Makas Dam Cake Pops
We created these adorable Makas Dam Cake Pops and wanted to share them here with you all. This one is a more complex project, and probably not the project for a quick Friday idea, but if you have a pre-teen or teen-aged kid that enjoys these things, encourage her/him to get in the kitchen and create something fun and relevant for the shabbos meal.
In this week's Parsha, Hashem tells Moshe He will take the Jewish people out of exile. Moshe and Aharon go to Paroh to ask him to free the Jews from Mitzrayim but Paroh refuses. They warn Paroh that if he does not choose to free the Jews and continues enslaving them, Hashem will bring plagues upon him and all the people of Mitzrayim. Paroh still refuses and in this Parsha, Hashem brings the first seven of the ten Makos:
Dam- All the water turned into Blood
Tzfardeya- Mitzrayim was swarmed with frogs
Kinim- Masses of lice spread to all the people
Arov- Wild animals invaded Mitzrayim
Dever- a sickness killed the domestic animals
Shechin- painful boils afflicted the Egyptians
Barad- Fire and ice combined and descended from the skies as devastating hail
Enjoy making these Dam Cake Pops. And if you are a bit more adventurous in the kitchen, you can challenge yourself to make the other makos-themed cake pops.
What You Will Need:
Chocolate cake (recipe below)
Chocolate frosting (recipe below)
Pareve dark baking chocolate
Red and blue baking chocolate
Cake Pop mold (optional)
1 1/3 cups oil
2 1/4 cups sugar
1 1/2 tsp. vanilla extract
2 3/4 cups flour
3 tsps. baking powder
1 1/2 tsps. baking soda
1/2 tsp. salt
1 cup cocoa
1 3/4 cups strong hot coffee
Preheat oven to 350 degrees
In a large bowl, cream eggs, oil, sugar, and vanilla. In a small bowl, combine all dry ingredients except cocoa.
Mix cocoa together with hot coffee. Add dry ingredients alternately with liquid to mixer bowl, ending with dry ingredients.
Bake for one hour.
1/2 cup Margarine
2 cups confectioner's sugar
2-3 tsps. milk (non-dairy)
1 tsp. vanilla extract
Mix all of the frosting ingredients together until a smooth frosting is formed.
In a large bowl, crush the chocolate cake. Ensure the cake is cooled completely before adding frosting to the bowl.
Add chocolate frosting slowly, one spoon at a time. Check on the consistency before adding more frosting. The consistency is supposed to be a bit doughy, so that it will hold together when you form a ball, and not fall apart. Be careful though not to put too much cream, or the mixture won't hold.
Use a cake pop mold, placing the "dough" mixture into the mold and squeezing it shut. Alternatively, you can use your hands to roll 1-inch balls.
4. Melt the dark chocolate.
5. Dip the tip of lollipop sticks (about 3/4 of an inch) into the chocolate, and then stick it into the prepared cake pop balls.
6. Place the cake pops in the freezer for an hour (or longer).
7. Cut up the red and blue baking chocolate and melt each color individually. Place the red and blue melted chocolate each in a separate cup or small bowl, ready for dipping.
8. Remove the cake pops from the freezer. Begin by dipping the cakepops halfway, vertically, in the red chocolate. Allow them to harden for a few minutes. Then dip the other half in the blue chocolate.
9. Allow the cakepops to dry completely and enjoy!!
Had fun with these and want to try some more? Check out the photo below to give you some inspiration for other makos cake pops.