Reviewed: Feb. 21, 2012

This cake was SO easy to make and it tastes BETTER than store bought King Cakes. My changes were minimal, I left out the raisins (YUCK!) and then I thought the glaze needed something more so I made a Vanilla Bourbon Glaze - I'll post the recipe to my blog (thedailygourmet.blogspot.com)

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Reviewer:

Blondeprincess

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

Reviewed: Feb. 21, 2012

This was pretty good, but 30 minutes was too long for some reason and one of my cakes burned. I made the second cake with the leftover cinnamon sugar but added a bar of cream cheese. I liked this version much better than the first.

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Reviewer:

LindseyS

Cooking Level: Intermediate

Living In: Little Rock, Arkansas, USA

Reviewed: Feb. 21, 2012

THIS IS GOOD. MAKE IT. Iv'e never made king cake... never made brioche... Needed enough to serve 75 at my nursing home. yikes? NOPE! ZOMG this is good! Iv'e always had store bought which I now understand is a DISGRACE! I'm quite pleased with myself! -- Be sure to wrap it well, or your filling will spill out..... but if you mess this up anyways, eat the brown sugar/raisin brittle creation on the pan... cause it's freakin good too!

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Reviewer:

kenunn

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: Feb. 21, 2012

Delish! I made this festive treat for a little dinner party. I cut the recipe in half to make one cake. I made the dough in my KA, super easy! Unfortunately, I didn't have fresh nutmeg so I upped the quantity a little using the pre-ground stuff. I also beat a bar of softened cream cheese in with the filling ingredients and spread the entire mix on the dough and then rolled it up. After 20 minutes, the cake was getting too brown so I covered it with foil for the rest of the baking time. I did skip hiding the plastic toy. Many of my guests had another piece of this tasty dessert! Will make again!

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Reviewer:

*~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Feb. 21, 2012

This was awesome! I've never had a traditional King Cake before, so I can't judge how authentic it tastes, but I CAN say that it's pretty darn delicious. I followed the recipe exactly, with one exception. I didn't have any raisins or nuts on hand, so I left those out. This baked through in about 18 minutes (no where near 30!), and the filling was wonderfully gooey and rich. I agree with some of the other reviewers...this would make a great breakfast bread! I can't wait to make this again for friends.

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Reviewer:

carrie.kindred

Cooking Level: Intermediate

Home Town: Irvine, Kentucky, USA

Living In: Mannheim, Baden-Württemberg, Germany

Reviewed: Feb. 21, 2012

This recipe turned out beautifully and was well received by my children's classmates! A few notes of caution to those who rated it as "too dry" - that is operator error, not recipe error (sorry!) Follow the instructions PRECISELY. You must ensure that the yeast is dissolved in the right temperature of water for at least 10 minutes. You'll know that it's proper when it appears to be foamy on top. You also have to ensure that you scald the milk properly - don't let it boil and stir it constantly. These two factors will greatly decrease your chances of having a dry cake. Oil the dough as directed too and another tip - when you remove the cakes from the oven, ice them and immediately cover them with aluminum foil to keep in the moisture (unless you are serving it right away). Also - if you don't like raisins or nuts - this recipe allows for other fillings (though we love the raisins, cinnamon and brown sugar!) Now - no more nay sayers and bon appétit!

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Reviewed: Feb. 20, 2012

I cut nutmeg in half, made a bit more filling, and baked at 335 for 25 minutes. Used canned cream cheese frosting & colored sugar i bought. They were great. I also made some with a strawberry cream cheese filling: 1 brick cream cheese, 1/2 c powder sugar, and 1 cup diced fresh strawberry. Those were better!! But I'm not sure how many days those should stay at room temp. It seems the cheese would spoil so we ate those first. Tips, I cut off excess dough around edge before rolling. When making the ring, I sealed & made it prettier with a twisted ring of excess dough and put the baby there after baking. Oh and you can also divide dough in 4 and make smaller loaves if u like. Just bake 2 at a time.

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Reviewer:

LMM

Reviewed: Feb. 20, 2012

this was ok, but more bready than king cake should be. king cake is fluffier and more pastry like. the filling is fine. if you are looking for authentic style king cake, i wouldn't go for this one. true, king cake recipes vary depending on region of Louisiana and family, but this one is not at all to my preference.

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Reviewer:

angela

Reviewed: Feb. 20, 2012

DELICIOUS

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Reviewer:

sarahsoniat

Reviewed: Feb. 18, 2012

This is a very good, easy to follow recipe. The only ingredient changes I made were omitting raisins (not an authentic king cake addition) and a slight reduction in the nutmeg (I used regular ground), which I am glad I did. I did bake it at a slightly lower temp (330) for 25 minutes, also. I'm a Louisiana girl, and this is the real deal.

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