Mardi Gras King Cake
From peetabear 15 years agoIngredients
- 1/4 cup butter or margarine shopping list
- 1 (16 ounce) container sour cream shopping list
- 1/3 cup sugar shopping list
- 1 teaspoon salt shopping list
- 2 (.25 ounce) envelopes active dry yeast shopping list
- 1 tablespoon white sugar shopping list
- 1/2 cup warm water (100 to 110 degrees F.) shopping list
- 2 eggs shopping list
- 6-1/2 cups all-purpose flour, divided shopping list
- 1/2 cup white sugar shopping list
- 1-1/2 teaspoons ground cinnamon shopping list
- 1/3 cup butter or margarine, softened shopping list
- Colored frostings (see below) shopping list
- Colored sugars (see below) shopping list
- Dried pea, bean, or 1-inch tall plastic or ceramic baby (optional, see Note) shopping list
- . shopping list
- Colored Frosting: shopping list
- 3 cups powdered sugar shopping list
- 3 tablespoons butter, melted shopping list
- 3 tablespoons milk shopping list
- 1/4 teaspoon vanilla extract shopping list
- 2 drops green food color shopping list
- 2 drops yellow food coloring shopping list
- 2 drops blue food coloring shopping list
- 2 drops red food color shopping list
- . shopping list
- Colored sugars: shopping list
- 1-1/2 cups white sugar shopping list
How to make it
- Cook butter or margarine, sour cream, sugar, and salt in a saucepan over low heat, stirring often, until butter melts. Cool mixture to 100 degrees to 110 degrees F.
- Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough.
- Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
- Stir together 1/2 cup sugar and cinnamon; set aside.
- Punch dough down; divide in half. Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle. Spread half each of cinnamon mixture and softened butter on dough. Roll dough, jellyroll fashion, starting at long side. Place dough roll, seam side down, on a lightly greased baking sheet. Bring ends together to form an oval ring, moistening and pinching edges together to seal. Repeat with remaining dough, cinnamon mixture, and butter.
- Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
- Bake at 375 degrees F. for 15 to 20 minutes or until golden. Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.
- Colored Frostings:
- Stir together powdered sugar and melted butter. Add milk to reach desired consistency for drizzling; stir in vanilla. Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting.
- Colored Sugars:
- Place 1/2 cup sugar and drop of green food coloring in a jar or zip-top plastic bag; seal. Shake vigorously to evenly mix color with sugar. Repeat procedure with 1/2 cup sugar and yellow food coloring. For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 cup sugar.
The Rating
Reviewed by 5 people-
Happy Mardi Gras!
clbacon in Birmingham loved it -
This is wonderful cake ive had it before yum yum
thanks for posting it and on my birthday too lol your sooooooo sweet lol
and a drink to go with it wow i need the main course now lol
five
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it -
Peeta how nice for you to post this on Fat Tuesday, this brings back all the memories of New Orleans....
gagagrits in Irmo loved it
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