The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Photo by JasBradley
Reviewed: Feb. 8, 2010
Basically, this tasted like a cinnamon roll. The cake sure looked beautiful and was a big hit at our New Orleans Saints Super Bowl party!! Having said that, it was really dry. I did make it the day before and let it sit overnight, but covered in a cake dish. So maybe that's how it got so dry. I'm going to make another one, but fill it with cherry pie filling and see how that turns out.
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Photo by JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA
Living In: Chico, California, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Feb. 7, 2010
Nice taste, fairly easy to make. Next time I'll cut the bake time down to 25 minutes, came out a little dark, and slightly dry.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Feb. 6, 2010
Made it for a Mardi Gras party last night and this was a big hit. Took longer to rise than I thought but was well worth the wait. Omitted the raisins as others have suggested and used a small baby so put it under the slice. Delicious!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Feb. 4, 2010
Not as good as we had hoped. It didn't seem to raise very well. We cooked the first half, and when it came out, we decided to let the second half raise longer...still very thin. Not sure what went wrong. The filling was good, though, and the kids loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Photo by Laur5270
Reviewed: Feb. 1, 2010
Better than bakeries! Living and eating in New Orleans for my entire life I was a bit skeptical if I could actually pull off a king cake. I wanted to make mine a tad more traditional so I made the following modifications: 1. NO RAISINS in the filling- I have never (in my 20-something years of eating king cake) seen raisins in one. I did make 1 and 1/2 times the filling too. 2. To first rise the dough I placed a mug of boiled water in the back of the microwave. I then placed my covered bowl of dough in the Micro and shut the door for 2 hours. The dough came out so fluffy. I think this technique played a part in the pillowy softness and tender layers of the finished cake. 3. I opted for a elegant braided look. Instead of just rolling the filling in a spiral I divided each rolled dough sheet into three sections. I then scattered the filling on top and rolled those long pieces into mini-spirals. I was then able to roll each segment out longer and finally braid the three sections together. It looks so nice on a cross-section when sliced too! 4. I placed a ramekin in the center while the cake was rising the second time to prevent the middle of the cake from rising together- I wanted to keep the ring shape of it all. 5. Baked at 350 degrees for 27 minutes- worked perfect for my oven. My general advice would be to bake until the top is evenly golden. 6. I ended up using the entire icing recipe on one of my cakes and I had to thin it with a bit more water than called for.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Photo by Maria
Reviewed: Jan. 31, 2010
I am a New Orleans native far from home in the frozen north, so needless to say I can't buy my own King Cake like we used to get from McKenzie's when I was growing up! This king cake is AWESOME. Much better than the overly-sweet filled ones that they make now. Dough is moist and slightly heavy - perfect for a king cake. I would like to try it without the filling to see how that would work, maybe braided too would be fun. Thanks so much to the original poster for sharing so that I could have my King Cake in Idaho!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 24, 2010
This would have been 4-star, but I had to knock one off because of the temperature. I had my cake on for 20 minutes at 330 degrees- if I had put it on for 30 minutes at 375, I don't know what it would have come out like. Anyway, I used a cream cheese filling instead of the recommended one, but I kept everything else about the recipe the same. My cake turned out fabulously, better than any I've had from a bakery.
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Cooking Level: Expert

The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 18, 2010
This was the first time I have baked a King Cake, instead of ordering one. This was yummy. Bread did seem a little dry even taking it out five minutes early. Next time I want to double the filling or add cream cheese.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 18, 2010
As a native Louisianaian, this is a great recipe with the following changes: 1) Leave out the raisens, 2)double the filling, 3)REDUCE the temperature to 335, and REDUCE the bake time to 27 minutes - the published time/temp will overbake, 4) generously brush the outside of the pastry with olive oil just before baking, 5)for the icing use 1 block of cream cheese, 1/2 stick butter, 1 teaspoon lemon juice, 1/4 cup milk, and add powdered suger to the consistancy you like. 5) For best results use unbleached & unbrominated all purpose flour. 6)To leave a nice hole in the middle, use a 4" diameter baking ring in the center.
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Home Town: Baton Rouge, Louisiana, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 11, 2010
I made this King Cake- my very first attempt at one- and it turned out beautifully! I only cooked it 25 minutes. It would have burned if I left it in for 30 so be sure to check it. It takes a lot of patience but it is well worth it! I also made one giant King Cake instead of two smaller ones like the recipe suggests. I left out the pecans and raisins in the filling and even used some whole wheat flour mixed in with the all purpose for the filling.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 10, 2010
I am a New Orleans native. This is better than virtually every king cake that I have ever eaten.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Aug. 28, 2009
Mine definitly didnt turn out like a king cake but I still really liked it. It was more like a giant pin wheel.
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Living In: Hohenfels, Bayern, Germany

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jul. 5, 2009
Absolutely amazing cake! The filling is too die for and I replicate it in cinnamon rolls. Made it for coworkers and the whole thing was gone that day! Wonderful way to celebrate Fat Tuesday.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Mar. 8, 2009
Was good but came out a bit drier than expected. Probably my fault in overcooking.
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Cooking Level: Intermediate

Home Town: Galliano, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Mar. 5, 2009
This was labor intensive but excellent! It would make an ideal coffee cake, and it would be perfect for a brunch to feed a lot of people. I used baking raisins, so they were super plump.
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Home Town: Wheeling, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
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Reviewed: Mar. 2, 2009
I found this to be a super receipe, will be making again. Since my family does not care for raisens I used chopped dates instead. Was really good.
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Cooking Level: Expert

Home Town: Cottonwood, Idaho, USA
Living In: Chino Valley, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Feb. 25, 2009
This recipe was excellent. I would not change a thing! I just made 3 batches that made 6 king cakes and gave several to friends and family. Everyone loved them and wanted the recipe. I will definately share!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Feb. 25, 2009
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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Photo by Melissa O.

Cooking Level: Intermediate

Home Town: Vallejo, California, USA
Living In: Boise, Idaho, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Feb. 24, 2009
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Photo by JOSEPHINE aka SPITFIRE FOODIE
Reviewed: Feb. 24, 2009
I made 2 cakes using the batter. 1 cake had 1/2 of the suggested filling while the second cake had 4 oz cream cheese, 1 cup powdered sugar, 1/2 tsp vanilla extract, and 1 tablespoon of butter.
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