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    Sherry Tea Cakes and Glaze


    Source of Recipe


    Recipe courtesy Sandra Lee Semi-Homemade Desserts, Miramax Books, 2003

    List of Ingredients




    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
    Sherry Glaze, recipe follows
    24 Sugared Pink Rose Petals, recipe follows

    Recipe



    Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin tins with paper muffin cup liners.
    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. Bake for 18 minutes, or until light golden brown on top. Cool completely on a wire rack.

    When cupcakes are cool, ice them using a small spatula or butter knife. Let sit until glaze is set. 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.


    Sherry Glaze:
    4 cups confectioners' sugar
    1/2 cup cream sherry
    Sift confectioners' sugar into a large bowl. Gradually add sherry, whisking until smooth. Do not ice cupcakes until they have cooled completely.


    Sugared Pink Rose Petals:
    24 fresh rose petals
    2 egg whites
    1/2 cup granulated sugar
    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. Sprinkle evenly with granulated sugar. Shake off excess sugar and let dry completely on a wire rack, about 2 hours, or let dry overnight.


 

 

 


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