The BEST KING CAKE! This was the best K.C. I've made.(teens agreed!) I make one every year. Best if eaten in 2 days. I paid special attention to the room temp. and the temp. of 1st four ingredients matched the water temp. on the yeast package (115-120 deg), not the recipe temp. Filling: Substitute half of the gran. sugar with lt. brown sugar and I added pecans. Can be sub. fruit filling. Also, I filled it differently. I rolled it out as suggested, and put filling across the center covering 50% of the dough then I folded the sides to the center and lightly pressed ends together and twisted the dough in the traditional method. To twist: grab the short edge(end) of the dough and turn(wind) about 3 times then wind the other end abt. 3 times in the reverse direction. Lift the dough near the center and lightly shake to move the twisted rings into position, trying to keep the center filling seam on the inside of twist. Bake on a pizza pan. Also, I use a butter cream or cream cheese frosting. Suggested frosting is very sweet and on top of that, you are pouring on sugar! Woo! I never cook the cake with the baby in it. I push it into the bottom of the cooked cake. Half recipe to make just one cake.
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The BEST KING CAKE! This was the best K.C. I've made.(teens agreed!) I make one every year. ...