Reviewer:

Reviewed: Feb. 26, 2012

My 11 year old daughter and I made this together and it was wonderful! We doubled the recipe for a Mardi Gras party held for International students. It was gobbled up! One thing I would change - as others have said, making the glaze as written resulted in it running all over the counter. When you make yours, add the liquid slowly to get the consistency you want. I think we added 2x the amount of conf sugar before glazing the second cake and that was perfect. Love it!!! Thanks Arvillalar

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HappyInTheKitchen

Reviewed: Feb. 23, 2012

Great recipe. I did decrease the lemon juice in the glaze after reading the other reviews. Didn't really measure, just kept adding until I had the taste and consistency I wanted. This was the first time I ever made a king cake and it was a HUGE SUCCESS! Thanks for sharing the recipe!

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LisaV

Reviewed: Feb. 21, 2012

No one else mentioned it but I found 4 cups of flour too little for this recipe. It was too gooey to even knead. I added an additional cup of flour and it worked out. Also, I think I prefer the king cakes with a cinnamon roll type filling. This cake was good but not sweet enough for me. If you don't want an overly sweet roll then this is the recipe for you.

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Sheryl Scott

Reviewed: Feb. 18, 2012

This was great! Made it pretty much to the recipe (ingredients/methods) because I'm not the best baker! I did 1 1/2 the cream cheese filling and 3 Tbsp milk/2Tbsp lemon juice for the glaze - this was a good consistency for drizzling. I did roll up the dough jelly-roll style and tried to twist it as I formed into a ring on my baking sheet. We DID put the baby in before baking after much discussion and he came out unscathed! I made my own colored sugars with food coloring, as I think a true King Cake needs sugar, not sprinkles, on top. Everyone at the party raved over the cake and had seconds. To me, it had a wonderful yeasty cream-cheesy flavor. DH said it could've used more filling, but I thought it was fine at 1 1/2. Will save the recipe and make again! Thanks!

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JOJOD416

Reviewed: Feb. 18, 2012

My cake turned out very dry. Perhaps I did something wrong, but I was expecting more from a cake that contains 5 egg yolks. The search continues. One thing I would change for sure-spread the filling on most of the dough, then roll up lengthwise so it has a swirl effect when cut. I didn't do that with this recipe and had large areas of dough without filling, which only added to the dryness.

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lisa504

Reviewed: Feb. 2, 2012

The dough was the consistency of cake batter. Even with another cup of flour it wouldn't come together in a ball.

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CarolynL

Reviewed: Jan. 15, 2012

As a lifelong New Orleanian, I don't hand out these 5 stars lightly. This is a seriously delicious king cake! The dough is very resilient and rich. There's no one authentic recipe for king cake; people tend to get really creative. My personal taste is to not use nutmeg. Next time I try this recipe, I will probably not use a filling & braid the dough (actually filled king cakes only started showing up in the last 15 years or so). This time, since I have a bunch of Meyer lemons to use up, I made a lemon curd for the filling. It mostly was absorbed into the cake, which wasn't a bad thing at all. BE WARNED: The start to finish time on this recipe is much longer than 2 hr., 45 min. That's really just the rising time and doesn't include assembly, kneading or baking. I'd say from start to finish, you should allow at least 3 1/2 hours.

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kikinola

Reviewed: Jan. 7, 2012

I made this for an epiphany party this year (the King in King cake comes from the Three Kings for epiphany - it is served between January 6th (epiphany) and Mardi Gras). This was my first home made one and it was DELISH!! I have never tasted better!!! It was just the right level of sweet and yeasty. PERFECT!

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