So, by the first part of February, king cake season was in full swing. Every year I eat an amazing king cake (and definitely some that are not-so-amazing...there are a lot of sub-par king cakes out there, trust me!) and I think to myself, 'I MUST learn how to make these and make them right!'. But then I never do. But this year was my year! For one thing, I have been in a 'make it myself' mode since last year and find that I really enjoy finding out how to make new things. And then, we had a wonderful woman from our Stake come and teach our Young Women how to make king cakes. Sister Stancliffe has a reputation in our Stake for making the BEST king cakes! I was so excited she was coming to teach us (it was one of those activities where I was sure I'd be the one to benefit waaaaay more than the 12-18 year old girls!). So, she came on February 1 and by Saturday February 5, I figured I was up for the challenge. Garrett was working and we were just hanging out at home anyways, so why not?!
And lucky for me, I had a little helper in the process! Not sure why, but Tyler wasn't too interested in the process!
So, the dough recipe makes enough for two king cakes. First up was a traditional cinnamon & sugar one. So we rolled out the dough, cut our strips, and topped them with the filling.
Then we rolled up each strip and pinched the ends.
Braided them together,
and placed on a baking sheet in an oval shape. Then popped her in the oven. She was looking pretty good, eh?!
While king cake #1 was baking, we got to work on #2. This one was filled with a blueberry/cream cheese filling. It's ok, you can start drooling now!
And here they are, both straight out of the oven cooling down.
Once cooled, it was time to put the baby in. How many times have you said that about a cake you've made? ha ha!
Frosted and sprinkled on the sugars...all with Sam's help, of course!
And...they're done! And of course after all that work (it really was about an entire day's worth of work), I had to photograph them in all their glory before we tore into them. Although, I can't ever manage a picture of anything I make without a few little fingers getting in there first!
I suppose Sam probably felt like he was entitled to have a little taste since he 'helped' so much!
I gotta say, I was pretty darn proud of myself. I will definitely making them every year from now on. No more disappointing ones from the grocery store and no more waiting in line for 45 minutes to get one of the good ones! It was fun to make them and all the more rewarding when they were so yummy!
Anyone want a piece?!And for anyone who might want it, here is the recipe & notes copied/pasted directly from Sister Stancliffe. I pretty much followed this exactly except for the filled one. She just puts fruit in and then uses a cream cheese frosting on top. I decided to use the regular icing on top and mixed up a cream cheese & powdered sugar mixture to put in the middle. It was delicious! This recipe is enough to make TWO king cakes! The second time I made them, I didn't want to make them both the same day, so I divided the dough and refrigerated the second half. I made the second king cake the next day and it turned out great. The dough refrigerates just fine!
King Cake
(as given to Kathleen Stancliffe from Althea Marino)
3 packs yeast 350̊ - 20 minutes
2 cups very warm water
1 cup butter (2 sticks) – I use real butter – almost melted
½ cup sugar
1 ½ teaspoons salt
4 eggs
7 – 8 cups flour (divided)
Combine 2 cups of the flour, sugar and salt in LARGE mixing bowl. Soften butter in microwave to ALMOST melted stage and add VERY warm water and butter to the flour/sugar/salt mixture. Stir with wire whisk. Add 3 packs yeast (add it dry) and stir until dissolved. Add 1 egg at a time, mixing well after each one. Add 2 more cups of flour. Exchange wire whisk for spoon here (and rinse off whisk immediately to avoid hard, dried-on flour junk!). Add enough more flour to make dough easy to handle (I usually add about 2 ½ more cups), and then dump out onto floured counter and knead until flexible, but not hard. Rinse out bowl, dry, and then oil it lightly with vegetable oil. Put dough in bowl, cover with towel and let rise until it reaches the top of the bowl (sometimes this takes an hour; sometimes it takes 2 or 3 depending on how warm your house is!). Punch down dough (kids love to help with this part!), and let rest for about 10 minutes.
Brown sugar/cinnamon filling:
Mix brown sugar and cinnamon to your taste (should taste more like cinnamon than brown sugar). Store in zip lock bag to keep from getting hard.
Cherry/Apple/Strawberry/Blueberry/Raspberry/Blackberry filling
1 can cherry pie filling (blended for 2 seconds in food processor) – not too long because you still want pieces of the fruit – my daughter tried blackberry and said it was delicious, but didn’t enjoy the seeds! I have recently (08) tried freezer jam (needs to be frozen when used) instead of canned pie filling, and have enjoyed the fresher taste that brings (especially the strawberry). I have a friend who uses lemon pie filling and it’s their favorite. I’ve not tried it yet.
Continuing . . . . .
Melt another stick of butter completely and stir well. Divide dough into 2 equal amounts. Roll out dough (this is tricky – use your sixth sense! - if it’s too thin it will tear; if it’s too thick, it won’t cook thoroughly). Using a knife or pizza cutter, cut the rolled out dough into 3 pieces lengthwise. Using a pastry brush, “paint” melted butter on the 3 cut pieces.
For the brown sugar-cinnamon variety, generously sprinkle the brown-sugar mixture down the middle of each cut piece and spread just a little, then pat down and sprinkle a little bit of flour over the top. For the cherry or other fruit variety, spoon the briefly blended pie filling down the middle of each of the 3 cut strips. Spread slightly, but not too close to the edge. Be careful not to overfill because it tends to leak out when rising/baking. With the cherry and apple filling, I sprinkle some of the brown sugar-cinnamon mixture on top of the filling and then sprinkle a little flour on the top of that as well. Fold the short ends over just slightly and then fold the long ends in a tri-fold (like folding a letter) from the top down to the middle and then the bottom up and over the top. Bring the 3 pieces close together (don’t be afraid of the dough!). Pick it up and gently swing it back down to the counter, giving it a little bit of a stretching as you do. Begin braiding in the middle; work to one end then go back to the middle and braid to the other end. Carefully place on huge cookie sheet, shape into oval or circle and pinch the ends together where they meet. Cover and let rise again. Bake at 350 degrees for about 20 minutes (I always set the timer for 12 minutes and monitor until it’s done). When cool, tuck small plastic baby wherever you want! Cool completely before frosting. I frost a small section at a time so the frosting won’t dry out before sprinkling the sugar on top. Alternate the colored sugar (purple, green, yellow). I usually get each color on twice per cake. Enjoy!
Frosting:
Soften 1 stick of butter. Add powdered sugar and milk alternately. Add about a teaspoon or two of vanilla (to taste) and a pinch of salt. It usually takes ½ - ¾ of a 2-lb bag of powdered sugar. Stir to desired consistency.
Variation:
I use a cream cheese frosting for the cherry-filled and blueberry-filled (or any kind you choose) king cake. Blend a package of room-temperature cream cheese with a half stick of butter, softened. Add powdered sugar a little bit at a time until the right consistency. I do not use vanilla or milk for this frosting unless it becomes a little too thick.
Colored Sugars:
Pour 1 cup of granulated sugar each into 3 ziplock bags. Add several drops of food coloring to get the desired color of sugar (the traditional Mardi Gras colors are purple/yellow/green); squeeze out air, zip bag and squish sugar until drops are mixed in with the sugar. Add more as needed.
UPDATE 1/24/12: I made king cake again this year and did a few little things differently and really liked the results. I recently got the "My New Orleans" cookbook by John Besh and read over his recipe for king cake and thought it also sounded wonderful. So, I decided to try and incorporate the two recipes. Before all the flour was added to the dough, I added about 2 teaspoons of fresh lemon zest, 2 teaspoons vanilla, 3 teaspoons cinnamon, and 1 teaspoon nutmeg. Mix everything else up and roll out just the same. For the icing this time, I used Besh's recipe and used 4 cups powdered sugar, 1 can sweetened condensed milk, and 3 teaspoons fresh squeezed lemon juice. Of course, if it's too thick, add a little milk (just regular milk) and if it's too thin, add a little more powdered sugar. This will make enough to frost two king cakes. If you are only making one king cake, half the recipe. The leftovers harden fast and don't keep well. Let me know if you have any questions!!
(as given to Kathleen Stancliffe from Althea Marino)
3 packs yeast 350̊ - 20 minutes
2 cups very warm water
1 cup butter (2 sticks) – I use real butter – almost melted
½ cup sugar
1 ½ teaspoons salt
4 eggs
7 – 8 cups flour (divided)
Combine 2 cups of the flour, sugar and salt in LARGE mixing bowl. Soften butter in microwave to ALMOST melted stage and add VERY warm water and butter to the flour/sugar/salt mixture. Stir with wire whisk. Add 3 packs yeast (add it dry) and stir until dissolved. Add 1 egg at a time, mixing well after each one. Add 2 more cups of flour. Exchange wire whisk for spoon here (and rinse off whisk immediately to avoid hard, dried-on flour junk!). Add enough more flour to make dough easy to handle (I usually add about 2 ½ more cups), and then dump out onto floured counter and knead until flexible, but not hard. Rinse out bowl, dry, and then oil it lightly with vegetable oil. Put dough in bowl, cover with towel and let rise until it reaches the top of the bowl (sometimes this takes an hour; sometimes it takes 2 or 3 depending on how warm your house is!). Punch down dough (kids love to help with this part!), and let rest for about 10 minutes.
Brown sugar/cinnamon filling:
Mix brown sugar and cinnamon to your taste (should taste more like cinnamon than brown sugar). Store in zip lock bag to keep from getting hard.
Cherry/Apple/Strawberry/Blueberry/Raspberry/Blackberry filling
1 can cherry pie filling (blended for 2 seconds in food processor) – not too long because you still want pieces of the fruit – my daughter tried blackberry and said it was delicious, but didn’t enjoy the seeds! I have recently (08) tried freezer jam (needs to be frozen when used) instead of canned pie filling, and have enjoyed the fresher taste that brings (especially the strawberry). I have a friend who uses lemon pie filling and it’s their favorite. I’ve not tried it yet.
Continuing . . . . .
Melt another stick of butter completely and stir well. Divide dough into 2 equal amounts. Roll out dough (this is tricky – use your sixth sense! - if it’s too thin it will tear; if it’s too thick, it won’t cook thoroughly). Using a knife or pizza cutter, cut the rolled out dough into 3 pieces lengthwise. Using a pastry brush, “paint” melted butter on the 3 cut pieces.
For the brown sugar-cinnamon variety, generously sprinkle the brown-sugar mixture down the middle of each cut piece and spread just a little, then pat down and sprinkle a little bit of flour over the top. For the cherry or other fruit variety, spoon the briefly blended pie filling down the middle of each of the 3 cut strips. Spread slightly, but not too close to the edge. Be careful not to overfill because it tends to leak out when rising/baking. With the cherry and apple filling, I sprinkle some of the brown sugar-cinnamon mixture on top of the filling and then sprinkle a little flour on the top of that as well. Fold the short ends over just slightly and then fold the long ends in a tri-fold (like folding a letter) from the top down to the middle and then the bottom up and over the top. Bring the 3 pieces close together (don’t be afraid of the dough!). Pick it up and gently swing it back down to the counter, giving it a little bit of a stretching as you do. Begin braiding in the middle; work to one end then go back to the middle and braid to the other end. Carefully place on huge cookie sheet, shape into oval or circle and pinch the ends together where they meet. Cover and let rise again. Bake at 350 degrees for about 20 minutes (I always set the timer for 12 minutes and monitor until it’s done). When cool, tuck small plastic baby wherever you want! Cool completely before frosting. I frost a small section at a time so the frosting won’t dry out before sprinkling the sugar on top. Alternate the colored sugar (purple, green, yellow). I usually get each color on twice per cake. Enjoy!
Frosting:
Soften 1 stick of butter. Add powdered sugar and milk alternately. Add about a teaspoon or two of vanilla (to taste) and a pinch of salt. It usually takes ½ - ¾ of a 2-lb bag of powdered sugar. Stir to desired consistency.
Variation:
I use a cream cheese frosting for the cherry-filled and blueberry-filled (or any kind you choose) king cake. Blend a package of room-temperature cream cheese with a half stick of butter, softened. Add powdered sugar a little bit at a time until the right consistency. I do not use vanilla or milk for this frosting unless it becomes a little too thick.
Colored Sugars:
Pour 1 cup of granulated sugar each into 3 ziplock bags. Add several drops of food coloring to get the desired color of sugar (the traditional Mardi Gras colors are purple/yellow/green); squeeze out air, zip bag and squish sugar until drops are mixed in with the sugar. Add more as needed.
UPDATE 1/24/12: I made king cake again this year and did a few little things differently and really liked the results. I recently got the "My New Orleans" cookbook by John Besh and read over his recipe for king cake and thought it also sounded wonderful. So, I decided to try and incorporate the two recipes. Before all the flour was added to the dough, I added about 2 teaspoons of fresh lemon zest, 2 teaspoons vanilla, 3 teaspoons cinnamon, and 1 teaspoon nutmeg. Mix everything else up and roll out just the same. For the icing this time, I used Besh's recipe and used 4 cups powdered sugar, 1 can sweetened condensed milk, and 3 teaspoons fresh squeezed lemon juice. Of course, if it's too thick, add a little milk (just regular milk) and if it's too thin, add a little more powdered sugar. This will make enough to frost two king cakes. If you are only making one king cake, half the recipe. The leftovers harden fast and don't keep well. Let me know if you have any questions!!
1 comment:
Oh yours looks much better than mine. Wish I could've been at the class. They were awesome, and much better than spending $50 to have one shipped to me. THANK YOU!!!
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