Just in case you’ve been living under a rock for the past few weeks, we are in the midst of Mardi Gras 2010. For those millions of Saints fans in
Normally, I’d simply order one from one of the many
Not having done much baking the past, I knew I’d be in for a bit of challenge with the king cake. However each recipe begins the same way: gathering the ingredients.
Starting from the top left, I had 3 ¾ cups ap flour, 8 ounces of melted butter, 5 beaten egg yolks, 1 cup of 110 degree milk, ½ cup of sugar, 3 or 4 gratings of nutmeg, 1 tablespoon of cinnamon, 1 tsp grated lemon zest, and finally 2 tbs of yeast. Not picture is one tsp of vanilla, which I forgot until the last minute.
First the warm milk was poured into a large mixing bowl.
Once everything had dissolved, I left the mixture to bubble and foam.
The remaining flour, nutmeg, and cinnamon were added to the wet ingredients.
Now we get to the really tedious part.
The bowl was covered in saran wrap.
From here the idea was to roll the dough into long strips, trying to keep the lengths equal.
I got decently close with the equal part, but my dough was not too interested in rolling into a long strip.
The cake is baked at 375 for 30 minutes. Knowing how finicky my oven is, I made sure to flip the pan halfway through cooking.
30 minutes later, I had a cake.
However, I’m not proud of what happened when I tried to move it to a cooling rack.
While waiting on the pieces to cool, I started with the icing.
Besh calls for 2 cups powdered sugar, ¼ cup condensed milk and 1 tsp fresh lemon juice. Well I had the milk and lemon juice, but would you know I didn’t have a full box of powdered sugar. So working with the 1 ½ cups I had, I ended up with more then enough icing.
After painting the cake with icing and covering it in colored sugar, I had my finished cake.
Unfortunately, the grocery store only had green and red sugar.
Visuals aside, the important thing about any cake is how it tastes.
Obviously the cake wouldn’t be a moist as those stuffed with cream cheese icing, but this was a very tasty cake. The cinnamon and touch of nutmeg really shone through, and of course a lot of icing never hurts. One annoying thing about this recipe is the amounts. I really wish Besh had done the flour amounts in weight. For all I know, I used way too much flour, but aside from that, this is another great recipe from a masterful