Try saying that one ten times fast! 🙂 I know I probably say this all the time, but this layout was SO much fun to make! Not only because it incorporated both tea and cupcakes (what a dynamite combo they make!) but also because I was so excited to use my Martha Stewart cookie alphabet stickers (they make me very happy) and the colours were so fun and fresh and pastel-y, just the way I like them. I took my cues from the display of tea mugs on one of the wall shelves in David’s Tea and it just screams spring!
I love the colour combination of mint green and brown together. However, the same way I’m not a fan of coffee, I’ve also never been much of a cheerleader for mint chocolate either *ducks again*. I know! I have so many friends who looooove mint chocolate anything and EVERYTHING. I can’t tell you how many mint Aero chocolate bars I’ve bought and sent to American friends and how friends rave about mint chocolate chip ice cream like its a god send. I never acquired a taste for it. But that didn’t mean I wasn’t willing to give it a go.
What we have here is my lovely little After Ate mint chocolate cupcake from The Cupcake Shoppe (chocolate cake with mint buttercream frosting and chocolate sprinkles) and a nice, cool glass of Caramel Pear tea from David’s Tea. As I was choosing my cupcake, I thought, “ah, why not?”. Over time sometimes you feel differently about the things that you eat. Things you thought you hated (or things that really did make you go blech!) you grow to love and things you love may not seem as exciting down the road. So I gave the little minty cake a shot. And surprisingly, I didn’t think it was all that bad! The mint buttercream wasn’t overpowering and had just the right amount of “fresh mintiness” and sweetness to it so it didn’t end up tasting like a mouthful of Listerine and the chocolate cake was very moist and chocolate-y. Strange as it sounds, it’s something that’s actually hard to come by with a lot of baked chocolate goods as the ratio of cocoa powder and flour, for example, affect how dry and crumbly the chocolate gets. Softness doesn’t even cut it with chocolate cake. It needs to be moist and sometimes it tastes even better when its a bit dense.
And the tea? Quite yummy chilled! I think the flavour might be a bit more enhanced if the tea was served hot, but it wasn’t overly sweet and the caramel flavour was smooth and subtly rich. If you’re looking for something that actually tastes like pear though, order something fruitier as this tea tips the scale in favour of the caramel more so than the pear. The Caramel Pear is a rooibos tea and I’ve really enjoyed going over all their flavours because there’s just so many to choose from!
I am so excited to make more tea and cupcake scrapbook layouts with fun colours and yummy flavours to get inspiration from and really, I wish I could spend all my days doing this because it’s that much fun. I was chewing on this layout for ages, mentally, and I’m happy I got to do it and share with you guys. For as long as I’ll be eating cupcakes and drinking tea with them, they’ll be new layouts to get giddy over ❤
The Cupcake Shoppe is located at 2417 Yonge St. (Yonge & Eglinton) and the David’s Tea shop is just several shops down the street!
Scrapbook materials used: mint green, lilac, pale yellow, sky blue, chocolate brown, and purple cardstock (Recollections), Martha Stewart cookie biscuit alphabet stickers, Studio18 cupcake dimensional stickers, and EK success medium scallop circle paper punch.