This Week's Parsha
Vayeira
This Dessert:
Baby Yitzchok
Sarah gives birth to her and Avraham’s only son, Yitzchok.
What you Need:
Ingredients
1 cake, baked in a loaf pan
¼ cup buttercream frosting
1 cup baby-blue frosting
1 mini cupcake
2 tablespoons green frosting
1 fruit Mento
2 white Mentos
Blue food marker
Black food marker
¼ cup pink/red sprinkles
Things
Knife
Offset spatula
How to Make it:
Score a large egg shape on top of the cake as big as possible.
Cut off the sides of the cake along the line you scored before to form an egg shape.
On top of the cake, at the wide end near the top, frost a large circle of buttercream frosting nearly reaching the sides.
Carefully cover the rest of the cake with baby-blue frosting. Overlap the buttercream frosting circle a drop with baby-blue frosting while still maintaining the circle shape to make sure there is no cake showing.
Frost the top and sides of the mini cupcake with a smooth layer of green frosting.
Place a fruit Mento centered on top of the cupcake to make a pacifier.
Put the cupcake onto the larger cake inside the buttercream circle towards the bottom where the mouth should be.
Draw a blue circle on 2 of the white Mentos with a smaller black circle inside to make eyes.
Put the 2 ‘eye’ Mentos in the buttercream circle where the eyes should go.
Add a small circle of pink/red sprinkles on either side of the ‘pacifier’ where the cheeks belong.
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.
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.
