Sherry Tea Cakes And Glaze Recipes

IRISH TEA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.
• In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.

SOUR-CHERRY THYME GLAZE

Steps:

• Combine all ingredients in a food processor and pulse until smooth. Transfer to a jar with a tight-fitting lid and store in refrigerator until needed. Making glaze a day in advance allows flavors to bloom and thickens glaze, which makes it easier to apply.

CHEESECAKE PETIT FOURS WITH CREAMY STRAWBERRY GLAZE

Steps:

• Place cheesecake in freezer until partially frozen, about 3 to 4 hours.
• Using your cookie cutters, press out mini cheesecakes and place on a cookie sheet lined with waxed paper. To smooth the sides of the cheesecake, you may dip a small knife into hot water. Place cakes in the refrigerator.
• In a medium saucepan, heat jam, sugar, cream cheese, and lemon juice over medium heat until sugar is dissolved and ingredients are fully combined. Once dissolved, whisk ingredients to combine. Let mixture come to a rapid boil and continue cooking for 5 minutes; the mixture should coat the back of a spoon. Let cool for 2 to 3 minutes and then strain. Pour glaze over cheesecakes and let set. For a professional look, transfer glaze to a squeeze bottle and pipe a star shape over cheesecakes.
• Place icing in a large resealable plastic bag fitted with a star tip. Pipe icing over cheesecakes. Garnish with strawberries and mint.

SHERRY TEA CAKES

Steps:

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

LIME-GLAZED CITRUS TEA CAKES

Steps:

• Preheat oven to 350°F Lightly spray two 4x8 loaf pans with non stick cooking spray.
• In medium bowl, whisk together flour, baking powder, salt and baking soda.
• In separate bowl, using electric mixer on medium-high, beat butter, sugar and lemon zest until fluffy, about 2 minutes.
• Beat in sour cream, orange juice and vanilla until well blended, then beat in the eggs.
• Add dry ingredients and mix on lowest speed of just just until incorporated. Don't overbean or cakes will become tough.
• Divid batter between the two loaf pans and bake for 40 minutes.
• Let cakes cool for 20 minutes on wire rack then run a sharp knife to loosen cakes and turn out of pan.
• Make the glaze, put confectioners sugar into small bowl and add the lime juice, stiring with a fork until moisted. Adjust consistence.
• Drizzle glaze over tops of cakes and let sit 10 minutes to firm up.

SHERRY TEA CAKES AND GLAZE

Steps:

• Preheat the oven to 350 degrees. Line 2 (12 cup) muffin tins with paper muffin cup liners. Combine cake mix, pudding mix, sherry, oil, eggs, and nutmeg in a large bow. 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, pour glaze over tops letting glaze run down sides of liners. Let sit until galze is set. Place pink rose petals on the tops of each cupcake. Stack 3 glass cake pedestals on top of each other. Arrange cupcakes on each tier.