Hanukkah Dreidel Cake Recipes

HANUKKAH DREIDEL CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour.
• In large bowl, beat flour, 1 2/3 cups granulated sugar, 2/3 cup shortening, 1 1/4 cups milk, the baking powder, salt and 1 teaspoon vanilla with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
• Meanwhile, to make white frosting, in large bowl, beat powdered sugar and 3/4 cup shortening with spoon or electric mixer on low speed. Beat in 3/4 teaspoon clear vanilla and 4 to 5 tablespoons milk until smooth and spreadable.
• In medium bowl, reserve 2 cups of the white frosting; tint with food color. Reserve 2/3 cup of the blue frosting for decorating; set aside. In small bowl, reserve 2/3 cup of the white frosting for decorating; set aside. In another small bowl, reserve 1/4 cup of the white frosting; stir in cocoa.
• Cover large flat tray or piece of cardboard (20x12 inches) with plastic wrap or aluminum foil. Cut cake as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting, if desired. Arrange cake pieces to form dreidel as shown in diagram.
• Frost the center and sides of the dreidel with remaining white frosting. Frost the dreidel point, handle top and sides with remaining blue frosting, attaching pieces with small amount of frosting. Outline the Hebrew letter of your choice with a toothpick; fill in with cocoa frosting and outline with chocolate chips.
• Place reserved 2/3 cup white frosting in decorating bag with star tip #32; pipe a shell border along base and top edge of white-frosted cake. With reserved 2/3 cup blue frosting, pipe a shell border along base and top edge of blue-frosted cake with shell tip. Outline top borders of white-frosted cake with chocolate chips.

MARSHMALLOW DREIDELS

Steps:

• Cut the uncoated part of the biscuit sticks off and discard. Insert the cut-end of the biscuit sticks into the marshmallows, making sure the sticks go almost to the top of the marshmallows. Arrange the marshmallows on to a baking sheet lined with parchment.
• Put the white candy melts in a small microwave-safe bowl. Microwave for 15 second intervals, stirring, until completely melted, about 1 minute. Spread a small amount on the flat bottom of a kiss-shaped chocolate candy and attach to the top of a marshmallow. Hold for 10 seconds to help adhere. Repeat with the remaining marshmallows and kiss-shaped chocolate candies. Reserve the remaining melted white candy melts for later.
• Cover the marshmallows loosely with plastic wrap and freeze for 1 hour. After 1 hour, put the blue candy melts into a second small microwave-safe bowl. Microwave for 15 second intervals, stirring, until completely melted, about 1 minute.
• Remove the marshmallows from the freezer. Working over a large baking sheet (this will make clean up easier) use the biscuit stick as a handle and carefully dip a marshmallow into the blue candy melt mixture until completely coated, lightly shaking away any excess coating. Sprinkle the outside with a generous amount of sanding sugar. Place the coated marshmallow back onto the baking sheet and repeat with the remaining marshmallows. Refrigerate for at least 30 minutes so that the coating completely sets.
• Once the marshmallows are completely set, re-melt the white candy melts in the microwave then spoon into a small resealable plastic bag. Cut a very small opening in the corner of the bag and pipe Hebrew letters onto 1 to 3 sides of each dreidel. Refrigerate for until the lettering sets, about 15 minutes.

DOUBLE-DEEP-CHOCOLATE HANUKKAH LAYER CAKE

Steps:

• Bake cake layers:
• Heat oven to 350°F with rack in middle. Oil pans and line bottoms with rounds of parchment, then dust sides only with cocoa powder, knocking out excess.
• Whisk together water, coconut milk, 3/4 cup oil, eggs, and vanilla in a bowl until well blended and smooth.
• Sift together flour, sugar, 3/4 cup cocoa powder, baking powder and soda, and salt into a large bowl. Add wet ingredients to flour mixture and whisk until smooth.
• Divide batter between pans, and bake until a tester comes out clean and layers just begin to pull away from side of pans, 25 to 30 minutes.
• Cool cake layers in pans on a rack 30 minutes, then run a thin knife around edge of pans and invert cakes onto rack. Remove parchment and cool completely.
• Make frosting:
• Combine coconut milk, chocolate chips, and espresso powder in a heat-proof bowl. Set bowl over a pan of barely simmering water, and heat, whisking occasionally, until chocolate is melted and smooth.
• Remove bowl from pan and whisk in corn syrup and vanilla.
• Chill frosting, stirring occasionally, until slightly thickened and spreadable, about 2 hours. (To quick-chill, place bowl in the freezer and stir occasionally until chocolate mixture is thickened and spreadable, 20 to 30 minutes.)
• Assemble cake:
• Spread frosting generously between cake layers and over top and sides.