Mardi Gras King CakeFrom peetabear 8 years ago
- 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.
People Who Like This Dish 8
The Cookpeetabear Mid-hudson Valley, NY
The Rating5 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
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