Sherry Tea Cakes and Glaze Recipe

This Sherry Tea Cakes and Glaze Recipe is a tender and aromatic recipe, which is made with sweet cream sherry and warm nutmeg. It’s an elegant dessert, ready in about 2 hours and 30 minutes.

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Sherry Tea Cakes and Glaze Recipe Ingredients

For the Sugared Pink Rose Petals:

• 24 fresh, unsprayed pink rose petals
• 2 egg whites
• 1/2 cup granulated sugar

For the Sherry Tea Cakes:

• 1 (18.25-ounce) box yellow cake mix
• 1 (3.4-ounce) box vanilla instant pudding and pie filling
• 3/4 cup cream sherry
• 3/4 cup vegetable oil
• 4 eggs
• 3/4 teaspoon ground nutmeg

For the Sherry Glaze:

• 4 cups confectioners’ sugar
• 1/2 cup cream sherry

How To Make Sherry Tea Cakes and Glaze Recipe

1. Prepare the sugared rose petals: Beat 2 egg whites in a medium bowl until frothy. Using a fine, clean paintbrush, apply a thin coat of egg whites to both sides of each rose petal. Sprinkle the petals evenly with granulated sugar, shake off any excess, and let them dry completely on a wire rack. This usually takes about 2 hours but can be left overnight.
2. Prep for the cakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper muffin cup liners.
3. Make the cake batter: In a large bowl, combine the yellow cake mix, dry vanilla instant pudding mix, cream sherry, vegetable oil, eggs, and ground nutmeg. Beat with an electric mixer for 2 minutes, or until the batter is well blended and smooth.
4. Bake the tea cakes: Spoon the batter into the prepared muffin cups, filling each one about two-thirds full. Bake for 18 minutes, or until the tops are light golden brown and a toothpick inserted into the center comes out clean.
5. Cool the cakes: Let the tea cakes cool completely in the pans on a wire rack. Do not attempt to glaze them while warm, or the glaze will melt and run off.
6. Make the sherry glaze: Sift the confectioners’ sugar into a large bowl to remove any lumps. Gradually pour in the cream sherry, whisking continuously until the glaze is completely smooth.
7. Glaze and garnish: Once the cakes are completely cool, use a small spatula or a butter knife to spread the sherry glaze over the top of each one. Let the glaze set for a few minutes, then place a single sugared pink rose petal on top of each cake for decoration.

Recipe Tips

• Rose Petal Safety: Only use rose petals that you are 100% certain have not been sprayed with pesticides or chemicals. Roses from a florist are usually treated; use organic culinary roses or ones from your own garden.
• Cream Sherry vs. Cooking Sherry: Use a “Cream Sherry” (a sweet drinking sherry like Harvey’s Bristol Cream) for this recipe. Do not use “Cooking Sherry” found in the vinegar aisle, as it contains added salt that will ruin the flavor.
• Sifting is Key: Since the glaze is not cooked, any lumps in the powdered sugar will remain in the final product. Sifting ensures a glass-like, smooth finish.
• Make-Ahead: The sugared rose petals can be made a day in advance. Store them in a dry, airtight container at room temperature.

What To Serve With Sherry Tea Cakes and Glaze

These petite cakes are designed for high tea or bridal showers.

• Hot Earl Grey or English Breakfast tea
• Cucumber and cream cheese finger sandwiches
• Fresh fruit salad with mint
• A glass of chilled Champagne or Prosecco

How To Store Sherry Tea Cakes and Glaze Recipe

• Room Temperature: Store the glazed cakes in an airtight container at room temperature for up to 2-3 days.
• Freeze: You can freeze the unglazed cupcakes for up to 3 months. Wrap them individually in plastic wrap. Thaw and glaze fresh before serving. The sugared petals do not freeze well.

Sherry Tea Cakes and Glaze Recipe Nutrition Facts

• Calories: 280
• Total Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 35mg
• Sodium: 240mg
• Total Carbohydrates: 45g
• Dietary Fiber: 0g
• Sugar: 35g
• Protein: 3g

Nutrition information is estimated per cake and may vary based on ingredients used.

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