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: Jul. 22, 2008

Way too dry. Not at all what a King's cake should be.

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tyche32

	Cooking Level: Intermediate Home Town: Racine, Wisconsin, USA Living In: Oxford, Ohio, USA
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Reviewed: Feb. 27, 2008

Everyone loved this. I followed the suggestion to use applesauce in place of all butter and it was still a hit. Prepared dough in bread maker.

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for the love of CHOCOLAT...

	Cooking Level: Professional Home Town: Midland, Texas, USA
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Reviewed: Feb. 12, 2008

So good and pretty easy. The only thing I might change is adding more filling.

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rlboston


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Reviewed: Feb. 6, 2008

My family loved this king cake . I used a cream cheese filling also . It turned out really good . I used 2 blocks of cream cheese softened w/ 3 Tablespoons of flour , 2 teaspoons on vanilla and 2 Tablespoons of milk . mix untill creamy and spread over other filling . I think I will used stawberry and the cream cheese filling next time .

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creole mama

	Cooking Level: Expert
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Reviewed: Feb. 5, 2008

I've never had King Cake before and i HATE baking but i made this and it came out really well. I halved the dough recipe but kept the filling recipe the same and made two smaller cakes. It was really good. My family loved it and my daughter loved decorating it. Next time i think i will just make one large cake. Thanks for the great recipe.

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GRANDROYAI

	Cooking Level: Expert
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Reviewed: Feb. 5, 2008

great recipe!! I made half for one cake. Mine got a little brown on top even with cooking it 25 mins. instead of 30. I forgot to lower the over rack, so it was my mistake.

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DeAnn

	Cooking Level: Expert Living In: Magnolia, Texas, USA
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Reviewed: Feb. 3, 2008

This recipe was easy to make but I found the taste a little disappointing. The King Cakes I always had in Louisiana were very sweet and soft. This cake is very good but really not different from cinnamon rolls. If I make again I will add more filling and not bake as long.

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Tiffany

	Cooking Level: Intermediate Home Town: Hartford, South Dakota, USA Living In: Toronto, Ontario, Canada
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Reviewed: Feb. 2, 2008

I made this for my Bunco party. It was a very easy and good recipe. I did double the filling because I felt that 1/2 the called for amount was too little for both cakes. I also doubled the glaze. Note about the glaze. If you apply the glaze when the cake is hot you need to move fast and put the colored sugar on quickly or the glaze will make a crust and the sugar will not stick. I will make this again. I want to try it with a cream cheese filling. Yum!!!

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Beth

	Cooking Level: Expert
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Reviewed: Jan. 27, 2008

I made this last night for 15 hungry people at our poker night. I used the bread machine method (liquids first, then solids, with the yeast on top) and it worked great. For the filling I left out the raisins, and for the frosting I used milk instead of water in the powdered sugar and just eyeballed it; it was more like 4-5 tbsp milk instead of 2, making the consistency easy to pour over the cake. I made my own purple sugar, about 1/3 c sugar, 3 drops red food coloring, and 3 drops blue. If you do this I suggest mixing the food coloring together before adding it to the sugar, and it takes quite a bit of stirring to break up the colored bits, but it worked great. Tip: pour the colored sugar on RIGHT AFTER

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Johanna

	Cooking Level: Intermediate Home Town: Houston, Texas, USA Living In: Pearland, Texas, USA
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Reviewed: Jan. 17, 2008

I make several of these every year. Everyone loves them. I add a little more flour to the dough than the recipe calls for. The icing I use is a basic powdered sugar, vanilla, butter and milk one.

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MARYB8


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Reviewed: Jan. 17, 2008

We loved this King cake! I changed this recipe using JNFAGAN's review because I needed it to go in the bread-maker, and I am lactose intolerant. I made a lot of changes so I only gave it 4 stars. I halved the recipe, used applesauce and rice milk in place of butter and milk, increased the filling amount, and I added fresh lemon juice to the glaze to make it brighter. Yummy! I put it in the bread-maker on the dough setting and then took it out, added the filling, and followed the directions from there. It baked up beautifully, but it was more of a bread texture than cake. I let my kids munch down most of it at snack time with peanut butter spread on top of each slice. My two toddlers LOVED it! My husband did too :).

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Breanna W.

	Cooking Level: Intermediate
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Reviewed: Jan. 1, 2008

Best results I've had making a King Cake! I got rave reviews and requests for the recipe. I did not add the raisins due to familial preference. Thanks for sharing this recipe!

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bubbles


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Reviewed: Sep. 26, 2007

Made this last year for the first time, came out wonderful! Definitely will come back to this recipe in the future!

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emma

	Cooking Level: Intermediate Living In: Mary Esther, Florida, USA
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Reviewed: Jul. 3, 2007

I have lived here in the south ALL my life. We are actually 45 minutes from New Orleans. Down here, we "stuff" our king cakes with srtawberry filling, pineapple, bavarian cream, cream cheese, caramel pecan or you can have it plain- it's your choice. Anyway, this was just OK. Not at all like what you get in the bakery. It so easy to just pick one up during the season than to go through the trouble to make this. If you don't live here, then maybe ignorance is bliss and you'll love it. Sorry- it's my opinion.

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Marci B.


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Reviewed: Feb. 20, 2007

Great Recipe! I, too, skipped the raisins. I needed a bit more water in the glaze to make it run. I will use this dough as a base for breakfast breads in the future, too.

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Karen Bird


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Reviewed: Feb. 19, 2007

Oh My Goodness!! This is DEVINE!! I just made it and could not wait till morning! This tastes so good! My husband loves it too! So do the kids! You SO have to try it!

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GR8PL8TS

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA Living In: Plainfield, Illinois, USA
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