This Week's Parsha
Ki Teitzei
This Dessert:
Bundle of Money
The parsha discusses many monetary laws such as not to collect interest, to have honest weights, and to pay your workers on time.
What You Need:
Ingredients
Cake, baked in loaf pan
1 cup light mint green frosting
¼ cup chocolate frosting
2 tablespoons dark mint green frosting
2 tablespoons buttercream frosting
Things
Serrated Knife
Offset spatula
2 piping bags, fitted with thin round tips
1 piping bag, fitted with a ribbon tip
How to Make It:
Using a serrated knife carefully level off the top of the cake.
Spread a smooth layer of light mint green frosting over the entire surface of the cake.
Fill a piping bag fitted with a round tip with chocolate frosting, twist the top closed.
Fill another piping bag fitted with a round tip with dark green frosting, twist the top closed.
Decorate the top of the cake like a one hundred dollar bill.
Pipe a thick border of chocolate frosting around the edge.
Continuing with the chocolate frosting pipe an oval in the center of the cake. Draw a face inside this oval.
Then pipe ‘USA’ in the top right corner. Pipe ‘100’ under that.
On the left side of the oval draw a little emblem.
Using dark mint green frosting pipe ‘100’ in each of the corners.
Continuing with the dark mint green frosting pipe a line in between the bottom of the oval and the border.
In the top left corner, under the ‘100’, pipe a serial code.
Using the remaining dark mint green frosting and chocolate frosting, pipe random horizontal lines around the sides of the cake.
Fill a piping bag fitted with a ribbon tip with buttercream frosting.
Pipe a thick band of buttercream frosting around the middle of the cake the short way going all the way from one bottom edge to the other bottom edge. You may have to pipe several bands over the middle to get a thick enough band.
Some Cake Recipes:
Vanilla Cake
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
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.
