recipe reviews for:

Mardi Gras King Cake

“The King Cake is a New Orleans tradition that involves a pastry, a small plastic baby, and a party. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has to host the next party. Make sure to buy a new small plastic baby so you can get the full effect from this cake! Sprinkle with purple, green and gold sugar, or decorate with whole pecans and candied cherries. Note: Be sure to tell everyone to inspect their piece of cake before they begin eating it. To be extra careful, use a plastic toy baby that is too large to swallow, or hide an orange wedge or 3-4 pecan halves inside the cake (avoid items that may hurt someone's teeth) and then simply place the honorable toy baby outside on the top of the cake for all to see and adore!”

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Reviewed: Feb. 8, 2012

I'm a fairly amateur cook and this came out great! I just followed the recipe & ended up with a delicious Mardi Gras dessert!

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stacipv

Reviewed: Feb. 7, 2012

This recipe is perfect as written. Im sure it would be great to add the cream cheese filling but the recipe is still wonderfull and sweet

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alicia

Reviewed: Jan. 25, 2012

i had such high hopes for this with all the great reviews. I'm from New Orleans, so I guess that was too much to expect. FOund it to be bland and too "yeasty."

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cajundoc

Reviewed: Jan. 16, 2012

This was very good, although I left out the raisins. I would recommend decreasing the baking time or temperature, as mine turned out a little too well done & brown.

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kristidee

Reviewed: Jan. 5, 2012

Great cake! We added some vanilla, milk, and butter to the icing to give it a better flavor.

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Mordon

Reviewed: Nov. 20, 2011

This recipe was spot on for times, temps and measurements. Really enjoyed the texture and flavor of the dough. I did add 1 tsp each of lemon zest and orange zest to the dough for personal preference. Really enjoyed the finished product.

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MOMMASTONE

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Cooking Level: Expert

Home Town: Hallstead, Pennsylvania, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Aug. 2, 2011

I had never made a King Cake before. I was surprised this recipe is so similar to my cinnamon roll recipe. So, a King Cake is basically a giant cinnamon roll! This really was a terrific recipe!

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Camptown

Cooking Level: Expert

Home Town: Massillon, Ohio, USA

Living In: Nashville, Tennessee, USA

Reviewed: May 3, 2011

I made this the first time according to the recipe except without nuts and soaking raisins in boiling water for 20 min prior to use. The second time I turned it into cinnamon rolls. It made 16 rolls. Taking away the 4 end rolls, the remaining twelve fit perfectly into a greased 9x13 pan. The other four fit into individual ramekins. I baked it for 350 for about 30 minutes, until even the center rolls were golden brown.

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Reviewer:

Kristy Bachelder

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Columbus, Ohio, USA

Reviewed: Apr. 17, 2011

One if the best things I've ever eaten in my life!

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inounvme

Cooking Level: Expert

Living In: Lansdowne, Pennsylvania, USA

Reviewed: Mar. 30, 2011

First my modifications (strictly for my taste preferences - it baked fine as written): I cut the nutmeg in half, I also cut the butter in the filling in half, and left out the raisins. Second a suggestion: Leave off the icing, let it sit for a day or two (the hardest part) so it gets a little stale, then make french toast out of it. Yummy! If you are planning to do this I would recommend not forming it into a ring, it is easier to slice if straight.

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