheet. If desired, sprinkle cookies with colored sugar Bake in a 375 degree oven for 8 to 10 minutes or until edges are firm but not brown. Transfer cookies to a wire rack and let cool.

Decorate cookies with Decorative Frosting and confetti candy, and colored sugars.

Decorative Frosting: In a medium mixing bowl beat 4 cups sifted powdered sugar and 3 tablespoons milk with an electric mixer on medium to high speed until smooth. Beat in additional milk. 1 teaspoon at a time, until frosting is of piping consistency. Tint frosting as desired with paste food coloring.

Orange Sour Cream Tea Loaf

This delicate, flavorful bread can be served at any
time of the day!



8 tablespoons butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon freshly grated orange peel
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream


Heat the oven to 350 degrees. Grease a 9x5x3" loaf pan.

In a large bowl beat the butter and sugar with an electric mixer on high speed for 5 to 7 minutes, until pale and fluffy. Scrape the sides of the bowl. Add the eggs one at a time, beating after each addition. Add the orange peel. Scrape the bowl.

Meanwhile, put the flour, baking powder, baking soda, and salt into a bowl. Stir to mix well.

With the mixer on low, add about 1/2 cup of the flour mixture, and without waiting for it to mix in completely, add about one-third of the sour cream. Add the remaining flour mixture and sour cream in the same way, ending with flour. Mix only until well blended.

Spread the batter in the prepared loaf pan. Bake until a wooden toothpick inserted in the center of the cake comes out clean, about 55 to 65 minutes.

Place the pan on a wire rack to cool for about 30 minutes. Loosen the edges of the cake with a knife, and turn it out onto the rack. Turn the cake over and let it cool completely. To store, wrap airtight and keep 1 day at room temperature or freeze.

Chocolate Chip-Orange Scones

Kids positively go nuts for these scones!...
and you will too, just see for yourself.



6 tablespoons butter, cut into pieces
1/3 cup plus 3 tablespoon of sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 cups all-purpose flour
1/2 cup semi-sweet chocolate chips
1 large egg
1/2 cup heavy cream
4 teaspoons grated orange zest
Cream to brush
Cinnamon and sugar to sprinkle


Position a rack in the center of the oven. Preheat the oven to 425 degrees. Have ready a large ungreased baking sheet.

In a large bowl mix together flour, sugar, baking powder, 1/2 teaspoon salt. Cut the butter into flour mixture with 2 knives, tossing pieces of butter with the flour mixture to coat and separate them as you work. The largest pieces should be about the size of peas and the mixture should resemble breadcrumbs. Work quickly. Do not allow the the butter to melt or form a paste with the flour. Stir in the chocolate chips.

In a separate bowl whisk the egg, heavy cream, and orange zest. Make a well in the center of the butter-flour mixture and pour in the egg mixture. Using one hand, draw in dry ingredients, mixing until just combined. Wash your hands and dust them with flour.

Turn the dough out onto a lightly floured work surface. Gently knead a few times to gather dough into a ball. On a lightly floured surface, press the dough into a circle about 3/4 inch thick. Cut out triangular wedges with a floured cookie cutter or sharp knife. Place the scones 1 inch apart on the ungreased baking sheet.

Brush the tops with extra cream. Sprinkle tops with cinnamon and sugar. Bake until the tops are golden brown, 12 to 17 minutes. Let cool on rack or serve warm.

Fresh Strawberry Tea Cake

This cake serves well with fruit or chicken salad. Try it  either plain or with whipped cream!



1 cup sliced strawberries
1 cup sugar
2 eggs
1/2 cup (1 stick) butter, melted
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 cup finely chopped walnuts


Heat the oven to 350 degrees. Grease and flour a 9x5x3" loaf pan. Put pan aside.

Toss strawberries with 1/2 cup of the sugar. Let stand at room temperature for 1 hour or in the refrigerator overnight.

In a large bowl beat the eggs. Gradually beat in the remaining 1/2 cup sugar. Then beat in the melted butter. Beat in any syrup that forms around the berries, as well.

In another bowl, mix the flours, baking soda, salt, and cinnamon. Next, add dry ingredients into liquid mixture. Stir until dry ingredients are moistened. Stir in walnuts and strawberries.

Pour batter into the prepared loaf pan. Bake for 50 minutes, or until cake tests done with a toothpick. Transfer pan to a rack to cool before removing bread.