Baking A King Cake

Baking A King Cake

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

King Cake

King Cake is made with a brioche dough. This 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 1 king cake


  • 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; 1 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

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


  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(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 to mix until smooth. 

  4. Cover the bowl with a plate or saran wrap. Allow to rise until doubled in bulk(about 2 hours) at room temperature or overnight in the refrigerator.

  5. In the bowl of an electric mixer, blend the filling ingredients. Set aside.

    In the bowl of an electric mixer, blend the icing ingredients. Set aside.

  6. 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.

  7. 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. 

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

    Hide the baby in the King Cake!

  9. 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.

    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!


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.

Life Is Better With Pancakes

Life Is Better With Pancakes

Life is better with pancakes. For the holidays, make ginger pancakes with ginger, cinnamon, cloves and nutmeg. The gingerbread spices mixed with whole wheat flour, buttermilk and one secret ingredient. They rival my favorite gingerbread boys with much less sugar and butter. That’s how they became my new favorite holiday treat!Nordic Ware Holiday Pancake Pan

Life Is Better With Pancakes – Equipment:

Secret Ingredient:

  • Brewed coffee adds another layer of flavor and blends well with the gingerbread spices!Ginger PancakesLife is better with pancakes . . . make some ginger pancakes for a festive holiday breakfast!

Ginger Pancakes

Delicious whole-wheat pancakes mixed with gingerbread spices are perfect to serve during the holiday season! Inspired by Dream Cafe's ginger pancakes.

Prep Time 20 minutes
Cook Time 20 minutes


  • 2 1/2 cups whole-wheat flour
  • 1/4 cup brown sugar, packed
  • 1 T. ground cinnamon
  • 1 t. ground ginger
  • 1/2 t. ground cloves
  • 1/4 t. nutmeg
  • 1 1/2 t. baking soda
  • 1/2 t. salt
  • 2 cups buttermilk
  • 3 large eggs, lightly beaten
  • 1/4 cup unsalted butter, melted and cooled
  • 1/4 cup brewed coffee


  1. Combine the dry ingredients - flour, brown sugar, cinnamon, ginger, cloves, nutmeg, baking soda, and salt - in a bowl; mix well; set aside.

  2. In another bowl, mix the buttermilk, eggs, butter and coffee.

  3. Add the dry ingredients to the wet ingredients, blending until just incorporated.

  4. Cook the pancakes on a lightly oiled, pancake griddle or in a cast-iron skillet for approximately 4 minutes on the first side and 1 minute after flipping.

  5. Serve with fresh creamery butter and real maple syrup.