This Week's Parsha
Vayakhel
This Dessert:
Pile of Donations to the Mishkan
Bnei Yisroel sent in more than enough donations of turquoise wool, purple wool, silver, gold, and much more for the Mishkan.
What You Need:
Ingredients
Cake pop recipe
Turquoise chocolate
Yellow chocolate
Purple chocolate
White chocolate
Silver food coloring spray paint
Gold food coloring spray paint
Things
Serving tray
How to Make It:
Make the cake pops according to the recipe, dipping the pops in the various different colored chocolates.
When dry, spray the white pops with silver food coloring spray and the yellow pops with gold spray.
To serve, when dry, pile an assortment of different colored cake pops on a platter.
A Cake Pop Recipe:
Cake Pops
About 15 cake pops
Ingredients
Your favorite 7 x 11 cake
About 3 tablespoons frosting of your choice
Melting chocolate
Toppings (optional)
Lollipop sticks
Directions
Use clean hands, it’s the best way. Smush most of the cake together with about 2 tablespoons of frosting in a large bowl. Create a mixture that can be rolled into golf ball sized balls or slightly larger and stay together; the mixture should be like a pretty smooth dough but may still have small pieces of cake. Adjust the mixture adding a little more frosting or cake as needed to reach the right consistency.
When the mixture is the right consistency, roll it into individual balls about 2 tablespoons large.
Place the balls on a lined baking sheet in the fridge for about an hour.
Melt chocolate in a tall cup.
Dip the tip of a lollipop stick into the melted chocolate and then most of the way into the middle of a ball.
Holding onto its stick, dip the ball into the chocolate until just covered. Remove the ball from the chocolate and gently tap it on the edge of the cup as you rotate the stick to let the excess chocolate evenly drip off.
If you wish, now is the time to dip the covered ball in any toppings or to sprinkle them on top.
Place the covered ball on a prepared piece of parchment paper with the stick standing straight up or stick the stick into a piece of foam or cardboard.
Repeat for all the remaining balls.
When all the balls are dipped, let them sit at room temperature until hard or move them to the freezer for about 10 minutes until the chocolate hardens.
