This Rosh Hashanah boxed cake is anything but basic, but the prep and ingredients are just that! Even though I’m more of a “from-scratch” baker, there are times when everyone has to turn to a box of cake mix, like my eight-month pregnant self! Rosh Hashanah is everything sweet and beautiful, so why should the food we eat during this holiday be any different?! Get ready to wow your guests with this beautiful cake, without exhausting yourself making it!
Scroll to the bottom of this article to watch a how-to video!
You will need:
-Nordic Ware Beehive Cake Pan
-For DAIRY option (which I used) :
Krusteaz Cinnamon Swirl Cake Mix
-For PAREVE option:
Manischewitz Apple Crumb Cake Mix
-Spray oil for coating the pan
-For toppings – pomegranate seeds, figs, sliced apples and mint (spray roses for garnish)
Pomegranate Glaze Recipe:
-2 tablespoons pomegranate juice, or 1 tablespoon pomegranate molasses
-1 cup powdered sugar
-1 teaspoon lime juice
-1 teaspoon rose water
1. Prepare the cake as directed.
2. While the cake is cooling in the pan, begin preparing the pomegranate glaze. (This is optional, but adds a beautiful pop of color). Mix all of the glaze ingredients together in a bowl until smooth. If it’s too watery, add more sugar. If too thick, add more pomegranate juice.
3. Take the two beehive slices and put them together upright, leaving it a bit of an opening to add in fruits and garnishes in the center.
4. Pour the glaze on top of the cake and decorate as desired.
I love how versatile this recipe is. I can’t even consider it a recipe! It’s more of a creative way of displaying a boxed cake, which I definitely approve of! Wishing you all a sweet new year!
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