You may not have heard of Princess Louise, the 6th daughter of Queen Victoria. But, we are certain you are going to love this old-fashioned cake slice, that was named after her.
Louise Cake is one of our favorite recipes for serving at Afternoon tea.
This delightfully easy-to-bake treat has a thin layer of cake that is topped with raspberry jam and coconut meringue and then baked in the oven to make a sweet crisp coconut-flavored slice.
Ingredients
For the Cake Base:
125 grams (4.4 ounces) of unsalted butter
3/4 cup sugar (fine)
3 egg yolks (at room temperature)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon vanilla essence
For the Coconut-Meringue Topping:
1/4 cup castor sugar (very fine)
3 egg whites (at room temperature)
1 1/4 cups desiccated coconut
1 teaspoon vanilla essence
3/4 cup raspberry jam
Method
Preheat the oven to 150 C / 300 F.
Lightly grease an 11 x 7-inch (30cm x 20cm) rectangular cake tin.
In a mixing bowl cream together the butter and sugar until light and fluffy.
Add the three egg yolks, one at a time, beating well after each addition.
Sift the flour and baking powder together. Fold into the creamed butter-sugar mixture. (The dough will seem quite crumbly)
Press dough into the bottom of the greased cake tin.
Bake for 10 minutes then remove from the oven to cool for 5 minutes.
Increase the oven temperature to 180°C.
To make the coconut-meringue topping:
In a clean bowl, beat the three egg whites until soft peaks appear.
Gradually add the 1/4 cup sugar while continuing to beat the whites until they form stiff, glossy peaks.
Gently fold in the desiccated coconut and vanilla essence.
Spread a thin layer of jam over the slightly cooled base in the pan.
Spoon and spread the coconut meringue over the jam, making sure the meringue completely covers the jam.
Return to the oven on a lower shelf and bake for 15 -20 minutes or until the meringue top is a soft eggshell color.
Remove from the oven and cool in the tin for 10 minutes then remove and cut into squares.
Mommy and Me dresses are the perfect way to make a statement with your daughter in matching dresses or complementary outfits. We have gathered some of the best mommy and me dresses and combinations for a tea party, or wedding party. Mommy and Me dresses are a fantastic way to make your cutie feel part of the special day, looking just as beautiful as her mommy.
Matching Mommy and Me Swing Dresses
These fabulous tea party dresses are perfect for sharing a special day together in a flattering and fun fit and flare style for mom and daughter.
Mommy and Me Vintage Garden Tea Party Dress
We love the vintage style fabric on these classic tea party swing dresses. You can also choose to add a large tulle petticoat under the skirt to add an extra swing to the dress.
Polka dot dresses are so fun and sunny for a garden tea party or outdoor wedding. We love how much fun you are going to have together while adding bright cheerful colors to the day.
What we love most about this combination is the classic look of both dresses. We love the flattering fit of mommy’s dress with the tiny bow on the side. And, we love how the little girls’ dress is comfortable and easy to wear. Both look fabulous and put together in this combination.
Blooming Together in these gorgeous matching sunflower dresses
Bright cheerful sunflowers on classic swing style tea party dresses make this combination a winner for both. The fabric is fun and the style easy to wear and flattering for all.
The fun girl’s dress with large bold cherries is so sweet and adorable for a party. While mom can look her best in this flattering halter-neck wide swing dress with the complimentary cherry pattern.
We love the style of these two dresses together. The girl’s classic button dress with a belt is smart and fun. and compliments mom’s more grown-up version with wrap style dress. Pretty together and fun to wear.
No party dress is complete without accessories. We found the sweetest matching mommy and me teacup necklaces. These would also make a wonderfully special gift for mom and daughter on an important day.
Mommy and Me outfits can be put together by finding common elements between the two dresses, without being identical. In this pair, we matched the color blue and echoed the polka dots of the little girl’s dress in large embossed dots on mom’s dress. And finally, the design of the sleeve is the same on both.
In this combination we again found common elements to link these two dresses in as a unique pair. The classic pencil dress with collar and transparent sleeves is flattering and stylish for a fantastic look. While the young girl’s dress also has similar sleeves and a classic collar, but with a younger style flared skirt with overlay.
These two gorgeous dresses echo each other with the transparent sleeves and embroidered details. The ruffled sleeves also connect these classic dresses for the perfect mommy and me combo.
The pretty red embroidered dress is super sweet alongside mommy’s classic black version. These dresses are made for dancing and enjoying the day together in.
These pretty midnight blue sparkle dresses will delight everyone. The little girl’s dress is fun with large stars and tulle, while mommy’s dress sparkles like a galaxy of stars.
Bring the princess in both with this classic combination of princess style dresses. The pretty pink and gold will ensure both shine in their own way, while looking amazing together.
This beautiful combination of a pretty little tutu dress for your little one, and an elegant long mermaid style dress for you. Elegance meets sweetness is the most delightful way!
This pretty combination has the perfect fitting dress for your daughter and you. Show off your curves, while letting her also shine in a sweet sequined dress.
It is that time of year to start thinking of gifts for those we love. We have found the best books of the season for our friends and family members who also love Afternoon tea or high tea. These books are perfect for inspiring new baking, sharing ideas for tea party events and showing someone you are thinking of them.
The London Ritz Book of Afternoon Teacaptures the essence of this traditional British occasion and provides the reader with all the Ritz expertise in the ceremony as well as over 50 recipes, illustrated with passages from Dickens to Oscar Wilde and charming drawings.
Afternoon tea is a revered and treasured English tradition—and no one knows better how to prepare and enjoy a proper tea than the residents of Downton Abbey. With this alluring and vibrant cookbook, fans of the PBS series and anglophiles alike can stage every stylish element of this cultural staple of British society at home.
With more than 70 delectable recipes for scones, savories, and sweets, this book will inspire anyone who is planning a Christmastime celebration. Included are unique Tea pairings, along with a tea-steeping guide.
The editors of Victoria magazine invite your to savor the pleasures and possibilities of the cherished ritual of tea shared by people the world over in this beautiful gift book.
The Official Downton Abbey Cookbook presents over 100 recipes that showcase the cookery and customs of the Crawley household—from upstairs dinner party centrepieces to downstairs puddings and pies—and brings an authentic slice of Downton Abbey to modern kitchens and Downton fans.
Highclere Castle, known as “the real Downton Abbey,” bustles with activity all year round, but it is never more alive than at Christmas. This book is a look behind the scenes at the routines and rituals that make the castle the most magical place to be throughout the festive season.
This elegant coffee table cookbook highlights the luxe and elegance of the Christmas at Downton Abbey and features a collection of traditional British holiday recipes, from appetizers to desserts, that were popular during the Edwardian period.
A joyous celebration of Fortnum & Mason’s love for extraordinary seasonal food, Christmas and Other Winter Feasts is filled with flavoursome recipes for Christmas and New Year’s Eve
Never feel limited to only serving tea or coffee at an Afternoon Tea, High Tea or Garden Tea Party. We have lots more ideas that you can delight your guests with.
Mix three heaped tablespoonfuls of grated chocolate into a paste with cold water. Pour it into a double boiler with four cups of hot milk. Add sugar to taste, and let cook for five minutes. Beat the whites of two eggs to a stiff froth and put them into the cups. Put a teaspoonful of vanilla into the chocolate after taking off the heat. Pour the hot chocolate very slowly upon the beaten whites of the eggs, stirring constantly with a silver spoon or a wooden stick. This makes delicious, frothy chocolate. The cocoa which comes in packages may be used instead of grated chocolate.
Select perfect lemons and roll until soft. Extract the juice, using a glass lemon squeezer, and rejecting the seeds and pulp. Rub sugar over the peel of the lemon to extract the oil, and add to the lemon juice. Fill a glass pitcher one-third full of broken ice, pour the lemon juice upon the ice, and add granulated sugar and water to taste.
Make tea according to the directions given above, using two or three extra teaspoonfuls of tea. Fill a glass pitcher half full of broken ice, and pour the tea, scalding hot, upon the ice, being careful that the stream strikes the ice and not the pitcher. Serve with sugar, and slices of lemon.
Put into a bowl the juice of three lemons, two oranges, sliced and seeded, one grated pineapple, and one cup of sugar. Let stand an hour to extract the juice, then strain through a fruit press. Add to the juice as much cold water as desired, and two slices of pineapple, shredded. Pour into glasses half full of cracked ice.
RASPBERRY CUP
Mash and strain two cups of currants stripped from the stems. Mash also an equal quantity of raspberries. Mix the juices, sweeten to taste, and serve in glasses with cracked ice and cold water.
PINEAPPLE LEMONADE
One cup of sugar, one cup of canned pineapple, one cup of water and the juice of two lemons.
Boil the sugar and water until the sugar is dissolved. Put the pineapple through the fruit press and add to the syrup with the juice of the lemons. When ready to serve, add water and sugar to taste. Serve ice cold.
BLACKBERRY SHRUB
For every cup of fruit juice add half a cup of apple cider vinegar and two cups of sugar. Heat the fruit, sugar, and vinegar stirring constantly until the sugar dissolves, and it boils into a thick syrup. Skim if necessary, strain, and bottle. When served, allow one-fourth cup of syrup to half or three fourths of a cupful of ice water.
RASPBERRY SHRUB
Use ripe red raspberries, and prepare according to directions given above for Blackberry Shrub.
Fill the tumbler half full of cracked ice. Add one tablespoonful of sweetened raspberry juice and one tablespoonful of cream. Fill the glass with soda water.
Crush two or three sprays of mint with a lump of sugar. Put into a glass half full of cracked ice. Add four tablespoonfuls of grape juice and fill the glass to the brim with charged water. Shake thoroughly and strain into another glass.
SELTZER LEMONADE
Squeeze the juice of a lemon into a tall glass, add two inches of shaved ice, two heaping teaspoonfuls of sugar and fill the glass with seltzer or Apollinaris.
Upon a tablespoonful of good tea pour two quarts of boiling water. In the meantime have ready the juice and peelings of three lemons and one orange in a pitcher. When the tea has steeped for five minutes, strain through a fine strainer into the pitcher. Add a cup of sugar and cool slowly. At serving-time put into glasses with plenty of ice.
Cover thin circles of fried or toasted bread with chopped hard-boiled eggs, lay a curled anchovy in the centre of each piece and serve either hot or cold, garnishing with minced parsley or capers.
Pimola and Anchovy
Cut thin slices of bread into fancy shapes, toast, spread with butter, and lay a curled anchovy in the centre around half a pimola. Fill the spaces with the minced whites and sifted yolks of hard-boiled eggs and border with minced capers or parsley.
Anchovy and Olive
Serve pitted olives on rounds of fried bread with an anchovy curled around each olive. Fill the space to the edge with chopped olives or rings of hard-boiled eggs. Garnish with cress.
Anchovy and Cheese
Fry small rounds of bread in clarified butter, sprinkle with grated cheese, season with salt and cayenne, and put in the oven until the cheese is melted. Fillets of anchovies may be laid on these canapés and they may be served hot or cold, garnishing with minced parsley.
Anchovy and Cayenne
Pound anchovies to a smooth paste with butter and season with cayenne and lemon juice. Spread on strips of toast or bread and lay strips of anchovy on each piece. Fill the spaces between with hard-boiled eggs chopped separately.
Watercress and Egg
Chop watercress and pickles with the yolks of hard-boiled eggs and rub to a smooth paste with butter. Spread on strips of fried or toasted bread and lay an anchovy on each one.
Tomato and Anchovy
Slice large tomatoes, cut circles of bread to fit, and toast or fry the bread. Lay a slice of tomato on each piece, put a pimola in the centre, curl an anchovy around it and border with stiff mayonnaise, using the pastry bag and tube. Serve ice cold.
Anchovy Sauce Toasts
Beat together two eggs, a tablespoonful of melted butter, a teaspoonful of anchovy sauce, and salt and cayenne to season. Add three tablespoonfuls of grated cheese and one tablespoonful of flour wet with cream. Spread thickly upon small slices of toast and bake until brown.
Anchovy Essence Toasts
Chop two hard-boiled eggs fine, mix to a smooth paste with melted butter, season with anchovy essence, and serve on small circles or squares of buttered toast.
Caviar and Watercress
Spread strips of toast with caviar rubbed to a smooth paste with butter, sprinkle with chopped watercress, and serve cold.
Caviar and Egg
Heat caviar with enough cream to moisten, spread on rounds of fried or toasted bread, and sprinkle with hard-boiled egg-yolks rubbed through a fine sieve. Garnish with cress.
Caviar on Rye
Spread thin rounds of toasted rye-bread with caviar, seasoned with lemon juice. Lay a slice of hard-boiled egg on each one and serve with a garnish of parsley.
Caviar Lemon and Parsley
Spread thin squares of toast with caviar seasoned with lemon juice, sprinkle with minced parsley, and border with chopped hard-boiled eggs. Garnish with lemon and parsley.
Chop fine, olives, pimentos, and cucumber pickles. Season caviar with lemon juice and spread upon circles of fried or toasted bread. Cover with a thin layer of the chopped mixture.
Caviar on Boston Brown
Spread butter upon thin round slices of rye-bread or Boston brown-bread and lay a thin slice of cucumber, which has been dipped in French Dressing, on each piece. Remove the yolk from slices of hard-boiled egg, lay the ring of white on the cucumber, and fill the centre with caviar.
Caviar and Oysters
Season caviar with lemon juice and spread upon rounds of toasted bread. Lay an oyster on each piece and serve on a plate with a garnish of cress and lemon.
Mix caviar to a cream with lemon juice and spread on buttered toast cut into squares or diamonds. Garnish with hard-boiled eggs, chopped finely, and sprinkle with minced onion. Skinned and boned anchovies may be used instead of caviar.
Caviar Toasts
Heat a can of caviar with a little melted butter, season with lemon juice and cayenne, and serve on small squares of hot buttered toast.
Caviar Watercress Toasts
Fry small rounds of bread in butter, drain and cool. Chop watercress very fine, rub it to a paste with butter and spread on the toast. Sprinkle with salt and paprika, cover with caviar seasoned with lemon juice, and serve with a garnish of cress.
Crab and Green Pepper Toasts
Spread thick rounds of fresh bread with butter and anchovy paste, cover with crab-meat, sprinkle with minced green pepper, press firmly, and serve with a garnish of cress.
Sardines and Egg Toasts
Rub to a smooth paste the yolks of hard-boiled eggs and an equal quantity of skinned and boned sardines, seasoning with lemon-juice. Spread on narrow strips of buttered toast and serve either hot or cold.
Sardine Toasts
Drain and skin boned sardines. Sauté in butter, season with salt, cayenne, and lemon-juice, and serve hot on small strips of buttered toast.
Sardine Lemon Toasts
Drain, skin, bone, and mash sardines. Rub to a smooth paste, moistening with melted butter and lemon juice. Spread on small circles of bread, lay a ring of hard-boiled egg-white in the centre, fill the space with minced olives and surround with the sifted yolk. Serve with cress or parsley.
Sardine on Rye
Toast small slices of rye-bread and spread with sardines, pounded to a paste and rubbed smooth with butter. Arrange alternate rows of chopped hard-boiled egg yolks and whites, garnish with parsley and serve.
Sardine and Pickle
Rub boned and skinned sardines to a paste with butter and the yolks of hard-boiled eggs, seasoning with chopped pickle and parsley, lemon-juice, and mustard. Spread the paste on rounds or strips of fried bread, lay a skinned and boned sardine on each piece, heat thoroughly and serve.
Salmon and Caper Toasts
Spread rounds of fried bread with chopped smoked salmon and cover with mayonnaise to which has been added chopped capers, olives, and onion. Garnish with cress and serve cold.
Fry small rounds of bread, spread with anchovy paste, lay a slice of tomato on each and serve ice-cold, garnishing with cress or parsley.
Chese Toasts
Sprinkle rounds of fried bread with grated cheese, heat until the cheese melts, and serve very hot.
Fried Bread with Caviar
Spread rounds of fried bread with caviar seasoned with lemon-juice, lay a slice of hard-boiled egg on each one, and sprinkle with chopped cress.
Ham Toasts
Rub chopped ham to a smooth paste, moistening with cream, milk, or melted butter. Spread on small rounds of fried bread, sprinkle with grated Parmesan cheese and cayenne, and brown in a hot oven.
Cheese and Paprika Toasts
Spread small strips of bread with butter and sprinkle with salt and paprika. Cover with grated cheese, bake until the cheese softens, and serve immediately.
Butter small rounds of toast, cover with thin slices of Swiss cheese or sprinkle with grated Swiss cheese, brown in the oven, and serve hot.
Cheese and French Mustard Toasts
Spread grated cheese on small rounds of bread seasoned with salt and cayenne, and bake until the cheese is melted. The bread may be spread with French mustard before the cheese is put on.
Pate Toasts
Rub two chicken livers to a smooth paste with butter, seasoning with salt and paprika, spread on rounds of fried bread, and serve hot.
Mixed Meats Toasts
Mix equal quantities of minced cooked chicken, ham, or tongue with a little very thick cream sauce. Season with curry powder and lemon juice. Spread on small rounds of toast and serve hot, or make sandwiches of toast with the mixture between.
Afternoon tea doesn’t have to mean complicated layer cakes or professional piping skills. The best afternoon tea cakes are often the simplest: soft sponge, classic flavours, and beautiful presentation with minimal effort.
If you’re hosting, bringing something to a gathering, or just craving a cosy treat with tea, these easy afternoon tea cakes are reliable, elegant, and beginner-friendly.
What Makes a Cake Perfect for Afternoon Tea?
Afternoon tea cakes are typically:
Light rather than heavy
Easy to slice into small portions
Beautiful but not over-decorated
Simple to bake with everyday ingredients
They should sit comfortably beside scones, finger sandwiches, and pastries — not overpower the table.
Classic Victoria Sponge
The ultimate afternoon tea cake.
Two light sponge layers, whipped cream, and strawberry jam. It’s traditional, impressive, and surprisingly easy.
Why it works for afternoon tea:
Light texture
Simple ingredients
Easy to portion
Looks elegant with minimal decoration
Dust with icing sugar and serve on a simple cake stand for an instant centrepiece.
We love the advice that many vintage recipes have for baking beautiful cakes. In this post, we have collected the best secrets for baking perfect cakes.
The freshest eggs make the lightest cakes. You can also get lighter cakes by beating your eggs in a warm dry place. A small pinch of baking soda sometimes has the same effect.
In making cakes it is particularly necessary that the eggs should be well beaten. When beating the surface should look smooth and level, become as thick boiled custard.
The whites of eggs should be beaten until they become stiff, with no liquid in the bottom. You can check if it is stiff enough by seeing if it will stick to a fork without dropping off.
Creaming Butter and Sugar
Butter and sugar should be beaten (creamed) until it looks like thick cream, and it stands up in the pan. It should be kept cool. If too warm, it will make the cakes heavy.
If large cakes are baked in tin pans, the bottom and sides should be covered with sheets of baking paper before the mixture is put in.
Sponge cakes and Almond cakes should be baked in pans that are as thin as possible.
If the cakes should get burnt, scrape them with a knife or grater, as soon as they are cool.
Always be careful to butter your pans well. Should the cakes stick, they cannot be removed without breaking.
For queen cakes, the small tins of a round or oval shape are most convenient. Fill them just a little more than half full with batter.
When the cake is baked, let it remain in the tin until it is cold. Then set it in the oven a minute, or just long enough to warm the tin through. Remove it from the oven; turn it upside down, tap the edge of the tin on the table and it will slip out with ease, leaving it whole.
Substitutions
Water can be used in place of milk in all dough.
Where any recipe calls for baking powder, and you do not have it, you can use cream of tartar and soda, in the proportion of one level teaspoonful of soda to two of cream of tartar.
When the recipe calls for sweet milk or cream, and you do not have it, you may use in place of it sour milk or cream, but not sour enough to whey or to be watery.
Eggs should be well beaten. For the best results whisk the whites and yolks separately, the yolks to a thick cream, the whites until they are a stiff froth.
Always stir the butter and sugar into a cream, then add the beaten yolks, then the milk, the flavoring, then the beaten whites, and, lastly, the flour.
While the cake is baking avoid opening the oven door, only when necessary to see that the cake is baking properly. The oven needs to remain at a moderate heat, not too cold or too hot. A cake is often spoiled by being looked at too often when first put into the oven.
If, after the cake is put in the oven, it seems to bake too fast, put brown paper loosely over the top of the pan, while being careful that it does not touch the cake, and then do not open the door for five minutes at least. Then quickly check the cake and the door shut carefully, or the rush of cold air will cause it to fall. Setting a small dish of hot water in the oven will also prevent the cake from scorching.
To check when the cake is done, run a wooden skewer into the middle of it; if it comes out clean and smooth, the cake is ready.
Never stir cake after the butter and sugar are creamed, but beat it down from the bottom, up and over; this laps air into the cake batter, and produces little air cells, which cause the dough to puff and swell when it comes in contact with the heat while cooking.
When making most cakes, especially sponge cake, the flour should be added little by little, stirred very slowly and lightly, for if stirred hard and fast it will make it porous and tough.
Before you cut an ice cake, cut the icing by itself with a small sharp penknife. The large knife with which you divide the cake, will crack and break the icing.
Spread the frosting with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. Cover the cake with two coats, the second after the first has become dry, or nearly so. If the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly.
A little lemon juice, or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy.
The flavors mostly used for frosting are lemon, vanilla, almond, rose, chocolate and orange.
A Grease-themed party is an absolute blast—it’s a chance to channel your inner 1950s teen rebel or pink lady and have some fun with iconic retro fashion! Whether you’re slipping into a pair of leather pants and a slick, grease-streaked jacket like Danny or rocking the perfectly pink vibe with a poodle skirt, cardigan, and ponytail like Sandy, the excitement is in the details.
The glam of the era is all about bold choices: think leather, tulle, and high heels to swing and shake to the catchy tunes of the Grease soundtrack. It’s more than just a theme party—it’s about stepping into the fun-loving world of Rydell High, where you’re ready to dance, laugh, and sing your heart out with your friends. —You are the one that I want…
Rock a new Sandy Look at your next retro party. We have found all the Grease Party Outfits to make you look the part with ease!
Pink Lady
Dress as one of the Pink Ladies in a fun, flirty, and instantly recognizable outfit that brings the spirit of Grease to life with style and sass! Inspired by the iconic all-girl gang at Rydell High, the Pink Ladies were the epitome of 1950s cool, and their signature look is all about combining rebellious edge with feminine charm. The centerpiece of the costume is, of course, the classic pink satin jacket—smooth, shiny, and adorned with the words “Pink Ladies” on the back, giving off major “cool girl” energy.
Whether you’re channeling the sass of Rizzo, the goofy fun of Frenchy or the sweetness of Sandy, the Pink Lady costume is about embodying the fun, fearless vibe of the 1950s and looking fabulous while doing it. It’s the perfect costume for a Grease-themed party, and you’ll have a blast as the ultimate retro diva!
Pair your Pink Lady Jacket it with a black pencil skirt or capri pants, and you’ve got the perfect retro ensemble that screams confidence and attitude.
To complete the look, add some pink accessories, like a silk scarf tied around your neck or wrist, and don’t forget the vintage-inspired cat-eye sunglasses!
The Sandy makeover outfit from Grease is one of the most iconic transformations in movie history! When Sandy Olson switches from her sweet, innocent schoolgirl look into her bold, confident, and sultry persona, she embodies the rebellious, fun-loving spirit of the 1950s in the most memorable way. Here’s a breakdown of that unforgettable outfit:
Sandy’s hair also undergoes a transformation, moving from soft curls and a ponytail to big, voluminous waves with lots of volume and body.
Makeup
Her makeup is also a little more daring, with bold eyeliner and red lips, adding to the transformation into a confident, glamorous version of herself.
The Attitude
Of course, it’s Sandy’s new-found confidence and attitude that really make the makeover outfit pop. She enters the scene as a new version of herself—confident, bold, and unapologetically beautiful.
Rizzo Outfit
Rizzo, played by Stockard Channing in Grease, is one of the most memorable and iconic characters from the movie, and her style is the perfect reflection of her bold, confident, and slightly rebellious personality. As the leader of the Pink Ladies, Rizzo exudes a sense of sass and cool confidence, with a fashion sense to match her larger-than-life attitude.
Or Rock it like Rizzo in this Grease Party Outfit!
Sunglasses or bold lipstick complement her attitude, adding to her confident, “I don’t care” vibe. Her look is never overly fussy; it’s all about understated rebellion.
Rizzo’s makeup is a mix of classic 1950s glamour with a little extra attitude. She’s usually seen with bold red lipstick and heavy eyeliner, which makes her eyes pop. Her makeup emphasizes her confident and daring nature, and she uses it to her advantage, always looking like she’s ready to take on the world.
Frenchie Outfit
Frenchie, played by Didi Conn in Grease, is the sweet, dreamy, and slightly ditzy member of the Pink Ladies, and her style perfectly reflects her bubbly personality. Frenchie’s wardrobe has a fun, feminine, and sometimes quirky vibe, with a heavy influence from 1950s beauty and glam. While the other Pink Ladies lean toward edgier looks, Frenchie embraces a more cutesy, girly style with some vintage flair.
Frenchie often wears vintage-inspired dresses that have a sweet, feminine vibe. Think A-line skirts, pastel hues, and floral prints. Her dresses are soft and playful, with plenty of vintage charm. One of her most memorable outfits is the pink poodle skirt she wears to the dance—complete with a cute little pom-pom on the waistband. The poodle skirt is a quintessential 1950s look, and Frenchie’s take on it is girly, fun, and charming. She’s often seen wearing dresses that flare out at the bottom, giving her a youthful, fresh look.
Frenchie’s makeup is subtle and soft, with a focus on enhancing her natural beauty. She’s often seen with a rosy blush, light pink lipstick, and soft eyeshadow that give her a fresh, pretty look. Frenchie’s hair, however, is where her playful spirit really shines. Her pinned curls or loose waves are always styled in a fun, feminine way—whether she’s rocking bouncy curls or a more polished, classic 50s hairstyle. Sometimes she adds a little extra flair with a ribbon or barrette.
The T-Birds
The T-Birds’ style is the ultimate in 1950s greaser chic. Leather jackets, slick hair, white T-shirts, and high-waisted trousers combine with a dose of cool confidence to create a look that’s as iconic as the movie itself. They’re the embodiment of the rock-and-roll, rebellious youth culture of the time, and their fashion choices make them unforgettable characters in Grease.
Attending a Grease-themed party is all about embracing the fun, retro vibe of the 1950s, and channeling the spirit of Rydell High with flair and enthusiasm.
Dance Like You’re at the Burger Palace
One of the best parts of a Grease party is dancing to the iconic soundtrack! Get ready to bust out your best Twist, Hand Jive, and Charleston moves on the dance floor. Embrace the energy of the 50s and let loose to classics like “You’re the One That I Want,” “Greased Lightnin’,” and “Summer Nights.”
Sing Your Heart Out
The Grease soundtrack is one of the most iconic in movie history, and no Grease party is complete without some serious singing! Whether you’re belting out “Hopelessly Devoted to You” or doing your best Sandy and Danny impression for “Summer Nights,” don’t be shy—let the music take over and join in. If there’s a karaoke setup, jump in and have a blast!
Take Photos with the Gang
The T-Birds and Pink Ladies are iconic, so why not grab a friend or two and take some fun photos in your best Grease costumes? Have a mini photoshoot with your fellow partygoers, channeling the swagger of the T-Birds or the sass of the Pink Ladies. You’ll want to capture all those fun memories, and it’s a great way to get into character!
Be Playful with Your Attitude
To really get into the spirit of the night, channel the attitude of your favorite Grease characters. Whether you’re embodying Sandy’s sweet, innocent charm or Rizzo’s confident, no-nonsense edge, adopt their personality for the evening. Have a little fun with it—be flirtatious like Danny, sassy like Rizzo, or dreamy like Frenchie! The more you embrace your character’s vibe, the more fun you’ll have.
You’re at Rydell High for the night—let your worries slip away and enjoy the carefree vibe of a Grease party!
Find out how to plan the perfect vintage tea party with advice on invitations, decorations, table settings, food and drinks. Plan a vintage English High Tea Party or a Romantic French Tea Party that your friends will be talking about for years.
Includes complete style guides for 10 Uniquely Styled Events:
English High Tea Party
Romantic French High Tea Party
Shabby Chic Style Tea Party
Cream Tea Party
Retro Luncheon Tea
Garden Tea Party
Bollywood High Chai Party
Happily Ever After – Cinderella Tea Party
1920 Prohibition Tea Party
Mad Hatter’s Tea Party
Includes:
Ten Vintage Tea Party Style Guides – inspiration and suggestions for invitations, table settings, and decorations.
+ fabulous sandwich ideas for the perfect afternoon tea.
