Sherry Tea Cakes and Glaze

  1. Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin tins with paper muffin cup liners.
  2. Combine cake mix, pudding mix, sherry, oil, eggs, and nutmeg in a large bowl.
  3. Beat for 2 minutes, or until well blended.
  4. Spoon batter into prepared muffin cups, filling each 2/3 full.
  5. Bake for 18 minutes, or until light golden brown on top.
  6. Cool completely on a wire rack.
  7. When cupcakes are cool, ice them using a small spatula or butter knife.
  8. Let sit until glaze is set.
  9. Place sugared pink rose petals on the tops of each cupcakes.
  10. Stack 3 glass cake pedestals on top of each other.
  11. Arrange cupcakes on each tier.
  12. 4 cups confectioners' sugar
  13. 1/2 cup cream sherry
  14. Sift confectioners' sugar into a large bowl.
  15. Gradually add sherry, whisking until smooth.
  16. Do not ice cupcakes until they have cooled completely.
  17. 24 fresh rose petals
  18. 2 egg whites
  19. 1/2 cup granulated sugar
  20. Beat 2 egg whites in a medium bowl until frothy.
  21. With a fine brush, apply a thin coat of egg whites to both sides of each petal.
  22. Sprinkle evenly with granulated sugar.
  23. Shake off excess sugar and let dry completely on a wire rack, about 2 hours, or let dry overnight.

yellow cake, vanilla instant pudding, cream sherry, vegetable oil, eggs, ground nutmeg, sherry glaze, petals

Taken from www.foodnetwork.com/recipes/sandra-lee/sherry-tea-cakes-and-glaze-recipe.html (may not work)

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