This Week's Parsha
Ki Sisa
This Dessert:
Eigel Water
When Moshe found Bnei Yisroel worshiping the Eigel HaZahav he quickly stopped them, ground it into a fine powder, sprinkled it over the river and made everyone drink from this water.
What you need:
Ingredients
1 8-inch round cake
½ cup blue frosting
1 cup buttercream frosting
Gold food coloring spray paint
Things
Parchment paper
Pencil
Scissors
Offset spatula
How to make it:
Carefully transfer the cake from its pan to a platter
Cut a piece of parchment paper the size of the cake.
Draw a river that squiggles from one corner to the other (just draw two similar squiggly lines next to each other). Cut out the river.
Take the two side pieces that make up the river and place them on the cake as a sort of stencil.
Spread the blue frosting in between the 2 pieces of parchment paper, forming a river.
Spray a thin coat of gold on top of the river -- just enough to make it shimmery with gold.
Carefully remove the 2 pieces of parchment paper from the cake leaving behind a river.
Frost the rest of the cake around the river with buttercream frosting.
Some Cake Recipes:
Vanilla Cake
Adapted from Loving It Vegan
Ingredients
1 ¾ cups flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup non-dairy milk
2 teaspoons vanilla
½ cup canola oil
1 tablespoon vinegar
Directions
Heat the oven to 350℉.
In a medium bowl whisk together dry ingredients.
When combined, whisk in wet ingredients.
Grease a 9x13 pan.
Fill with batter.
Bake for about 18 minutes until it passes the toothpick test.
Cool and enjoy.
If baking in a bowl: about 1 hr - 1:15 hr
Chocolate Cake
From The Best Recipe
Ingredients
½ cup cocoa powder
2 teaspoons instant coffee
1 cup hot water
2 teaspoons vanilla extract
12 tablespoons margarine, softened
1 ¼ cups sugar
2 eggs, room temperature
1 ¼ cups flour
½ teaspoon baking soda
½ teaspoon salt
Directions
Heat the oven to 350℉.
In a small bowl dissolve cocoa powder and instant coffee in hot water.
When cool mix in the vanilla extract.
Cream the margarine in a large bowl.
Slowly sprinkle in the sugar while beating until the mixture is fluffy.
Add the eggs one at a time, beat for a minute after each egg.
Whisk together the dry ingredients in a separate small bowl.
Add the dry ingredients and cocoa mixture into the margarine mixture alternately in thirds while mixing on medium speed, adding the next set of thirds after the previous set is almost mixed in.
Mix about 15 seconds longer than necessary until satiny.
Split the batter between two well greased 8-inch round pans.
Bake for 20 - 30 minutes.
Let cool in the pans for a few minutes before removing from the pans.
