OMG- So, we all hate those people who alter recipes to the point where they can't even be compared to the original... that being said... I halved this recipe, since I didn't want to make 2 cakes. I'm also glad I read the instructions all the way through, to see it does in fact make 2 cakes. I did NOT half the filling though... in fact I added a first cream cheese layer ( 1 block of room temp cream cheese w/ 1/2 cup powdered sugar, in stand mixer for maybe a bit too long... yummy!) Also, I have bread machine yeast... I did have the required 1 packet of active dry yeast on hand, but, have not had luck in the past, so I used 1 1/2 tsp of bread machine yeast, let rise for 1 hour for the first go (did the dough in the stand mixer, wound up using close to 3 cups of all purpose flour) let it rise for another 45 minutes on the second go around, after rolling out and filling in an oven I had already heated to 200 degree F for the colored sugar... it rose beautifully... after maybe 30-45 minutes I had to pull it out of the oven at that point so I could pre-heat it to 375. Cooked it for 30 minutes... I did put an upside down custard cup in the center that I sprayed with PAM... good thing too... since I probably went a bit overboard with the yeast... still. So Good. The end result? I've had King Cake, during Mardi Gras, in Louisiana and this... is infinitely better. Of course I did basically quadruple fill it... I will try again with less filling, if only for the non nut lovers.
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OMG- So, we all hate those people who alter recipes to the point where they can't even be...