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Started By
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24 hour rise for a king cake? Any suggestions?
Posted on 2/9/26 at 1:11 pm
Posted on 2/9/26 at 1:11 pm
My 6th grade son decided to tell his teacher and class that I would make them a homemade king cake for his presentation on Wednesday. Since I work, I don't have time to do the process all in one go.
I'm thinking about making the dough this evening and letting it rise in the fridge until tomorrow afternoon. Bake at around 4pm. Ice before going to bed and take it in the morning.
I've already told him I wasn't making one, so it's not do or die. But now of course I'm considering it....
I'm thinking about making the dough this evening and letting it rise in the fridge until tomorrow afternoon. Bake at around 4pm. Ice before going to bed and take it in the morning.
I've already told him I wasn't making one, so it's not do or die. But now of course I'm considering it....
This post was edited on 2/9/26 at 1:11 pm
8
Posted on 2/9/26 at 1:21 pm to StringedInstruments
Isn’t a 48 hour or 72 hour rise a little better? Not sure if you have that much time.
Posted on 2/9/26 at 1:23 pm to StringedInstruments
Overnight is doable.
Posted on 2/9/26 at 1:47 pm to Btrtigerfan
But is it as simple as putting in the fridge? Do I change the recipe or anything?
Posted on 2/9/26 at 1:59 pm to StringedInstruments
It would be hard to tell without knowing the exact recipe. It's all up to the amount of yeast and the final temperature of the dough after mixing.
Posted on 2/9/26 at 2:02 pm to StringedInstruments
quote:
But is it as simple as putting in the fridge? Do I change the recipe or anything?
It all depends on the recipe.
Overnight max 16 hour (8-12 hours optimal) enriched dough recipes are common.
Posted on 2/9/26 at 2:31 pm to StringedInstruments
quote:might still need to leave it out at room temp to proof.
letting it rise in the fridge
Posted on 2/9/26 at 3:05 pm to StringedInstruments
I made one several years back and let it rise on the counter for about 6 hours, then into the fridge overnight, and it turned out really large and puffy. 24 hours should be fine. Also, it is 6th graders. If they're anything like mine, they will inhale anything you set in front of them with sugar in or on it.
Posted on 2/9/26 at 3:36 pm to StringedInstruments
Just go buy one!
Posted on 2/9/26 at 4:11 pm to StringedInstruments
This is a recipe for a supposed Dong Phuong like cake. It has instructions for an over-night rise. Whether you follow this or another recipes the process would be similar..
King Cake Link
King Cake Link
Posted on 2/9/26 at 6:40 pm to jpainter6174
Buy one, take out of box, sprinkle on more sugar of school colors.
Posted on 2/9/26 at 6:41 pm to r3lay3r
quote:
This is a recipe for a supposed Dong Phuong like cake. It has instructions for an over-night rise.
I started this one earlier. On my second proofing interval now.
Posted on 2/9/26 at 9:42 pm to StringedInstruments
Go buy 6-8 cans of pillsbury grands cinnamon rolls. Form them in a circle and then use the icing that comes with them. Easy and quick in a pinch
Posted on 2/10/26 at 8:13 pm to StringedInstruments
6th grade.
Go grab one from the store and put it on your own platter. Don’t let your kid rat you out.
My wife did it a few times with Stouffers lasagna and I bragged to everyone-probably on here too about how great it was. She even made up some shite about an old Italian cousin from New Jersey that gave her the recipe. I was married to this pale skinned WASP for five years before I found the box in the bottom of the garbage can.
Italian cousin my arse.
You can fool 6th graders. And the teacher won’t care-she gets free king cake.
Go grab one from the store and put it on your own platter. Don’t let your kid rat you out.
My wife did it a few times with Stouffers lasagna and I bragged to everyone-probably on here too about how great it was. She even made up some shite about an old Italian cousin from New Jersey that gave her the recipe. I was married to this pale skinned WASP for five years before I found the box in the bottom of the garbage can.
Italian cousin my arse.
You can fool 6th graders. And the teacher won’t care-she gets free king cake.
Posted on 2/10/26 at 8:38 pm to Martini
Well I tried it. Here’s it out of the oven:
I decided against the cream cheese filling and went with a brown sugar-cinnamon filling. The dough didn’t rise much at all during the 24 hour time in the fridge.
I let it sit for an hour to warm up and then rolled it out. It was firm but pliable and seemed to have little risk for tearing.
Braiding the dough was tough and it didn’t want to seal at all. I’m surprised more filling didn’t leak out as I added quite a bit to the dough.
I let it do a 2nd rise for an hour after I shaped it. It didn’t change much at all in that time either. I figured it was a dud.
But it doesn’t look too bad?
My plan now is to freeze the king cake since I’m not going to serve it until Thursday afternoon for my son’s class. Defrost it tomorrow night. Ice Thursday morning. Thoughts?
I decided against the cream cheese filling and went with a brown sugar-cinnamon filling. The dough didn’t rise much at all during the 24 hour time in the fridge.
I let it sit for an hour to warm up and then rolled it out. It was firm but pliable and seemed to have little risk for tearing.
Braiding the dough was tough and it didn’t want to seal at all. I’m surprised more filling didn’t leak out as I added quite a bit to the dough.
I let it do a 2nd rise for an hour after I shaped it. It didn’t change much at all in that time either. I figured it was a dud.
But it doesn’t look too bad?
My plan now is to freeze the king cake since I’m not going to serve it until Thursday afternoon for my son’s class. Defrost it tomorrow night. Ice Thursday morning. Thoughts?
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