This was a pretty good king cake recipe! I made the dough in my bread machine. A friend has a nut allergy, so I made different fillings for the two cakes this recipe makes. On the first cake, I made as recipe stated, except I doubled the filling ingredients. On the second cake, I also doubled the filling ingredients (leaving out the pecans) stirred in one package of cream cheese, then I spread the mixture onto the dough. I also doubled the icing ingredients. I cut the bake time by 10 minutes, but I think it needed to be cut down a total of 15 minutes...it was pretty dark brown and dry on top. The cake with cream cheese filling was fine, but the original filling cake was very dry. I'd recommend letting the cakes sit to cool for a couple minutes after taking them from the oven before icing. Only ice a third of the cake at a time, and immediately put the colored sugar on that section - then move on to do the rest of the cake in the same fashion. The sugar won't stick if you try to ice the whole thing, then do the sugar afterwards. I didn't have the plastic babies when I made the cakes, so I put them in the next day. It was pretty tough to dig them in the bottom after it was already cooled, iced and sugared; next time I will have the babies ready when the cakes come out of the oven.
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