Rosh Hashana (Jewish New Year) is coming and our friend (and Davida’s superMom), Staci Segal, is sponsoring a pre-Rosh Hashana bake sale to benefit benefit Ohr Meir U’Bracha, The Terror Victims Support Center of Israel.
Last year, Davida baked delicious muffins for this bake sale. This year Davida and Staci’s daughter, Chava, are studying in Israel, so I offered to bake and send over some cupcakes for this important event. Although Davida and Chava are the true masters in my kitchen, I felt that I needed to prove that I still had some kitchen prowess.
I decided to bake two sets of cupcakes to represent the important and symbolic tradition of dipping an apple in honey on Rosh Hashana. The first set of cupcakes were Dip the Apple… Rosh Hashana Cupcakes.
Now, all we needed were the honey cupcakes. For these, I decided to prepare cupcakes shaped like beehives, with edible chocolate honeycombs and adorable jelly bean bees.
We dip an apple into honey at our festive evening meals on Rosh Hashana to symbolize our hope and prayer for a “sweet” New Year. Honey is one of the symbols for the Land of Israel as the Torah describes Israel as a land “flowing with milk and honey.” It symbolizes the connection between G-d, the Jewish nation and the Land of Israel.
The honey referred to in the Torah is date honey. Today, date honey is sold in Israel, but most of the honey found is bee honey. These cupcakes were shaped liked beehives to represent this sweet symbol.
These cupcakes are available for sale among other delicious desserts at the Segal Home this Sunday, September 25th, 2016 from 2-8 PM. Their address is 475 FDR Drive #301 on the Lower East Side. For more information, please contact Staci at 917-295-7295 or email@example.com
Melting wafers (for honeycomb pieces)
Parchment or wax paper
Clean bubble wrap
Mini cup cones
Black and yellow jelly beans
Bake your favorite cupcakes.
Melt chocolate wafers or chips. I use the defrost feature on the microwave. I spread the chocolate out on a microwave-safe dinner plate and place it on defrost for 6-8 minutes.
Spread the chocolate out on a piece of parchment or wax paper, keeping the chocolate thin but not translucent. Press clean bubble wrap with bubble side down onto melted chocolate.
Keep bubble wrap until chocolate has hardened and carefully peel off. Break the chocolate into chards that resemble pieces of honeycombs.
Place a mini cup cone upside down in the center of each cupcake, pressing down until it is set into place.
Fill a ziploc or piping bag with white or yellow frosting. To do this neatly, place a bag in a tall glass and fold the top of the bag over the edge of the glass like a collar. Using a spatula, fill the bag. Cut corner of bag with an opening big enough to pipe thick frosting. Squeeze frosting to corner carefully.
Pipe frosting on each cupcake, surrounding upside down cone and piping to top of cone.
Place a chocolate honeycomb chard on the side of each cupcake. Place one or two jellybeans on each cupcake. Place slivered almonds on either side of each jellybean.
Fill two small ziploc or piping bags with chocolate and white frosting. To do this neatly, place the bag in a tall glass and fold the top of the bag over the edge of the glass like a collar and fill with frosting. Cut corner of bag with a tiny opening to pipe thin stripes on the jellybean bees. Carefully squeeze frosting to corner.
Pipe stripes of white frosting on black jellybeans. Pipe stripes of chocolate frosting on yellow jellybeans.
Wishing you all a Kesiva Ve’Chasma Tova (a positive inscription and seal for the upcoming year).