Rosh Hashanah Countdown – Day 1

Posted on September 28, 2011. Filed under: Cakes, Desserts, Giveaways, Honey, Jewish, Kosher Recipe, Photoshop, Photoshop CS3, Recipes, Rosh Hashannah Recipes, Scrapbooking Freebie | Tags: , , , , , , , , , , |


Well, tonight we begin feasting in honor of Rosh Hashanah. In honor of this wonderful holiday of new beginnings, I wanted to give you all a gift. I hope you enjoy it. It is a gift of digital scrapbooking items that I designed for Rosh Hashanah. I hope you take lots of pictures so you can enjoy my gift! Here is the link for the file containing papers, word art, 1 quickpage and 1 frame. http://www.4shared.com/folder/eSBwD81f/ROSH_HASHANAH_FREEBIE.html Please be aware that the thumbnail previews don’t do the papers, etc. justice. The cropping mechanism they used didn’t crop them very well, but if you click on the thumbnail, you can see the whole graphic.Also, I have the last honey cake recipe for our countdown.

There will be lots of buzzing when you serve this beehive cake!

Beehive Cake Recipe
===================
Photo by: Taste of Home

Guests at my fun Bee Tea thought this cake was so cute! To make the hive’s different-sized cake layers, I just searched through my kitchen drawers and Cabinets and found containers I had on hand to bake the tiers. Honey adds character to the spice cake’s flavor. -Sheila Bradshaw, Columbus, Ohio

10-12 Servings

Prep: 15 min. Bake: 55 min. + cooling

Ingredients

1 package (18-1/4 ounces) spice cake mix
1-1/4 cups water
3 eggs
1/2 cup honey
1/3 cup canola oil
1 can (16 ounces) vanilla frosting
9 to 10 drops yellow food coloring
1 chocolate wafer (2-1/2 inches)

Directions

In a large bowl, combine the cake mix, water, eggs, honey and oil on
low speed for 30 seconds. Beat on medium for two minutes.

Grease and flour a 6-oz. and a 10-oz. custard cup and a 1-1/2-qt. round baking dish.

Pour 1/3 cup batter into the 6-oz. cup, 1 cup batter into the 10-oz.
cup and the remaining batter into the baking dish.

Bake the small cake at 350° for 30-35 minutes, the medium cake for
40-45 minutes and the large cake for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from dishes to wire racks to cool completely.

In a large bowl, beat frosting and food coloring until smooth.

Place large cake on a serving plate; spread with frosting. Top with
medium cake; frost. Top with small cake; frost top and sides of entire cake.

Using a wooden spoon and beginning at bottom of cake, make circles in frosting around cake to form the beehive.

Position chocolate wafer at the base for the entrance.

Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 piece) equals 467 calories, 19 g fat (5 g saturated fat), 64 mg cholesterol, 426 mg sodium, 70 g carbohydrate, trace fiber, 4 g protein.

Beehive Cake published in Taste of Home August/September 2002, p37

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