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Started By
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Homemade King Cakes?
Posted on 1/31/15 at 3:59 pm
Posted on 1/31/15 at 3:59 pm
Anyone ever done one and/or have a recipe that's even decent? All the shipping places are sold out before Mardi Gras. Would love to whip-up something that atleast kinda resembles the real thing.
TIA
TIA
13
Posted on 1/31/15 at 4:01 pm to FootballNostradamus
Yeast Cinnamon Roll recipe and make an icing
Posted on 1/31/15 at 4:32 pm to fightin tigers
I find it very hard to believe that ALL king cake shippers are out until MG. Try Caludas King Cajes (aka Coffee cottage): LINK
Posted on 1/31/15 at 4:49 pm to FootballNostradamus
I just sent one Thursday delivered Friday from Haydel's.
Posted on 1/31/15 at 5:16 pm to Gris Gris
We made one from scratch last year. Folse recipe I believe. Going to 1/2 it this year.
Posted on 1/31/15 at 5:22 pm to FootballNostradamus
Haydel's
Posted on 1/31/15 at 5:26 pm to Gris Gris
Tried Haydel's last year, wasn't a fan.
Might checkout the linked one. Thanks!
Might checkout the linked one. Thanks!
Posted on 1/31/15 at 8:06 pm to FootballNostradamus
Did you try Nonna Randazzos?
Posted on 2/1/15 at 1:15 am to FootballNostradamus
Made Emerils recipe for the Super Bowl in 2009. Pain in the arse but delicious.
Posted on 2/1/15 at 9:45 am to FootballNostradamus
The last couple of years I have used this mix that seems pretty easy to find in stores:
Mam Papauls
It comes out pretty good and you can do whatever you like for a filling.
Mam Papauls
It comes out pretty good and you can do whatever you like for a filling.
This post was edited on 2/1/15 at 9:48 am
Posted on 2/1/15 at 12:00 pm to FootballNostradamus
John Besh has one in his my New Orleans cookbook, I've made it twice, its on par with the high end shippers. the last one I did I used a praline pecan creme cheese filling thats not in the recipe, this was the best one
Posted on 2/1/15 at 12:03 pm to FootballNostradamus
the grocery stores just roll out cinnamon roll dough into the shape of a king cake. Add frosting and sprinkles. Its pretty good and easy
Posted on 2/1/15 at 12:48 pm to Lester Earl
quote:
the grocery stores just roll out cinnamon roll dough into the shape of a king cake. Add frosting and sprinkles. Its pretty good and easy
I'm fairly certain that king cake is really just a sweetened brioche with lemon icing and lots of sugary, colorful sprinkles.
It's why I can't stand the grocery store kind. It tastes nothing like king cake and anyone who has spent any time in New Orleans should know not to purchase them.
Posted on 2/1/15 at 12:56 pm to FootballNostradamus
Post your email and I'll send you a recipe I was given. It's by far the best I've ever had. I'm making it myself for the first time this week.
Posted on 2/1/15 at 1:41 pm to Tiger at Law
quote:
Mam Papauls
I've had that in my pantry for awhile, nice to know it comes out good! Been waiting for the right to time to bake it
Posted on 2/1/15 at 2:37 pm to Fonzarelli
Yeah, I'm sure that there are much better recipes that start from scratch, but the MP is fun and pretty easy to make and should be good for a first time effort.
Posted on 2/1/15 at 2:45 pm to FootballNostradamus
Google Southern Living magazine's king cake recipe
Posted on 2/2/15 at 9:49 am to FootballNostradamus
FLEISCHMANN’S YEAST KING CAKE (Marcelle Bienvenu)
1 ½ cups sifted all purpose flour
¼ cup sugar
1 ½ teaspoons salt
2 packages Fleischmann’s Rapid Rise Yeast
(each package equals 2 ½ tsps.)
¾ cups milk
½ cup water
½ cup (1 stick) butter
2 eggs
½ cup sifted flour
2 ¾ cups sifted flour
¼ cup melted butter
¾ cup sugar
1 Tbsp. cinnamon
In a large bowl, combine 1 ½ cups flour, ¼ cup sugar, salt, and undissolved yeast. In a small bowl, heat the milk, water, and butter until very warm, about 120 to 130 degrees. Add to the dry ingredients and beat for 2 minutes at medium speed on an electric mixer. Add the eggs and ½ cup of the flour. Beat on high speed for 2 minutes. Stir in 2 ¾ cups flour with a wooden spoon, to make a stiff batter. Cover tightly and refrigerate for about 2 hours.
Punch the dough down. Remove the dough to a light, floured surface. Divide into 3 equal portions. Roll each to 28X4 inches. Brush with the melted butter, then sprinkle evenly with the remaining ¾ cup sugar and cinnamon. Beginning at the long end, roll up each section of dough tightly as for jelly roll.
Pinch the seams to form long ropes. Braid, then form braided ropes into
an oval. Pinch the ends together to seal. Place on a greased baking sheet. Cover and let rise in a warm, draft free place until doubled in size, about 1 hour.
Bake at 375 degrees for about 30 minutes, or until lightly golden. Remove from the baking sheet and cool on a wire rack. Brush with the powdered sugar glaze and sprinkle with the colored sugars.
POWDERED SUGAR GLAZE
2 cups powdered sugar, sifted
2 to 3 tablespoons milk
Whisk until smooth.
COLORED SUGARS - MIX FOOD COLORING BEFORE ADDING THE SUGAR
½ cup sugar with 8 drops of green food coloring sealed in a jar or plastic bag
½ cup sugar with 8 drops of yellow food coloring
½ cup sugar with 8 drops of blue and 16 drops of red food coloring
Best I've ever had.
1 ½ cups sifted all purpose flour
¼ cup sugar
1 ½ teaspoons salt
2 packages Fleischmann’s Rapid Rise Yeast
(each package equals 2 ½ tsps.)
¾ cups milk
½ cup water
½ cup (1 stick) butter
2 eggs
½ cup sifted flour
2 ¾ cups sifted flour
¼ cup melted butter
¾ cup sugar
1 Tbsp. cinnamon
In a large bowl, combine 1 ½ cups flour, ¼ cup sugar, salt, and undissolved yeast. In a small bowl, heat the milk, water, and butter until very warm, about 120 to 130 degrees. Add to the dry ingredients and beat for 2 minutes at medium speed on an electric mixer. Add the eggs and ½ cup of the flour. Beat on high speed for 2 minutes. Stir in 2 ¾ cups flour with a wooden spoon, to make a stiff batter. Cover tightly and refrigerate for about 2 hours.
Punch the dough down. Remove the dough to a light, floured surface. Divide into 3 equal portions. Roll each to 28X4 inches. Brush with the melted butter, then sprinkle evenly with the remaining ¾ cup sugar and cinnamon. Beginning at the long end, roll up each section of dough tightly as for jelly roll.
Pinch the seams to form long ropes. Braid, then form braided ropes into
an oval. Pinch the ends together to seal. Place on a greased baking sheet. Cover and let rise in a warm, draft free place until doubled in size, about 1 hour.
Bake at 375 degrees for about 30 minutes, or until lightly golden. Remove from the baking sheet and cool on a wire rack. Brush with the powdered sugar glaze and sprinkle with the colored sugars.
POWDERED SUGAR GLAZE
2 cups powdered sugar, sifted
2 to 3 tablespoons milk
Whisk until smooth.
COLORED SUGARS - MIX FOOD COLORING BEFORE ADDING THE SUGAR
½ cup sugar with 8 drops of green food coloring sealed in a jar or plastic bag
½ cup sugar with 8 drops of yellow food coloring
½ cup sugar with 8 drops of blue and 16 drops of red food coloring
Best I've ever had.
Posted on 2/2/15 at 9:58 am to marie antoinette
quote:
I'm fairly certain that king cake is really just a sweetened brioche with lemon icing and lots of sugary, colorful sprinkles.
Lemon icing? 40+ years of eating king cake...everything from homemade to regular bakery to WalMart to fancy, uppity bakery.
NEVER have I encountered one with LEMON icing.
Posted on 2/2/15 at 10:00 am to marie antoinette
quote:Which Junior League cookbook?
(Marcelle Bienvenu)
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