Sherry Tea Cakes and Glaze

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  • Level: Easy
  • Total: 2 hr 38 min
  • Prep: 20 min
  • Inactive: 2 hr
  • Cook: 18 min
  • Yield: 24 cupcakes
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3/4 cup vegetable oil

4 eggs

3/4 teaspoon ground nutmeg

Sherry Glaze, recipe follows

24 Sugared Pink Rose Petals, recipe follows

1 (18.25-ounce) box yellow cake mix

1 (3.4-ounce) box vanilla instant pudding and pie filling

3/4 cup cream sherry 

Sherry Glaze:

4 cups confectioners' sugar

1/2 cup cream sherry

Sugared Pink Rose Petals:

24 fresh rose petals

2 egg whites

1/2 cup granulated sugar


  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. 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.
  3. 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:

  1. 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:

  1. 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.