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This Dessert:
Moshe’s Trumpets
Hashem instructed Moshe to make two silver trumpets for use in calling together Bnei Yisroel and the Sanhedrin.
What You Need:
Ingredients
2 cakes, baked in a loaf pan
2 cups white frosting
Silver food coloring spray paint
Things
Paring knife
Offset spatula
Parchment paper
Scissors
How to Make It:
Carve half a basic 3D trumpet out of the first cake.
Begin by carving the outline of the bell end of a trumpet from above. Save the pieces that you remove.
Then carve the outline of half the bell end of a trumpet from the side.
Round out the ‘bell’ of the trumpet.
Cut a piece of cake as tall and wide as the ‘tube’ of the trumpet from the extra pieces that you removed before.
Place this ‘tube’ right up next to the rest of the trumpet.
Round out the edges of the ‘tube’.
Cover in a smooth layer of white frosting
Cut parchment paper to fit around the frosted cake.
Coat the cake in silver.
Carefully remove the parchment paper from around the cake.
Repeat steps 1-5 with the second cake.
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.
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