Baking A King Cake

Baking A King Cake

Baking a King Cake for Fat Tuesday is easy with make! The night before, mix and chill the dough. On Fat Tuesday, make the brioche dough, place in a lightly oiled bowl, cover with a clean dish towel, rise in a warm, draft-free place until doubled in bulk, roll out the dough, add the filling, bake, cool, drizzle icing on top with icing, sprinkle with green, gold, and purple sugar, place on a platter, hide the baby under the cake, serve, and celebrate!King Cake in My Texas Kitchen

King Cake

This brioche pastry dough is of French origin is an enriched bread with a high egg and butter content giving it a rich and tender crumb. 

This dough has a thick pancake-like consistency. It's easy for beginner bakers and elaborate for experienced bakers!

Servings 2 king cakes
Author susanapplegraass


  • 1/4 cup warm water(80º-100º)
  • 1 package yeast
  • 3/4 cup whole milk, scalded and cooled
  • 1/2 cup sugar
  • 1 stick unsalted butter, melted and cooled
  • 2 eggs
  • 1/2 t. salt
  • 1/2 t. ground nutmeg
  • 1 zest of lemon
  • 3 1/2 - 4 cups all-purpose flour

Filling: Blend together 8-ounce Philadelphia cream cheese(room temperature), 1/2 cup sugar, 1/2 cup brown sugar, 2 T. whole milk, 1 T. cinnamon, 1 t. vanilla. Set aside.

Icing: Blend together 8 ounces Philadelphia cream cheese(room temperature), 1 bag confectioners sugar, 1/2 cup whole milk, 1 t. vanilla. Set aside.


  1. Dissolve yeast and 1 t. sugar in warm water. Set aside until frothy, about 5 minutes.

  2. In a small saucepan, scald the milk. Set aside to cool to less than 100º.

  3. In the bowl of an electric mixer, add the yeast mixture, scalded & cooled milk, sugar, melted butter, eggs, salt, nutmeg, and lemon zest. Begin mixing, gradually add the flour. Continue mixing until smooth. 

  4. Cover the bowl with a dish towel. Allow to rise until doubled in bulk(about 2 hours) at room temperature. Or overnight in the refrigerator. If refrigerated overnight, allow to come to room temperature before rolling out the dough.

  5. Preheat the oven to 375º.

    On a heavily floured Silpat®, place 1/2 of the dough. Roll out to a 1/2" thickness. Spread with 1/2 of the filling. Starting at the widest edge, roll up to dough into a cylinder. Carefully pick up the dough and place on a Silpatº lined baking sheet. Cover with a clean dish towel. Allow to rise for 30 to 45 minutes.

  6. Bake for 25 to 30 minutes or until a thermometer registers 200º.

    If the King Cake is getting too brown, cover lightly with a sheet of aluminum foil. 

  7. Remove from oven. Place on a wire rack. Cool completely. Place on a serving platter. 

    Hide the baby in the King Cake!

  8. Drizzle with the icing onto King Cake. (You might have a little icing depending on how much you prefer.)

    Sprinkle with purple, gold, and green sugars.

    Place on a serving platter and hide the baby under the cake.

    Happy Mardi Gras!

Baking A Gluten Free Chocolate Cake

Baking A Gluten Free Chocolate Cake

Baking a Gluten Free Chocolate Cake:

  • Mixing Bob’s Red Mill Gluten Free 1 to 1 Baking Flour into the other ingredients.
  • Baking the cake.
  • Cooling the cake.
  • Trimming the cake.
  • Assembling the cake.
  • Frosting the cake.
    • Magic Line® pastry bag fitted with a Ateco® #822 pastry tip for the Chocolate Butter Cream Icing “scallop” border(bottom of cake).
    • Magic Line® pastry bag fitted with a Ateco® #802 pastry tip for the Ganache border(top of cake).Tips for decorating the cake:

    Gluten-Free Chocolate Cake


    Gluten Free Chocolate Cake

    Gluten free chocolate cake makes everything better. The secret ingredient is Bob's Red Mill® 1 to 1 baking flour!


    • 3 1/2 cups Bob's Red Mill® Gluten Free 1 to 1 Baking Flour
    • 2 cups sugar
    • 1 T. baking soda
    • 1 tsp. salt
    • 2/3 cup dutch processed cocoa
    • 1/2 cup boiling water
    • 2 cups Vegetable Oil
    • 2 cups sour cream
    • 6 large eggs
    • 2 tsp. vanilla


    1. Preheat oven to 350º degrees.

      Line three 8 inch round cake pans with parchment paper and spray with cooking spray; set aside.

    2. Combine dry ingredients, set aside.

    3. Mix cocoa and boiling water, set aside.

    4. In the bowl of an electric mixer fitted with a paddle attachment, mix the remaining wet ingredients; add the cocoa mixture. Gradually, add dry ingredients.

    5. Pour batter into the prepared cake pans.

    6. Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted in the middle comes out clean.

    7. Place on a wire rack to cool completely.

    8. Ice with your favorite icing.

    9. Enjoy!


Angel Food Cake for My Valentine

Angel Food Cake for My Valentine

Happy Valentine’s Day!

My State Fair of Texas, 2009 award-winning Angel Food Cake is the perfect dessert for your valentine. Especially, if it is baked in a heart-shaped angel food cake pan. A friend gave one of these cake pans to me for my wedding shower. I have enjoyed baking with it for years.

The heart-shaped angel food cake pans are available on Etsy.

Angel Food Cake Recipe


1 1/2 cups sifted cake flour (sifted then measured)

1/4 cup superfine sugar

1/4 t. salt

1 1/2 cups superfine sugar

2 T. lemon freshly squeezed lemon juice

Zest of 2 oranges

Zest of 2 lemons

14 large egg whites (1 3/4 cup) – room temperature

1 t. cream of tartar


-Set the oven rack on the lowest level.

-Preheat oven to 350º.

-Set aside angel food cake pan – do not grease it!

-In a small mixing bowl, combine the flour, 1/4 cup sugar and salt. Set aside.

-Mix the lemon juice with the orange and lemon zest. Set aside.

-In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites. When the egg whites become frothy, add the cream of tartar. Continue beating on high speed, adding the 1 1/2 cups of sugar – 1 tablespoon at a time until the egg whites are stiff and shiny but not dry.

-Whisk in the lemon juice and zests mixture.

-Gently but thoroughly fold in the flour, sugar and salt mixture.

-Spoon the batter into the ungreased angel food cake pan.

-Bake for 45 minutes until a wooden skewer inserted the center comes out clean.

-Invert the cake pan onto a funnel set over a wire rack.

-Cool completely for about 2 hours.

-Run a knife around the edges of the pan. Turn cake out onto a serving platter.

-Serve with freshly sliced strawberries.

Gingerbread Cake

Gingerbread Cake

Gingerbread is a delicious treat for the holidays. A gingerbread boy cake will add some cheer to your holiday table!

5 from 1 vote


Homemade with a short cut. . . starting with a yellow cake mix is easy. Adding ground ginger, cinnamon, cloves, and nutmeg spices up the cake! 


  • 1 box yellow-cake mix
  • 1/2 cup water
  • 1/2 cup oil
  • 1/2 cups molasses
  • 3 large eggs
  • 1 t. ground ginger
  • 1 t. ground cinnamon
  • 1 t. cloves
  • 1/2 t. nutmeg


  1. Grease a gingerbread boy cake pan or 3 8" cake pans.

    Set aside.

  2. Preheat oven to 350º.

  3. In the bowl of an electric mixer, add all of the ingredients. 

    On a medium setting, mix the ingredients for 5 to 10 minutes. 

  4. Pour into the prepared pans. If the gingerbread pans are different shapes, fill up half way. This allows for proper rising of the cake.

  5. Bake for 30 to 35 minutes for the 8" rounds. Adjust the baking time for smaller or larger cake pans. Insert a toothpick into the middle of the cake. When it comes out clean, the cake is ready. 

  6. Remove from the oven and place on wire racks to cool. Place a wire rack on top of the cake pan. Flip over.

  7. Allow to cool completely. Transfer to a serving piece.

  8. Decorate with gumdrops, peppermint sticks, holiday candies, and royal icing.