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honey-cake

Kid Friendly High holiday Dessert

With the high holidays around the corner we all need a go to unique dessert to schlep to our in laws (and impress them ūüėČ ) or serve to guests if we are hosting!

Also, a perfect occasion for me to post a recipe blog post! If you know me or just read my blog you probably figured out that my passion and love in life is cooking and children so with the high holidays around the corner a recipe blog post that is exciting to make with your child it is ….!

Honey comb cake:

Things you need for the decoration:

Bubble Wrap (this will create the comb effect)

Sugar Bees  Sugar Bees Amazon

Apricot Jello mix Apricot Jello Mix

The Cream filling: 

1 vegan heavy cream

1/2 a Vanilla pudding powder

You could get a store bought icing for that as well.

Honey Cake Base: 

Previous Blog

Directions: This cake is great even after 2 or so days in the fridge so feel free to have fun with your kiddo a few days before Rosh Hashanna. Prepare the base honey cake, recipe is in my previous blog or if you would like to use a boxed one that’s fine as well. (Whole foods has some tasty ones). Once your cake is baked and cooled slice it in half horizontally. Let cool longer while you prepare the filling.

For the non dairy version, beat vegan heavy cream with the instant vanilla pudding mix until thick. Fill the top of one side of the cake with the cream and put the other half on top. Now delicately (this part is the funnest for the kids!) cover the cake with the cream. Once the cake is smoothly covered cut the bubble wrap the same size as the cake pan. Now is the exciting part for the kiddos! have them press the bubble wrap ¬†on the top of the cake to create a comb illusion FUN! (don’t forget to wash the wrap…don’t use soap it will get in the bubbles. ). Now place cake with bubble wrap in the freezer for at least three hours. Once the cream is hard and frozen you will easily be able to remove the wrap.

Now for the “honey” effect: mix the jello powder with warm water and let it cool. Once at room temperature delicately have your kiddo pour it on the cake…let it drip on the sides to create a nicer effect. Place your sugar bees et voila c’est fini you are done!

L’shana Tova :)

For a healthy organic dessert….You can opt for this delicious cake:

blueberry-cakeHoney Blueberry and Greek Yogurt Cake.

What you need: 

1 14 inch tart pan Amazon tart pan

Filling:
 
2 cups full-fat or Greek yogurt
 
Almond crust:
2 1/2 cups all-purpose flour, plus more for dusting
3/4 cup almond meal or almond flour
1/2 teaspoons fine-grain sea salt
14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into small pieces
1/2 cup confectioners’ sugar
1 large egg
1 large egg yolk
 
Filling:
3 tablespoons of good-quality honey (I used wildflower)
Pinch of fine-grain sea salt
2 cups fresh blueberries (Get the large ones for a fancier look)
1  orange
 
In a bowl, whisk together the all-purpose flour, almond flour and salt. In a different bowl beat¬†combine the butter and confectioners’ sugar.¬†Mix in the egg and then the yolk, allowing each to be incorporated before adding the next. Gradually have your kiddo ¬†add the flour mixture. FUN!
 
Place the dough on a clean lightly floured work surface. Divide it in half, shape into flattened disks, and wrap each one in plastic wrap. Refrigerate for at least 1 hour, or overnight.¬†Preheat your oven to 350 degrees ¬†Roll the dough onto the rolling pin and transfer it to a 14 x 4-inch tart pan . Using a fork, score the bottom of the tart crust so it doesn’t over rise and stays thin. Bake for 15 minutes, or until tart crust is lightly golden brown. Allow to cool to room temperature.
 
To assemble the tart:
 
In a medium bowl, mix together the yogurt, honey and sea salt.Pour the yogurt mixture into the tart crust and spread evenly. Let your little one arrange the blueberries and sprinkle with a orange zest.
 
Do you have some good holiday recipes? Please share.
 
L’shana Tova!¬†
Yours Truly,
 
Sophie Le Petit Gan

 

 

 

 

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