recipe reviews for:

Super Easy Mardi Gras King Cake

“Prepared sweet roll dough and colorful frostings speed up the cake baking process for a Mardi Gras King Cake. A small plastic baby inserted into the side of the cake will bring good luck in the coming year to whoever discovers it in their slice. Beads, additional plastic babies, curly ribbon, and other festive trinkets can be used to decorate the cake.”

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Reviewed: Feb. 28, 2009

This recipe was super easy and the cake turned out beautifully! I also was unsure about the type of dough to use and would appreciate a note of clarity from the author(or anyone else who has made this). I used canned cinnamon rolls and pressed them into a tube pan. I was unable to do any weaving like the recipe stated but the results were very nice. I found that 2 cans of icing were way too much and I will only use one can next time. One reviewer stated that one of the tradtional King Cake colors is purple. You can buy Neon Food Colors that has a bottle of purple. I will be making this again!

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Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Mountain City, Tennessee, USA

Living In: Trade, Tennessee, USA

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Reviewed: Feb. 24, 2009

Since the picture shows the traditional colors, I'm guessing that you mix the colors to come up with purple.

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lovenhaight

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Reviewed: Feb. 23, 2009

I had to make 5 cakes for a Mardi Gras party. This cake tasted great and is easy. I only cooked my cake for 30 minutes as I burned the first one at 40 minutes so make sure you really watch it like the recipe says. The only thing I changed was that I used only one can of frosting and then I just used colored sugars to make the pretty colors. It was going to cost me $20 a cake at the bakery and I estimate that I spent about $8 a cake. I will make again.

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Ms. Magic

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jan. 17, 2009

Cool. I am from Baton Rouge,La and this is just as good as the best King cake i have ever had. But the traditional colors are purple, yellow and green.

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Reviewer:

Trimell

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Reviewed: Feb. 18, 2008

I'm just wondering what the correct dough is? Is there a name brand you can recommend? I plan on making this later this week and I want it to come out right :-) Thanks!

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Reviewer:

Jocelyn1224

Cooking Level: Intermediate

Living In: Martinez, California, USA

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Reviewed: Feb. 15, 2008

It is so frustrating to read a review where the individual didn't follow the directions and cries fowl when it doesn't come out right. I followed this recipe exactly as shown, with the correct sweet dough, and it came out great. I will certainly make it again. It is so much cheaper than ordering through a real NOL bakery to have sent up the East Coast!

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