Sherry Tea Cakes and Glaze

Name: Sherry Tea Cakes and Glaze
Prep time: 2 h 38 min
Cook time: 2 h 38 min
Total time: 2 h 38 min
Yield: 24
Cuisine: Global
Ingredients: 480 grams confectioners sugar; 120 milliliters cream sherry; 180 milliliters cream sherry; 2 egg whites; 4 eggs; 100 grams granulated sugar; 1 teaspoons ground nutmeg; 96 grams box vanilla instant pudding and pie filling; 24 fresh rose petals; 164 milliliters vegetable oil; 517 grams box yellow cake mix

Need From preparation to the plate, this recipe takes about 2 hours and 38 minutes. Users who liked this recipe also liked Pumpkin Butter Tea Cakes with Orange Glaze, Meyer Lemon Tea Cakes with Pomegranate Glaze, and Broccoli and Pearl Onions With a Sherry Glaze.

Instructions

Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin tins with paper muffin cup liners.

Equipment you will use

Muffin Tray

Oven

Combine cake mix, pudding mix, sherry, oil, eggs, and nutmeg in a large bowl. Beat for 2 minutes, or until well blended. Spoon batter into prepared muffin cups, filling each 2/3 full.

Ingredients you will need

Cake Mix

Nutmeg

Sherry

Egg

Cooking Oil

Equipment you will use

Muffin Liners

Bowl

Bake for 18 minutes, or until light golden brown on top. Cool completely on a wire rack.

Equipment you will use

Wire Rack

Oven

When cupcakes are cool, ice them using a small spatula or butter knife.

Ingredients you will need

Cupcakes

Butter

Ice

Equipment you will use

Butter Knife

Spatula

Let sit until glaze is set.

Ingredients you will need

Glaze

Place sugared pink rose petals on the tops of each cupcakes. Stack 3 glass cake pedestals on top of each other. Arrange cupcakes on each tier.

Ingredients you will need

Cupcakes

Sift confectioners' sugar into a large bowl. Gradually add sherry, whisking until smooth. Do not ice cupcakes until they have cooled completely.

Ingredients you will need

Powdered Sugar

Cupcakes

Sherry

Ice

Equipment you will use

Whisk

Bowl

Beat 2 egg whites in a medium bowl until frothy. With a fine brush, apply a thin coat of egg whites to both sides of each petal.

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

Sprinkle evenly with granulated sugar. Shake off excess sugar and let dry completely on a wire rack, about 2 hours, or let dry overnight.

Ingredients you will need

Sugar

Shake

Equipment you will use

Wire Rack

Equipment

Ingredients

Servings:

480grams

confectioners' sugar 120milliliters

cream sherry 180milliliters

cream sherry 2

egg whites 4

eggs 100grams

granulated sugar 1teaspoons

ground nutmeg 96grams

box vanilla instant pudding and pie filling 24

fresh rose petals 164milliliters

vegetable oil 517grams

box yellow cake mix

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is Totus Tuus Cava. It has 5 out of 5 stars and a bottle costs about 18 dollars.

Totus Tuus Cava

Totus Tuus Cava shows bright aromas of peach, lemon, and orange zest, with a touch of licorice. The wine is concentrated, tactile and dense in the mouth, with a sappy, stony character to its citrus, pit fruit and anise flavors. Shows richness and vivacity in the mouth and the bright finish is long.