Calling on all cupcake obsessed, lick-the-bowl kitchen helpers and P-plate bakers and chefs in training, on weekdays from Monday 24 September until Friday 12 October, The Langham, Melbourne’s Aria Lounge will host a Barbie Cooking and Baking high tea.
Children are encouraged to wear their aprons and chef’s hat and tuck into a three-tiered high tea stand brimming with a stack of strawberry churros, meringue rings, a Neapolitan cupcake, pizza muffins, corn fritter balls, ham and cheese sandwiches, cream cheese pinwheel sandwiches and high tea essentials including cucumber ribbon sandwiches and fluffy, fresh-out-of-oven buttermilk scones served with fresh cream and strawberry preserve.
Plus, children will also be presented with a golden pastry box with a freshly baked party pie and sausage roll.
$49.00 per child includes raspberry cordial and hot chocolate and a take home Barbie doll.
Accompanying adults can enjoy Aria Lounge’s signature Wedgwood high tea for $59.00 including an espresso coffee, loose leaf Wedgwood tea and a glass of sparkling wine.
“As chefs, our pastry chefs and I have had fun coming up with dishes that we hope inspire children to get involved in cooking and baking. Teaming up with such an iconic brand such as Barbie has been fun and got us out of our comfort zone. If I’ve got one tip for the kids, it’s to save room for the pizza muffin,” commented The Langham, Melbourne’s Executive Chef, Deepak Mishra.
“I’ve also got a soft spot for the miniature churros with strawberry cream, the Langham pink meringue wreaths and of course, the chocolate-iced Barbie cupcake is cute too,” adds Mishra.
Barbie and The Langham, Melbourne have partnered together to nurture the limitless potential in every child and inspire them to believe that You Can Be Anything- including being a chef or a baker! Cooking and baking is two fantastic ways young children can channel their creativity and a great way for parents and kids to spend time together.
Bookings can be made by contacting ariabar.com.au or by calling 1800 641 107.
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