Simply amazing. I could tell before I even got to the finished product that this was going to be exactly what I was looking for. The cake turned out nice and airy and sweet. I used a cinnamon cream cheese filling instead of the one here, but I'd love to give that one a try as well. I also added a splash of lemon juice and vanilla to get rid of the powdery taste you run into with just confectioners sugar and water. I serve at a restaurant and made this cake as a mardi gras dessert special for us and so far have received rave reviews from all the customers. Everyone's asking the owner who made it. Anyways, thanks for an awesome recipe, I will definitely be making this again ;). *Just wanted to add...I baked this cake at 335F for about 25-30 minutes and it came out perfectly golden brown...every oven's different it seems, but I shudder to think what 30 minutes on 375 would have done to my creation.

Reviewed On: Feb. 24, 2009

Being that this was my first time attempting any kind of a bread recipe, I'll try not to be too judgmental. However, I found the cake to be a little dense(perhaps it needed more rising time?), and the glaze was way too runny with most of it ending up around the cake rather than on it. Also, I think it needed a little more filling. The taste was wonderful, but texture and consistency wasn't anything like I would expect a king cake to have. I think I'll keep the filling recipe and keep looking on the cake one. Thanks!

Reviewed On: Feb. 23, 2009