This fairy tea was prepared for a 5 year old. The Fiesta bread-and-butter plate was more durable than depression glass, which is what I usually like to use with my vintage linens. The food was quite small and easy to prepare. The tiny rose scones were baked in a Nordic Ware petit fours pan from Williams-Sonoma. The butterfly finger sandwich were filled with strawberry cream cheese. I used gum paste cutters (leaves and flowers) from Michael's to make the linzer cookies and fruit. I piped tiny flowers on two-bite muffins from the Albertson's bakery. I was lucky to find a tiny 3-tier bon bon server with leaf trays.