recipe reviews for:

King Cake in a Bread Machine

“Make your Mardi Gras king cake using your bread machine to mix and knead the dough. Fill the dough with a buttery cinnamon-pecan filling, bake, and decorate with a frosting glaze and the time-honored purple, green, and yellow colored sugar. It's traditional to stick a little plastic baby or a bean into the cake before baking. The lucky one whose slice has the prize gets to make the king cake next year.”

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Reviewed: May 13, 2012

I made the recipe exactly as stated and it came out beautifully! It was delicious and the hit of my Mardi Gras party! Everyone was so impressed and all I had to do was dump some ingredients in my machine and then shape it. Easy peazy! My only suggestion for anyone making this cake is to do the glaze in phases so the sugar has a better chance of sticking. I piped about half the Glaze at the beginning and few places were dried by the time I got back to put sugar on it. Once I figured it out, I just did a section at a time and had no problems.

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cblwolf

Cooking Level: Expert

Reviewed: Feb. 25, 2012

I made this for a Mardi Gras pot luck and it was a big hit! Of course, we're all from the northwest part of the country so no one knew if it was an authentic king cake or not. I'm going to use the same recipe to make cinnamon rolls for Sunday breakfast. Delicious!

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russnrobb

Reviewed: Feb. 25, 2012

Good base recipe. Very easy. However, I agree, it was missing something. Next time I'll add 1-teaspoon nutmeg and 1 t-teaspoon lemon zest to the batter when making it.

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Beadanurse

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Ocala, Florida, USA

Reviewed: Feb. 25, 2012

This recipe was flawless for me!!! It came out so beautiful; rose up just perfectly in the bread machine and the dough was wonderful to work with. Thanks for a super-festive and tasty recipe that my whole family loved. (I've had king cake in the past and this was the yummiest I've ever tried!)

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MMMICHELLE

Reviewed: Feb. 22, 2012

Easy Receipe to follow. Would have given it 5 stars but I think the baking time should be increased. I guess depending on your oven, but I increased time to 25 min and also doubled filling like others did. But I will make again and try other fillings.

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Cooking Level: Intermediate

Reviewed: Feb. 21, 2012

Made this today for Mardi Gras and it was excellent! The only change I made was to the filling in which I used 8 oz softened cream cheese, 1/2 cup brown sugar and 1 tsp cinnamon. I cooked at 350 for 25-30 minutes as several people said theirs was doughy in the middle. It came out perfect. Everyone LOVED it!

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CAROLKAUFMANN

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Reviewed: Feb. 21, 2012

Love love love this recipe. It's hard to find a King Cake where I live, especially one that's any good so I was thrilled when I came across this one last night. I decreased the amount of sourcream by about 1/4 of a cup. I increased the amount of butter that you brush the inside with before you add your filling. I also added brown sugar to the white sugar and cinnamon mixture to make it more like a cinnamon roll. I used to make hundreds of King Cakes when I worked in a bakery in Mississippi and I actually prefer this recipe over the one we used! So good!

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calfiremonkey

Reviewed: Feb. 21, 2012

I made this cake for the first time last night. I brushed the dough with 1 beaten egg mixed with 1 T of water before baking, like I do my hot cross buns. One receipe said to bake it for30 minutes, this one said 15 min., so I left it in for 20. I think it was a little doughy, so next time I will bake longer and maybe stick to the filling as suggested in the recipe. I followed others' advice and did the cream cheese/brown sugar/cinnamon/pecan filling and thought it was too sweet, especially with the icing on top. So next time I will do without cream cheese in the filling and bake longer. The bread machine made this very easy to do.

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Reviewer:

Meg

Reviewed: Feb. 21, 2012

Wonderful! The dough was so easy to put together and quick & easy to roll out. Absolutely delicious tasting! I followed others recommendations to double the filling and use brown rather than white sugar. I can't wait to make this again!

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