This year is the first time I’m really doing Hannukah at college. Last year I was in Nairobi, and sophomore and freshman dorms weren’t exactly conducive to latke-cooking and candle-lighting. But this year! I’m really earning my Jew medals this year. I entered sweet potato latkes into a contest at our Hillel, and unfortunately got last place (apparently because the vegan taste-tester believed my sweet potatoes to be salmon. What can you do.) I made a blue-and-white blueberry buttercream cake for a potluck on Saturday. I lit the candles in our student center last night. It’s a Hannukah extravaganza! And today… I made this beautiful lil’ thing.
A blue velvet crepe cake! With cream cheese frosting! Blue and white, the classic Hannukah colors. I love the look of this cake. (And the taste — a very tender, fluffy cake with sweet, tangy frosting. Dee-lish.)
Basically, you make thick cake-y pancakes and layer them with cream cheese frosting. It’s a pretty spectacular holiday treat — and pretty simple, after you’ve got your crepe technique down! The cake looks like a torte, where cake layers are meticulously sliced into thin pieces. This gives the same effect with less hassle! Try red food coloring and green sprinkles on top for a Christmas party.
Blue Velvet Crepe Cake with Cream Cheese Frosting
1 white cake mix
3 cups whole milk
3 egg yolks
1 cup flour
1 1/2 tbsp cocoa powder
1/4 cup butter, melted
1 tbsp vanilla
Blue food coloring
Mix all ingredients in a large bowl for about 30 seconds. Beat for 2 minutes until batter is smooth. Heat a medium (8-10 inch) skillet over medium-low heat. Pour about 1/2 cup batter into lightly greased skillet. Lift and tilt skillet until batter spreads into circle. Cook until bubbles start to pop in center. Flip and cook other side for about 1 minute. (Tip: Use two spatulas to help you flip the crepes!) Remove crepe to parchment-lined cookie sheet until cool.
8 oz cream cheese, softened
16 oz butter, softened
4 cups powdered sugar
1 tbsp vanilla
White food coloring, if desired
Cream butter and cream cheese together for about 3-4 minutes or until fluffy. Beat in vanilla. Add powdered sugar 1 cup at a time, mixing between additions and scraping down bowl. Add white food coloring until desired color is reached.
Place largest crepe on sturdy plate or cake stand. Spread about 1/3 cup frosting evenly over crepe, almost to edges. Stack another crepe and repeat. Continue until all crepes are used. Frost the outsides and top of the cake.
To make sprinkle star: Cut a Jewish star out of parchment paper. Lightly press cutout into frosted cake. Sprinkle sprinkles on top and remove parchment paper.