Reviewed: Mar. 3, 2010

Loved it!! Had to use golden raisins due to sons nut allergy-but flavor was just as good. Just came back from New Orleans and wanted to try one for myself. Recipe was easy to follow. Thanks!!

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Reviewer:

JustTheCook

Cooking Level: Expert

Reviewed: Feb. 28, 2010

This was a great recipe! I made this with my 4 year old and she had a blast working with the dough. I think I would add more filling though the next time we make this.

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Reviewer:

SRBURDGE

Reviewed: Feb. 19, 2010

I can't leave things alone. I cut the recipe in half, didn't need 2. Instead of butter in the filling, I used a block of cream cheese and 2 tbsp softened butter. I would double it next time. Super yummy!

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Reviewer:

rcbyers

Reviewed: Feb. 19, 2010

I made this for a Mardi Gras party for a class. Everyone said that it was traditional tasting, and complemented it. I used my bread maker for the dough as well. I think it would have been better with some other type of filling, but it was pretty good.

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Reviewer:

Kristin

Cooking Level: Intermediate

Home Town: Artesia, New Mexico, USA

Living In: San Antonio, Texas, USA

Reviewed: Feb. 18, 2010

This king cake is amazing! Better than most bakeries. I made some changes: for the filling I left out the nuts and raisins, I never heard of a king cake with raisins and I'm from Louisiana! And I doubled the filling. I did the dough in the bread machine which helped a lot. For the frosting I put a pinch of vanilla in the sugar, a small amount of melted butter and enough milk to make smooth. I baked at 350 for about 15 minutes. This was my first time doing a king cake and using a bread machine and found it was easier than I thought it would be. If you follow directions, you won't be disappointed with this recipe!!

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Reviewer:

Mamachef

Reviewed: Feb. 18, 2010

This is wonderful to eat and fun to make. I used the cream cheese frosting as was suggested in another review and left out the colors. I baked in my convection oven at 340 degrees for 22 minutes and I will cut down on the time to 20 minutes the next time we enjoy this wonderful cake (pastry).

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Reviewer:

quiggy

Cooking Level: Intermediate

Home Town: Delta, Colorado, USA

Living In: Littleton, Colorado, USA

Reviewed: Feb. 17, 2010

This was great. I made it for my class and they all loved it. , I subbed for whole wheat flour. My kids were eating whole grains and didn't even know it. I made it into one big huge cake and put it in a bundt pan to hold its shape while baking. I was a little too impatient, so I didn't let it rise enough before baking, but if fluffed right up during baking and it didn't seem heavy at all.

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Reviewer:

Amy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Dekalb, Illinois, USA

Reviewed: Feb. 17, 2010

I can't believe I made something so pretty! I followed a few suggestions 1) I split each 1/2 into thirds and braided. It looked beautiful. 2) Omitted the raisin because I don't like them. 3) Used walnuts because that's what iI had on hand. 4) Cooked at 350 for 27 minutes and even that seemed too long. So, for the second one, I cooked it for 25minutes and it was still a little drier than I would have liked. Next time I'll decrease the cooking time by another few minutes to see if that makes a difference. 5) I used a thinned out cream cheese frosting to ice the cake and it added a fantastic flavor. This was a great recipe. I cannot wait to make it again! Thank you sooo much for posting it...my guests were thoroughly impressed.

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Reviewer:

nevernaked

Reviewed: Feb. 16, 2010

My kids and I thought this was very good! My oldest helped me roll out the dough, and fill it, then roll it back up. I used milk instead of water in the frosting. Made the colored sugar by mixing a drop of food coloring with about a TBSP of sugar. A very festive looking cake!

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