Reviewed: Jun. 29, 2009

Really dissapointed, the cake was fairly flavorless, and dry. I swear I am good at baking (do it often enough). Still looking for the perfect King Cake recipe!

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HEARTOFSILVER

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Reviewed: Apr. 18, 2009

I am from New Orleans and really was not impressed with the flavor at all. My husband did enjoy it though!

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melody0170@yahoo.com

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Reviewed: Mar. 25, 2009

I was very pleased with my first attempt to make a King Cake -years ago when my sister lived in NOLA, she sent us a king cake. I never dreamed it was this complex to make. I loved the lemon icing, as did my family. I will definitely make this again. I did use a double recipe of the filling - it definitely needed it.

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Elene

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Reviewed: Mar. 25, 2009

I'm a transplanted Gulf Coaster who wanted a taste of home- this was so good! I did the first steps in my bread machine on the dough setting, turning it out of the pan to roll and fill it before the final rise. I also did not add lemon to the icing.

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joyfulheart4

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Reviewed: Mar. 2, 2009

Very yummy. Loved the lemon flavor. Was even better the second day.

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melissa

Cooking Level: Expert

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Reviewed: Feb. 24, 2009

I am from Louisiana and now live in the southwest. Today I was homesick for Mardi Gras and ecspecially King Cake. The "cake" part of this recipe was absolutely delicious. As for the glaze, next time I would like it to be a little more thick - it was really runny. I would maybe try less lemon juice or more powdered sugar. As a whole, I would use this recipe again, but try a different frosting for the top. Thanks for curing my homesickness today, Fat Tuesday!

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sarahbeebop

Cooking Level: Expert

Home Town: Lake Charles, Louisiana, USA

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Reviewed: Feb. 24, 2009

I used this recipe more as a guide to make a cream cheese filling for my King Cake. I used 4 oz cream cheese, 1 cup powdered sugar, 1/2 tsp vanilla extract, and 1 tablespoon of butter. Also, I made the "Mardi Gras King Cake and had 2 cakes so I stuffed this filling in 1 of them. I know it isn't at all the recipe but like I said, I used this recipe more as a guide for cream cheese filling.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Feb. 24, 2009

This is a great recipe and relatively easy to make although very time-consuming. My only complaint is that the "ready time" says 2hrs 45min. It takes the dough that much time to rise!

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TwistyMcSpliffit

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Reviewed: Feb. 23, 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!

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rekirby17

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Reviewed: Feb. 23, 2009

We found this recipe to be very bland and dry...we ate a couple of pieces and ended up throwing most of it out!

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SANDEE10

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Reviewed: Jan. 24, 2009

I usually fly a cake in from NOLA, but this year I decided to make it. The recipe is generally good, but the icing had incredibly too much lemon. It upset my stomach even. I am making another one tomorrow and will cut the lemon down to maybe 2tblspoons and add more milk to substitute for the lack of lemon juice.

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Bethany

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Reviewed: Jan. 6, 2009

The filling is good. The glaze was way too runny and the bread was dry. I will probably look for another recipe the next time I make King Cake.

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lefty chef

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Reviewed: Aug. 5, 2008

Made for Fat Tuesday at work. Received many good reviews - the one that meant the most was from a co-worker from the New Orleans area that stated it was the all time best she ever had.

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VICMOLLYB

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Reviewed: Jun. 6, 2008

I do not have luck with bread recipes, to start off with. So the fact that this didn't come out at all well, it may just be me. The bread was exactly that, bread - not the sweet, brittle cake that King Cake is so famous for.

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Bagmeister

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Reviewed: May 22, 2008

According to my tasters, this is the best King Cake outside of New Orleans! Excellent recipe, nice and rich with all the egg yolks. Perfect amount of filling, according to the experts. Thanks for a winner!

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1smartcookie

Cooking Level: Professional

Home Town: Cleveland, Ohio, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Feb. 14, 2008

I made this for my French II class and it was a big hit! I would definitely reccomend this.

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abnaq

Cooking Level: Beginning

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Reviewed: Feb. 13, 2008

I don't think you should put the baby in before baking. Mine is plastic, and that would be a health hazard. I put the baby in after a piece is cut, so my daughters can find it. I keep the babies from each year, so now I have quite a few to slip into a piece if we have guests.

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GAYLEMAE

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Reviewed: Feb. 7, 2008

Is it me, or is this recipe really yeast tasting? I make bread and cinnamon rolls all the time. I am wondering if I am just comparing the taste too much. I really didn't like the strong yeast flavor of this recipe. I might try it again with only 2 1/2 teaspoons (1 package) of yeast. Anyone else have the same thought?

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CRKOSKAN

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Reviewed: Jan. 31, 2008

REAL GOOD

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Bucket of cookies

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 16, 2008

This turned out really yummy, despite the fact that I didn't realize I had no all purpose flour until it was time to add it - I used 3 cups of self rising flour, and 1 cup of whole wheat, and it STILL turned out great tasting! Tastes very authentic.

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