Festive King’s Cake
Total TimePrep: 40 min. + rising Bake: 30 min. + cooling
Makes1 cake (16 slices)
This was a fun recioe to make. I WISH I had read about spreading butter down on the dough as my filling harden l also. I also did the standard way of yeast rising. And it worked well.
To the reviewer who had trouble with the filling being very hard, I would spread the dough with about 2 tablespoons of softened butter before sprinkling the filling on top.I made this version and also made another recipe which used cream cheese filling. This version took rather a long time to rise, but I usually use this method only with yeast doughs that will rise in the refrigerator. Next time I will proof the yeast in liquid. That said, everyone enjoyed this very much. My family preferred the cream cheese version, but begged me to keep this recipe, too. Thanks for a great recipe. I would ignore ratings that do not consider the recipe, and only remark on whether it is "traditional" or not. Everyone has different versions of their traditions, and this recipe makes a lovely dessert.
I made this cake for our Mardi Gras potluck at work. Everyone loved it. Some of the people didn't know about the baby hidden in the cake, so they thought that was fun.
The top statement is incorrect. You get the baby and the next Friday you throw a Mardi Gras party, and whoever gets the baby each friday throws the party till Fat Tuesday. I am from New Orleans born and raised 47 years...it's our French Tradition.Also King Cakes are made with brioche bread and do not taste like cinnoman rolls.
I made this cake the cake part was very good, but the filling was hard as a rock. What went wrong?
Easy & Delicious
Never mind...I checked the other king cake recipes on this site & finally found the answer. Place a small slit in the bottom of the cake after it is baked and insert the plastic baby.
Where does the plastic baby come in? Add after it is baked?