We love posting all types of content for our readers. We’ve done three-ingredient desserts and a stunning one-ingredient garnish. Now it’s time to feature something for those of you who want to pull out all the stops and put in a little extra effort to wow your guests this Rosh Hashanah!

Introducing the Honey Frosting Canvas. This one is for when you really want to go all out. It makes a beautiful centerpiece for your dessert table, and the best part is that you can make it as easy or as ambitious as you want. Bake your own treats to dip into the honey frosting, or save yourself some time and use your favorite frozen or store-bought desserts. Either way, it’s a fun (and stunning) way to serve dessert for Rosh Hashanah.

We used Absolutely Gluten-Free frozen cookies, which made this extra easy to create!

Frosting Canvas How To:

What you’ll need:

Canvas

Canvas Stand

Plastic wrap

Tape

Honey frosting (recipe below)

Icing spatula

Pomegranate seeds, optional for garnish

Desserts for dipping

Directions:

Step 1. Cover your canvas with plastic wrap, as a regular artist’s canvas isn’t intended for direct food contact. Fasten the plastic wrap tightly around the back with tape so it stays in place as you add the frosting.

Step 2. Add your frosting. You can make the design as fancy or as simple as you’d like. Here, we went with a simple overlapping pattern.

Step 3. Add The Prettiest Pomegranate Garnish to your frosting, then drizzle with honey for an extra touch of decadence.

How to store it

Once you’ve finished the design, refrigerate the canvas until you’re ready to serve it. You’ll want to protect the frosting without letting anything touch the surface and ruin your pretty pattern. A large cake carrier or a deep, clean storage container works well. If you need to cover it with plastic wrap, create a tent so the plastic doesn’t come into contact with the frosting.

Take it out of the refrigerator about 20–30 minutes before serving so the frosting can soften slightly.

Honey Buttercream Recipe

Ingredients:

2 sticks margarine or butter

2 cups powdered sugar

1/4 teaspoon cinnamon

2 tablespoons honey

1 teaspoon vanilla extract 

Directions:

1. In the bowl of a stand mixer or hand mixer, beat the margarine or butter on medium-high speed for 5 minutes, stopping to scrape the sides of the bowl half way through. It’ll be pale and fluffy.

2. Mix in the powdered sugar 1 cup at a time on low speed, stopping to scrape the sides of the bowl occasionally. Mix in cinnamon until combined.

3. Add the honey and vanilla, mixing on medium speed for 3-5 minutes until well combined and fluffy.

4. Use immediately in a piping bag or transfer the frosting to an airtight container and store in the fridge.

Photography by Sara Goldstein

About the author

Rachel Kor

258 articles • 19 recipes

The Rachel Kor blog offers delicious recipes, classic yet stylish holiday table settings, impressive centerpieces, and chic gift ideas.

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